Rub the rim of a rocks or margarita glass with lime wedge, then dip in coarse salt.
Combine Key lime juice and remaining ingredients in an ice-filled shaker. Shake vigorously and pour into prepared glass.
Combine first 4 ingredients in a 4-cup measuring cup.
FOR BLENDED MARGARITAS: Fill blender halfway with ice cubes.
Add half of margarita mixture.
Blend until mixture is thick and icy.
Divide between two glasses.
Repeat with more ice cubes and remaining margarita mixture.
FOR MARGARITAS ON THE ROCKS: Fill four glasses with ice cubes.
Divide margarita mixture among glasses and serve.
DO-AHEAD TIP: Margarita mixture can be made up to 8 hours ahead and prior to being blended with ice.
Cover and refrigerate.
Add all ingredients to blender and blend well.
Pour either straight or over ice which dilutes it a bit.
Feel free to adjust above ingredients like the lemon or lime juices and sugar.
Blend ice, tequila, limeade concentrate, margarita mix, orange juice concentrate, and triple sec in a blender until smooth.
Pour margaritas into glasses and garnish with a lime slice.
Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Mix cake mix and butter together in a large bowl; add eggs, margarita mix, and egg yolks and stir just until combined. Pour lemon-lime soda into batter and stir until foam is dissolved. Stir tequila into the batter. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Combine water, cranberry juice, lime juice and sugar in punch bowl, stir until sugar dissolves.
Stir in ice cubes, ginger ale and lime, garnish with fresh cranberries, if desired.
ntil combined.
Beat in lime juice and egg.
Beat
Mix ginger ale and margarita mix in a large bowl. Add cranberry juice and large chunks of ice to keep mixture cool. Float orange and lemon slices on top.
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice, and drink mix powder in large bowl until well blended.
Gently stir in whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily.
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Soak pineapple in tequila, if desired.
Add pineapple chunks, cilantro leaves and ice to pitcher.
Add lemon, lime and pineapple juices and stir.
Add tequila and triple sec.
Stir or shake for 60 seconds.
Sugar rims of glass if desired, use lime juice or pineapple juice to wet the rim for extra flavor.
Serve into glasses, over ice if desired.
Drink immediately and enjoy!
Preheat oven to 350\u00b0.
Lightly grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl and electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Using a large sifter, combine cake flour, baking powder and salt.
Sift into butter mixture.
Add milk and beat at low speed until just combined, scraping sides of bowl frequently.
Fold nuts, lime juice and lime rind into batter.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and floured 8\" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
small dish; rub 1 lime slice over half the rim
he Margarita.
If you do not like sprinkles, add some lime
Rub a lime wedge around the edges of a margarita glasses and dip