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NEWS
May 10, 2012 | By Alison Ladman, Associated Press
Try this Carne Asada with a punchy marinade of lime juice, Worcestershire sauce, and garlic. Carne Asada With Salsa Makes 6 servings For the meat: 2 pounds sirloin tips 2 tablespoons lime juice 1 teaspoon salt 2 tablespoons Worcestershire sauce 2 tablespoons olive oil 1 teaspoon ground black pepper 2 cloves garlic, smashed For the salsa: 1 yellow bell pepper, cored...
NEWS
June 14, 2012 | Wires
2 cups sugar ? cup water ? cup lime juice Zest of 2 limes Cream of coconut, to drizzle     1. In a small saucepan over medium heat, combine the sugar, water, lime juice and lime zest. Heat, stirring until the sugar dissolves, about 3 to 4 minutes. Remove from the heat and allow the mixture to cool completely. Refrigerate until ready to use. 2. To use with shaved ice, drizzle a bit of the syrup over a cone or bowl of ice, then drizzle cream of coconut over the top. Alternatively, to make granita, stir another 1 ?
NEWS
March 29, 2012 | J.M. Hirsh ASSOCIATED PRESS
I recently lunched at Iron Chef Geoffrey Zakarian's restaurant, Tudor House Miami. I was won over by his pea soup with lime marshmallows. This recreation, sans marshmallows. puts lime juice in the soup. Creamy Pea Soup with Roasted Garlic and Lime Makes 8 servings 3 large yellow onions, chopped 2 heads garlic Olive oil 1 pound frozen peas 1 quart chicken broth 1 tablespoon minced jalapeno pepper slices 8-ounce container creme fraiche 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice Salt and ground black pepper 1. Heat the oven to 400 degrees.
ENTERTAINMENT
August 11, 2011 | BY KATE PARHAM, McClatchy Newspapers
Looking for an adult alternative to those Popsicles your kids slurp down on a hot day? Here are booze-infused frozen treats for the grown-ups to enjoy. MARGARITA POPSICLE 1/2 cup sugar 1 cup freshly squeezed lime juice 1/2 cup water 2 ounces white tequila 2 ounces orange liqueur Combine sugar, lime juice and water in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and cool for around 30 minutes. Add liquors, stirring until thoroughly combined.
ENTERTAINMENT
August 28, 2008
Here are a few of chef Jose Garces' recipes from his newest restaurant, Distrito. ESQUITES (MEXICAN CORN) 1 medium onion, small dice 8 cups corn kernels, cut off the cob 4 cups corn stock (recipe follows) 1 stick (4 ounces) butter 1 tablespoon chopped epazote, a fresh Mexican herb Lime Mayonnaise (recipe follows) Queso fresco Chili piquin Sweat diced onions in butter. Add corn kernels and cook until soft, about 15 minutes.
FOOD
September 18, 1994 | By Bev Bennett, FOR THE INQUIRER
Imagine a quick and convenient way to make everything from swordfish steaks to chicken breasts taste flavorful. And, as a bonus, it's relatively low fat. The secret is a marinade called adobo, as essential to Cuban cooking as olive oil is to Greek cooking. Basically it's a mixture of seasonings, garlic and sour orange or lime juice, in which the food is coated rather than soaked. In Steven Raichlen's Miami Spice (Workman Publishing), the author refers to adobo as a "fragrant paste of garlic, salt, cumin, oregano and sour orange or lime juice that is Cuba's national marinade.
FOOD
July 12, 2007 | By Marilynn Marter, Inquirer Food Writer
Even Simplified Pad Thai has more ingredients than a typical quick dish. But this adaptation by Cook's Illustrated editors in The Best 30-Minute Recipe (America's Test Kitchen, 2006) pares the list to essentials - like fish sauce - now widely available in supermarket Asian food aisles. Lime juice and brown sugar sub for the tamarind flavor. As the noodles soak, you can prep other ingredients. Simplified Pad Thai (Makes 4 servings) 8 ounces thick rice stick noodles (fettuccine-width)
FOOD
January 24, 1996 | By Bev Bennett, FOR THE INQUIRER
Some ingredients are naturally sophisticated, and some aren't. A potato? Certainly enduring and vital, but a basic of the vegetable bin. Then there are leeks - charming and mysterious. Leeks are more popular in Europe than in the United States, and that also gives them cachet. Never mind that green or basic yellow onions are a cheap alternative. They aren't leeks. Leeks are great in soups and stews, but since they are expensive, why hide them? Instead, turn the stalks into an elegant seafood bed. Leeks resemble scallions with middle-age spread, but resist the urge to choose the fattest available because they tend to have woody centers.
FOOD
May 31, 1989 | By Barbara Gibbons, Special to the Daily News
Here's my idea of fast food: scallops! These tiny sea-scented bites of pure pleasure go from freezer to the dinner table in just a few minutes. Unlike other speedy dishes, scallops don't exact a high price in excess fat and calories. A whole pound, more than enough lean protein to serve four, weighs in at less than 400 calories, under 100 a serving. Scallops are short work even if you're the kind of cook who keeps everything edible in the freezer and never remembers to defrost until it's time for dinner.
