he tarragon salt. Pour the margarita. Garnish with a lime, melon
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!
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
plate.
For the margarita: Fill a cocktail shaker with
Jalapeno Syrup: Make in advance. In a small pan, combine the jalapeno, sugar and water. Bring to a boil, then reduce heat. Stir until the sugar dissolves. Strain the syrup. Cool in refrigerator about 15 minutes.
For the drink: Rim glass with sugar or salt, if desired. Mix remaining ingredients together with ice; shake and strain.
round the rim of the Margarita.
If you do not
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
Preheat oven to 350\u00b0F.
Grease bottom of 13x9x2-inch pan.
Add enough water to strawberry margarita mix to measure 1 1/4 cups.
Beat cake mix, drink mix, oil, and egg whites in large bowl on low speed 2 minutes.
Pour into pan.
Bake 28 to 33 minutes or until toothpick comes out clean.
Cool completely, about one hour or longer.
Gently stir lime peel into whipped topping, then frost the cake.
Then garnish with limes or strawberries if you like.
hawed strawberries (with juice) and margarita mix in a blender with
Rub rim of cocktail glass with lime, rub rim of glass in margarita salt.
Combine limeade,tequila,triple sec & water in cocktail shaker; shake well.
Pour in cocktail glass with crushed ice.
Serve with lime slice.
For extra tang, squeese a small lime wedge over finished drink.
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.
Rim 2 margarita glasses by coating the rim
Place water, orange juice, lime juice and soft drink mix in a blender.
Cover and blend until drink mix is dissolved.
Add ice cubes.
Cover and blend on high speed until smooth.
Makes 6 servings.
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
PLACE water, orange juice, lime juice and drink mix in blender container; cover. Blend until drink mix is dissolved.
ADD ice; cover. Blend on high speed until smooth.
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.
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.
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.
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).