10261 -- MARGARITA




12 oz. Mr. & Mrs. T Margarita Mix

6 oz. Tequila

2 oz. Triple Sec

2 1/2 c. ice

1 tbsp. lime juice


Pour all in blender for a minute or two. Put blender in freezer for a hour or more. Give it another whirl before serving.




10311 --




1 (6 oz.) can frozen limeade

6 oz. Tequila

3 oz. Triple Sec

1/2 tbsp. lime juice

10 ice cubes

Lime wedge



Combine limeade, Tequila, Triple Sec, lime juice and ice cubes in a blender bowl. Blend for about 20 seconds or until ice cubes become slushy. At this point margarita's may be stored in freezer. When ready to serve, rub lime wedge on rims of chilled glasses. Invert glasses on a generously salted surface so that salt adheres to the moistened rims. Yield 4 glasses.








1 (6 oz.) can frozen lemonade (do not


1 lemonade can filled with Tequila

Cracked ice


Place frozen lemonade and Tequila in blender bowl. Add cracked ice to fill bowl and blend until smooth. 4 servings.








4 lime slices

Coarse salt (opt.)

2 c. ice cubes

1 (6 oz.) can (3/4 c.) frozen

limeade, thawed

3/4 c. tequila

1/4 c. triple sec or other orange



Rub lime slice around rim of 4 glasses. Reserve lime slice. Dip rims of glasses into salt if desired. Combine ice and next 3 ingredients in blender and blend until smooth. Pour into glasses and garnish with lime slices.








4 (5 oz.) salmon filets

2 lemons

1 jar Jennivine's Cactus Tequila


1/2 c. white wine

1 bay leaf

Salt and pepper to taste


Fill a shallow skillet with water high enough just to cover the salmon. Add white wine. Add a bay leaf and salt and pepper. Poach the salmon for about 7 minutes. Lift the salmon up onto four plate and squeeze some lemon juice on the filets. Spread the salmon with Cactus Tequila Relish and serve immediately. (You can substitute any fresh fish for the salmon. The method is the same. Be sure NOT to overcook fish ever!!!)








3 oranges, finely sliced

4 lemons, finely sliced

4 limes, finely sliced

1 1/2 c. sugar

1/2 c. tequila

1 bottle dry white wine, chilled

1 bottle champagne, chilled

2 c. club soda


Place oranges, lemons, and limes in a large bowl, serving pitcher or jug. Pour the sugar over the fruit. Add the tequila to the fruit mixture and mix gently. Let soak overnight if possible, at least a few hours. Add lots of ice to punch bowl. Pour in white wine and right before serving, add champagne and club soda. Makes 12 to 14 drinks.








6 oz. can frozen concentrate for



Using can for measuring device: 1 can beer

1 can tequila

12 ice cubes


Combine all ingredients in blender. Add ice. Blend until smooth and creamy.








1/2 c. Tequila

1/2 c. Gin

1/2 c. Rum

1/2 c. Triple Sec

32 oz. Lemonade

32 oz. Coke


Mix all of the above together and serve over ice. Makes 3 quarts.








1 part white tequila

1 part fresh lime juice

1 part triple sec

Crushed ice


Combine lots of first 3 ingredients. Fill blender container 3/4 full with crushed ice. Pour in enough liquid mixture to cover ice plus 2 inches. Blend until smooth. Serve in 8 oz. brandy snifters which has been rubbed on the outer side of the rim with lime and rolled in salt.








1 sm. can frozen lemonade

1/2 to 3/4 can tequila

2 cans Sprite


Put all in blender and add ice. Blend until smooth.








1 12 oz. can limeade

1 can water

1/2 cup Tequila

1/4 c. Triple Sec

Blue Curacao to color



Place all ingredients in blender and mix on high until blended. Pour into glasses that are salted around the rims.








