Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes.
Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.
Combine all ingredients (except lime wedge) in a cocktail shaker filled with ice.
Shake vigorously and pour into a margarita glass with chipped ice.
Garnish with lime wedge.
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.
In a large blender fill blender with cubed ice (about 3/4 full).
Add one frozen can of lemonade and orange concentrate.
Add the top shelf whiskey.
Add 1/4 cup cherry juice.
Add sugar.
Blend, high speed.
Taste if to strong for your taste add ice cold water. re-blend.
Pour into chilled glasses.
Fill each glass and garnish with a cherry and orange slice.
Enjoy! (Drink Responsibly).
Pour tequila into shot glass and top with margarita mix.
ke corn tortillas - see my recipe for tortillas de maiz here.
Combine the tequila, rum, vodka, Cointreau, gin, lemon juice, and simple syrup into a cocktail shaker filled 3/4 with ice.
Shake well and strain into a tall glass two-thirds filled with ice.
Top with cola and a lemon twist; serve immediately.
*To avoid the overly sweet taste of high-fructose corn syrup, use Boylan Cola or Mexican Coca-Cola, which still uses cane syrup as its sweetener.
Prepare Stove Top according to package directions.
Place uncooked breasts in 9 x 13-inch pan.
Pour soups over chicken; top with stuffing.
Cover pan with foil.
Bake at 400\u00b0 for 1 hour. This is an easy recipe for those busy days.
Mix all ingredients together with a pastry blender in a shallow bowl.
Work quickly; don't mix too much!
Dough should still be crumbly.
Divide into 2 dough balls.
Roll out for top and bottom crusts.
For best results, roll on pastry canvas sprinkled moderately with flour.
A cloth sleeve on the rolling pin helps, too.
Roll outward from the center of the dough ball; roll lightly in all directions.
Overworking crust will make it tough instead of flaky.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Grease baking dish.
Mix turkey and stuffing together and place in bottom of dish.
Pour gravy/soup over mixture.
Add the broccoli and mushrooms and sprinkle with 1/2 of the cheese.
Pour sour cream over the casserole.
Top with remaining stuffing.
Bake at 350\u00b0 for 45 minutes, covered with foil.
Remove foil and put Cheddar cheese over dish and bake for another 5 to 10 minutes.
Great recipe for those Thanksgiving leftovers!
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
roth.
Cover and simmer for about 20 minutes or until
In a crust or casserole dish, layer onions, zucchini and tomatoes in 2 to 3 layers.
Top with cheese.
Bake at 350\u00b0 for 30 to 45 minutes.
br>Return skillet to stove top; raise heat to high and
Preheat oven to 350\u00b0F.
Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
Pour over tamales and bake for 30 minutes or until bubbling hot.
Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
Serve hot!
Saute celery and onion in 1 tablespoon margarine.
Grease an oblong casserole dish (Pam spray or Crisco).
Pour all of the ingredients in, except bread crumbs or
Pepperidge Farm stuffing and 1/2 stick margarine.
Top with bread crumbs or stuffing and dot with margarine.
Bake at 375\u00b0 for 30 minutes. Delicious!!
p sides, crimping around exterior top of the pan and forming
For the dry mix: Combine all
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.