Frozen Margarita: Combine frozen limeade concentrate, liqueur, and tequila in a zip-top plastic freezer bag. Seal and freeze 8 hours.
Let stand 5 minutes at room temperature before serving. Pour into lime juice and salt-rimmed glass and serve.
Pour the sweet and sour mix, tequila, cointreau, and raspberry liqueur into a shaker filled with ice. Shake until the shaker is frosty on the outside. Rub the rim of a margarita glass with a lime wedge, then dip in salt. Add a few ice cubes to the glass, then strain the liquid from the shaker carefully into the glass. Garnish with a lime wedge.
f a blender. Pour in margarita mix, lime juice, orange juice
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
esired. Bake according to specific recipe directions.
For a DOUBLE
Combine tequila, Cointreau, lime juice and simple syrup. Turn a glass upside down and dip wet rim into a saucer of salt. Strain margarita into the salt-rimmed glass. Garnish with lime slice.
artini glass.
Shake the margarita 15 seconds more, then strain
large baggie with the margarita mix (minus 1 tablespoon for
round the rim of the Margarita.
If you do not
Add tequila, margarita mix, and orange juice to glass mug.
Stir.
Add enough ice so the ice goes to the bottom of the mug.
Stir until drink is thoroughly cold.
Sprinkle salt on exposed ice cubes.
Let sit for 3 minutes while salt starts to melt the ice.
hawed strawberries (with juice) and margarita mix in a blender with
1. Mix the tequila triple sec, and limeade together in a 1 gallon container.
2. Slice the limes in half, then in slices. Place most of the lime slices in with the margarita.
3. Use the remaining lime slices to salt your margarita glass(es), fill with ice and margarita, and enjoy!
Rim 2 margarita glasses by coating the rim
Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
When ready to prepare, drain and dust chicken breasts with black pepper.
Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
Serve with a serving of your favorite Mexican rice and Pico de Gallo.
Shake all ingredients together in a tin.
Serve on the rocks (use plenty of ice) in salted or sugared margarita glass.
Sit back, relax and enjoy this yummy drink!
round the edges of a margarita glasses and dip immediately in
Soak skewers in water for 60 minutes or make Recipe #227473 .
Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.
ith a little whipped cream (recipe follows) or cinnamon on top
Combine all ingredients in a shaker or pitcher.
Mix or shake will.
Serve over ice.
This recipe can be scaled up or down according to how many servings you want to make.
he tarragon salt. Pour the margarita. Garnish with a lime, melon