Pour the 1 tablespoon of lime juice onto a saucer. Spread it around the saucer.
Pour the tablespoon of salt onto another saucer.
Dip a glass into the lime juice and then in the salt. You can skip this step if you don't want salt on the rim.
Place ice cubes into the glass
Pour the rest of the ingredients into the glass and stir well.
You can also put the ingredients in a blender and blend well for a frozen/blended margarita.
Garnish with a lime wedge for a nice little touch!
Cheers!
Rim 2 margarita glasses by coating the rim
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
Blend liquors and ice (shake, or place in blender for a frozen margarita).
Moisten the rim of the glass and dip in li hing mui powder.
Pour blended margarita into glass and sprinkle with 1/2 teaspoon li hing mui powder.
Garnish with a slice of lime.
Serves 1.
For a virgin margarita: Leave out tequila and double the amounts of sweet-and-sour mix and simple syrup.
ool, dark place.
MARGARITA:
Rim margarita glasses with salt by
round the rim of the Margarita.
If you do not
hawed strawberries (with juice) and margarita mix in a blender with
ime, into warm custard until blended.
Using electric mixer, beat
elted butter or margarine until blended. Spoon about 1 tablespoon mixture
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
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.
Fill a 16 oz glass 3/4-way full with ice.
Pour in tequila.
Fill the glass with equal parts cherry juice and margarita mix.
Serve on the rocks or blended.
Preheat oven at 325 degrees. Grease and flour 9x13 pan.
Mix all ingredients until well blended.
Pour batter into pan and bake 40-45 minutes.
Whisk together sifted powdered sugar and margarita mix.
After baking, let cake cool for 10 minutes. Poke with a fork or wooden skewer.
Pour the glaze over the top of the cake.
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.
mall pieces. Beat in margarita mix until well blended. Fold in whipped
Add boiling water to gelatin mixes in large bowl; stir with whisk 2 minutes until completely dissolved.
Stir in tequila and 2 tablespoons lime juice.
Add whipped topping and 1 teaspoons lime zest; stir until whipped topping is completely melted and mixture is well blended.
Pour into 8-inch square pan.
Refrigerate 3 hours or until firm.
Cut into 36 pieces to serve.
he tarragon salt. Pour the margarita. Garnish with a lime, melon
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).