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DEER AND BEER CHILI 2007-08-31 02:45:00 4 lbs. venison roast, cubed3 lbs. mild sausage4 med. onions1 garlic clove2 green chilies2 tbsp. oil1 beef bouillon cube2 tbsp. cumin1/2 tsp. dry mustardPinch of oregano2 (12 oz.) cans tomato sauce1 (12 oz.) can whole tomatoes1 oz. vodka or Tequila2 (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.
PORK TENDERLOIN IN TEQUILA 2007-08-31 02:43:00 1/4 c. vegetable oil2 cloves garlic, cut into halves2 lbs. pork tenderloins1/4 c. prepared mustard4 tomatoes, chopped1 sm. onion, chopped (1/4 c.)1/4 c. carrots, chopped1/4 c. celery, choppedJuice of 1 lime (1/4 c.)1/4 c. Tequila1 bay leaf1 tbsp. chili powder1 tsp. salt1 tsp. dried oregano leaves1 tsp. dried thyme leaves1/4 tsp. pepper1/4 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.
TEQUILA MUSHROOMS 2007-08-31 02:42:00 2 tbsp. butter1/2 lb. mushrooms, sliced1/2 c. tequila, warm1/2 c. sour creamSalt 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.
TEQUILA CARROTS 2007-08-31 02:42:00 3 med. carrotsBoiling salted water3 tbsp. butter1/4 tsp. dried, crushed dill weedSalt and pepper1/4 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!
MEXICAN ENCHILADAS 2007-08-31 02:39:00 Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 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, chopped1/2 c. onion, chopped1/4 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.
MEXICAN COFFEE 2007-08-31 02:39:00 1 oz. Kahlua1/2 oz. TequilaHot coffeeWhipped cream Add Kahlua and Tequila to hot coffee. Top with the whipped cream and dust with cocoa powder.
KILLER VEGETARIAN CHILI 2007-08-31 02:37:00 2 lb. veggie patty, crumbled2 c. chopped onion1 can diced chilies2 cloves minced garlic1 (28 oz.) can Mexican tomatoes1/2 c. orange juice1/2 c. tequila1/4 c. tomato paste1 tbsp. Tabasco1 c. red wineSalt and pepper to taste1/4 tsp. chopped cloves1 tbsp. orange rind1 tbsp. Worcestershire1 tbsp. oregano1 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.
BARBARA'S STRAWBERRY MARGARITA PIE 2007-08-31 02:36:00 2 c. fresh strawberries, hulled10 tbsp. sugar1 3/4 c. graham cracker crumbs1/2 c. butter, unsalted, room temperature3/4 c. sweetened condensed milk7 tbsp. tequila6 tbsp. Triple Sec1 tbsp. fresh lime juice2 c. whipping cream, chilled8 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 desire
FROZEN STRAWBERRY MARGARITA PIE 2007-08-31 02:35:00 --CRUST:--1 1/3 c . graham cracker crumbs1/4 c. sugar1/4 c. melted butter Combine the above ingredients and press into a 9" pie plate. --FILLING:--1 can sweetened condensed milk1/4 c. lime juice3 tbsp. tequila3 tbsp. triple sec1 box frozen strawberries, thawed1 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.
MARGARITA PIE 2007-08-31 02:34:00 1 graham cracker pie shell1 (14 oz.) can condensed milk1 1/2 oz. Tequila1 1/2 oz. Triple Sec4 oz. fresh lime juice1 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.
FROZEN MARGARITAS FOR A CROWD 2007-08-31 02:34:00 1 (12 oz.) can frozen lemonade1 (12 oz.) can frozen limeade4 cans water2 cans Tequila1 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.
BORDER BUTTERMILK 2007-08-31 02:33:00 2 cans frozen limeade2 cans tequila1 can vermouth1 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.
FAJITA MARINATE 2007-08-31 02:32:00 1/2 c. fresh lime juice1/3 c. salad oil1/3 c. Tequila or lime juice4 cloves garlic, minced1/2 tsp. ground cumin1 tsp. oregano1/2 tsp. black pepper4 to 5 sm. onions, halved1/2 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
MARGARITA SAUCE FOR SEAFOOD 2007-08-31 02:30:00 5 oz. tequila3 oz. triple sec24 oz. sweet and sour mix4 tsp. chopped cilantro1 tsp. Lawry's seasoned saltShrimp, scallops, sm. mushroomsBring 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
MANGOLS, ORANGE OLE 2007-08-31 02:29:00 3 seedless orange, devien2 lg. ripe mangoes1 tbsp. icing sugar2 tbsp. fresh lime juice2 oz. white tequila1 oz. liquour (Cointreau, Triple Sec, or Grand Mainier) Mix. Chill and serve.
