Can anyone give me a cool and different recipe with limes.?

Answer 1

No-Bake Key Lime Cheesecake
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Yield: 12 servings

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water

Special Equipment: 10-inch deep pie plate or cake pan

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, sour cream, icotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture.

Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3-4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7-10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)

Answer 2

Add your slice dlime for decoration in cup before you pour in.

KAMIKAZE JELLO SHOTS

1 package lime Jello
1 package lemon Jello
1 1/2 c. vodka
1/2 c. triple sec
1 c. cold sweet and sour drink mix
1 c. cold water
Bring vodka and triple sec to boiling, stir in both Jello packages until dissolved. Add cold sweet and sour mix and cold water.
Pour into plastic shot glasses and chill.
Soft plastic glasses that will bend instead of break work best for this
( I do not bring my alchol to boil, i bring other water , and swwet and sour to boil, the alchol will burn off, but good if you dont care for the effect LOL.

XTRA FRESH LIMEADE

Cut lime, squeeze; pour into glass. Add: 1 tsp. honey
Stir together. Add 2 cubes of ice. NOTE: Use small lime or 1/2 large lime.

Answer 3

Take a lime and cut it into wedges, get an ice cold corona beer and pop the lid off, insert lime wedge, put your thumb over the top of the bottle and invert, turn the bottle right side up, take your thumb off of the top of the bottle and serve immediately.

Answer 4

Tequila Lime Chicken

MARINADE

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa.
Serves 4.

Answer 5

Try Key Lime Pie. Even though I hate Florida.

Answer 6

Sure, here are two: 1) Scallop ceviche; 2) Sopa de lima.

1. Scallop Ceviche: The lime juice "cooks" the scallops. Takes just a few minutes active prep time but you have to let it marinate several hours. You can fix it the night before, or mid-afternoon of the night you're going to eat it.

* About a pound of scallops
* Plenty of limes - you'll need fresh lime juice to cover the scallop
* Sea salt
* A white onion, which you will mince not long before serving
* Several fresh ripe Roma/plum tomatoes (4 or 5) which you'll core and chop small just before serving
* Several fresh green serrano peppers
* Fresh cilantro
* Tortilla chips

* Several hours before you plan to serve this, put the raw scallops in a glass or china bowl (NOT metal). (Raw scallops are sort of translucent-white). Squeeze limes over this until you have enough lime juice to cover all the scallops. Cover the bowl with plastic wrap and put in the refrigerator to marinate. If you get the chance, open the fridge once or twice during the hours you're marinating, and stir the scallops so they'll marinate evenly. Scallops are "cooked" by the lime juice when they turn opaque pure white.

If there's tons of lime juice, drain some of it off; otherwise don't worry about this. Add some salt to the scallops. Add the diced onion and tomato, the finely chopped fresh hot chiles, and chopped cilantro. Stir. Serve with tortilla chips.



2. "Sopa de Lima" (chicken vegetable soup with a lime) is a traditional recipe from the Yucatan peninsula in Mexico. I have made many different versions over the years, and I have made versions that range from elaborate to bare-bones simple and speedy. I am including a simple version below. If you want more, the English-language recipe from which most others seem to be derived is Diana Kennedy's recipe, which is either in "Mexican Cuisine" or "Recipes from the Regional Cooks of Mexico" (Can't remember which but these two books are now published together in a single volume). Diana Kennedy is a wonderful cookbook writer and her recipe is highly authentic and from scratch. A vegetarian version that acknowledges its debt to Kennedy's recipe is in "The Greens Cookbook" by Deborah Madison, and it is also excellent. An interesting variant where you actually chop up the lime and use the pulp is in "Mexican Snacks" by Marlene Spieler. Having said all that, here's a quick-and-easy take from me:

* Good-quality canned chicken broth, at least 2 cans/1 box
* Potatoes, carrots (required)
* Good-quality red salsa, preferably homemade (see below)
* A lime, washed and cut in half
* Shredded cooked chicken, like from a rotisserie chicken (optional)
* Green beans (optional)
* Can of chickpeas, drained and rinsed (optional)
plus, for serving, 1 avocado, some cilantro and more salsa.

- Cut the potatoes in large spoon-size chunks (this soup is supposed to have big chunks of veggies, not tiny dice). Cut the carrots into sticks as if you were going to use them for a crudites platter (I don't cut them in coins). Either boil them in salted water till partly done, or cook them in the microwave in just enough water to barely cover (5 mins for carrots, 10 mins for potatoes). Then put the veggies and at least some of the water you cooked them in, into a soup pot. Add the chicken broth. Add a few spoonfuls of salsa. Add the green beans and/or chickpeas and/or shredded chicken, if using these. Bring to a boil, then squeeze the lime halves into the pot AND DROP IN THE LIME HALVES AND LEAVE THEM THERE TO SIMMER (you need the flavor of the lime peel). Simmer a few minutes.

Meanwhile, peel the avocado and cut it into chunks. Put a few avocado chunks in each person's bowl. Ladle over the soup. Add a little chopped cilantro. Pass salsa at table.

SALSA. Whiz in the Cuisinart:

1 can good-quality chopped or whole tomatoes, salted or unsalted
* Salt if appropriate
* Generous handful of fresh cilantro
* Several cloves of garlic
* About 3 chopped fresh serrano peppers, OR two fresh jalapenos, OR about 3 dried red chiles de arbol.

After whizzing these things in the Cuisinart, taste and adjust seasoning. Serve with tortilla chips.

Answer 7

~*~*~*~*~*~*~Macadamia & Lime Biscotti~*~*~*~*~*~*~*~

Biscotti is a crisp, Italian style biscuit that is lower in fat compared to many other common biscuit recipes. This recipe is wonderful for gifts or social gatherings (Coffee talk).

__________Ingredients you will need:______________

1 1/2 cups plain self-raising flour

1 cup wholemeal self-raising flour*

¾ cup castor sugar

3 eggs, lightly beaten

Juice and rind of 2 limes

1 cup raw macadamia nuts, whole

______________Directions:__________________

Sift flours and sugar in a bowl and mix well.In a separate bowl, combine eggs, lime juice, lime rind and nuts.

Add egg mixture to dry ingredients and stir to form a dough.

Turn dough onto floured surface, divide in 2 and shape into 2 logs. Place logs on a greased and floured tray and bake in a hot oven, 200°C, for 15 minutes.

Allow logs to cool completely. Cut into thin slices. Spread in a single layer on a baking tray and return to a slow oven, 150°C, for 10 minutes or until firm and golden. Makes 30 biscuits.

________________Tips:________________________

* Include 1 cup wholemeal plain flour, plus one teaspoon baking powder if wholemeal self-raising flour is not available

Answer 8

http://www.recipezaar.com/recipes/lime

Answer 9

Honey Lime Chicken Wings:
INGREDIENTS:
18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying

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DIRECTIONS:
In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Garlic Asparagus with Lime:
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INGREDIENTS:
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste

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DIRECTIONS:
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

Sesame Lime Steak Wraps:
INGREDIENTS:
1/2 pound eye of round, thinly sliced
1/4 cup lime juice
1/4 cup honey
1 tablespoon vegetable oil
2 teaspoons toasted sesame seeds
2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon finely chopped fresh ginger root
4 leaves red leaf lettuce - rinsed, dried and torn
4 (8 inch) flour tortillas

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DIRECTIONS:
Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

Answer 10

http://homecooking.about.com/library/archive/blfruit27.htm#recipes