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Pumpkin puree is the key ingredient in this moist bundt cake topped with a luscious rum-cream cheese glaze. It will give any pumpkin pie a run for its money!
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Inspired by some holiday classics giving a twist for holiday entertaining.
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Nothing tastes better after being out in the winter’s cold than a Hot Buttered Rum. This version of the traditional recipe comes from ProductWhore.net, a Michigan...
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Get Rum Glazed Pork Tenderloin with Grilled Pineapple Relish Recipe from Food Network
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Coconut and pineapple bring a Caribbean vibe in this baked coconut French toast with pineapple-rum sauce.
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Get Island Fruitcake with Cinnamon-Rum Cream Cheese Icing Recipe from Food Network
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Bread pudding is the ultimate comfort food. In this version, cubes of cinnamon raisin bread are baked in a rich custard and topped with sweet vanilla rum sauce.
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Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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This classic cocktail from Cuba is packed with fresh mint, lime juice, and rum and topped with club soda.
Ingredients: sugar, mint, club soda, lime halved, rum, ice
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Not so much the drink of Ernest Hemingway, but rather the drink inspired by the author, the Hemingway daiquiri is a sweet and tart rum drink that packs a punch.
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.