BEACHCOMBER
The Beachcomber dates to the 1930s or '40s and has been sometimes been described as a maraschino-flavored daiquiri.
Provided by Florence Fabricant
Yield 1 drink
Number Of Ingredients 5
Steps:
- Combine rum, triple sec, lime juice and maraschino in measuring cup. Place 1/2 cup ice in blender and process to crush. Scrape down sides of container. Add drink mixture and blend briefly.
- Pour into cocktail glass and drop in cherry.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 13 grams
BEACHCOMBER
Provided by Food Network
Time 2m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum. Shake with ice and strain into an ice-filled rocks glass. Garnish with an orange slice.;
BEACHCOMBER STEW
Make and share this Beachcomber Stew recipe from Food.com.
Provided by Recipe Junkie
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place shortening in large fry pan.
- Cut pork or beef into 1" chunks.
- Brown in shortening for 4 or 5 minutes.
- Add soy sauce, lemon juice, sugar, and chunked onions.
- Drain pineapple into cup.
- Add water to make 1 and 1/2 c liquid.
- Add curry powder to liquid.
- Pour over pork or beef and bring to a boil.
- Cover and simmer about 20 minutes.
- Uncover and add green pepper, cook 4 minutes.
- Toss pineapple in and mix all together.
- Serve hot with rice.
- Slice avocado and arrange in strips over rice.
Nutrition Facts : Calories 381.8, Fat 17.2, SaturatedFat 4.1, Cholesterol 66.9, Sodium 817.7, Carbohydrate 32.4, Fiber 5.5, Sugar 23.7, Protein 26.8
SUCCOTASH CASSEROLE
Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.
Provided by Angie McGowan
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
- Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
- Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g
THREE DOTS AND A DASH COCKTAIL RECIPE
Created during World War II by Donn Beach, the name is Morse code for "Victory." The garnish cleverly represents the Morse code. The three cherries are the "dots," and the "dash" was, traditionally, at Don the Beachcomber's, a rectangular chunk of pineapple. At Smuggler's Cove we choose to use a pineapple frond as our dash.
Provided by Martin Cate
Time 5m
Yield Makes 1 cocktail
Number Of Ingredients 12
Steps:
- Heat the honey in a saucepan over medium heat until runny and not viscous-nearly to a boil but not quite. Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool. Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
- Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice, flash blend, and pour contents into a footed pilsner glass. Add garnish.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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