In an ice filled glass, add ingredient.
Stir and serve.
Combine ingredients in ice-filled glass.
Freeze Calypso Breeze cartons and chill ginger ale.
Set frozen cartons out about two hours before serving.
When ready to serve; just pour ginger ale over the Calypso Breeze in punch bowl and stir until slushy.
Makes about 2 gallons.
In a tall glass filled with ice, combine coconut rum, pineapple juice and cranberry juice.
Mix everything together, taste and adjust.
Garnish with pieces of pineapple and slices of lime.
Serve over ice.
You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
Place the pineapple juice, Malibu, Bacardi, ice and rockmelon in the jug of a blender and blend until smooth.
Divide the mixture among serving glasses. Place a melon wedge on the edge of each glass to serve.
Combine ingredients in a highball glass over crushed ice. Stir well, and serve.
Combine Creme de Banana, Malibu Rum, Pineapple Juice & ice in mixing tin.
Shake.
Strain over ice and float Midori.
Garnish with watermelon wedge.
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Place the bay leaves and the cold water
Saute the onions, garlic and bay leaf until the onions are
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
arge bowl, stir together the malibu rum, coconut extract, and the
Simmer condensed bouillon, an equal amount of water, tomato juice with celery, onions, bay leaf and black peppers.
Toss in a few carrot slices and any sprigs of parsley you happen to have. When the vegetables have added their flavor to the brew, squeeze 1/4 of lemon into the pot.
Strain hot punch into punch bowl.
Set the garnishes afloat.
Fill glass with ice.
Pour cranberry juice and Malibu into glass.
Stir with straw or stirrer. Sip & enjoy.
lour.
Put the garlic, bay leaves in the pot, also
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Melt butter in a large stockpot. Add onion and saute over medium heat for 10 minutes. Add celery, carrot, and potato and cook for 5 minutes more.
Stir in Almond Breeze almondmilk, broth, and tomatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let mixture cool slightly, then carefully transfer to a blender and puree until smooth.
Return to pot and add Italian seasoning, salt, and pepper; simmer for 10 minutes more. Slowly stir in cheese and cook until melted.