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.
Mix together in a shaker filled with ice. Drain and serve with skewered fruit (Pineapple, Oranges, Cherries).
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.
Saute onions and garlic in butter.
Add remaining ingredients. Cook for 2 minutes.
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.
heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make
Mix together all cake ingredients for cake.
Divide into (3) 8 or 9 inch greased and floured cake pans.
Bake according to box directions.
Cool cakes on wire racks while making frosting.
While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
Mix in pudding and let sit until in a gelled state.
Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)< ...
enderloin is cooking, prepare the Royal Butter by combining all of
rop in small amounts of Mai Fun noodles and watch them
br>Add small amounts of mai fun to hot oil and
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
ime, pickled mustard greens and Recipe #269411.
In a medium bowl, combine soup mix, sour cream and mayo.
Stir in spinach and water chestnuts.
Cover and chill.
To serve, scoop out the center of the round Hawaiian bread and tear into bite size pieces for dipping.
Fill the center of the bread with the dip and arrange the pieces of bread around the outside.
Can also be served with rye bread, if desired.
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
Pour into greased and floured 10-inch tube pan; bake at 325\u00b0F. for 1 hours Cool completely before frosting.
Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
he center of a siu mai wrapper. (Keep the remaining wrappers
oaf of the King's Hawaiian bread. Hollow out the inside
Put ginger ale in just before serving and keep mixture stirred while serving.
This recipe makes 4 gallons and serves 160 to 175 people.
Mix together and put into ice cream freezer.
Using crushed ice in your freezer will result in smoother, less grainy ice cream.
Layer crushed ice and salt.
Follow directions that come with freezer as to proportion of salt to ice.
If you have a small freezer container, you may want to half the recipe...this makes a big batch of ice cream.
Dissolve icebreaker sours into 7 up until completely dissolved.
Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.