Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1
teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2
teaspoons dark brown
sugar 1/4
teaspoon ground cumin 1 tablespoon
lime juice 1
teaspoon prepared prawn paste (blacan) 1
teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1
teaspoon salt 2
teaspoons sugar 1
teaspoon tamarind concentrate 1
teaspoon ground turmeric 2 kaffir
lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown
sugar 1/2
teaspoon salt 1/2
teaspoon freshly ground black pepper 2
teaspoons soy sauce 6 cups coconut milk, recipe here
For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh
lime juice 1 tablespoon grated fresh ginger 1
teaspoon firmly packed brown
sugar
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced fresh cilantro Juice from 1/2 a
lime 2
teaspoons brown
sugar, packed 1 garlic clove, minced 1/2
teaspoon salt Tortilla chips
1/2 lemon 1/2
lime 2 1/2 cups water 3 tablespoons palm
sugar 7 fresh or frozen kaffir
lime leaves, cut into thirds 1/8
teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup water Juice of 2
limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
3/4 cup fat - free low - sodium chicken broth 1 1/2
teaspoons brown
sugar 1
teaspoon salt 2
teaspoons tomato paste 1/4
teaspoon crushed red pepper flakes 1/4
teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh
lime juice 3 tablespoons minced fresh cilantro
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
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch
sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
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
Whipped Cream Topping: 1 cup heavy cream, cold 2 - 3 tablespoons confectioner's
sugar 1
teaspoon pure vanilla extract chocolate shavings (optional)
lime zest (optional)
FOR THE
LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
LIME CURD 2 large eggs 1/2 cup
sugar 3 tablespoons fresh
lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
lime juice (juice of about 2
limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2
teaspoons grated
lime lime peel
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
Massage 1 - 2
teaspoons of
lime zest into 1
teaspoon sugar.
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1
lime 2 tablespoons granulated
sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
Filling: 12 ounces fresh blueberries 1/3 cup granulated
sugar 1
teaspoon ground cinnamon 4 1/2
teaspoons cornstarch or arrowroot powder pinch of Kosher or sea salt juice of one
lime
1 recipe Cream Cheese Pie Dough 3 cups fresh blueberries 1 cup fresh raspberries 1/2 cup granulated
sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4
teaspoon ground cinnamon pinch of Kosher or sea salt juice of 1/2
lime
Blend up a smoothie: Place 1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut - flavored yogurt, 1 tablespoon fresh
lime juice, and 1 1/2
teaspoons sugar in a blender; process until smooth.
• 6 large eggs (separated) • 500 grams caster
sugar • 150 grams unsalted butter (softened) • 2 tablespoons honey • 2 tablespoons rosewater • zest of 1
lime (finely chopped) • 1/2
teaspoon grated nutmeg • 1/2
teaspoon ground cardamon • 1/2
teaspoon ground cinnamon • 250 grams raw cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
1/2 cup vinegar 1/2 cup
lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon
sugar 1 tablespoon chopped fresh oregano or 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1
teaspoon ground cinnamon 1/2
teaspoon bay leaf 1/2
teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon
sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed
lime juice Garlic croutons for garnish
Marinade: 1/2 cup soy sauce 1/4 cup
lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown
sugar 1 tablespoon honey 1
teaspoon minced garlic 1/4 cup chopped scallions 1/2
teaspoon fresh ground ginger 1
teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste
Jalapeño - Cilantro
Lime Basting Sauce: 1/4 cup
lime juice 6 jalapeño chiles, stems and seeds removed, chopped 2 fresh tomatillos 1 1/2
teaspoon sugar 2 cloves garlic, chopped 3/4 cup chopped fresh cilantro 2 tablespoons vegetable oil 1/2
teaspoon ground coriander 1/4
teaspoon ground white pepper
