67724 frozen filled sangrita tequila Recipes

halibut fillets (6-8 oz each), tequila, fresh lime juice, chopped cilantro, garlic, chopped, salt and pepper, sour cream, garlic, chopped, chopped cilantro, black pepper, tequila

lime , juice of, navel orange , juice of, orange liqueur (i use cointreau or triple sec), tequila, powdered sugar, strawberry (fresh or frozen ), ice

tequila, triple sec, frozen limeade concentrate, crushed ice, water, lime juice, magarita salt, lime wedge

fresh orange juice, fresh lime juice, blue decorator sugar, purple decorator sugar, coarse salt, ice, tequila, fresh blueberries, frozen limeade concentrate, powdered sugar, orange juice

watermelon, tequila, crushed ice, frozen limeade concentrate, infused watermelon (see directions ), cointreau liqueur

fresh mint, sugar, tequila, fresh lime juice (from 3 large limes), frozen mango chunks, partially thawed for 15 minutes, at room temperature, ice, lime wedges, for garnish

crushed pretzels, sugar, margarine or butter, melted, sweetened condensed milk, frozen limeade concentrate, thawed, tequila, orange liqueur, several drops green food coloring (optional), whipping cream, lime slices (optional)

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

reduced fat graham cracker crust (if you d like to make your own, i ve successfully made it with graham cracker crust), reduced-fat cream cheese, softened, fat-free sweetened condensed milk, tequila, triple sec, frozen limeade concentrate, light non-dairy whipped topping, thawed (cool whip free), lime zest (optional)

tequila, frozen strawberries , in syrup, thawed, crushed ice

crushed pretzel, sugar, margarine or 1/3 cup butter, melted, sweetened condensed milk, frozen limeade concentrate, thawed, tequila, orange liqueur, whipping cream, lime slice (optional)

water, frozen lime concentrate (limeade), lime juice, tequila (use the good stuff), triple sec, chambord raspberry liquor

frozen raspberries, frozen limeade concentrate, tequila, orange liqueur, cranberry juice cocktail, lime wedges and fresh raspberries, for garnish

kosher salt, peach nectar, tequila, sweetened lime juice , such as rose s lime juice, orange-flavored liqueur , such as cointreau, juice of 1 lime, frozen peaches

watermelon, approximately 2 lb, cleaned and cut into 2-inch chunks and frozen, white tequila, grenadine, simple syrup (equal amounts of sugar and water, heated until the sugar dissolves; cool), freshly squeezed lemon juice , about 1 lemon, freshly squeezed lime juice , about 2 limes, kosher salt, cilantro leaves, plus sprigs for garnish, lime, sliced thinly into wheels, for garnish

sugar, tequila, water, triple sec, heavy cream, watermelon juice, triple sec, watermelon, seeded and diced, melon puree (approximately 3 cups watermelons, seeded, diced, pureed, and strained until smooth), tequila syrup, tequila, melon juice, limes, juiced, melon (red and yellow), diced, for garnish, triple sec, zest of 1 lime blanched in tequila syrup

refrigerated sliced mangoes, colored decorator sugar crystals, frozen limeade concentrate, thawed, tequila, orange liqueur

fresh lime juice, orange liqueur, tequila, powdered sugar, fresh or frozen strawberries, crushed ice, fresh lime wedge (optional), red decorator sugar (optional)