14 Festive Mexican Margaritas

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This margarita flat bread is perfect as an appetizer, snack, or even a light meal. Serve it with a side of marinara sauce for dipping or a fresh green salad for a complete and satisfying meal. Enjoy! Cooking. To cook a delicious margarita flat bread in the oven, follow these easy steps: 1. Preheat the oven to 425°F (220°C) to ensure a crispy.

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How to make it. Warm the water slightly, should feel a little warmer than body temp - about 100 degrees. Add yeast and salt to the water in a 5-quart bowl, or in a resealable, lidded plastic food container. Mix in the flour, kneading is unnecessary. Add all the flour at once, measuring it scooping up the flour and sweeping the top level with a.

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Preheat the oven to 380 degrees F. When it's up to temperature, uncover the margaritas and place them on the middle section of the oven. Bake until light golden brown, 21-23 minutes. Remove from oven and let sit for 5 minutes before slicing open. Store cooled margaritas in a plastic storage bag for a few days.

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Instructions. Preheat the oven to 450 F (232 C). Spread half of the pizza sauce on each flatbread, then top with tomato slices, followed by mozzarella pieces, then sprinkle salt and Italian seasoning on top. Bake for 10 - 12 minutes, or until the mozzarella is melted and the flatbread is starting to turn golden brown.

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Directions. Watch how to make this recipe. If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher.

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Make the margherita flatbread. Place the flatbread or naan bread on parchment paper. Using a spoon, spread crushed tomatoes on top of the flatbread base and spread until it covers the entire flatbread. Add more or less sauce to your liking. Tear the mozzarella into smaller chunks and place the pieces on top of the sauce.

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Preheat oven to 450 degrees. Divide dough in half and roll it out into two thin flatbreads on a lightly floured surface. Transfer flatbread doughs to two parchment lined baking sheets. Drizzle each flatbread with 1 tablespoon olive oil and divide the oregano between the two flatbreads, sprinkling it in an even layer.

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Transfer each flatbread onto the prepared sheet pans. Step 3. Spread tomato sauce evenly over the flatbreads, except for a ½ inch border around the edge. Step 4. Evenly sprinkle the shredded mozzarella between the two flatbreads. Step 5. Top with the sliced fresh mozzarella and the Italian tomatoes.

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Step 1: Prep Tomatoes. Slice your fresh tomatoes, and blot them dry with paper towels so you don't have a soggy flatbread. Season with sea salt, pepper and a few minced cloves of fresh garlic. Step 2: Assemble Flatbreads. Brush your flatbreads with a light layer of olive oil, then spoon on a light layer of sauce.

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Dip the glass rim into lime sugar. Turn and press the glass into the sugar until the rim is well coated. Carefully scoop ice into the glass (so you don't knock off the sugar). Fill a cocktail shaker with ice. Add lime juice, tequila, pomegranate juice, triple sec, and simple syrup. Cover and shake well for 30 seconds.

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In large mixer bowl, beat sugar, shortening and egg until fluffy. In another bowl, combine flour, soda and salt. Add to creamed mixture alternately with date mixture, using low to medium speed. Stir in pecans. Turn into greased 9" x 5" by 2-1/2" loaf pan. Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.

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Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Dotdash Meredith Food Studios. 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.

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Instructions. Preheat oven to 375° F. Spray 9x5 load pan with non-stick spray. Whisk together flour and sugar in a large bowl. Pour in the Straw-Ber-Rita and mix with a wooden spoon until just combined. Place dough in loaf pan and pour melted butter over the top of the dough.

14 Festive Mexican Margaritas

Instructions. Preheat the oven to 450 degrees Fahrenheit. Slice the mozzarella cheese into ¼ inch thick pieces. Allow it to sit on a paper towel to remove moisture for about 15 minutes while you prepare the pizzas, then dab the mozzarella with the paper towel to remove any additional moisture.

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Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.

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Instructions. Preheat oven to 350 degrees and spray 2 9in loaf pans with pam baking spray. In a large bowl, whisk together the flour and sugar until combined. Pour in the straw-ber-ita into the dry ingredients and whisk until smooth. Divide the batter into the two loaf pans.