reams, 1/4 cup dark rum, the molasses and vanilla in
Fill a hurricane glass with ice cubes.
Add the first 6 ingredients to a shaker; shake vigorously for 5-10 seconds.
Pour into the glass and garnish with a pineapple wedge.
Combine rum, rum syrup, pineapple juice, and bitters, and stir until well blended.
Pour rum mixture into a glass with ice and top with sparkling wine. Squeeze lime into drink and drop slice into the glass.
reduce heat and simmer, cover for 45 minutes. Discard lime slices
In a tall glass full of ice, pour rum, coconut rum, banana liqueur and blackberry brandy. Fill glass with sour mix and orange juice, then top with a dash of grenadine. Garnish with wedges of orange and lime.
In a blender blend all ingredients except 151 rum at high speed along with one tray of ice cubes until frothy.
Pour into tall glasses and top with a drizzle of 151 rum.
ow. Continue to stir constantly for one minute and then remove
side.
Combine raisins and rum.
Set aside.
In
For Bread Pudding.
Beat eggs, milk, melted butter and vanilla. Add raisins and fruit cocktail, when all ingredients are well blended, dice french bread and add to all the ingredients. Let soak for about 5 minutes, then pour into a 9 inch baking pan and bake 45 minutes in a 350 degree oven. Serve warm in dessert bowls with warm butter rum sauce.
For Rum Sauce.
Melt butter, add rum and sugar, blend well and bring to a boil. This sauce must be served warm.
It can be stored in the refrigerator and reheated.
For French Toast:
In a
Combine ground pecans, wafer crumbs, rum and honey in bowl. Chill for 20 minutes.
Shape by teaspoonfuls into ball.
Store in airtight containers.
Roll in confectioners sugar just before serving.
May substitute 1/2 cup orange juice and teaspoon of grated orange peel for rum.
Cut about a 3 inch plug from the melon. Trim the ripe part of the melon off of the plug which you cut out.
Pour rum into plug hole of melon; insert plug back in melon.
Refrigerate for about 8 hours or overnight for rum to spread through melon.
Cut into wedges and serve.
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.
Crumble cookies or brownies in a Tupperware container.\tPour over at least 1/2 c. rum and refrigerate.
Next day, taste for rum flavor and add more if necessary.
Stir in a container of Cool Whip.
Combine all ingredients in a large plastic pitcher; cover and freeze at least 4 hours or until slushy.
Note: Substitute orange juice for rum, if desired.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
*If desired, substitute bourbon, brandy or Amaretto for rum.
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.