he cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest
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.
hawed strawberries (with juice) and margarita mix in a blender with
Rim 2 margarita glasses by coating the rim
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.
In a large mixing bowl, add cream cheese, margarita mix, orange juice, and lime peel.
With a hand held electric mixer, beat cream cheese mixture on low until smooth.
Fold in whip topping.
Cover and refrigerate for 1 hour before serving.
To serve, take a large margarita glass.
Dip rim of glass into lemon, lime or orange juice and then colored sugar.
Spoon in carefully the cream cheese mixture.
Serve with whole strawberries.
Pour the margarita mix, mangosteen juice, and rum into a blender or bowl of a food processor. Blend until smooth. Gradually add the frozen fruit, and continue blending. Pour the mixture into four tall glasses and garnish with mango slices.
o blend.
Add in margarita mix and lime peel; stir
Beat the cream cheese and margarita mix until smooth and then
Thaw margarita mix just until slushy.
nto small pieces. Beat in margarita mix until well blended. Fold
mix together the cream cheese, margarita mix, tequila and Grand Marnier
Use an electric mixer to beat the softened cream cheese, margarita mix, orange juice, and confectioners' sugar in a large bowl until smooth. Thoroughly fold whipped cream into mixture. Cover and chill 1 hour to blend flavors before serving.
Fill blender 3/4 full with crushed ice.
Pour in limeade concentrate, tequila and triple sec.
Blend until smooth.
Pour into glasses and serve.
If you prefer your glass rimmed with salt, rub a lime wedge around the edge of margarita glass and dip the rim into course salt.
arge bowl, combine cake mix, Margarita mix, egg whites and vegetable
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
Blend strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in blender to combine, about 10 seconds. Add ice cubes; blend on high until the ice is crushed, about 15 seconds.
Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat. Pour margarita into the glass.
Combine liquor, lime juice and frozen strawberries in a blender with 6 ice cubes. Blend on high speed until smooth. Pour into a salt-rimmed 5 oz margarita glass. Decorate with a strawberry wedge.
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.
ours , until the drink is frozen.
When the drink is