In an ice filled glass, add ingredient.
Stir and serve.
Combine ingredients in ice-filled glass.
In a tall glass filled with ice, combine coconut rum, pineapple juice and cranberry juice.
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.
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.
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.
arge bowl, stir together the malibu rum, coconut extract, and the
Fill glass with ice.
Pour cranberry juice and Malibu into glass.
Stir with straw or stirrer. Sip & enjoy.
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.
Preheat oven to 350 degrees.
In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
Pour filling into premade pie shell.
Bake for 50 to 55 minutes or until filling is set.
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.
Pour Malibu rum over ice in a whiskey sour glass. Add orange juice and cranberry juice, and splash with tropical liqueur or schnapps. Stir, and serve.
combine the beans, water and bay leaf. Bring to a boil
Pour Malibu rum and peach schnapps into a hurricane glass three-quarters filled with ice. Slide down 2 drops of grenadine to the bottom. Add equal parts of pineapple juice and cranberry juice, leaving a little room at the top. Add a dollop of whipped cream, and drizzle grenadine down it. Ask the recipient to stir in the whipped cream before trying.
Thaw the orange juice concentrate only enough so it can be removed from the can.
Place orange juice concentrate, Malibu, and 50/50 in a blender jar.
Blend on high or\"liquify\" until the ingredients are well combined.
Add the crushed ice one cup at a time and blend on high, adding more ice until the mixture is thick and smooth.
Pour into glasses and, if desired, garnish with orange slices and cherries.
Combine the coconut cream and pineapple juice in a plastic container.
Cover with foil and place in the freezer for 2-3 hours, or until set.
Roughly break up frozen coconut mixture with a metal spoon and quickly transfer to the jus of a blender.
Add Malibu, ice cubes and lime juice blend until smooth.
Divid Midori evenly between 4 serving glasses. Pour over the coconut mixture and serve immediately.