Not exact matches
Run a
lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture, twisting gently
until the rim is completely coated.
Continue layering
lime wedges, mint, and ice
until the
wedges are all used up and / or the cup is full, whichever comes first.
Drink margaritas, stuff
lime wedges in beers, laugh with your friends, and eat
until your bursting at the seams.
Allow to cool
until desired temperature, garnish with
lime wedges and fresh spearmint for even more flavor.
I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate
until the flavour is just right and to spice things up i slice up lemon
wedges and grapefruit slices,
lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled
until tender, peeled, and cut into
wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large
lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Coat the rim of glass with the edge of a
lime wedge then dip your glass into the cayenne mixture,
until evenly coated.