Who uses lime in their recipes?
shrubs_n_bulbs
18 years ago
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liquiddaffodil
18 years agoRelated Discussions
morton salt recipe for mango lime salsa - safe?
Comments (7)How did the texture/consistency end up? Is it runny/soupy or very thick? Canned salsa is supposed to be soupy, not thick for proper heat penetration. My main concern with the recipe is that is a very small amount of liquid brine which compared to all the solid ingredients so the density may be an issue. 2 cups of liquid to approx. 8 cups of solids. It has a safe level of vinegar to water, just not much of it. But the crucial point is the ripeness of the mangoes. The USDA guidelines make a point of saying: If a recipe calls for green or unripe mango, do not use ripe mango. This will result in changing the final acidity of the mixture and potentially unsafe canned salsa. Compare this recipe with the approved Mango Salsa recipe (scroll down to pg. 12-13 in the USDA link below. As with any recipe from an unapproved source, it is your choice. Dave Here is a link that might be useful: NCHFP - Sensational Salsas...See MoreRECIPE: Key Lime Pie Crust
Comments (5)I made a ginger cookie crust last Christmas and they ate every bite and begged for the receipe.Of course I did not have one.I just used the graham cracker one.Ginger gives a great taste.Jessie...See MoreRECIPE: Lime Rice and Shrimp wMango Salsa (Boiling down ?)
Comments (2)Really, there wasn't much trouble at all to it, except getting the rice in metal cookie molds shaped as hearts for the kids and trying it warm to get it to the table. It's a standard meal (prep time). It was good. Flavours a little less than expected. You def. have to boil down the marinade for extra flavour for the rice but pretty good overall. Like I said, I forgot the salsa in the fridge and this probably brings a little extra to it. I think I will make it again as it is a good marinade (with chicken anyways)....See MoreLOOKING for: Your favorite fresh lime recipes
Comments (12)Another limey here! Posted by: Ginger_St_Thomas (My Page) on Sun, May 25, 03 at 19:33 These are wonderful in the oven. They'd be even better on a grill: LIME RIBS 4-6 lbs spareribs cut into 2-3 rib sections 1/4 cup freshly sqeezed lime juice 1 TBL white vinegar 2 cups dry white wine 1/4 cup soy sauce 2 cloves minced garlic 1 tsp nutmeg 1 large sprig fresh rosemary or 2 tsp crushed dried 1 lime, quartered for garnish Arrange ribs in a single layer in alarge non-reactive dish. Whisk together all ingredients through the rosemary in a medium bowl & pour over the ribs. Turn the ribs so they are moistened on all sides, cover & refrigerate for at least 24 hours turning them several times so they are evenly marinated. Preheat oven to 400° or build a good sized fire in a barbecue. Drain the ribs, reserving the marinade. Place in a non-reactive baking pan in 1 layer, using 2 lbs if necessary & bake in the center of the oven, basting frequently until golden, crisp & cooked through, 55-60 minutes. Turn occasionally to make sure they cook evenly. If using a grill, spread the coals out when they are red & dusted w/ash. Lightly oil the grill rack & place 3" above the coals. Cook the ribs, basting & turning them, 55-60 minutes. To serve, drain off the fat & transfer to a warmed shallow platter. Garnish w/lime wedges.~~ Cindy5NY's Shrimp Lime Pasta Salad 1 pound medium shell pasta 1 pound cooked shrimp 1/2 cup green onions, sliced 2 stalks celery, chopped 1 1/2 cups Ranch dressing (preferably homemade) Lime juice Cook pasta, drain, cool. Combine pasta, shrimp, onions, celery, and half of Ranch dressing, add a couple of squirts of lime juice. Just before serving, add remaining dressing and a couple more squirts of lime juice, according to taste. Mikey's Jamaican Jerk Wings 4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!) 1 Bunch Scallions (Both White & Green Part, trimmed and chopped coarsely 2 Shallots - Halved 1 Small Onion - Quartered 2 Cloves of Peeled Garlic 1 T Grated Fresh Ginger 2 t Chopped Thyme or 1t dried 2 t Ground All Spice 3 T Canola Oil 3 T Soy Sauce 3 T Lime Juice 2 T Packed Brown Sugar 2 T salt 1 t ground black pepper 1 Cup of water This is enough to marinate 4 pounds of Meat Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth, Marinate from a few hours to several days Grill, turning often. Mike's quick tip, Sprinkle extra Thyme while grilling....See Moreliquiddaffodil
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