Tangylimebutter Recipes
TANGY MEATLOAF BURGERS
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.
- Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
- Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.
Nutrition Facts : Calories 444, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 123 milligrams, Sodium 1,079 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Protein 26 grams
TANGHULU
Tanghulu, skewered fruit coated in a hardened sugar syrup, is a popular winter snack in China that is often sold from street carts at markets and festivals. Traditionally, hawthorn berries are used because the tart fruit balances well with the sweet crunchy shell, but pretty much any fruit is fine. Just make sure it is firm enough not to move around on the skewer, which would be problematic as you dip it into the hot syrup. The syrup is generally made with only sugar and water, but we included corn syrup to prevent crystallization and to ensure a clear and shiny coating. We also added honey for flavor.
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible.
- Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.
- Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.
- When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.
- Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook's Note). Enjoy immediately.
TANGY MEATBALLS
A family favorite, these tend meatballs make a popular hors d'oeuvres at parties. The easy homemade barbecue sauce boasts terrific smoky-sweet flavor.-Jane Barta, St. Thomas, North Dakota
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. , Place all of the meatballs in 1 of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.
Nutrition Facts : Calories 423 calories, Fat 12g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 991mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 27g protein.
TANGY LIME BUTTER
Make and share this Tangy Lime Butter recipe from Food.com.
Provided by Charlotte J
Categories Lime
Time 2m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Mix all ingredients.
Nutrition Facts : Calories 1635, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1308.1, Carbohydrate 2.6, Fiber 0.1, Sugar 0.6, Protein 2
TABBOULEH I
Steps:
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
VERY TANGY LIME (OR LEMON) BARS
This recipe is out of a cookbook called "Pure Dessert" by Alice Medrich. The emphasis is on "pure flavor," or, in this case, "pure lime" (a half cup mind you). Yum. The crust is buttery, delicious, crunchiness, underneath it all.
Provided by hisfavoritemavis
Categories Bar Cookie
Time 1h25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
- To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
- Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
- To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
- When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
- Bake for 20 to 25 minutes, or until the center no longer jiggles.
- Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
- Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.
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2022-04-13 Steps: Add 1 stick of butter to a small saucepot. Allow it to fully melt over low heat. (You must keep the heat low to avoid browning the butter or frying the cannabis buds.) Optional step: skim the foam off the top to make the butter clarified. Once the butter is melted, add the decarboxylated cannabis.
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2021-12-09 Make the Tanghulu: Remove pot from heat and work quickly. Tilt you pan and dip the fruit (s) to cover , let it drip excess syrup. Roll in iced water to cool quickly and harden. The point here is to make a hard cracj sugar coating for the fruits. Place on a parchment lined baking sheet and let it finish hardening.
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TANGHULU RECIPE: HOW TO MAKE CHINESE CANDIED FRUIT AT …
2021-04-30 Step 4: Dip the fruit. Michelle Yang for Taste of Home. Tilt the saucepan and dip the skewered strawberries in the pooled syrup. Rotate to cover the fruit entirely. Working quickly, allow the excess syrup to drip off and then place the skewers on the prepared baking sheet. Repeat with remaining skewers.
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Tangy Lime Butter (6 servings) Printable Version. 1/4 cup butter - softened; 2 teaspoons fresh lime juice; 1/2 teaspoon lime peel - grated ; Just mix all ingredients together and use as a spread on toast. I love it on French toast actually. Haven't tried it yet... but I bet it's also nice on pancakes. Delicious and unique! Just 3 ingredients: butter, lime juice and lime zest. Mr Breakfast ...
From mrbreakfast.com
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From thymeandtoast.com
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From sweetandsavorymeals.com
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From bhg.com
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