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.
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
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
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.
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.
he tarragon salt. Pour the margarita. Garnish with a lime, melon
round the rim of the Margarita.
If you do not
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.
Note: Advance preparation requires that you pre-freeze your watermelon; be sure to remove all seeds!
Rub rim of margarita glass with some sweet and sour mix and dip in granulated sugar.
Process tequila, triple sec, Midori, grenadine, sweet and sour mix, watermelon, and ice in a blender until smooth.
Pour into margarita glass.
o blend.
Add in margarita mix and lime peel; stir
Toss all ingredients, except Margarita Dressing, in a large bowl. Chill, covered, up to 1 hour.
Margarita Dressing.
Stir together all dressing ingredients in a small bowl. Cover and chill.
To serve, drizzle salad with Margarita dressing and garnish with lime slices, if desired.
Beat the cream cheese and margarita mix until smooth and then
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.
Thaw margarita mix just until slushy.
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.
Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, club soda, lemonade concentrate, 1 tablespoon of the lemon juice, and the tequila and blend until thick and smooth, about 30 seconds.
Pour the remaining 1 tablespoon lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt is fine, kosher salt even better). Dip the rims of four margarita glasses in the lemon juice, and then in the salt. Pour the margarita mixture into the salted glasses and serve.
Blend all ingredients and serve on the rocks with salt, straight up, or frozen if you chose to add all ice and no water.