FLAMING MANGOS 2007-08-31 02:28:00 2 fresh mangoes, or 12 slices canned mangos, about 1 inch thick1 c. orange juice2 tbsp. sugar1 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. Read more:FLAMING
STRAWBERRY MARGARITA TORTE 2007-08-31 02:27:00 --CRUST:--4 lg. egg whites3/4 c. sugar1 tbsp. lemon juice1 tsp. vanilla1/2 tsp. almond extract3 tbsp. flour1/2 tsp. baking powder1 c. finely ground almonds--FILLING:--1 can sweetened condensed milk1/4 c. fresh lime juice (1 lime)3 tbsp. Tequila3 tbsp. Triple Sec1/2 c. thawed frozen strawberries with syrup2 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, decora
CHOCOLATE TEQUILA ICE CREAM 2007-08-31 02:26:00 3 c. milk3 c. cream1 1/2 c. sugar10 egg yolks1 tbsp. vanilla extract8 oz. melted bittersweet chocolate1/2 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.
MARGARITA CHEESECAKE 2007-08-31 02:25:00 1 3/4 c. graham cracker crumbs2 tbsp. sugar1 tbsp. grated lime zest1/3 c. unsalted butter, meltedFILLING:1 1/2 lb. (3, 8 oz. pkg.) cream cheese, softened1 c. sugar1/2 c. sour cream6 lg. eggs1/4 c. tequila1/4 c. Triple Sec1/4 c. fresh lime juice2 tbsp. freshly grated lime zestGARNISH: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. P
CHI-CHI'S MARGARITA 2007-08-31 02:24:00 1 c. Tequila1/4 c. Triple Sec1/4 c. lime juice1 (6 oz.) frozen lemonade1 can water Fill blender the rest of the way with ice. Line rim of glass with bar salt.
SOMBRERO PUNCH 2007-08-31 02:23:00 1 fifth Vodka1 fifth Tequila3 (6 oz.) cans frozen limeade9 (6 oz.) cans water or club Soda Combine liquids in punch bowl and float fruited ice ring on top. Yields: 45 (4 oz.) servings.
ICE TEA RECIPE 2007-08-31 02:22:00 Pitcher filled with ice1 shot vodka1 shot rum1 shot tequila1 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. Read more:RECIPE
TEQUILA COCKTAIL 2007-08-31 01:51:00 Juice of 1 lemonJuice of 1/2 orange4 tsp. sugar, dissolved in water4 jiggers Tequila Mix well. Can be put in blender with ice cubes for frosty effect. Serves 2.
MR. P'S OLALLIEBERRY RASPBERRY SLUSH 2007-08-31 01:50:00 1/4 c. tequila2 tbsp. triple sec1/4 c. Margarita mix2 c. olallieberries or blackberries1 1/2 c. crushed ice1 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.
GOOD `N READY MARGARITAS 2007-08-31 01:48:00 Yield 12 servings: 1 1/3 c. tequila3/4 c. triple sec1 (12 oz.) can limeade2 1/2 cans water Yield 24 servings: 2 2/3 c. tequila1 1/2 c. triple sec2 (12 oz.) cans limeade5 cans water Yield 48 servings: 5 1/4 c. tequila3 c. triple sec4 (12 oz.) cans limeade10 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.
KAHLUA 2007-09-05 02:21:00 1 fifth size vodka or brandy3 c. sugar3 tbsp. instant coffee4-7 c. waterBoil water and sugar 3 minutes. Add coffee. Let cool to room temperature, then add booze. Pour into 3 fifth size bottles and add 1/2 vanilla bean to each bottle and seal. Shake each bottle once a day for 30 days. Station 23, Unit 3
SPARKLING CHEER 2007-09-05 02:20:00 1 bottle champagne, chilled1 qt. gingerale1 c. apricot brandy1 c. vodkaCombine in punch bowl with ice. Stir to chill. Serve at once.
BLOODY MARY MIXBLOODY MARY MIX 2007-09-05 02:20:00 1 can V-81 can tomato juice1 tsp. salt2 tsp. celery salt2 1/2 tsp. black pepper10 shakes Tabasco sauce1/2 (10 oz.) bottle Worcestershire sauce2 tbsp. horseradishRose's lime juice to tasteVodka to tasteMix all ingredients in large pitcher. Stir. Serve over ice with stalk of celery. All ingredients can be adjusted to taste.
AMARETTO LIQUEURS 2007-09-05 02:19:00 3 c. sugar2 c. waterRind of 1 lemonPut in heavy sauce pan and bring to a boil. Cover, reduce heat and simmer 30 minutes. Remove lemon rind and discard. 2 tsp. vanilla extract1 tsp. chocolate extract3 oz. brandy2 tbsp. almond extract3 c. vodkaCool and bottle.
COFFEE FLAVORED LIQUEUR 2007-09-05 02:19:00 5 c. sugar1 (2 oz.) jar instant coffee4 c. boiling water1 qt. vodka1 vanilla beanDissolve sugar and coffee in boiling water. Cool. Stir in vodka and vanilla bean. Let stand covered for 12 days.
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