The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: María A. Alvarado-Gómez
Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.
Author: Elise Bauer
Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Author: Claire Saffitz
On it's own this is an awesome Dip with unlimited possibilities - and it's ready in just minutes. The grilled shrimp is great, as is grilled chicken. I have substituted the new Tabasco Chipotle Flavour...
Author: Just Call Me Martha
An easy Mexican Crema recipe. This recipe originally accompanied Baja Fish Tacos .
Author: Mark Bittman
Author: Lori Longbotham
Make and share this Onion Bhaji (Indian Onion Fritters) recipe from Food.com.
Author: Boomette
From a newspaper clipping from Cooking for Jack (Nicholson, the actor) by Tommy Baratta,1996. The blurb before the recipe says "you have to like the tart taste of lime and the pungent flavor of cilantro...
Author: Oolala
From the book, Sky Juice and Flying Fish: Traditional Caribbean Cooking by Jessica B. Harris. This looks like a wonderful seasoning. I love lime and pepper together!
Author: Recipe Junkie
For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.
Author: Sarah Copeland
Author: Sheila Lukins
I made this to marinate a couple of pieces of fillet mignon. I let them marinate for 8 hours and they were wonderful on the grill. I had some of the marinade leftover and tossed a few shrimp into it for...
Author: under12parsecs
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
Author: Melissa Roberts
Make sure your butter is very soft so that the hot sauce can be easily incorporated.
Author: Andy Baraghani
Author: Tina Miller
A friend made this and brought it to our Supper 8 many years ago. We served a Mexican spread and this was a perfect fit. It is very different and truly delicious!
Author: Chef Buggsy Mate
Author: Christina Tosi
Author: Ian Knauer