Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.
Cook in preheated oven until no longer pink, 15 to 20 minutes.
Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.
Add requied water to the frozen concentrates.
Add liqour and Mai-Tai mix.
Makes enough for 2 punch bowls.
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
Heat sugar and 1/2 cup water in a saucepan over low heat; cook and stir until sugar is dissolved, about 2 minutes. Remove from heat and stir in almond extract.
Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 1/2 cups water. Stir in dark rum, light rum, and almond simple syrup.
Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold. Pour in rum mixture and freeze for at least 12 hours.
Fill a 14 ounce glass with shaved ice.
Stir in lime juice, syrup, curacao and light rum.
Drop in half of lime shell.
Float dark rum on top.
Garnish with a pineapple spear topped with sprig of mint.
(Float flower for a regal touch).
Serve with straw!
Combine all ingredients in order starting with the light rum on down in a highball glass over shaved ice.
Stir.
Pour dark rum over top.
Garnish with a pineapple wedge and cherry or edible flower.
mix it all together and shake over ice
strain into tall iced filled glass.
serve with citrus wedges.
Mix together in a shaker filled with ice. Drain and serve with skewered fruit (Pineapple, Oranges, Cherries).
Combine the first 7 ingredients in a cocktail shaker filled with ice and strain into a cool old fashion glass filled with crushed ice.
Float dark rum.
Sink half of the lime shell with a maraschino cherry stuffed inside. Orchids are a nice garnish as well. If orchids are unavailable a fresh mint sprig will always do. Enjoy!
Stir lime juice, syrup and chopped mint leaves in heavy small saucepan over medium heat just until the mixture simmers. Cool.
Strain syrup into pitcher.
Add pineapple juice, orange juice and rum; stir to blend.
Fill 6 tall glasses with ice.
Pour mixture over.
Garnish mai tais with fresh mint sprigs.
rop in small amounts of Mai Fun noodles and watch them
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
br>Add small amounts of mai fun to hot oil and
ime, pickled mustard greens and Recipe #269411.
he center of a siu mai wrapper. (Keep the remaining wrappers
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
o platter.
TO MAKE SIMPLE GRAVY: From the bottom of
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
pices are easy. Make this recipe in much larger batches, say
Simple syrup: combine the water and