CILANTRO LIME CREMA
You'll want to bathe in this zesty cilantro lime crema! It's ideal for drizzling on tacos, grain bowls, and roasted vegetables.
Provided by Sonja Overhiser
Categories Sauce
Time 5m
Number Of Ingredients 6
Steps:
- Finely mince the cilantro. Mix it together with the remaining ingredients.
- Place all ingredients in a food processor and whiz for a few seconds until combined.
- In a regular blender or using an immersion blender, blend all ingredients starting with 3/4 of the sour cream until combined. Stir in the remaining 1/2 cup sour cream (this prevents it from becoming too runny).
- Store up to 1 week in the refrigerator.
Nutrition Facts : ServingSize 1 tablespoon, Calories 26 calories, Sugar 0.1 g, Sodium 25.7 mg, Fat 2 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0 g, Protein 1 g, Cholesterol 5 mg
AMAZING FRUIT SNACK
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Segment the orange and grapefruit, reserving the un-segmented part of each fruit. Cut jicama, chayote and cucumber into finger-size julienne. Place the segmented oranges and grapefruit in a bowl with other cut veggies, squeeze the lime and un-segmented part over the cut veggies and citrus and toss in the chili and cilantro.
- Season with salt, to taste, and stab each piece with toothpicks.
Nutrition Facts : Calories 96 calorie, SaturatedFat 0 grams, Carbohydrate 23 grams, Fiber 10 grams
LIMBER DE CREMA
As a kid I felt apprehensive about this this flavor because of the name-- a cream limber just sounded a bit unappetizing. Then I finally tried it, and it quickly became one of my favorites. Subtle notes of cinnamon and milky richness make this one an unforgettable treat.
Provided by Food Network Kitchen
Categories dessert
Time 8h10m
Yield 7 servings
Number Of Ingredients 5
Steps:
- Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
- Combine the evaporated milk, condensed milk, sugar, vanilla, cinnamon and 2 cups water in a blender and blend until homogeneous. Taste the mixture for sweetness and adjust to taste; you may want to add up to an extra tablespoon of sugar.
- Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Sprinkle each cup with a bit of ground cinnamon, if desired. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.
SUMMER FRUIT PLATTER
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 platter
Number Of Ingredients 0
Steps:
- Give your fruit platter a makeover! Start with some crowd-pleasers like berries, pineapple and kiwi, then add a few exotic choices to the mix -- speckled dragon fruit, star fruit, macadamia nuts, edible flowers -- and arrange everything on the plate in free-flowing sections as we did here. To cut mango in this "hedgehog" pattern, slice off the sides lengthwise (going right next to the pit), then score a crosshatch pattern into the flesh without cutting into the skin. Lightly push on the skin side so the chunks pop out.
ANTIPASTI PLATTER
Provided by Food Network
Categories appetizer
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Arrange all components decoratively on large platter.
GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE
Categories Mushroom Onion Potato Side Asparagus Bell Pepper Zucchini Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
- Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.
PASTA & VEGETABLES WITH CILANTRO SAUCE
Mozzarella, garlicky cilantro dressing and fresh asparagus make this pasta dish delicious. What makes it win-win-win? It's fast, tasty and serves ten!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 10 servings, 1 cup each.
Number Of Ingredients 11
Steps:
- Blend 1/2 cup dressing, cilantro, nuts, pepper and garlic in blender until smooth.
- Cook pasta as directed on package. Meanwhile, heat remaining dressing in large nonstick skillet on medium heat. Add carrots, asparagus and onions; cook 8 min. or until crisp-tender, stirring frequently.
- Drain pasta; place in large bowl. Stir in mozzarella, dressing mixture and vegetable mixture. Sprinkle with Parmesan.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 11 g
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