Season salmon all over with salt and pepper, then grill
ieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive
Combine sugar, 1 teaspoon of the black pepper, soy sauce and garlic.
Stir well and add the beef.
Stir well to coat beef and marinade for 20 minutes or longer.
Combine remaining pepper with lime juice and water.
Place in a small serving bowl.
Saute beef in hot oil, three to four minutes until medium rare.
Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.
Cut the honeydew melon into wedges.
Sprinkle lime juice on each wedge and serve.
efore serving, toss onion slices with lime juice in a medium bowl. Let
Preheat oven to 250\u00b0F
Spread corn bread in a jellyroll pan.
Bake for 1-1/2 hours or until crisp.
Combine corn bread, bell peppers, red onion, parsley, cilantro, green onions, garlic and chiles in large bowl, tossing lightly.
Season with cumin seeds, salt and pepper.
Whisk olive oil, vinegar and lime juice in a small bowl until thorougly blended.
Pour over corn bread mixture and toss gently to coat.
long the plantain.
Arrange with slit side up and bake
Place first 7 ingredients in 3q pot and bring to boil over medium heat. Skim off foam, cover, and boil gently until lentils are soft. Between 30 and 60 minutes.
Place green chilies and 1c of soup into food processor and puree. Return to pot. Wipe processor clean.
Put bell pepper and carrot into processor and pulse until finely chopped. Add to soup.
Bring soup to boil for no longer than 1 minute (so bell pepper and carrot remain crisp). Taste for seasoning and texture.
Stir in olive oil and lime juice.
Warm through and serve.
Combine sugar and water in a small saucepan over high heat, bring to a boil and cook until the sugar melts, transfer to a bowl set over a bowl of ice and stir to cool down.
Place the lime juice, zest and water in a bowl, add the sugar syrup, to taste.
Fill a blender with 2 cups of the limeade, 1/4 to 1/2 cup of tequila (depending on your taste) and 1 cup of crushed ice and blend until combined. Pour into tall glasses. Repeat with the remaining limeade. Garnish with lime wedge.
In large bowl, combine limeade with lime juice and stir well.
Add sweetened condensed milk, and stir until smooth and uniform.
Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
Pour into individual bowls or one large freezer-safe container.
Freeze four hours or until set.
Squeeze the lime juice into the mixing bowl, this
Combine meat, orange and lime juice in a large bowl.
Grease an 8 inch square cake pan. Bloom 1/2 the gelatin in mango juice. Bloom the remaining gelatin in lime juice and 1/3 cup water. Gently heat mango juice until gelatin dissolves. Add 3/4 cups powdered sugar and whisk. Pour into prepared pan and smooth. Repeat process with lime juice. Sprinkle top with coconut and chill for at least 1 hour. Remove from pan and cut into 1 1/2 inch cubes. Mix 1 tbsp powdered sugar with cornstarch and toss with marshmallows.
Dissolve sugar in hot water and combine with lime juice.
Cool in a 1 1/2-quart pitcher.
Add the sparkling water.
Add crushed ice.
Garnish with a paper thin slice of lime and cherries.
2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm
Drizzle the avocado with 1 tsp lime juice. Cook the chicken in boiling salted water for 15 mins. Drain, allow to cool slightly and slice.
To make the dressing, season 3 tbsp lime juice with salt and chili flakes. Gradually whisk in the oil.
Arrange the chicken, avocado, grapefruit and radishes on a serving plate. Drizzle with the dressing and garnish with basil.
Combine sour cream, mustard, lime zest, lime juice and chives in a small bowl.
Cook salmon on a heated, oiled grill pan until browned on both sides and cooked as desired.
Top salmon with lime crema and sprinkle with extra chives. Serve with lime wedges, if desired.
2 muffin cups. Coat liners with cooking spray.
To measure
Lime Brown Butter Sauce: Add 6
For the dressing, blend the beets with half the shallots, the mustard, and oil in a small food processor. Season to taste with lime juice, salt and pepper.
Mix together the cabbages, carrots, and remaining shallots. Add a squeeze of lime juice, the mint, sugar, and a little salt and pepper. Transfer to a serving dish and garnish with extra mint sprigs. Serve with the dressing.