he other half with the lime juice, lime zest and green food
Combine marmalade, sauces, wine and garlic in a large bowl. Add chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 425\u00b0F. Line a large baking pan with foil. Place chicken in a single layer on prepared pan. Brush any remaining marinade over chicken.
Bake, turning occasionally, for 30 mins, or until chicken is browned and cooked through. Serve hot, drizzled with lime juice.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
egrees C).
Zest 1 lime, then juice all 4 limes
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup muffin pans. Line a baking tray with parchment paper.
Cut 24 - 5 1/2 inch rounds from pastry. Press into prepared recesses. Cut remaining pastry into 6 hearts, 6 clubs, 6 spades and 6 diamonds, each about 1 inch long. Place on prepared tray. Brush with egg white and sprinkle with sugar. Bake tart shells and shapes for 8-10 mins, until golden brown.
Spoon 2 tsp jam or marmalade into each tart shell. Top with shapes.
f the 3/4 cup marmalade over batter. Repeat with remaining
Place lime seeds and lime leaves in muslin and tie
istribute the zest throughout the marmalade (if you skip this step
hat route.).
Combine the lime peel with several cups of
ith salt and pepper. Mix marmalade, jam, ginger, garlic and mustard in
Pat pork loins dry.
Combine mustard and marmalade, jam or jelly.
Coat loins with mustard-marmalade mixture.
Tie with string if pork is in 2 sections.
Put on grill and cook until done.
Salt and pepper while cooking.
Slice into 1/2-inch slices.
In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
Line salad bowl (or individual plates) with lettuce leaves.
Top with tomatoes and jicama slices.
Add avocado and olives and then top with lime.
Toss with dressing.
Stir in spicy mustard and marmalade. Remove from heat.
Prepare
milk, lemon peel and juice, marmalade and sifted flour.
Beat
In mixing bowl, cream butter and sugar; beat in extract.
Combine the flour and salt then gradually add to the creamed mixture.
Roll into 1-inch balls; place 2 inches apart on greased baking sheets.
Using the end of wooden spoon handle, make an indentation in the centre of each ball and fill with jam.
Bake at 400\u00b0F for 10-12 minutes or until lightly browned; remove to wire racks to cool.
Drizzle icing over after cookies have been cooled.
Combine mangoes, lime zest, lime juice, lemon juice, and pectin
In a food processor, process cheeses until smooth.
In small saucepan, stir together sugar and gelatin.
Whisk in milk over low heat and stir until gelatin is dissolved, about 5 minutes.
Pour gelatin mixture through feed tube with food processor running, processing until smooth.
Transfer mixture to medium bowl.
Stir in lime juice, vanilla and lime peel until well blended.
Chill cheese mixture, stirring occasionally, until it mounds when dropped from a spoon, 30 to 40 minutes.
ondensed milk, egg yolks and lime juice. on low speed of
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).