Type what you have

Ingredients

• ✓ rum
• brown sugar
• butter
• molasses
• mustard
• cider vinegar
• salt
• pepper

Instructions

1. 1 Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

By Annette Valentin

Ingredients

• ✓ rum
• butter
• brown sugar
• chicken breast
• salt
• pepper
• all-purpose flour
• banana
• amaretto liqueur

Instructions

1. 1 Melt the butter in a large skillet over medium heat, and stir in the brown sugar. Season the chicken with salt and pepper, and toss with flour to coat. Add chicken and bananas to the skillet, and cook stirring occasionally until chicken is almost cooked through. Stir in the amaretto and rum, and heat through. Remove from the burner, and use a long match or lighter to flambe. Allow to burn until the alcohol cooks off and the flame goes out. Serve and enjoy!

By The Penner Family

Ingredients

• ✓ rum
• bacon
• onion
• ground beef
• salt
• black pepper
• egg
• vegetable oil
• cake doughnut

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until dry and crispy, about 10 minutes. Drain bacon on paper towels. Remove most of the bacon grease from the skillet.
2. 2 Cut onion into 6 slices. Cook in the remaining bacon grease over medium heat until golden brown, 6 to 8 minutes, flipping halfway through. Remove from the heat.
3. 3 While the onion is cooking, season beef with salt and pepper. Mix to combine and divide into 6 equal portions. Form into meatballs, then use a spatula or patty mold to shape meatballs into patties.
4. 4 Heat oil in a large skillet over medium heat.
5. 5 While the oil is heating, mix eggs and rum together in a small bowl and season with salt and pepper, if desired. Dip patties into the egg mixture and place directly in the hot oil. Fry patties until cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Drain patties on paper towels.
6. 6 Compile burgers on doughnut halves with bacon and onions.

By Celeste Andrews

Ingredients

• ✓ rum
• pork sparerib
• brown sugar
• chile sauce
• ketchup
• soy sauce
• worcestershire sauce
• garlic
• mustard
• black pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut spareribs into serving size portions; wrap in double thickness of foil.
3. 3 Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings. (I usually freeze drippings to use later in soups.) Place ribs in a large roasting pan.
4. 4 Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.
5. 5 Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.
6. 6 Cook ribs on the preheated grill for 30 minutes, basting with marinade.

By SEEsign

Ingredients

• ✓ rum
• brown sugar
• butter
• garlic
• red pepper flakes
• salt
• apricot
• puff pastry
• walnut
• prosciutto
• mozzarella
• balsamic vinegar

Instructions

1. 1 Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
2. 2 Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
5. 5 Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
6. 6 While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
7. 7 Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

By Janet

Ingredients

• ✓ rum
• all-purpose flour
• salt
• beef chuck roast
• butter
• garlic
• onion
• peppercorn
• allspice berry
• horseradish
• bay leaf
• water

Instructions

1. 1 Mix flour and salt together in a small bowl until well combined; rub into roast. Set aside.
2. 2 Melt butter in a Dutch oven over medium heat. Cook and stir garlic in hot butter until fragrant. Place roast into the pot and cook until browned on all sides. Remove roast to a plate.
3. 3 Arrange onion slices in the bottom of the pot, then place roast on top. Sprinkle with peppercorns, allspice berries, horseradish, and bay leaf. Pour in rum. Cover and simmer over medium-low heat until roast is tender, 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
4. 4 Transfer roast to a platter. Stir gravy in the pot until smooth, then pour over roast.

By thisgurlluvs2cook

Ingredients

• ✓ rum
• top sirloin
• yogurt
• orange zest
• ginger root
• cayenne pepper
• red bell pepper
• red onion
• olive oil
• pineapple
• orange
• butter
• brown sugar

Instructions

1. 1 Place beef cubes, yogurt, orange zest, ginger, and cayenne pepper in a large resealable plastic freezer bag, squeeze out excess air, and seal the bag. Massage the bag until beef is well coated. Marinate in the refrigerator at least 2 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove beef from marinade; shake off excess. Discard remaining marinade. Thread bell peppers, onion, and beef cubes onto skewers; brush with olive oil.
4. 4 Place pineapple and orange in the center of a large piece of heavy-duty aluminum foil; dot with butter, sprinkle with brown sugar, and drizzle with rum. Bring long sides of foil together and seal well; fold up and seal each end.
5. 5 Cook kabobs and fruit packets on the preheated grill, covered, turning kabobs occasionally, until beef is done to your liking and fruit is soft and glazed, about 10 minutes.

