|Sonoma: The Ultimate Winery Guide|
|by Heidi Haughy Cusick|
This companion volume to Chronicle Books' popular Napa Valley winery guide captures the history, food, and geography, as well as the world-famous ...
31 - 40 of 143 for rum daiquiri
Mix in an ice cream bucket. Stores in freezer for months. (Takes about 24 hours to freeze solid).
Put 1/2 of mixture into blender at a time and blend. When all ingredients are blended, mix well and keep in freezer. Fantastic!
Mix in 5 quart container. Freeze. Scoop out as desired.
Blend one 6 ... 25 large fresh or frozen strawberries, 2 tablespoons sugar, 12 1/2 ounces smooth Bacardi light rum and 3 cups cracked ice for 30 seconds.
Mix pudding, gelatin, ... heat; stir in rum. Chill about ... another look. Note: This filling can also be placed in individual cracker crumb tart-size shells.
Combine pudding mix, ... heat, stir in rum. Chill thoroughly. ... firm, about 2 hours. Garnish with additional whipped topping and lime slices, if desired.
In blender, combine all ingredients. Cover, blend until slush consistency. Serve immediately. 6-1/2 cup servings. To crushed ice, place ice cubes in ...
In a blender container, combine all ingredients. Blend on high speed until smooth. Serve right away. Makes 2 servings. Exchanges: 1 Fr; 1/2 M.
Melt chocolate over ... lemon juice, syrup, rum and pecans. Form ... the chocolate centers. Roll in confectioners' sugar. Store air tight. Can be frozen.
Mix pudding, Jello ... heat; stir in rum. Chill about ... spoon into crust. Chill until firm, about 2 hours. Garnish with whipped topping and lime slices.
top of page