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Nom Nom Nom.
We thought Kathy Kittell's punch would be such fun for Halloween that our Test Kitchen garnished it with a chilling gummy-worm ice ring! To prepare it for weddings, graduations and anniversaries as Kathy does in Lenexa, Kansas, simply eliminate the gummy worms.
A favorite of youngsters in our house. Grownups love them too!
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
This is a quick and easy Halloween dish my family has come to expect each year," says Julianna Tazzia from West Bloomfield, Michigan. "I have time to get the little ones ready to go trick-or-treating, yet they still get a hot meal before they go out.
This satisfying salad is good hot or cold. It can also be easily made into a main dish by adding cooked chicken, shrimp or tofu. With it's slightly sweet flavor and fun mix of ingredients, the whole family will like it.—Taste of Home Test Kitchen
Wow! I got this recipe from Sonscape in Colorado, and it's the best bread I've ever had! It's on the sweet side but not a dessert bread, great with soups.
If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!
Turning string cheese snacks into wiggly warms was simply a matter of poking in whole cloves for the eyes. We remind the kids to be sure to remove these before eating the worms. For serving the dip, I halved and seeded a green pepper, then added olives for eyes and green onion "legs".—Lenore Walters, Oklahoma City, Oklahoma
Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
This simple and quick one-pot chili has great flavor and is nice and meaty.
This recipe makes 5-6 shooters.
Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.
Refreshing and thirst-quenching on a hot afternoon.
The simple syrup needed for this beverage may be made up to 1 week ahead and stored in the refrigerator.
This is a very simple and excellent recipe. Goes great over pasta.
Designed especially for the day, the tequila touchdown takes after a tequila sunrise with its layered look and light citrus notes.
Use this creamy and tangy dip for dipping fruit or as a fruit salad dressing. It's excellent for strawberries. Most people don't know there's tequila in it. They only know that it is really yummy!
More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow-baking turns the popcorn-nut mix fabulously crunchy.
In warm weather, Rob and Lisa Howard have an unlimited supply of mint; it grows wild by the stream outside their house. Their favorite drink combines the crushed herb with lime juice, sugar, tequila and club soda, though they'll also swap out the tequila for rum or the Brazilian sugarcane liquor cachaça. They often fix a nonalcoholic version using 5 ounces of club soda instead of 4.
In place of jicama, Kiesel uses chayotes, which are crispier and less starchy. The unusual addition of currants tempers the heat from the jalapeños.
Add a bit of heat to your next Tequila Sunrise by using your own chile-infused tequila. We also love this fiery tequila in a Red Chile – Guava Margarita. What to buy: Look for small, dried red chile peppers; if you can’t find them, substitute fresh serranos.
The primary use of grenadine is to color a drink, which is most evident in a Tequila Sunrise. The Tequila Sunrise is yet another drink in the long procession of cocktails born during the Prohibition era. Marion Gorman and Felipé de Alba, in The Tequila Book, suggest that the Tequila Sunrise was invented at the Agua Caliente racetrack for Californians who spent the night betting on the horses while drinking too much. The cocktail was considered to be a morning pick-me-up for the bettors—hence the name Tequila Sunrise. While absolutely plausible, the story may be just one more instance of the need to historicize a cocktail. To tell whether a Tequila Sunrise is made right, watch the glass. Because of grenadine’s specific gravity, it will begin to settle in the bottom of the glass beneath the glowing orange juice, a phenomenon that could have easily inspired its name. There is also a Tequila Sunset, which seems to have nothing to do with either theory of origin. The trick to making a Tequila Sunrise work is all in the pouring. Think of it as a larger, and more salubrious, Pousse Café. Pour the ingredients slowly, and never over ice, or you will lose the effect. Therefore, chill the tequila first. If you decide to shake, omit the grenadine from the shaker and add it later. White tequila is always used.
This is best done on the grill, but the stovetop will work as well. Grilling tip: A common mistake people make when grilling is to keep turning the meat over and over and poking it, etc. It isn’t necessary- you really only need to turn it once and if you want those nice cross hatch marks from the grill when the chicken is done give it a quick second turn in the other direction.
A quick dip in some booze gives these shrimp a nice twist. Try them on their own, in our Tequila Shrimp and Asadero Quesadillas, or atop linguine with a dollop of sour cream. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
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