THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
- Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
MARGHERITA PASTA
Make and share this Margherita Pasta recipe from Food.com.
Provided by Skooch
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
- Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
- Add pasta to skillet and toss well.
- Add chicken broth and stir. Toss with Parmesan cheese.
Nutrition Facts : Calories 401.8, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.7, Sodium 635.1, Carbohydrate 70.9, Fiber 5.5, Sugar 9.6, Protein 13.9
MARGARITA PASTA
Categories Pasta
Number Of Ingredients 6
Steps:
- Cook the pasta as the box indicates. As the pasta cooks, coursely dice the tomato, finely chop the basil and grate the cheese. Once the pasta has cooked, mix in the cheese so that it can melt in the heat of the pasta. Once the cheese has melted, add in the basil and tomatoes. Serve warm with a sprig of basil on top and grate some fresh parmesean on top.
PASTA MARGHERITA
The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.
Provided by FloridaGrl
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
- While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
- Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.
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MARGHERITA PASTA WITH CHICKEN - THE PASTA …
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5/5 (2)Estimated Reading Time 6 minsServings 4Total Time 32 mins
- In a large saute pan, heat olive oil over medium high heat. Season chicken with salt and pepper and add chicken to pan and saute for 3-4 minutes per side, until cooked thoroughly. Transfer chicken to a plate, and slice.
- To the same large saute pan, add roasted grape tomatoes. As tomatoes are warming up, use a potato masher, and crush about half of the tomatoes, saving some tomatoes as whole. Add red pepper flakes and Aleppo pepper and season tomatoes with salt and pepper to taste.
- Add the cooked pasta to the tomato sauce and begin to toss with tongs gently. Add the reserved pasta water to loosen up the sauce, and pasta is coated with sauce.
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4.5/5 (44)Servings 4Cuisine ItalianCalories 310 per serving
- Melt Butter with Olive Oil & Sea Salt in 12-inch nonstick skillet over medium-high heat until sizzling. Add garlic; cook 30 seconds or until softened. Add tomatoes and basil; continue cooking, stirring occasionally, 1-2 minutes or until heated through. Add pasta and Parmesan cheese, stir until combined. Serve immediately.
GARLIC MOZZARELLA MARGHERITA PASTA …
From carlsbadcravings.com
Reviews 75Total Time 25 mins
- Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
- Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
- Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
EASY MARGHERITA PASTA {8-INGREDIENTS}
From littlebroken.com
5/5 (5)Total Time 30 minsCategory MainCalories 375 per serving
- While the pasta is cooking, melt butter in a large non-stick skillet over medium heat. Make sure the skillet is big enough to hold the sauce and pasta. Add garlic and chili flakes. Cook for about 30 seconds or until fragrant while stirring constantly.
- Add tomatoes, basil, and sugar. Season with salt and pepper to taste. Simmer until tomatoes are slightly softened and heated through, about 2 minutes. Do not simmer for too long or you won’t have any sauce left.
- Drain the pasta reserving about 1/2 cup of water. Add pasta to the tomato sauce with a little bit of the reserved pasta cooking water, and stir until well coated and combined. Keep in mind that pasta will absorb some of the moisture and the sauce will thicken up.
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