Type what you have

Ingredients

• ✓ lime juice
• sour cream
• tequila
• sugar

Instructions

1. 1 Stir together the sour cream, tequila, lime juice, and sugar in a small serving bowl.

By JP.

Ingredients

• ✓ lime juice
• kale
• olive oil
• sriracha hot sauce
• salt

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

Ingredients

• ✓ lime juice
• sugar
• applesauce
• pineapple gelatin mix
• gelatin
• coconut extract
• granulated sugar

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

Ingredients

• ✓ lime juice
• mango
• red bell pepper
• green onion
• jalapeno pepper
• cilantro
• lemon juice

Instructions

1. 1 Gather ingredients.
2. 2 Place mango, red bell pepper, green onion, jalapeño, cilantro, lime juice, and lemon juice in a medium bowl.
3. 3 Mix ingredients well to combine. Cover and let sit at least 30 minutes before serving.
4. 4 Serve with chips.

By IYENGAR21

Ingredients

• ✓ lime juice
• peanut butter
• coconut milk
• water
• soy sauce
• fish sauce
• hot sauce
• ginger root
• garlic
• cilantro

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

Ingredients

• ✓ lime juice
• water
• brown sugar
• raisin
• vanilla extract
• browning sauce
• butter
• brown sugar
• beer
• milk
• egg
• salt
• allspice
• nutmeg
• cinnamon
• baking powder
• all-purpose flour

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

Ingredients

• ✓ lime juice
• soy sauce
• white sugar
• cilantro

Instructions

1. 1 Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

By Totosam

Ingredients

• ✓ lime juice
• water
• white sugar
• fish sauce
• ginger root
• garlic
• hot chile pepper

Instructions

1. 1 Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.

By Mr Ojeda

Ingredients

• ✓ lime juice
• brown sugar
• jalapeno pepper
• soy sauce
• honey
• rice vinegar
• red wine vinegar
• sesame oil
• fish sauce
• red pepper flakes

Instructions

1. 1 Combine brown sugar, jalapeno pepper, soy sauce, lime juice, honey, rice vinegar, red wine vinegar, sesame oil, fish sauce, and red pepper flakes in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 15 to 20 minutes.

By Sandy Schoon

Ingredients

• ✓ lime juice
• peanut butter
• soy sauce
• garlic
• curry powder
• cayenne pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Ingredients

• ✓ lime juice
• water
• white distilled vinegar
• fish sauce
• brown sugar
• ketchup
• sambal chili sauce
• cornstarch
• garlic
• thai chili pepper

Instructions

1. 1 Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
2. 2 Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
3. 3 If not using immediately, transfer to a glass jar with a lid. Refrigerate.

By John Mitzewich

Ingredients

• ✓ lime juice
• miso paste
• rice vinegar
• honey
• ginger root
• sesame oil
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk miso paste into rice vinegar in a bowl until smooth.
3. 3 Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the miso-vinegar mixture until well combined.

By eayers

Ingredients

• ✓ lime juice
• coriander seed
• brown sugar
• soy sauce
• garlic
• ground ginger
• flank steak

Instructions

1. 1 Place flank steak in the freezer for 20 minutes.
2. 2 Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
3. 3 Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
5. 5 Lay steak slices in a single layer on the rack of the prepared broiler pan.
6. 6 Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

By BadLittleChef

Ingredients

• ✓ lime juice
• salmon fillet
• lemon juice
• panko
• dry bread crumb
• coconut
• salt
• pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ lime juice
• rice vinegar
• white sugar
• cucumber
• tomato
• red onion
• cilantro
• peanut

Instructions

1. 1 Make the dressing: Stir vinegar, lime juice, and sugar together in a small bowl until sugar dissolves.
2. 2 Make the salad: Hold cucumber upright and use a peeler to remove strips of peel lengthwise, making a pattern of peeled and unpeeled strips all the way around for a decorative effect. Cut cucumber in half lengthwise, then thinly slice each half.
3. 3 Place cucumber into a salad bowl with tomatoes and red onion; mix to combine. Pour dressing over salad and mix until well combined. Cover and refrigerate for at least 30 minutes.
4. 4 Just before serving, stir cilantro into salad and sprinkle chopped peanuts over top.