FOOD
March 15, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
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NEWS
July 19, 2013 | DAILY NEWS WIRE SERVICES
THIS chowder recipe makes liberal use of two popular cheating ingredients: store-bought rotisserie chicken and salsa. You can also puree some of the vegetables to make this soup creamy without adding cream. SOUTHWESTERN CORN AND CHICKEN CHOWDER WITH TORTILLA CRISPS Three 6-inch corn tortillas 2 teaspoons ground cumin, divided 1/2 teaspoon chili powder Kosher salt 1 tablespoon vegetable oil 1 cup finely chopped yellow onion 1/2 pound red bliss or Yukon gold potatoes, cut into 1-inch cubes 2 cups fresh corn kernels 4 cups chicken broth 3 cups chopped or shredded rotisserie chicken 1 cup salsa 1 to 2 tablespoons lime juice Chopped fresh cilantro or basil, to garnish Heat the oven to 400 degrees.
NEWS
June 14, 2012 | Wires
2 cups sugar ? cup water ? cup lime juice Zest of 2 limes Cream of coconut, to drizzle     1. In a small saucepan over medium heat, combine the sugar, water, lime juice and lime zest. Heat, stirring until the sugar dissolves, about 3 to 4 minutes. Remove from the heat and allow the mixture to cool completely. Refrigerate until ready to use. 2. To use with shaved ice, drizzle a bit of the syrup over a cone or bowl of ice, then drizzle cream of coconut over the top. Alternatively, to make granita, stir another 1 ?
NEWS
May 10, 2012 | By Alison Ladman, Associated Press
Try this Carne Asada with a punchy marinade of lime juice, Worcestershire sauce, and garlic. Carne Asada With Salsa Makes 6 servings For the meat: 2 pounds sirloin tips 2 tablespoons lime juice 1 teaspoon salt 2 tablespoons Worcestershire sauce 2 tablespoons olive oil 1 teaspoon ground black pepper 2 cloves garlic, smashed For the salsa: 1 yellow bell pepper, cored...
NEWS
March 29, 2012 | J.M. Hirsh ASSOCIATED PRESS
I recently lunched at Iron Chef Geoffrey Zakarian's restaurant, Tudor House Miami. I was won over by his pea soup with lime marshmallows. This recreation, sans marshmallows. puts lime juice in the soup. Creamy Pea Soup with Roasted Garlic and Lime Makes 8 servings 3 large yellow onions, chopped 2 heads garlic Olive oil 1 pound frozen peas 1 quart chicken broth 1 tablespoon minced jalapeno pepper slices 8-ounce container creme fraiche 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice Salt and ground black pepper 1. Heat the oven to 400 degrees.
FOOD
March 15, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
FOOD
March 8, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
A n excerpt from the blog "My Daughter's Kitchen. " Giada DeLaurentiis has a new cookbook, Weeknights With Giada , to be released this month, with recipes designed for throwing together a good dinner after a long day at work. Even TV chefs want family dinners. Giada wants to give her daughter the home-cooked dinners she remembers growing up. But even she doesn't have hours to spend. "Because my daughter is 4, I want to spend my free time hanging out with her," she told me in a phone interview.
FOOD
February 2, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " Even though the Super Bowl has never been a big event in our family (perhaps because the Eagles are so rarely involved), it's always a good reason to have a pot of chili simmering on the stove. That way, people can eat when they want, whether they are watching or not. Chili is one of the all-time easiest one-pot meals for just such occasions, even for beginning cooks. I have made many versions over the years, from the basic ground beef and tomato and black beans to vegetarian versions with bulgur wheat and even a prize-winning Italian number with diced cherry peppers.
ENTERTAINMENT
August 11, 2011 | BY KATE PARHAM, McClatchy Newspapers
Looking for an adult alternative to those Popsicles your kids slurp down on a hot day? Here are booze-infused frozen treats for the grown-ups to enjoy. MARGARITA POPSICLE 1/2 cup sugar 1 cup freshly squeezed lime juice 1/2 cup water 2 ounces white tequila 2 ounces orange liqueur Combine sugar, lime juice and water in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and cool for around 30 minutes. Add liquors, stirring until thoroughly combined.
ENTERTAINMENT
July 9, 2009
Here's an exotic recipe - courtesy of World Cafe Live chef Matthew Babbage - to go with those new ingredients in your pantry. BANANA FLOWER SALAD 1 banana flower 1 pound chicken breast 3 large shrimp 1 cup coconut milk 1 tablespoon fried, slivered shallot 1 tablespoon fried, sliced garlic 1 teaspoon torn cilantro, stems and leaves, washed well to remove grit 1/4 cup roasted cashews 1 heaping tablespoon Thai...
ENTERTAINMENT
April 9, 2009
Here's Olga Esquivel-Holman's $10,000-prize winner from the Southern Living magazine contest. SHRIMP BRUSCHETTA WITH GUACAMOLE 1 (16-ounce) French bread baguette 24 unpeeled, uncooked, fresh or frozen large WILD AMERICAN Shrimp Pam Olive Oil No-Stick Cooking Spray 2 large avocados 2 teaspoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon McCormick Gourmet Collection Ground Cumin 1 garlic clove, finely chopped 1 tablespoon diced shallot 1/4 cup medium salsa 1/2 cup chopped fresh cilantro 2 garlic cloves, finely chopped 1/4 cup extra-virgin olive oil 3/4 cup freshly grated Manchego cheese Fresh cilantro sprigs (for garnish)
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