I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra...
Author: Sharon123
Make and share this BC Spot Prawn Ceviche recipe from Food.com.
Author: Chuck Hughes
Spicy lime butter adds a zestful flair to this pan-seared snapper.
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Author: Claire Saffitz
For burritos and tortas, or just for eating! A totally made up recipe by me for my 3-in-1 crock pot!
Author: KerfuffleUponWincle
This is a Khmer classic, a great lunch dish, Khmer Beef Salad... made with very lightly cooked beef and some classic Cambodian vegetables. Makes for a lovely colourful salad and so easy to make
Author: Veasna
Author: David Linville
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Author: Anna Stockwell
Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.
Author: ElizabethKnicely
Author: Naren Young
Author: Rebecca Rather
This recipe is from "Preserving the Harvest" by Carol W. Costenbader. You can either make your own cranberry sauce or use a store-bought canned variety.
Author: JenSmith
Make and share this Lime-Marinated Broiled Salmon recipe from Food.com.
Author: ellie3763
Combining miso with lime, ginger, fish sauce, and sugar creates a terrific sweet-sour glaze for crispy baked chicken wings.
Sweet, juicy berries define this summery version of the classic mojito.
Author: Elizabeth Falkner
Crisp Napa Cabbage leaves are tossed with shrimp and cucumber, then, topped with wasabi-avocado dressing. Baked ramen noodles make a crispy topping.;) Recipe developed by McCromick by Southern Living Cookbook...
Author: Manami
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
Author: Allen Susser
Make and share this Three Compound Butters recipe from Food.com.
Author: Chuck Hughes
I love this soup!! I like to add shredded chicken and serve with really sweet, buttery honey cornbread. Taken from "The Feast of Santa Fe" by Huntley Dent.
Author: brianak
Make and share this Chipotle-Marinated Skirt Steak on Naan Bread recipe from Food.com.
Author: Boomette
With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy, and refreshing pie embodies a sunny California day.
This delicious dessert is a real study in contrasts. The base is dense and rich, while the mousse is light and airy. I brought this to our family's 2003 Thanksgiving dinner, where it was a big hit. I'll...
Author: Lennie
Easy to make extract turns the zest of 12 limes into the flavor equivalent of about 60 limes and won't leave bits of zest in your pie, pudding, punch, etc. It also has the benefit of storing much better...
Author: Catfish Charlie
Make and share this Pineapple Lime Marinated Grilled Salmon recipe from Food.com.
Author: Oolala
Author: Dede Wilson
from "not so humble pie" - http://notsohumblepie.blogspot.com/2010/03/blackberry-lime-cheesecake.html
Author: ellie3763
Patricia Solley, published in the Best American Recipes, 2003-2004. Think margarita meets gazpacho. The secret ingredient is tequila, paired here with cooling cucumbers and green grapes, and with lime,...
Author: Epi Curious
Make and share this Margarita Marmalade recipe from Food.com.
Author: ratherbeswimmin