1 - 10 of 160 for rum punch

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In large punch bowl, mix punch, ginger ale, orange juice and rum. Stir. Float scoops of sherbet on top.

Preheat oven to ... with a fork. Place in a punch bowl or chafing dish. Pour hot cider over oranges. Stir in rum. Serve warm. Makes 12 (6 ounce) servings.

Make in 30-cup ... water and combine with juices and salt into percolator. Perk. After it has perked, add 2 1/2 to 3 cups rum and stir or flavor to taste.

Preheat oven to ... with a fork. Place in a punch bowl or chafing dish. Pour hot cider over oranges. Stir in rum. Serve warm. Makes 12 (6 ounce) servings.

Mix first 3 ingredients together in an empty gallon milk jug. Add rum. Keep for 3 to 4 weeks in refrigerator.

Mix undiluted lime, ... nectar, grenadine and rum. Chill, covered, ... sparkling water and mix. Pour into punch bowl; add sherbet by spoonfuls. 35 servings.

Mix juices and rum together. Add 7-UP; do not stir too hard. Then pour fruit cocktail in with ice cubes.

Mix all ingredients ... bottles and refrigerate. Spices will settle at the bottom. Serve over cracked ice. More sugar or rum may be added to suit your taste.

In blender combine 1/2 each pineapple, rum, corn syrup, and lemon juice. Ad ice one cube at a time. Blend at slow speed. Repeat for other half.

Pour soda into large punch bowl. Add orange slices and sherbet. Pour rum to taste, 3/4 of bottle is all I use.

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