2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.
3
Put everything but the cilantro into a blender and puree until smooth.
Stir in the cilantro, then taste and adjust seasonings if needed.
Shake before serving.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
s cooking, combine butter, minced cilantro, lime zest and juice, salt and
Tear leaf lettuce into large pieces; arrange on a large serving platter or individual salad plates. Arrange tomato and cheese slices on lettuce, overlapping and alternating slices. Tear basil leaves and scatter over tomatoes and cheese. Season with ground pepper and pass Lime-Cilantro Dressing.
For the Lime-Cilantro Dressing:.
Whisk all ingredients together in a small bowl. Spoon over salad.
aprika, a small squeeze of lime juice, and salt and pepper
ut the remains of the lime, cilantro and garlic inside the cavity
In 12X8 glass baking dish, combine marinade ingredients, blend well. Add salmon, turn to coat. Cover dish and refrigerate 30-60 minutes.
In small bowl, combine all butter ingredients, set aside.
Heat grill. Oil grill rack. Place salmon on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10-17 minutes or until fish flakes easily, turning once.
Broiler directions: Place salmon on oiled broiler pan, broil 4 to 6 inches from heat for 10 to 17 minutes or until fish flakes. Turn once.
owl, add the salt, onions, lime juice, fish and shrimp and
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
lace the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin
Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
ntil combined.
Beat in lime juice and egg.
Beat
Grate cauliflower florets or pulse in a food processor until it resembles rice.
Place grated cauliflower and water in a microwave-safe covered dish.
Cook cauliflower in microwave on high until tender, about 7 minutes.
Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.
/2 tsp of the lime zest and saute until fragrant
he garlic, coriander, chilli and lime juice in a food processor
Chopped the cilantro. Mix the melted butter, rice vinegar, lime juice and cilantro to warm, cooked rice, and stir until evenly distributed.
Serve immediately.
Sprinkle garlic powder, salt and pepper on top of salmon steaks or fillets.
In a small glass, mix olive oil, lime juice, cilantro and Splenda.
Place salmon in a nonstick skillet over medium-high heat and cook 4-5 minutes. Turn and cover with cilantro mixture and cook another 4-5 minutes.