By Sherriel

Ingredients

• ✓ lime juice
• olive oil
• garlic
• chile pepper
• broccoli
• kale
• sun-dried tomato
• salt

Instructions

1. 1 Heat olive oil in a large wok or skillet over high heat. Add garlic and chile pepper; cook and stir for 2 minutes, stirring frequently. Stir in broccoli; cook for 1 minute. Add kale and cook for 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice and season with salt; toss well.

By BILLINLA

Ingredients

• ✓ lime juice
• spaghetti
• mayonnaise
• sweet chili sauce
• sriracha
• butter
• shrimp
• garlic
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
3. 3 Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
4. 4 Divide among serving plates and garnish with chopped scallion.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• vegetable oil
• sesame oil
• garlic
• green onion
• miso paste
• heavy cream
• sake
• bread crumb
• salmon
• onion
• cilantro
• egg
• soy sauce
• water
• vegetable oil

Instructions

1. 1 Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
2. 2 In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
3. 3 Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

By HUNNY OH

Ingredients

• ✓ lime juice
• olive oil
• rice
• onion
• garlic
• vegetable broth
• water
• romaine lettuce
• soy sauce

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
2. 2 Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
3. 3 Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

By Sylvia

Ingredients

• ✓ lime juice
• popcorn
• chow mein noodle
• peanut
• butter
• soy sauce
• sesame oil
• sriracha sauce
• ginger

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Ingredients

• ✓ lime juice
• wood ear mushroom
• soy sauce
• sesame oil
• ginger
• palm sugar
• thai chile pepper
• cucumber
• sesame seed

Instructions

1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Ingredients

• ✓ lime juice
• soy sauce
• brown sugar
• orange juice
• sweet chili sauce
• chile-garlic sauce
• garlic
• curry powder
• chicken thigh

Instructions

1. 1 Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
2. 2 Preheat an outdoor grill for medium-low heat; lightly oil the grate.
3. 3 Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
4. 4 Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

By LoreleiLee

Ingredients

• ✓ lime juice
• coconut flakes
• pomelo
• peanut
• shallot
• mint
• water
• palm sugar
• fish sauce
• bird's eye chile

Instructions

1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Ingredients

• ✓ lime juice
• egg roll wrapper
• crabmeat
• vegetable oil
• sugar
• fish sauce
• water
• ginger
• red pepper flake
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ lime juice
• vegetable oil
• garlic
• tofu
• peanut
• soy sauce
• cucumber
• sweet chili sauce
• cilantro leaves

Instructions

1. 1 Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
2. 2 Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

By Chelle

Ingredients

• ✓ lime juice
• heavy cream
• bay leaf
• cumin
• ginger
• turmeric
• curry powder
• coconut butter
• milk
• salt
• basil
• cilantro
• garlic
• red bell pepper
• onion
• zucchini
• tomato
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Ingredients

• ✓ lime juice
• brown sugar
• olive oil
• apple cider vinegar
• mustard
• lemon juice
• garlic
• seasoned salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
2. 2 Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Gary Sr

Ingredients

• ✓ lime juice
• all-purpose flour
• brown sugar
• butter
• rolled oat
• cinnamon
• nutmeg
• mango
• passion fruit
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. 2 Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
3. 3 Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
4. 4 Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

By Kali

Ingredients

• ✓ lime juice
• chicken thigh
• fish sauce
• sherry
• brown sugar
• sweet chili sauce
• garlic
• sriracha sauce
• sesame oil
• lemongrass paste

Instructions

1. 1 Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
3. 3 Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• salsa
• peanut butter
• coconut milk
• soy sauce
• sugar
• ginger
• chicken thigh
• peanut
• cilantro

Instructions

1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato