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Sriracha-Lime Kale Chips
Snack American

Sriracha-Lime Kale Chips

4.7

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Wash kale; remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available, making sure no moisture remains. Tear leaves into 2- to 3-inch pieces.
  3. 3 Whisk olive oil, Sriracha, lime juice, and salt together in a large bowl. Add kale; toss to coat.
  4. 4 Divide kale between the prepared baking sheets, making sure no pieces overlap.
  5. 5 Bake in the preheated oven for 15 minutes, flip any pieces getting too browned on the bottom; continue baking until kale is crisp, about 15 minute more. Cool kale chips before serving, 3 to 4 minutes.

By France Cevallos

Pina Colada Fruit Jellies
Snack

Pina Colada Fruit Jellies

4.9

Prep
10 min
Cook
5 min
Total
1440 min

Instructions

  1. 1 Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
  2. 2 Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
  3. 3 Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
  4. 4 Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
  5. 5 When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
  6. 6 Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
  7. 7 Store in an airtight container.

By Mott's

The Best Thai Peanut Sauce
Snack Thai

The Best Thai Peanut Sauce

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

By Stephanie Morissette

Tanya's Jamaican Spice Bread
Snack Caribbean

Tanya's Jamaican Spice Bread

4.7

Prep
25 min
Cook
65 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  4. 4 When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

By Tanya

Fresh Sangrita
Drink Mexican

Fresh Sangrita

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
  2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Beef Fajita Marinade
Mexican

Beef Fajita Marinade

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
  2. 2 To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of chosen meat (such as flank steak). Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
  3. 3 Remove meat from the refrigerator and discard marinade. Cook meat as directed in your recipe.

By Olivia

Agua Fresca de Pepino (Cucumber Limeade)
Drink Mexican

Agua Fresca de Pepino (Cucumber Limeade)

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth.
  2. 2 Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.

By Yoly

Watermelon Lime Agua Fresca
Drink Mexican

Watermelon Lime Agua Fresca

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine 1 cup water, watermelon, and sugar in a blender; process until smooth.
  2. 2 Pour mixture into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour.

By Allrecipes Member

Parker's Famous Margaritas
Drink Mexican

Parker's Famous Margaritas

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds.
  2. 2 Rub a lime wedge around the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lime wedge.

By squawk93

The Perfect Blended Margarita
Drink Mexican

The Perfect Blended Margarita

3.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine 2 cups ice cubes, lime juice, triple sec, tequila, and lemon juice in a blender; blend margarita until smooth.
  2. 2 Place remaining 1 cup ice cubes in a cocktail shaker; pour in desired amount of margarita. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass.

By Darren Hurley

Monterey Chicken with Potatoes
Mexican

Monterey Chicken with Potatoes

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  2. 2 Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
  3. 3 Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
  4. 4 Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

By KELLY624

Baked Tortilla Chips
Appetizer Mexican

Baked Tortilla Chips

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
  3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
  5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
  6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
  7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
  8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Vegan Spicy Cashew Crema
Mexican

Vegan Spicy Cashew Crema

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Place cashews in a bowl and pour filtered water over top until completely covered. Soak for at least 2 hours or overnight.
  2. 2 Drain and rinse cashews, then place into a food processor bowl. Add 1/2 cup water, lime juice, vinegar, garlic salt, ground chile pepper, and paprika. Blend for 1 minute. Add remaining 1/4 cup water if necessary for desired consistency; blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

By Diana71

Pitcher Perfect Margaritas
Drink Mexican

Pitcher Perfect Margaritas

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ice, tequila, triple sec, fresh lime juice, and sweetened lime juice in a large pitcher; stir.
  2. 2 Pour kosher salt onto a plate. Rub the rim of a glass with lime wedge. Dip the rim of the glass into salt; fill the glass with margarita mixture; repeat for each serving.

By TATTOOMAMA

"OOO-MAMI" Sweet and Spicy Dip and Marinade
Mexican

"OOO-MAMI" Sweet and Spicy Dip and Marinade

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Shake soy sauce, salsa verde, sugar, lime juice, cilantro, water, sriracha, ginger, and rice vinegar together in a container with a tight-fitting lid until sugar is dissolved. Refrigerate to allow flavors to blend, about 1 hour.

By Jose Napoleon Cuasay Artiaga I