TEXATINI
A unique way to make a margarita. Be careful! These are known to be potent!
Provided by austinmomma
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass.
- Combine tequila, orange liqueur, sweet and sour mix, orange juice, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with jalapeno-stuffed green olives.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 69.8 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 5767.7 mg, Sugar 67.5 g
PEARTINI
Provided by Giada De Laurentiis
Categories beverage
Time 30m
Yield 4 cups (6 to 8 servings)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar and 1/2 cup water over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 15 minutes.
- In a blender, puree the syrup, vodka, vermouth, lime juice and pears until smooth. For each drink, pour some of the pear mixture into an ice-filled cocktail shaker and shake well. Pour into a chilled martini glass. Garnish with pear slices and serve.
BUCATINI ALL'AMATRICIANA
The key to bucatini all'amatriciana is guanciale: cured pork jowls, akin to pancetta or unsmoked bacon, cooked until crispy, then sauced with San Marzano tomatoes. It's classic Roman cuisine-just a few choice ingredients, deftly combined, in all of 30 minutes from start to finish.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sauce, part 1: Dice the guanciale, then sauté in olive oil over medium heat, 6-8 minutes or until the guanciale is crisp.
- Pasta: Meanwhile, bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. (Chef Mantuano advises using bronze-cut pasta for his dishes. These noodles are made with bronze molds instead of Teflon, for a surface texture that's a bit rougher and more porous. This greatly helps the sauce to cling to each noodle.)
- Sauce, part 2: Add the tomatoes to the crispy guanciale and bring to a simmer. Using a wooden spoon, stir the sauce occasionally, breaking up the tomatoes as they are cooking, 5 minutes. Set aside.
- Assembly: Reserve ½ cup of the pasta water, then drain the bucatini. Return the pasta to the pot. Season the sauce with chili flakes and black pepper. Pour sauce and reserved pasta water into the pot and cook over low heat, tossing the pasta with the sauce to allow them to "marry," 2 minutes. The pasta should still be firm to the bite.
- Transfer the pasta to a platter. Grate Pecorino Romano directly on top, about ½ cup. Serve immediately, passing more cheese at the table.
TIAJUANA TAMALE
I make small packages of these and freeze them. I often use them as a cold appetizer on crackers or melba toast.
Provided by Tebo3759
Categories Meat
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and garlic in oil.
- Add beef and brown.
- Add salt, chili, tomatoes& tobasco, cover and cook 15 minutes.
- Stir in cornmeal and milk, cook another 15 minutes stirring often.
- Add corn and olives.
- Pack into 2 greased loaf pans, brush with oil and cook at 325 for an hour.
TIJUANA TIDBITS
Tortilla chips, chili powder and cayenne pepper lend to the Mexican flavor of this snack mix, while corn syrup and brown sugar add a bit of sweetness. I like to package it in holiday tins to give as gifts.-Beverly Phillips, Duncanville, Texas
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield 4-3/4 quarts.
Number Of Ingredients 11
Steps:
- In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.
Nutrition Facts : Calories 274 calories, Fat 18g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 319mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
TIJUANATINI
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
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
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