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Easy Sweet Potato Soup
Soup American

Easy Sweet Potato Soup

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
  3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
  4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
  5. 5 Serve and enjoy!

By S Mcc

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Soup American

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

4.0

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
  3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
  4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
  5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Hearty Chicken and Rice Soup
Soup American

Hearty Chicken and Rice Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.
  3. 3 Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.
  4. 4 Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.
  5. 5 Garnish with lime slices.

By Carrie Murphy

Homemade Tom Yum Soup
Soup Thai

Homemade Tom Yum Soup

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
  3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
  4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
  5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
  6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Spicy Sweet Potato Soup
Soup American

Spicy Sweet Potato Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
  4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Menudo Rojo (Red Menudo)
Soup Mexican

Menudo Rojo (Red Menudo)

4.2

Prep
20 min
Cook
490 min
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
  3. 3 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
  4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
  5. 5 Remove from the oven, slit lengthwise, and remove seeds.
  6. 6 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
  7. 7 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
  8. 8 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

By GUSTAVO6

Mexican Bean and Squash Soup
Soup Mexican

Mexican Bean and Squash Soup

4.6

Prep
40 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
  2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
  3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko

Caldo de Res (Mexican Beef Soup)
Soup Mexican

Caldo de Res (Mexican Beef Soup)

4.9

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
  3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
  4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
  5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
  6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
  7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
  8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Jujeh Kabob (Persian Chicken Kabobs)
Dinner Middle Eastern

Jujeh Kabob (Persian Chicken Kabobs)

4.8

Prep
15 min
Cook
10 min
Total
385 min

Instructions

  1. 1 Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
  4. 4 Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

By Reza Michael

Balah el Sham (Egyptian Choux Pastry)
Dessert Middle Eastern

Balah el Sham (Egyptian Choux Pastry)

3.0

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Combine 1 cup water and 1 cup sugar in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir in 1 teaspoon vanilla; let syrup cool.
  2. 2 Stir together vegetable oil, remaining 2 cups water, remaining 1 cup sugar, and salt in a large pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour all at once; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a large bowl and cool for about 5 minutes.
  3. 3 Flatten batter into the bottom of the bowl. Add eggs one at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
  4. 4 Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into hot oil; repeat until the saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
  5. 5 Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.

By UnboundedPassion

Ash-e-jow (Iranian/Persian Barley Soup)
Dinner Middle Eastern

Ash-e-jow (Iranian/Persian Barley Soup)

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Heat chicken stock in a large saucepan to a gentle simmer.
  2. 2 Heat vegetable oil in a large pot over medium heat. Add onion; sauté until translucent. Add barley; stir 1 minute. Stir in hot stock, tomato paste, lime juice, turmeric, salt, and pepper; bring to a boil, then reduce heat to low, and simmer 1 hour.
  3. 3 Stir in carrots; continue simmering until soup thickened and carrots and barley tender, about 30 minutes. If soup is too thick, add hot water, 1 tablespoon at a time.
  4. 4 Slowly pour 1/2 cup hot soup into sour cream in a bowl, whisking constantly; gradually add to soup, whisking constantly. Stir in parsley. Serve with fresh lime wedges.

By Autumn Leaves

Mahi Sorkh Shodeh (Persian Fried Fish)
Dinner Middle Eastern

Mahi Sorkh Shodeh (Persian Fried Fish)

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Crush saffron threads to a powder with a small mortar and pestle. Transfer to a small bowl and stir in boiling water. Cover and set aside.
  2. 2 Mix flour, salt, turmeric, pepper, onion powder, and garlic powder together on a large plate and spread in an even layer.
  3. 3 Dry fish well with paper towels. Cut into 3-inch-long pieces and season with salt. Dredge fish in flour mixture until all sides are coated.
  4. 4 Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
  5. 5 Transfer fish to a serving platter. Drizzle orange juice over top and serve with orange and lime wedges.

By Naz Deravian

Flavorful Persian Braised Lamb Shanks
Dinner Middle Eastern

Flavorful Persian Braised Lamb Shanks

4.5

Prep
20 min
Cook
210 min
Total
300 min

Instructions

  1. 1 Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
  2. 2 Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
  3. 3 Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
  4. 4 Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
  5. 5 Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
  6. 6 Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
  7. 7 Preheat the oven to 250 degrees F (120 degrees C).
  8. 8 Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
  9. 9 Place lamb shanks in the preheated oven to keep warm.
  10. 10 Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.

By Andraya Winters

Limeade
Drink

Limeade

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

By Marisela Rivas

Raspberry Lime Rickey
Drink

Raspberry Lime Rickey

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a tall glass with ice. Squeeze lime wedges into the glass, and drop them in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

By Kent Garber

Earl Grey Tea and Lime Ice Pops
Dessert

Earl Grey Tea and Lime Ice Pops

4.0

Prep
5 min
Cook
Total
215 min

Instructions

  1. 1 Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
  2. 2 Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
  3. 3 Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
  4. 4 Run some warm water over the molds to help loosen the ice pops.

By lutzflcat

Watermelon and Cucumber Juice with a Spritz of Lime
Drink

Watermelon and Cucumber Juice with a Spritz of Lime

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run watermelon and cucumber pieces through a juicer following the manufacturer's instructions, and place the juice into a pitcher. Stir in lime juice, and serve.

By Alyse Ellienne

Rebecca's Rockin' Vodka Lemonade
Drink

Rebecca's Rockin' Vodka Lemonade

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a gallon pitcher prepare the lemonade concentrate according to package instructions, replacing one can of water with the vodka. Squeeze juice from one lime into mixture. Pour over ice and serve.

By Rebecca and Dana

Mango-Tajin® Ice Pops
Dessert

Mango-Tajin® Ice Pops

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
  2. 2 Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
  3. 3 Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Watermelon Gin and Tonic
Drink

Watermelon Gin and Tonic

3.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Squeeze lime into cocktail glass and drop lime wedge into the juice; add watermelon and enough ice to fill glass to top. Pour gin and tonic water over the watermelon and ice; stir.

By snowbelle016

Mezcal Paloma
Drink

Mezcal Paloma

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Rub the cut side of a lime wedge around the edge of the glass. Place salt on a plate and invert glass into salt to rim the glass. Fill glass with ice. Squeeze juice from the same lime wedge into the glass. Pour mezcal over ice, then top with grapefruit soda. Garnish with remaining lime wedge.

By France Cevallos

Argentinian-Style Ribs
Dinner Latin American

Argentinian-Style Ribs

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Coat ribs heavily with salt.
  3. 3 Cook on the preheated grill until meat pulls away easily from the bone, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  4. 4 Transfer ribs to a large glass serving dish and squeeze lime wedges over top. Serve immediately.

By DRIBBS