Not exact matches
-LSB-...] crumbs 1/2
cup whole cane sugar (buy whole cane sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk) 1
cup key
lime or regular
lime juice 1 tablespoon fresh
lime zest 2 eggs 1
cup sour cream (buy -LSB-...]
3/4
cup water 1/2
cup Swerve Sweetener 1 12 - oz bag fresh cranberries 1 to 2 medium chipotles in adobo, minced (depends on how hot you want it)
Juice of two
limes Zest of two
limes, grated
Mix key
lime zest,
juice, and remaining 2/3
cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh
lime juice 2 teaspoon packed
lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5
limes zest and
juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8
cup of olive oil 1/8
cup dry white wine A dash of your favorite hot sauce
Add them to a food processor along with 2 cloves of garlic (minced), 1/4
cup tahini, 2 Tbsp
lime juice, 1/2 tsp
lime zest, 1.5 Tbsp curry powder (I used mild), and 1/2 tsp salt.
Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp
lime juice, 1/2 tsp
lime zest, curry powder, salt, and 1/2
cup coconut milk.
2
cups all purpose flour 1 1/2
cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt
zest and
juice of 1
lime 10 tablespoons butter, softened and cubed up 1 - ish
cup of buttermilk 2 eggs 2
cups diced rhubarb, about 1/2 a pound
1/2
cup peanut butter 1/4
cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed
zest of 1
lime juice of 1
lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4
cup cilantro
1 Serrano thinly sliced 1 Habbanero thinly siced optional 3 Juicy
limes = 1/3
cup fresh
lime juice approx. 1 lemon, the
juice and the
zest 1 glug Extra Virgin Olive Oil Sea salt Fresh cracked black pepper to taste, optional
Key
Lime Pie Filling: 1 14 - ounce can sweetened condensed milk 1/4
cup full - fat sour cream 4 large egg yolks, room temperature 1 tablespoon
lime zest (or key
lime zest) 1/2
cup key
lime juice
2 sticks butter room temperature 1/2
cup melted piloncillo syrup * 1 stick of Mexican Cinnamon The
zest of 1 large
lime The
juice of 1/2
lime about 2 teaspoons 1 teaspoon vanilla extract 1
cup unbleached All purpose flour 1
cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1
cup puffed amaranth
3
cups strained (or Greek - style) organic whole milk yogurt, preferably from grass - fed cows 1/4
cup organic
lime juice (about 2
limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart)
zest of 1 organic
lime
FOR CHILI
LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
LIME BUTTER 1/2 stick (1/4
cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon
lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime zest, finely grated 2 teaspoons fresh
lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt
Ingredients: 3 - 4 medium size avocados 1
lime,
zest and
juice 1/2
cup Trader Joe's fire - roasted corn kernels 1 bunch cilantro, minced 1/4 white onion, minced (about 1/4
cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.
4 egg yolks 1/2
cup sugar 4
limes,
zested and
juiced 1 tablespoon grated ginger 4 tablespoons cold butter or butter alternative, chopped 1.
1
cup white rice flour 3/4
cup gluten free oat flour (see note) 1/2
cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1
cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract
zest of 1 lemon or
lime 12 tsp of kiwi -
lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp
lime juice 2/3
cup sifted powdered sugar
4 large eggs 2
cups granulated sugar 1
cup milk or milk of choice 1
cup canola oil 1/2
cup mango
juice 1 tablespoon
lime zest (about 2
limes) 1 teaspoon
lime extract 1 teaspoon pure vanilla extract 2 1/2
cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt
6
cups water 1/2
cup sugar, slightly over 4 star anise 1 cinnamon stick palm full of whole cloves
juice of one
lime, if organic, a strip of the
zest would be nice 2 bosc pears, peeled
2 scoops DailyBurn Fuel - 6 in vanilla 1
cup unsweetened almond milk 1 frozen banana 1 tablespoon key
lime juice Zest of one key
lime 1/2 teaspoon maple syrup 1
cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated
zest of 1
lime Juice of 1/2
lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
Combine the 1/4
cup lime juice, 1/2 tsp of the
zest, 1/4
cup honey, 1/2 Tbsp soy sauce, and 1 tsp corn starch in a bowl.
10) In a small blender, blend together half the avocado, yogurt, 1/4
cup coconut milk, 1/2
cup cilantro,
juice of 1/2 a
lime, 1/2 teaspoon
lime zest and a good pinch of salt.