1 c. tequila

1 sm. can frozen limeade

1 1/2 to 2 cans water

1/2 c. triple sec


You may add extra Real Lime juice for tartness. Blend together in blender on high speed. Place in plastic pitcher and put in freezer until ready to use. Will become quite "slushy" but will not freeze solid. When ready to use, just spoon out the amount needed for serving at a time. Reblend and serve in cooled glasses with salted rims. I usually double the recipe; it will keep for 3-4 weeks.








1 (10 oz.) pkg. frozen strawberries

1 (6 oz.) can frozen limeade

3/4 c. tequila

1/4 c. Triple Sec

1/4-1/2 c. powdered sugar, to taste

4 c. crushed ice


Combine ingredients in blender. Process until smooth. May be stored in freezer and reprocessed for later use.








1 (6 oz.) can frozen limeade


6 oz. Tequila

6 oz. beer

Crushed ice


Empty limeade concentrate into blender jar. Use the limeade can to measure Tequila and beer and pour these into blender jar. Add crushed ice to fill jar and blend at high speed until slushy.








Yield 12 servings: 1 1/3 c. tequila

3/4 c. triple sec

1 (12 oz.) can limeade

2 1/2 cans water


Yield 24 servings: 2 2/3 c. tequila

1 1/2 c. triple sec

2 (12 oz.) cans limeade

5 cans water


Yield 48 servings: 5 1/4 c. tequila

3 c. triple sec

4 (12 oz.) cans limeade

10 cans water


In a large freezable container, mix all ingredients. Freeze until set. Remove from freezer approximately 15 minutes before serving. Note: 1.75 L bottle contains 8 cups liquor and 750 ml bottle contains approximately 3 cups liquor.








1/4 c. tequila

2 tbsp. triple sec

1/4 c. Margarita mix

2 c. olallieberries or blackberries

1 1/2 c. crushed ice

1 c. raspberry sorbet or ice


Combine tequila, triple sec, margarita mix and berries in blender container. Process until smooth. Add crushed ice and blend. Add raspberry sorbet and blend until slushy. Turn into chilled glasses. Makes about 4 servings.








Juice of 1 lemon

Juice of 1/2 orange

4 tsp. sugar, dissolved in water

4 jiggers Tequila


Mix well. Can be put in blender with ice cubes for frosty effect. Serves 2.








Pitcher filled with ice

1 shot vodka

1 shot rum

1 shot tequila

1 shot gin


All white liquors. Fill pitchers with ice; put all white liquors in, then, 1/3 pitcher sweet and sour, 1/3 pitcher 7-Up and 1/3 pitcher Coke. You may want to put a little more Coke in, that depends on how you like it.








1 can Squirt

1 shot Tequila Gold


Pour over ice.








1 fifth Vodka

1 fifth Tequila

3 (6 oz.) cans frozen limeade

9 (6 oz.) cans water or club Soda


Combine liquids in punch bowl and float fruited ice ring on top. Yields: 45 (4 oz.) servings.








1 c. Tequila

1/4 c. Triple Sec

1/4 c. lime juice

1 (6 oz.) frozen lemonade

1 can water


Fill blender the rest of the way with ice. Line rim of glass with bar salt.








1 3/4 c. graham cracker crumbs

2 tbsp. sugar

1 tbsp. grated lime zest

1/3 c. unsalted butter, melted



1 1/2 lb. (3, 8 oz. pkg.) cream

cheese, softened

1 c. sugar

1/2 c. sour cream

6 lg. eggs

1/4 c. tequila

1/4 c. Triple Sec

1/4 c. fresh lime juice

2 tbsp. freshly grated lime zest



Lime slices


Heat oven to 325 degrees. Butter a 9 inch springform pan. Cover the bottom and sides of the pan on the outside with a large sheet of aluminum foil, shiny side out, to keep cheesecake from overcooking. For Crust: Combine graham cracker crumbs, sugar, lime zest and melted butter in bowl and blend well. Press into bottom and about 2 inches up sides of pan. Chill while making filling. Place cream cheese in bowl of electric mixer. Beat on medium high speed until light and fluffy. Gradually beat in sugar and sour cream. Beat in eggs, one at a time. Lower speed and gradually beat in tequila, Triple Sec, lime juice and zest. Beat until completely smooth. Pour batter into chilled crust. Place on center rack of oven and bake 55 minutes. The center may still look wet, but it will firm up as it cools. Cool cake on rack to room temperature. Chill overnight before serving. Garnish with lime slices, if desired.








