Put all ingredients over ice in a cocktail shaker. Shake vigorously and strain into an ice filled glass.
Garnish with a pineapple, cherry and parasol. Drink responsibly.
Fill cocktail shaker with crushed ice.
Add rums, almond liqueur and triple sec to shaker.
Shake and pour into a Tiki cup.
Fill with juices.
Float grenadine on top.
Garnish with a cherry and pineapple slice.
Bake cake as directed in 2 - 8\"\" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total).
Make Mousse according to the directions.
Whip the heavy cream, and fold into the mousse.
Generously brush each layer of the cake with dark rum.
Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the ...
Mix all ingredients together and strain into a Collins glass filled with ice.
Garnish with three key lime wheels.
HIBISCUS SYRUP:
Heat water and sugar in a small pot until sugar has melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.
To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
Hold refrigerated for at least 12 hours.
To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
Transfer to a small squeeze bottle with a small tip and refrigerate.
To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. ...
To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
Pre-heat oven to 350\u00b0F Place pie shell in oven and bake for 5 minutes.
Shell should look golden brown. Let cool at room temperature.
While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
Add ...
Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
Add salt, pepper, or more of the Bahama Mama seasoning to taste.
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
Ingredient amounts will vary according to the number of Tommy Toes desired.
hat helps give it that restaurant flavor. Just a few dribbles
f you really want that restaurant taste, the purchased stuff is
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Check wallet for money; dash to bank as needed.
Stop at take out restaurant and place order.
Transfer money to cashier.
Bring food home and serve to hungry family.
Place first 2 items in car.
Place key in ignition and turn one time.
Drive car onto road.
Heat for nearest restaurant.
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup).
Drop by teaspoon onto greased sheet.
Top with butter and sprinkle with \"Restaurant Style Garlic Bread Sprinkle.\"
Bake at 400\u00b0 for 7 to 9 minutes.
Mix all ingredients together.
If it taste like hidden valley add a 1/4 table spoon of dried onion flakes (THIS IS THE TRICK MOST RESTAURANT USE).
Chill for at least half an hour.