Ch Folha De Limo Recipes

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

MOLHO DE PIMENTA E LIMO CHILE AND LIME SAUCE

Steps:

• Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve.

PALETAS DE LIMóN

Steps:

• Combine the water, sugar, and lime zest in a small nonreactive saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve, then stir in the lime juice.
• If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.

ALOHA CHILI

Steps:

• In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.