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and diced 1/3 cup thinly sliced green onions 1/4 cup finely chopped sweet onion 2 tablespoons fresh
lime juice 1/2
teaspoon granulated
sugar 1/2
teaspoon cracked black pepper
1/4
teaspoon salt 1/2
teaspoon ground black pepper 1
teaspoon granulated
sugar 4
teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons
lime juice (1
lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
1
teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir
lime leaves 1/4
teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated
sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
2 cups fresh pineapple chunks 1 cucumber, peeled, seeded and chopped 2 green onions, chopped 1
teaspoon finely chopped Scotch bonnet 1 cup chopped mango 1 yellow bell pepper, stemmed, seeded and finely chopped 1 cup unsweetened pineapple juice 1/4 cup fresh
lime juice 2 tablespoons chopped cilantro leaves 1
teaspoon sugar Salt to taste
For the sorbet 1 pound frozen mango chunks 1
teaspoon lime zest 1 cups water 1 1/2
teaspoons sugar, or to taste
The Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon -
lime soda (sprite) 1 cup pineapple juice 1 cup tomato sauce 1/2 cup
sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1
Teaspoon salt 1
Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1
teaspoon ground cumin 1/4
teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup
lime juice (2 - 3
limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated
sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
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.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest of 1
lime 1/4
teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered
lime wedges for garnish
In a medium bowl, combine the chopped shrimp, finely chopped habanero pepper, yellow bell pepper, beefsteak tomato, Hungarian wax pepper,
lime juice, red wine vinegar,
sugar, olive oil and 1
teaspoon of salt and stir to combine.
* 2 cups peeled and chopped carrots, about 6 medium carrots * 2 cups cold water * 1
teaspoon grated ginger * 2 Tablespoons
lime juice *
sugar to taste * crushed ice for serving
Fruit Portion: 1 cup blueberries (it's a 6 oz package) or 1 cup of whatever fruit you want * 1 1/2 tablespoons white granulated
sugar 1 tablespoon lemon or
lime juice 1
teaspoon cornstarch pinch of salt
Dressing 1 tablespoon finely grated
lime peel 1/4 cup fresh
lime juice (2
limes) 3 tablespoons palm
sugar or brown
sugar 2 tablespoons fish sauce (such as nam pla or nuoc nam) 1
teaspoon hot chili paste (such as sambal oelek) 1
teaspoon grated peeled fresh ginger 2 tablespoons vegetable oil
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.
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
1/4 cup
lime juice 1/4 cup olive oil 1 tablespoon Splenda — or other sweetener to equal 1 tablespoon
sugar 2 tablespoons dry sherry 2
teaspoons soy sauce 1
teaspoon grated ginger root 1 garlic clove, crushed 1/4
teaspoon pepper 1 pound beef chuck, or thereabouts 1
teaspoon meat tenderizer, or as needed
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
Add 3 tablespoons of fish sauce, juice of 1
lime,
sugar, 1 1/2
teaspoons sugar, 1/2
teaspoon sesame oil, and a pinch of salt.
Chile
Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup
lime juice (juice of four
limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one
teaspoon) 2
teaspoons crushed red pepper flakes 1
teaspoon granulated
sugar 1/4 cup olive oil
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
1/4 cup
lime juice 1/4 cup olive oil 1 tablespoon Splenda — or other sweetener to equal 1 tablespoon
sugar 2 tablespoons dry sherry 2
teaspoons soy sauce
Combine tomato juice, vodka,
lime juice, harissa, 1/2
teaspoon celery salt, Worcestershire,
sugar, horseradish, caraway, pepper, and garlic in a pitcher.
I added about half a
lime, cilantro, two tablespoons of brown
sugar, and 3/4
teaspoon of chili spice blend.
Combine brown
sugar and 2
teaspoons each butter,
lime juice, and rum in a saucepan; bring to a simmer.
500 g cups fresh or frozen and thawed mango chunks 120 ml Jalapeño Simple Syrup 100 g granulated
sugar 1 tablespoon fresh
lime juice 1 1/4
teaspoons Nielsen - Massey Pure Orange Extract