By Alberta Rose

Ingredients

• ✓ rum
• apricot
• pineapple
• olive oil
• chicken breast
• lemon juice
• butter
• orange zest
• brown sugar
• onion powder
• ginger
• white pepper
• salt
• yellow bell pepper
• red bell pepper

Instructions

1. 1 Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
2. 2 Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
3. 3 Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

By ALYSSAF1

Ingredients

• ✓ rum
• water
• pinto bean
• butter
• pork sausage
• apple
• tomato juice
• onion
• brown sugar
• garlic
• salt
• chili powder
• mustard
• black pepper
• sour cream

Instructions

1. 1 Combine cold water and beans in a pot; let stand 8 hours to overnight.
2. 2 Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
3. 3 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
4. 4 Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
5. 5 Stir rum into beans, ladle beans into bowls, and top with sour cream.

By Sally

Ingredients

• ✓ rum
• beef bouillon
• garlic
• brown sugar
• worcestershire sauce
• pineapple juice
• onion
• butter
• balsamic vinegar
• parsnip
• turnip
• celery
• potato
• sweet potato
• olive oil
• black pepper
• salt
• all-purpose flour
• beef stew meat

Instructions

1. 1 Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.
2. 2 Heat the olive oil in a skillet over medium heat. Brown the beef in the olive oil. Transfer the meat into the bottom of a slow cooker and return the skillet to the heat. Add the sweet potato, potato, celery, turnip, and parsnip. Pour the vinegar into the hot skillet to deglaze the pan, scraping loose the particles from the bottom with a spatula; empty into the slow cooker. Return the skillet to the heat and melt the butter. Cook and stir the onion in the melted butter until softened; scrape into the slow cooker.
3. 3 Combine the pineapple juice, Worcestershire sauce, brown sugar, garlic, beef bullion, and rum in a small saucepan; cook until the bouillon cube dissolves. Pour into the slow cooker.
4. 4 Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.

By Pam Buffel

Ingredients

• ✓ rum
• ham
• dijon mustard
• brown sugar
• pineapple slice
• clove
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place ham into a roasting pan. Spread Dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. Press brown sugar onto ham with your hands. Place pineapple slices onto ham, securing them to the top and sides with cloves. Place any unused pineapple slices into the bottom of the roasting pan and pour pineapple juice and 2 ounces orange-flavored rum.
3. 3 Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Remove ham from the oven and pour remaining 2 ounces of orange rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
4. 4 Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in the roasting pan.
5. 5 Stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.

By arios153

Ingredients

• ✓ rum
• soy sauce
• lime juice
• brown sugar
• garlic
• ginger root
• thyme
• salt
• white pepper
• hot pepper sauce
• serrano pepper
• chicken breast

Instructions

1. 1 In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

By JRock

Ingredients

• ✓ rum
• butter
• olive oil
• mushroom
• basil
• cooking sherry
• lemon juice
• sour cream
• parmesan cheese
• salt

Instructions

1. 1 Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

By Aaron Phillips

Ingredients

• ✓ rum
• chicken breast
• lemon juice
• garlic
• worcestershire sauce
• garlic powder
• adobo seasoning
• onion powder
• black pepper
• coriander
• sazon with coriander and achiote
• corn oil
• all-purpose flour

Instructions

1. 1 Combine chicken, rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and sazon seasoning in a large bowl; stir. Cover and allow to marinate in the refrigerator for 4 hours.
2. 2 Heat oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
3. 3 Spread flour into the bottom of a shallow dish. Remove chicken from marinade to flour in the dish; discard marinade. Toss chicken pieces with flour until evenly coated.
4. 4 Fry coated chicken pieces in hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tracie

Ingredients

• ✓ rum
• lemon juice
• sugar
• butter
• banana
• water
• brown rice
• black bean
• tomato
• vegetable oil
• sausage
• dill
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Ingredients

• ✓ rum
• lime juice
• brown sugar
• cayenne pepper
• clove
• cinnamon
• ginger
• black pepper
• salt
• thyme
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
3. 3 Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
4. 4 Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

By MICHELLE0011

Ingredients

• ✓ rum
• lime juice
• onion
• garlic
• chicken breast
• egg
• water
• cumin
• oregano
• all-purpose flour
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
2. 2 Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
3. 3 Heat oil in a large skillet over medium-high heat.
4. 4 While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
5. 5 Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By anjelita13

Ingredients

• ✓ rum
• ✓ rum
• fig
• gelling sugar

Instructions

1. 1 Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
2. 2 Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
3. 3 Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
5. 5 Store in a cool, dry place with no light.

