Question: Lime recipes wanted.?

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Answer #1:

Check out <a href=" Click Here all maizeful profile</a> on the brilliant universe ROBLOX

Answer #2:

heavy heavy lime flavor in this. I will cut the zest in half next time I make it.


JICAMA SLAW

Makes 6 cups

DRESSING
2 tablespoons white wine vinegar
1 tablespoon olive oil
Zest and juice of 1 lime

SALAD
2 cups grated or chopped jicama (from about 1 pound, peel first)
1/2 an English cucumber, grated or chopped
1 carrot, grated or chopped
1/4 cup grated or chopped onion
Get creative -- add & subtract, increase & decrease!

Whisk the dressing ingredients in a large bowl. Add the salad ingredients and toss.

Answer #3:

Ingredients:

Servings:

12
Servings Size

*

Servings
Update

* 1 tablespoon unflavored gelatin
* 3/4 cup key lime juice or lime juice
* 1 tablespoon finely grated lime zest
* 1 1/2 cups sugar
* 2 cups whipping cream
* 1 tablespoon confectioners' sugar
* 1/2 cup warm water
* 1 limes
* 6 eggs
* 1/4 teaspoon salt
* 12 honey graham crackers, finely crushed
* 1/2 teaspoon vanilla extract

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 2 1/2 hrs

1. 1 In a mixing bowl, soak the gelatin in warm water until it softens and dissolves, stirring occasionally. Gradually stir the lime juice and zest into the gelatin and set mixture aside.
2. 2 In a large bowl, beat eggs, sugar, and salt at high speed until thick and foamy, 7-10 minutes. Reduce speed to low and beat in key lime mixture.
3. 3 Cover bowl and refrigerate until mixture begins to set but is still liquidy- approx 1 hour.
4. 4 Whip 1 cup of whipping cream until it forms soft peaks and fold into key lime mixture.
5. 5 Pour half the key lime mixture into a large bowl and sprinkle a layer of crushed graham cracker crumbs on top, reserving 3 tablespoons. Fill bowl with remaining key lime mixture and refrigerate for at least 2 hours or overnight.
6. 6 Before serving, whip remaining cream with confectioners' sugar and vanilla extract until soft peaks form. Pipe or spoon cream on mousse and sprinkle remaining graham cracker crumbs on top.
7. 7 Garnish with sliced limes.



Ceviche made with Northern pink shrimp
Hank Shaw
This is a play on classic Peruvian ceviche that I made while visiting New England. Northern pink shrimp, a diminutive deepwater shrimp that is surprisingly sweet, is native to New England, so I decided to use them. A ceviche (suh-VEE-chay) is seafood marinated in citrus juice, mostly lemon and lime juice. This acid "cooks" the shrimp but keeps them tender. This is a mild version, with none of the typical chiles in the original.
Prep Time: 3 hours, 15 minutes
Total Time: 3 hours, 15 minutes
Ingredients:

* 1 lb small (31-40 per pound) shrimp, preferably Northern pink shrimp
* Juice of 5 lemons
* Juice of 3 limes
* Juice of 1 orange
* 1 t. salt
* 1 finely chopped orange bell pepper
* 1/2 of a chopped sweet onion
* 1 T. finely chopped tarragon
* 1 thinly sliced cucumber
* Sprigs of tarragon for garnish

Preparation:

Add the citrus juices and salt together in a lidded container such as Tupperware, and add the shrimp. Mix well and store in the fridge for at least 3 hours.

After an hour or so, add the orange bell pepper -- you could use another color, I just like orange -- and the sliced onions to the citrus-shrimp mixture. Return to the fridge.

To serve, mix in the tarragon (or another herb you like, such as basil or parsley or cilantro) in with the ceviche. Arrange the cucumber slices on the plate and place some of the ceviche on top. Garnish with the tarragon sprigs.

Answer #4:

Oh, wow. I use limes almost daily, so I know there are tons of uses...

- salad dressings: blend juice of 1-2 lime(s) with a seeded jalapeno, a little onion, salt, pepper, cumin, honey, and canola oil

- drinks: smoothies, mojitos, margaritas, in beer, cosmos, etc.

- desserts: zest is great in a cheesecake, or a semifreddo

- marinades for meat: I use lime as a major component in marinades for making steak tacos

- salsa: whether it's a tomato salsa or a mango salsa, lime is great with it

Answer #5:

Tequila Lime Chicken

Ingredients 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Directions Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Answer #6:

alcohol = vodka lemonade and a slice of lime on the side of glass and squeeze some of the juice out of the lime.

Answer #7:

I make my famous mohitos using key lime flavored sparkling water. (I get it at Walmart or Aldi’s) It’s presweetened, so you can skip sugar/splenda and club soda that is used in most recipes. I crush mint in the bottom of the glass, add ice, rum, (to taste) and top with lime flavored sparkling water.

I have a great lime squeezer. If you use key lime halves, it squeezes them and turns them inside out. I add the juice of a few key limes as a final touch and drop the lime halves in the glass. I referenced the lime squeezer available at Amazon here, but I got mine in Mexico for $2.00 and have seen them cheaper in stores.

The drinks look like pond scum with all the green stuff in it but they are sooooo good! *I keep a patch of mint in one of my flower beds just for mohitos and key limes in my frig all summer long*

Answer #8:

telephone my daughter ! Good luck with your searching.

Answer #9:

Fresh limeade. Make a simple syrup with equal parts sugar and water. Boil the water, add the same amount of sugar to it, turn heat down a bit and stir until all the sugar is dissolved. Let it cool. Crack some icecubes up, squeeze some limes, begin to make the limeade with fresh water, the completely cooled simple syrup and lime juice.
Add 1 tbsp of lime juice at a time, stirring well, until you've got the tart/sweet like you want it, pour over the ice, garnish with a maraschino cherry or two and enjoy!

Limes are also good in sweetened iced tea. Make smaller slices than you would of lemons, and hang one on each glass.

When I make salsa from fresh ingredients, I squeeze a tiny of fresh lime juice in it for a hint flavor. I think it goes nicely with the fresh cilantro.





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