3 c. milk

3 c. cream

1 1/2 c. sugar

10 egg yolks

1 tbsp. vanilla extract

8 oz. melted bittersweet chocolate

1/2 c. tequila


Heat the milk and cream to simmering point in a saucepan. Combine the egg yolks and sugar in bowl. Stir the hot milk and cream into the egg mixture and return it to the saucepan. Place the saucepan over low heat and stir until the mixture thickens into a light custard. Remove from the heat. Add tequila and melted chocolate. Stir in the vanilla extract. Cool the mixture to room temperature, then chill. Freeze in your ice cream maker according to the manufacturer's instructions.










4 lg. egg whites

3/4 c. sugar

1 tbsp. lemon juice

1 tsp. vanilla

1/2 tsp. almond extract

3 tbsp. flour

1/2 tsp. baking powder

1 c. finely ground almonds




1 can sweetened condensed milk

1/4 c. fresh lime juice (1 lime)

3 tbsp. Tequila

3 tbsp. Triple Sec

1/2 c. thawed frozen strawberries

with syrup

2 c. heavy cream


CRUST: Grease and flour a 9 inch springform pan. Beat egg whites until foamy. Gradually add sugar, beating until soft peaks form. Add lemon juice, vanilla and almond extracts; beat until stiff peaks form. Combine flour, baking powder and almonds. Fold gently into egg whites. Pour into prepared pan. Bake at 325 degrees for 35 minutes, or until crust pulls away from sides of pan. FILLING: Whip heavy cream. Beat milk, lime juice, Tequila and Triple Sec for 3 minutes until smooth. Add strawberries; beat for 1 minute. Fold in whipped cream, reserving 1/4 cup for decoration. Pour into cooled crust in springform pan. Freeze overnight. At serving time, decorate with reserved whipped cream, fresh strawberries and lime slices.








2 fresh mangoes, or 12 slices canned

mangos, about 1 inch thick

1 c. orange juice

2 tbsp. sugar

1 c. tequila


Wash and cut fresh mangos; cut each into 6 slices. Place in chafing dish or skillet. Pour orange juice over fruit and sprinkle with sugar. Heat to simmering, stirring gently to dissolve sugar and coat fruit. After 3 or 4 minutes pour in tequila; keep over medium heat. Flame sauce by pouring a little tequila into teaspoon and holding it over flame of chafing dish or range until it flames; then use this flaming tequila to light tequila on top of mangos. Serve over vanilla ice cream. 6 servings.








2 pt. lime sherbert, soft

1/2 c. tequila

Grated rind and pulp of 2 limes

2 lime, sliced


Mix sherbert and tequila. Stir in lime rind and pulp. Blend well. Spoon into dessert glasses. Freeze for 2 to 4 hours. Place 1 slice over rim of each glass. 6 to 8 servings. Spring 1991








3 seedless orange, devien

2 lg. ripe mangoes

1 tbsp. icing sugar

2 tbsp. fresh lime juice

2 oz. white tequila

1 oz. liquour (Cointreau, Triple Sec,

or Grand Mainier)


Mix. Chill and serve.








5 oz. tequila

3 oz. triple sec

24 oz. sweet and sour mix

4 tsp. chopped cilantro

1 tsp. Lawry's seasoned salt

Shrimp, scallops, sm. mushrooms


Bring first 5 ingredients to a boil. Boil for 2 minutes. Mix 1/2 cup cornstarch with cold water to a paste consistency. Add to above ingredients after boiling, stirring until sauce becomes glazed. Add seafood, cook 5 minutes. Garnish with avocado.








