Best Bahama Mama Recipes

BAHAMA MAMA

Steps:

• Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

BAHAMA MAMA BANANA RUM CAKE

Steps:

• TO MAKE THE GLAZE.
• Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
• TO MAKE THE CAKE.
• Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
• In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
• One by one, beat in the eggs, taking care to mix well between each addition.
• Beat in the mashed bananas, vanilla, and rum.
• Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
• Fold in the sour cream.
• Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
• Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
• Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
• Allow to cool completely before serving.

BAHAMA MAMA CELEBRATION DRINK

Steps:

• Stir the orange juice, pineapple juice, simple syrup, coconut-flavored rum, 151 proof rum, grenadine syrup, and fruit-flavored liqueur together in a 2-quart or larger pitcher. Refrigerate at least 2 hours, or overnight.
• Place 1 cup of crushed ice in each of eight 12-ounce glasses. Pour about 1 cup of the rum mixture into each glass, and garnish each with a maraschino cherry and an orange slice.

BAHAMA MAMA ( NON ALCOHOLIC PUNCH )

Steps:

• Mix all ingredients, except for cherries ( The more Grapefruit juice you add the more sour the punch will be. We like less Grapefruit juice), in large punch bowl.
• When you place the punch into the cups place a cherry or two into the cup also.

BAHAMA MAMA

Steps:

• Combine rums, juices, grenadine and bitters in a glass with ice. Shake well, or stir if you do not have a shaker (two glasses top-to-top work well as a shaker, just make sure they seal tightly).
• Pour into a large glass and garnish with the cherry and orange slice, if desired.

APPLEBEE'S BAHAMA MAMA

Steps:

• Layer ingredients (in order) in a glass.

BAHAMA MAMA - LARGE BATCH

Steps:

• Combine all ingredients in large container. Serve on ice.

BAHAMA MAMA I

Steps:

• In a mixing glass combine coffee liqueur, dark rum, coconut liqueur, 151 rum, lemon juice and pineapple juice. Pour over ice into a tall glass and garnish with a cherry.

BAHAMA MAMA

Steps:

• Combine the regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender.
• Blend until the drink's consistency is slushy.

BAHAMA MAMA

Steps:

• add all ingredients to blender, including some ice.
• blend for 30 seconds.
• enjoy.

APPLEBEE'S BAHAMA MAMA RECIPE - (2.8/5)

Steps:

• Layer all of the ingredients in the order they're listed in a glass of ice and enjoy!

APPLEBEE'S BAHAMA MAMA RECIPE - (3.7/5)

Steps:

• Directions 1Layer ingredients (in order) in a glass.

BAHAMA MAMA CHICKEN MARINADE

Steps:

• In olive oil, saute onion, garlic, green onion, chilis, spices and herbs for about 7 minutes, until deep golden brown, stirring often.
• Stir in salt, rum and lime juice.
• Raise the heat, then lower and simmer until all liquid is absorbed.
• Let mixture cool, then place chicken in a glass dish and rub marinade all over it.
• Cover and let marinate in refrigerator overnight (or at least 4 hours).
• Turn chicken halfway through the marinating time.
• Grill or bake chicken as desired.

BAHAMA-MAMA PORK CHOPS

Steps:

• In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
• In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.

CLUB MED BAHAMA MAMA

Steps:

• Combine all but garnish, shake with ice, strain into hurricane glass & garnish.
• Enjoy!

BAHAMA-MAMA PORK CHOPS OR CHICKEN

Steps:

• In medium bowl, blend reserved pineapple juice with cornstarch.
• Stir in pineapple, chili sauce, raisins, sugar and cinnamon, and set aside.
• In large skillet, lightly brown chops or chicken in oil and drain.
• Pour pineapple mixture over chops or chicken.
• Cover and simmer 20 minutes or until meat is cooked throughout.

BAHAMA MAMA SEAFOOD FRITTERS WITH TANGY CARIBBEAN COCKTAIL SAUCE

Steps:

• COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use.
• FRITTERS - In a large bowl, combine the flour, baking powder, salt and pepper. In a medium bowl, combine the remaining ingredients (expect the oil). Make a well in the dry ingredients, and add the liquid. Stir with a rubber spatula until just combined.
• In a deep, heavy saucepan, heat half of the oil to 375°F/190°C (To test temperature: A small piece of bread dropped into the oil should float up to the surface almost immediately and brown within 45 seconds.).
• Drop the fish mixture by spoonfuls into the hot oil. Deep fry the fritters in batches until golden brown, for about 5 minutes. Transfer to a paper towel-lined plate (to absorb excess oil).
• Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375°F/190°C (Try the bread test again.) Carefully place the plantain strips into the hot oil, frying in batches so they do not stick to one another. With a slotted spoon move the strips around for about 1 minute until they become crsip. Immediatgely remove them and transfer to a paper towel-lined plate. Sprinkle with salt while they are still warm.
• To serve, place a Romaine leaf inside a bowl, then top with a couple of the plantain strips. (Placing them against the side of the bowl gives the dish a little height.) Add about 3 seafood fritters. Sprinkle some diced red peppers on top of each fritter.
• Serve with Caribbean Cocktail Sauce on the side.

BAHAMA-MAMA PORK CHOPS

Steps:

• 1. In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
• 2. In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops.
• 3. Cover and simmer 15 minutes or until pork is cooked throughout.

COPYCAT RUMBI ISLAND GRILL BAHAMA MAMA'S TORTILLA SOUP

Steps:

• Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
• In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
• Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.

BAHAMA MAMA II

Steps:

• In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.