By grossetti

Ingredients

• ✓ rum
• ✓ rum
• ✓ rum
• orange curacao
• almond syrup
• simple syrup
• lime
• orange juice

Instructions

1. 1 Combine all three rums, Curaçao, almond syrup, simple syrup, and lime juice in a large jar or drink cooler. Stir together, then top off with orange juice.

By 7MICK

Ingredients

• ✓ rum
• ✓ rum
• pineapple juice
• orange juice
• ice cube
• grenadine syrup

Instructions

1. 1 Fill a cocktail shaker with ice; add both types of rum, pineapple juice, and orange juice. Cover and shake well; strain into an ice-filled highball glass. Top with grenadine.

By thedailygourmet

Ingredients

• ✓ rum
• beer
• amaretto liqueur

Instructions

1. 1 Fill a pint glass half full with beer.
2. 2 Pour amaretto into a standard shot glass; pour rum on top so that it floats.
3. 3 Light the shot on fire; carefully drop the lit shot into the half-full glass of beer and drink.

By Sarah

Ingredients

• ✓ rum
• brown sugar
• butter
• nutmeg
• cinnamon

Instructions

1. 1 Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.

By Phoebe

Ingredients

• ✓ rum
• banana liqueur
• pineapple juice
• ice cube
• grenadine

Instructions

1. 1 Measure the rum, banana liqueur and pineapple juice into a cocktail shaker. Add a generous scoop of ice. Cover and shake until the outside is frosty, about 30 seconds. Strain into a glass filled with ice and gently pour the grenadine on top. It should float.

By J Kunkel

Ingredients

• ✓ rum
• ice
• cranberry juice
• champagne

Instructions

1. 1 Fill a cocktail shaker with ice. Add rum and cranberry juice and shake well.
2. 2 Strain mixture into a champagne glass, filling the glass halfway.
3. 3 Top off the glass with champagne.

By CookingWithShelia

Ingredients

• ✓ rum
• amaretto liqueur
• lime juice
• pineapple juice
• cranberry juice

Instructions

1. 1 Pour the rum, amaretto, lime juice, pineapple juice, and cranberry juice into a tall glass with ice; stir.

By looloo2

Ingredients

• ✓ rum
• ice cube
• vodka
• ginger ale

Instructions

1. 1 Fill a cocktail shaker with ice; add Malibu rum, peach-flavored vodka, and ginger ale. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.

By Allrecipes Member

Ingredients

• ✓ rum
• pineapple
• brown sugar
• heavy cream

Instructions

1. 1 Place pineapple chunks into a blender; blend until very smooth. Transfer pineapple purée to a bowl. Stir in brown sugar and rum, then stir in heavy cream. Pour sherbet into a metal dish; freeze for about 3 hours.

By cristina757

Ingredients

• ✓ rum
• ✓ rum
• ice
• orange juice
• pineapple juice
• grenadine syrup

Instructions

1. 1 Gather all ingredients.
2. 2 Combine crushed ice, orange juice, pineapple juice, regular rum, coconut-flavored rum, and grenadine in a blender.
3. 3 Blend until the drink's consistency is slushy.
4. 4 Serve and enjoy.

By THALL

Ingredients

• ✓ rum
• egg
• white sugar
• milk
• nutmeg

Instructions

1. 1 Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes.
2. 2 Pour milk and add nutmeg to custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute.
3. 3 Chill for 4 hours before serving.

By Sam Nemati

Ingredients

• ✓ rum
• banana
• milk
• coffee liqueur
• cinnamon

Instructions

1. 1 Combine banana, milk, coffee-flavored liqueur, rum, and cinnamon in a blender; blend until smooth.

By Yoly