1/2 c. fresh lime juice

1/3 c. salad oil

1/3 c. Tequila or lime juice

4 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. oregano

1/2 tsp. black pepper

4 to 5 sm. onions, halved

1/2 c. Aji-Mirin (rice wine)*


*If you can't find the rice wine, substitute bitter orange juice. Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas. Friend








1/2 c. crushed ice

1 jigger Cuervo Gold Tequila

6 oz. grapefruit juice










2 cans frozen limeade

2 cans tequila

1 can vermouth

1 oz. Triple Sec (optional)

3 cans water


Blend all ingredients in blender. Pour into ice trays (without insects) or plastic containers. Let freeze to milky consistency - 1 to 2 days. Serve in sherbet or wine glasses. Garnish with mint or cherry.








1 (12 oz.) can frozen lemonade

1 (12 oz.) can frozen limeade

4 cans water

2 cans Tequila

1 can Triple Sec


Mix all ingredients together, mixing thoroughly. Fill container of blender with ice cubes and pour approximately one-fourth of mixture over ice. Blend until frozen slush is formed. Continue with remaining mixture. Place in a large container and keep in freezer compartment until ready to serve.








1 graham cracker pie shell

1 (14 oz.) can condensed milk

1 1/2 oz. Tequila

1 1/2 oz. Triple Sec

4 oz. fresh lime juice

1 1/2 c. heavy cream, stiffly beaten


Stir condensed milk with Tequila and Triple Sec. Add lime juice. Fold into whipped cream. Pour into pie shell and freeze 4 to 5 hours. When ready to serve, garnish with more whipped cream and a thin slice of lime.










1 1/3 c . graham cracker crumbs

1/4 c. sugar

1/4 c. melted butter


Combine the above ingredients and press into a 9" pie plate. --FILLING:--


1 can sweetened condensed milk

1/4 c. lime juice

3 tbsp. tequila

3 tbsp. triple sec

1 box frozen strawberries, thawed

1 lg. container Cool Whip


Beat together the sweetened condensed milk, lime juice, tequila and triple sec. Continue beating until smooth. Add the thawed strawberries, including the syrup and beat for another minute. Fold in the large container of Cool Whip. Pour mixture into pie shell. Freeze overnight. Before serving take pie out of freezer and let set in the refrigerator for 30 minutes.








2 c. fresh strawberries, hulled

10 tbsp. sugar

1 3/4 c. graham cracker crumbs

1/2 c. butter, unsalted, room


3/4 c. sweetened condensed milk

7 tbsp. tequila

6 tbsp. Triple Sec

1 tbsp. fresh lime juice

2 c. whipping cream, chilled

8 fresh strawberries (optional)


Butter 9 inch springform pan. Toss 2 cups strawberries with 4 tablespoons sugar in small bowl. Blend remaining sugar in small bowl. Blend remaining 6 tablespoons sugar, cracker crumbs and butter in processor. Press crumb mixture into bottom and up sides of pan. Puree strawberries and sugar with milk, tequila, Triple Sec and lime juice in blender or processor. Transfer to large bowl. Using electric mixer, whip cream in medium bowl until stiff peaks form. Fold 1/3 of cream into puree. Gently fold in remaining cream. Pour filling into crust. Cover and freeze pie until firm, preferably overnight. Run hot sharp knife around pan sides to loosen. Release pan sides. Cut into 8 wedges. To each with strawberry if desired.








