Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Combine milk, lime rind and juice in large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2 to 3 hours. Garnish with lime slices, if desired.
Combine milk, lime rind and juice in a large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2 to 3 hours.
Preheat oven to 350.
Squeeze juice of halved lime(s) all over chicken.
Sprinkle liberally inside and out with basil.
Put 1 or 2 lime halves into cavity.
Cook approximately 30 minutes per pound, or until done.
Spoon juice over.
Mix together condensed milk, lime concentrate and Cool Whip. Add a little yellow or green food coloring, if desired.
Pour into pie shell.\tRefrigerate.
Serve garnished with mint leaves and a strawberry.
In medium bowl, mix together condensed milk and lime juice, fold in whipped cream.
Pour into pie crust.
Chill til set, about 3 hours.
Combine cilantro, lime juice, olive oil, onion powder, parsley, garlic powder, ground cumin, and chili powder in a bowl.
Bring water to a boil over high heat. Stir in rice and salt. Reduce heat and cover; simmer for 15 minutes, stirring occasionally. Stir in cilantro mixture and Mexican-style corn; simmer over low heat, covered, until corn is heated through, about 5 minutes.
f the jalapenos, cilantro, vinegar, lime or salt depending on taste
To Make The Easy Mango Shrimp Tacos:
Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
In a large saucepan, combine stock, lime juice, fish sauce, star anise and cardamom. Bring to a boil, reduce heat and simmer for 5 mins.
Meanwhile, prepare noodles following package instructions. Drain well.
Divide noodles between serving bowls. Top with raw beef slices, bean sprouts, herbs, spring onion and chili. Ladle hot stock over top and sprinkle with fried shallots. Serve with fish sauce and lime wedges.
Add the stock, coconut milk, lime leaves and red pepper flakes
shallow dish, add the lime juice and garlic, turn several
Cut shrimp into bite sized pieces.
In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
Drizzle the lime juice over the mixture and toss well.
For more kick add a dash of Tabasco.
Chill.
Place on warm tortillas.
Serve with lime wedges, additional salsa and cilantro.
Sprinkle chili powder, seasoned salt and black pepper evenly over both sides of fillets.
Preheat a large skillet over medium heat. Spray pan generously with cooking spray or pour light coating of vegetable oil.
Cook fish about 3-4 minutes on each side, squeezing lime juice over fillets while cooking. Fish is done when it flakes with a fork.
Serve with additional lime wedges.
ith plasic wrap. Cool until easy to handle. Peel and seed
he tacos or in other recipes.
To serve tacos, smash
Combine the lime zest, black pepper, and salt in an airtight jar. Shake to mix. Use in recipes where you would use lemon pepper.
bowl.
Combine salsa, lime juice, beer, garlic, cilantro, cumin
uices overtop.
Note: Chili-lime pork chops could get MUCH