Tijuanatini Food

TIJUANATINI

Tijuanatini image

Make and share this Tijuanatini recipe from Food.com.

Provided by Queen uh Cuisine

Categories Beverages

Time 15m

Yield 2 drinks, 2 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup pineapple juice
1/4 cup super premium tequila
1 tablespoon sweetened lime juice
1 teaspoon grenadine
ice cube, about 6
lime juice, and sugar for rimming glass
lime wedges and pineapple chunk, if desired (to garnish)

Steps:

Chil martini glasses in freezer for 10 minutes.
Rim glasses with the lime juice and dip in sugar.
Place pineapple juice, tequila, lime juice, grenadine and ice cubes in a shaker.
Shake vigorously and strain into chilled martini glasses.
Garnish with lime and pineapple.
Enjoy :).

Nutrition Facts : Calories 71, Fat 0.1, Sodium 4.4, Carbohydrate 17.4, Fiber 0.2, Sugar 13, Protein 0.3

TIJUANA TRASH

Tijuana Trash image

The most fiendishly addictive snack mix I've ever had! You can pump up the red pepper if you like; I like it just like this, however. And, you can "mix up" the nuts a bit, but I like those salty Spanish peanuts and some almonds, perhaps even Smokehouse almonds. Make a big batch for your next party; you can't stop eating it!

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 1h15m

Yield 9 cups

Number Of Ingredients 10

Ingredients

2 cups tortilla chips, broken into 1 inch pieces (I like to use small Tostitos and break them in half)
1 1/2 cups Crispix cereal or 1 1/2 cups Corn Chex
4 -5 cups popped popcorn
6 ounces nuts, of choice (I like Spanish peanuts and almonds)
4 tablespoons light corn syrup
4 tablespoons butter
4 tablespoons brown sugar
3/4 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 250 degrees F.
Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan.
(Lining the pan with foil first helps the clean-up later--).
Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling.
Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
Bake uncovered 1 hour, stirring every 20 minutes.
Remove from oven and turn onto a sheet of waxed paper to cool.
will keep in an airtight container for about 2 weeks.

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