2 lb. veggie patty, crumbled

2 c. chopped onion

1 can diced chilies

2 cloves minced garlic

1 (28 oz.) can Mexican tomatoes

1/2 c. orange juice

1/2 c. tequila

1/4 c. tomato paste

1 tbsp. Tabasco

1 c. red wine

Salt and pepper to taste

1/4 tsp. chopped cloves

1 tbsp. orange rind

1 tbsp. Worcestershire

1 tbsp. oregano

1 c. vegetable stock


Heat stock pot, add oil and cook onions, and brown the veggie patty mixture. Add tequila and cook 2 minutes more, then add the rest of the ingredients. Simmer for 2 hour, this chili will stay warm all day on very low heat. Great for an all day get together, let cool overnight in the refrigerator. It will freeze well.








1/2 jigger tequila

1/2 jigger Kahlua


Heat cup, and pour in liqueur and very hot coffee.




992716 -- SALSA




1 bunch cilantro

4 med. Jalapeno peppers

2 lg. carrots

2 to 3 stalks celery

1 lg. red onion

1 bunch green onions

2 bunches radishes

4 to 6 med. tomatoes

2 (1 lb. 13 oz.) cans whole tomatoes

1 tsp. salt

2 tbsp. sugar

2 tbsp. tamale spice

2 tbsp. med. chili powder

1 jigger red wine vinegar

1 jigger white wine vinegar

1 jigger tequila

1 tbsp. Mexican oregano


Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin. (Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)








1 oz. Kahlua

1/2 oz. Tequila

Hot coffee

Whipped cream


Add Kahlua and Tequila to hot coffee. Top with the whipped cream and dust with cocoa powder.








Brown in skillet:1 lb. ground beef

1 clove garlic, chopped

2 tsp. salt

1 tbsp. tequila, cognac or water

1 tbsp. chili powder


Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.TOMATO SAUCE:


In skillet, saute:1 clove garlic, chopped

1/2 c. onion, chopped

1/4 c. green pepper, chopped


Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.








2 tbsp. butter

1/2 lb. mushrooms, sliced

1/2 c. tequila, warm

1/2 c. sour cream

Salt and white pepper to taste


Melt butter in skillet. Saute mushrooms until golden. Warm tequila, pour over mushrooms. Ignite, put out flame with sour cream. Season with salt and white pepper. Serve along side steak. Serves 4.








3 med. carrots

Boiling salted water

3 tbsp. butter

1/4 tsp. dried, crushed dill weed

Salt and pepper

1/4 c. tequila


Peel carrots and cut in thin diagonal slices. Cook in boiling salted water 10 minutes; drain. Melt butter in large skillet or presentation pan. Add carrot slices. Saute 2-3 minutes, sprinkling with dill and salt and pepper. Add tequila; ignite. When flames die down, stir and serve. Very impressive, but easy!








1/4 c. vegetable oil

2 cloves garlic, cut into halves

2 lbs. pork tenderloins

1/4 c. prepared mustard

4 tomatoes, chopped

1 sm. onion, chopped

(1/4 c.)

1/4 c. carrots, chopped

1/4 c. celery, chopped

Juice of 1 lime (1/4 c.)

1/4 c. Tequila

1 bay leaf

1 tbsp. chili powder

1 tsp. salt

1 tsp. dried oregano leaves

1 tsp. dried thyme leaves

1/4 tsp. pepper

1/4 c. snipped parsley


Heat oil and garlic in 10 inch skillet until hot. Coat pork with mustard. Cook pork over medium heat until brown. Remove garlic. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley. Serves 6.








4 lbs. venison roast, cubed

3 lbs. mild sausage

4 med. onions

1 garlic clove

2 green chilies

2 tbsp. oil

1 beef bouillon cube

2 tbsp. cumin

1/2 tsp. dry mustard

Pinch of oregano

2 (12 oz.) cans tomato sauce

1 (12 oz.) can whole tomatoes

1 oz. vodka or Tequila

2 (12 oz.) cans beer


Chop onions, garlic and chiles fine. Brown deer and sausage in small amount of oil. Add rest of ingredients. Simmer, covered for 2 1/2 hours, stirring occasionally. Simmer another 30 minutes without stirring. Add a can of beans, if desired.







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