irections for sauce:
This recipe makes enough sauce for about
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
large baggie with the margarita mix (minus 1 tablespoon for
round the rim of the Margarita.
If you do not
hawed strawberries (with juice) and margarita mix in a blender with
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.
round the edges of a margarita glasses and dip immediately in
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!
Blend all ingredients and serve on the rocks with salt, straight up, or frozen if you chose to add all ice and no water.
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.
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
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
hours.
(Overnight works best, if possible) Heat the olive
In a 5-gallon sports cooler combine all ingredients except reserve some water. Stir or shake container to chill. If ice all melts add more. If too strong add water, but leave on the strong side because ice will continue to dilute over the next few hours. Makes about 2 1/2 gallons.
Just like Party Margarita recipe, you should serve with lime wedges, a saucer of kosher salt, and 6-oz plastic cups like airlines use. Lime the rim, touch the rim to the salt, drop the lime into the cup, and dispense.
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
Combine liqueur, tequila, orange juice, lime juice and grapefruit juice in a large pitcher and mix well.
Chill covered in the refrigerator.
To serve, rub the rims of margarita glasses with lime wedges and dip in margarita salt, rotating gently to cover the rims evenly.
Fill the salt-filled glasses with ice.
Shake the chilled margarita mixture in a cocktail shaker filled with ice and strain into the prepared glasses.
Garnish each serving with orange, lime and/or grapefruit slices.