LIME AND TEQUILA INFUSED STRAWBERRIES
This is a grown-up only recipe that can be eaten plain or turned into some adult strawberry shortcakes by serving over cake and topping with whipped cream.
Provided by Brandi Rose
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix triple sec, sugar, lime juice, tequila, and lime zest in a bowl; stir to dissolve sugar. Pour over strawberries in a large bowl. Let stand, stirring occasionally, until juice forms, about 1 hour.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 31.3 g, Fat 0.5 g, Fiber 3.3 g, Protein 1.1 g, Sodium 3 mg, Sugar 25.3 g
TEQUILA LIME TART
Steps:
- For the crust:
- Preheat oven to 350 degrees F
- Add wafers and pine nuts to food processor, pulse until well ground up. Pour into bowl and add melted butter. Mix by hand, with a wooden spoon, and press into 10-inch tart pan. (reserve 4 tablespoons of crumbs to sprinkle on top when done baking.)
- Place tart pan in the oven and bake for 8 minutes.
- For the filling:
- In a mixing bowl add egg whites and sugar, beat until there are soft peaks.
- In another mixing bowl, add remaining ingredients and mix thoroughly. Fold in the egg whites. Pour into tart shell and bake for 25 minutes. Remove from oven and sprinkle with reserved crumbs. Let cool before cutting and serve with fresh whipped cream.
TEQUILA LIME CHICKEN
Source: Ina Garten http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html
Provided by Kirstin in the Couv
Categories Chicken Breast
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
- Add the chicken breasts.
- Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
- Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
- Turn the chicken and cook for another 10 minutes, until just cooked through.
- Remove from the grill to a plate.
- Cover tightly and allow to rest for 5 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 276, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 889.8, Carbohydrate 7, Fiber 0.8, Sugar 2.6, Protein 30.9
TEQUILA-LIME FRUIT SALAD
Looking for a fast, colorful side to round out any meal? This refreshing fruit salad is pure perfection! -Angela Howland, Haynesville, Maine
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila., In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein.
TEQUILA RASPBERRY RECIPE BY TASTY
This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Pierce Abernathy
Categories Drinks
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a cocktail shaker, combine the ice, raspberry jam, lime juice, and tequila.
- Cover with the lid and shake vigorously for 30 seconds.
- Strain into desired serving glass.
- Garnish with a lime round.
- Enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 7 grams
STRAWBERRY COMPOTE WITH TEQUILA AND LIME
Categories Sauce Tequila Berry Dessert No-Cook Strawberry Lime Fall Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.
MARGARITA CHIFFON CAKE
Categories Cake Tequila Citrus Egg Dessert Bake Lime Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 TO 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
- Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
- Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
- For glaze:
- Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.
TEQUILA-LIME STRAWBERRY COMPOTE
Found on Epicurious, this was a wonderful and simple Cinco de Mayo dessert (though I am positive it would be smashing any time!). Fantastic on top of ice cream! Cook time is sitting time.
Provided by skat5762
Categories Sauces
Time 1h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Whisk first 5 ingredients in medium bowl to blend.
- Add strawberries; toss.
- Let stand at room temperature 1 hour or chill up to 4 hours.
TEQUILA LIME SAUCE
Steps:
- Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
- Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
- Combine all ingredients thoroughly.
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- Make the ice cubes. Divide the strips of lime and chunks of strawberry among an ice cub mold or I used a mini muffin tin. Mix the lime juice with the tequila and pour over the the fruit or just pour the lime juice over the fruit if you are not using the tequila. Freeze at least one hour before serving.
- When your ice cubes are ready, make the Strawberry Basil Limeade. Blend the strawberries, lime juice and basil in a blender or food processor until smooth. If desired strain the strawberry puree through a sieve or fine mesh colander. I recommend doing this only if you have kids who will be drinking these, otherwise I would just leave the strawberry seeds in the drink.
- Pour the strawberry, basil and lime mixture into a large pitcher. Add the sugar and stir to dissolve. When you are ready to drink the limeade, carefully add the sparkling water (or use regular water if you need the drink to sit a while).
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- First, make your rhubarb compote. Add your chopped rhubarb, water, and sugar to a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook 8-10 minutes until rhubarb is completely soft and beginning to fall apart. Remove from the heat and let cool completely before using. (This recipe makes enough rhubarb compote for 4 margaritas).
- Once the compote is ready, add all of your ingredients to a blender including the ice, fresh strawberries, rhubarb compote, tequila, and lime juice. Blend for 30-60 seconds until completely mixed.
- Pour the frozen margarita into a cocktail glass and top with rhubarb ribbons and fresh strawberries to serve. Enjoy!
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