Tequilabrownies Recipes

Steps:

• Shake 3 ounces pineapple juice, 1 1/2 ounces tequila, 3/4 ounce lime juice and 1/2 ounce triple sec in a shaker with ice. Strain into an ice-filled glass. Garnish with a lime twist.

Steps:

• Preheat oven to 325 degrees. Grease and flour a 9 x 9 " baking pan.
• In a medium bowl, cream 1 1/4 cups of sugar and 4 tbsp of butter. Add 2 eggs and mix well. Stir in half of the Kahlua. Sift together 1 cup of flour, cocoa poweder, and salt. stir into the butter mixture until well blended. Spread half of this mixture evenly into the prepared baking pan.
• In another bowl, stir together the 1/4 cup flour and 1/4 cup sugar. Add softened cream cheese and mix well. Stir in one egg and the vodka. Mix until smooth. Spread this evenly over the chocolate layer. Pour the remaining chocolate mixture over top of this. You can make a pattern of stripes or swirl the chocolate with a toothpick.
• Bake for 35 to 45 minutes in the preheated oven. When brownies are cool, brush with the remaining 1/4 cup of Kahlua. .

Steps:

• Combine sugar, 5-spice powder and garlic. Rub mixture well into each rib. Cover and marinate overnight in refrigerator.
• Remove ribs from refrigerator and allow to sit at room temperature for at least 30 minutes, to 45 minutes.
• For the sauce, heat oil over medium-low heat and add onions; cook slowly until they are caramelized. Add garlic and stir to blend. Add remaining sauce ingredients and bring to a simmer. Cook 5 minutes and remove from heat.
• Preheat oven to 325°F
• In a large, heavy skillet or Dutch oven, sear each rib until brown. The sugar in the rub will make the ribs brown quickly, and you may need to change pans if the build-up in bottom of pan gets to thick. After all ribs are seared, place them side by side, in single layer, in a deep roasting pan. Add sauce.
• Cover pan with foil and cook in oven for 2 1/2 hours, or until tender.
• Remove ribs from pan and keep them warm. Transfer pan drippings and sauce to a blender and puree (be very careful when blending hot liquids). Pour into a saucepan and reheat for serving.
• Serve ribs with sauce and garnish with chopped peanuts.

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

Steps:

• Grease a 9x13 pan.
• Heat butter and one cup of chips in a 3 quart sauce pan over low heat , stirring constantly, until melted.
• Stir in sugar, flour, tequila, baking powder, salt and eggs, until combined.
• Spread mixture in the pan and sprinkle with remaining chips and nuts.
• Bake 30 minutes at 350 degrees or until the center is set.
• Cool completely before cutting into desired sized squares.
• Store in an airtight container.

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• For the marinade: Whisk together the first 7 ingredients.
• Place shrimp in a large ziplock bag and add marinade, pressing out the air and tossing to coat.
• Refrigerate 30-45 minutes.
• Remove shrimp from bag, thread on skewers, and discard marinade. Sprinkle with salt.
• Grill over direct high heat until shrimp are just opaque this is one to 2 minutes per side. Watch carefully because shrimp overcook so quickly.
• Remove from grill and serve warm with lime wedges.