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Triple Berry Sorbet
Dessert French

Triple Berry Sorbet

5.0

Prep
10 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
  2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
  3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
  4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Prawn Banh Mi
Lunch French

Prawn Banh Mi

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
  2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
  3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
  4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Shichimi-Seared Pork Tenderloin
Dinner French

Shichimi-Seared Pork Tenderloin

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
  3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
  4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
  5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Salmon Marinade

Salmon Marinade

3.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
  2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Kamikaze Cocktail
Drink

Kamikaze Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine lime juice, triple sec, and vodka in a cocktail shaker. Add ice, cover and shake until chilled. Strain into chilled short glass or cocktail glass.

By Allrecipes

Kamikaze Shots for a Crowd
Drink

Kamikaze Shots for a Crowd

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour the vodka, lime juice, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled shot glasses to serve.

By itsnotgracie

Brown Sugar and Honey Limeade
Drink

Brown Sugar and Honey Limeade

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.

By highplainstx

Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
  2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Gimlet
Drink

Gimlet

4.2

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 Place sugar in a shallow dish; dip rim of chilled glass into sugar so rim is coated.
  2. 2 Scoop ice into a shaker. Pour gin and lime juice over the ice, and shake well. Pour drink into prepared glass.

By Dr John

Prosciutto Wrapped Melon Balls
Appetizer Italian

Prosciutto Wrapped Melon Balls

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz

Rum and Lime Prawns
Appetizer

Rum and Lime Prawns

3.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

By MATT8816

Ginger and Rosemary Pork Marinade

Ginger and Rosemary Pork Marinade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
  2. 2 To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.

By Cara

Juicy Watermelon Sorbet
Dessert

Juicy Watermelon Sorbet

3.9

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
  2. 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

By Sam H

Skinny Strawberry Milkshake
Drink

Skinny Strawberry Milkshake

5.0

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Pour 1/2 cup milk into an ice cube tray and freeze until firm.
  2. 2 Combine milk ice cubes, remaining 1/2 cup milk, strawberries, lime juice, and vanilla in a blender; blend until smooth. Serve immediately.

By lutzflcat

Daiquiri Cocktail
Drink

Daiquiri Cocktail

4.8

Prep
3 min
Cook
2 min
Total
5 min

Instructions

  1. 1 Combine light rum, lime juice, and simple syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

By Home Happy Hour

Restaurant-Style Chicken Tenderloins
Dinner

Restaurant-Style Chicken Tenderloins

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
  2. 2 Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

By Chris Plumhoff