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.
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!
Precool a Low-Ball glass with ice.
Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the Low-Ball glass over ice.
Serve with a cocktail spear of mulled pineapple or fresh pineapple chunks.
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.
Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer.
Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum.
Garnish with a wedge of pineapple and a maraschino cherry.
Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer.
Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass.
Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.
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!
Fill a cocktail shaker half way with ice cubes. Add the remaining ingredients, except the cherries and shake until cold and frothy, about 30 to 45 seconds.
Strain into 2 tall glasses with cracked ice and garnish each with 2 maraschino cherries and paper umbrellas.
Serve immediately.
Mix all ingredients together.
Bake at 350\u00b0 for 30 minutes. Top with whipped cream or ice cream and serve.
Double recipe for a 10 x 13 x 3-inch cake.
Sift dry ingredients; add fruit cocktail and egg.
Beat well. Pour into greased loaf pan.
Bake at 350\u00b0 approximately 1 hour. (Toothpick in center will come out dry when done.)
Double recipe for large flat pan.
Note:
Double this recipe for full size cake pan.
In a large saucepan combine the juices, sugar, cloves, cinnamon sticks and water, stirring until the sugar dissolves.
Bring to a simmer; cover and simmer 30 minutes.
Remove cloves and cinnamon sticks from the pan with a slotted spoon.
Serve warm or chilled.
Garnish with orange rind curls, if desired.
Variation with Alcohol:
For a Poinsettia Cocktail, add 1 Tablespoon Vodka to each serving.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
reased loaf pans.
Bake for 50 minutes or until done