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5
cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1
lime,
zest half and squeeze the whole
lime for
juice 1/2
cup cilantro, chopped 2
cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir
lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted
zest and
juice of 1
lime 1/2
cup light agave syrup or other sweetener of choice
Coconut - Cilantro Cream Cheese 1
cup meat of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon
juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water
zest of 1
lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice — chopped
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced
zest and
juice of 3
limes 1/2
cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1
cup halved cherry tomatoes 6 scallions, thinly sliced 3/4
cup finely chopped fresh cilantro leaves freshly ground black pepper
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas 1
cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced
zest and
juice of 1
lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2
cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4
cups shredded green cabbage 2
cups shredded red cabbage 1/2
cup low sodium beef broth 1
lime (
juiced and
zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)
Ingredients 1/3
cup citrus
juice (
juice from one
lime, 1 lemon, and about 2 Tbsp orange
juice)
Zest from one
lime 1/2
cup reduced sodium soy sauce 2 tsp rice vinegar 1/4
cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch of red pepper flakes
3/4 -1
cup key
lime juice (or regular
lime juice), depending how much tartness you prefer 2 teaspoons key
lime zest (or regular
lime zest) 1 14 - ounce can sweetened condensed milk (not fat free) 1 tablespoon pure vanilla extract 1
cup heavy cream 1/2
cup graham cracker crumbs, for coating (about 8 whole graham crackers)
Whisk the
lime juice and
zest, vinegar, mustard, chipotle powder, honey, salt and pepper together in a glass bowl or measuring
cup.
White chocolate,
lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated
zest of 1
lime 1 1/2 teaspoons
lime juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar
zest and
juice of 1
lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
bag broccoli slaw * 1/3
cup mayo 1/3
cup sour cream 1/4
cup rice vinegar
juice of 1/2
lime zest of 1/2
lime 1/2 jalapeno, seeds and veins removed, finely diced 2 tbsp sugar salt and pepper, to taste avocado slices, for garnish
4 tablespoons
lime zest, from 4
limes 1/2
cup lime juice 1/2
cup orange
juice 1/4
cup chopped mint 2 tablespoons honey 4 garlic cloves, minced 4 teaspoons olive oil 2 teaspoons ground cumin 1 teaspoon Kosher salt
Meanwhile, mix regular sugar, 1/4
cup flour
juice and
zest of lemon or
lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.
To make the mojito marinade, combine 2 tbsp coconut oil, 1/4
cup coconut rum, mint, cilantro, garlic,
lime juice and
zest in a small bowl.
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2
cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander
Zest of 1
lime Juice of 1
lime, plus more to taste Kosher salt 1/2
cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
The Berry Smash: 1/2
cup (80g) blueberries, fresh or frozen 1/2
cup (80g) raspberries, fresh or frozen (you can use a
cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the
juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons
lime juice (
zest the
lime first)
Lime yogurt cake from here 220g unsalted butter, melted and cooled 330g caster sugar 2 eggs 250g Greek style yogurt 1/4
cup (60 ml)
lime juice 1 1/2 tablespoons
lime zest 2
cups (280g) all purpose flour 2 teaspoons baking powder Icing: 1 1/2
cups (210g) confectioners» sugar, sifted 1 1/2 tablespoons
lime juice 1 1/2 tablespoons water
lime zest, to decorate Preheat the oven to 160ºC / 320ºF.
While the crust is baking, whisk together the remaining 1/8
cup flour, eggs, granulated sugar, baking powder,
lime juice and
zest.
The Cake: 2 1/2
cups (325 g) all purpose flour 1 3/4
cups (350 g) white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3
cup (170 ml) vegetable oil 1/2
cup (130 ml) buttermilk 1/4
cup (60 ml)
lime juice 3 large eggs 2 tablespoons
lime zest, from 2 large lemons 2 tablespoons poppy seeds
Dairy - and Gluten - Free Citrus Almond Cake makes 1 8 - inch cake ingredients: for the citrus almond cake: 4 eggs
zest of 2
limes zest of 2 lemons 100 grams (1/2
cup) granulated sugar, divided in two 150 grams (1 1/2
cups) almond flour 1 teaspoon baking powder
juice of 1/2 lemon 1/2 teaspoon kosher salt
Ingredients: 1 1/2
cup all purpose flour 1/4 teaspoon salt 1 1/4 teaspoon baking powder 1/2
cup unsalted butter 1
cup sugar 1 egg 1 white 1 1/2 teaspoon vanilla 2 tablespoons
lime juice 1 tablespoon
lime zest 3/4
cup whole milk
8 oz cream cheese, softened 1/2
cup butter, room temperature 1 1/4
cups sugar 2 tbsp
lime zest 1 tbsp fresh squeezed
lime juice 1 tsp vanilla extract 4 eggs 1/3
cup strawberry puree * ** 1/4
cup whole milk 2
cups cake flour 2 tsp baking powder 1/2 teaspoon salt
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2
cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3
cup fresh
lime juice 3/4 teaspoon fresh lemon
zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
1 3/4
cups whole wheat pastry flour 1/4
cup unsweetened shredded coconut 1 stick of butter, at room temperature 1 organic egg 1/4
cup olive oil 3/4
cup unrefined sugar 1/2 teaspoon aluminum free baking powder
Zest two
limes Juice of two
limes
1 1/2 pounds cooked Chile
Lime Garlic shrimp (above) For the gazpacho: 2
cups tomato & clam
juice (Clamato ®) 1/2
cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1
cup seeded and diced plum tomatoes 1/2
cup finely diced red onion 1/2
cup peeled, seeded and chopped cucumber 1/2
cup finely diced green or red bell pepper 3 tablespoons fresh
lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons
lime zest (for garnish) 2 tablespoons lemon
zest (for garnish)
In a medium saucepan set over medium heat, combine the key
lime zest,
juice, 1/4
cup unsalted butter and 1/4
cup sugar.