Skip to content

Type what you have

Cook with

lime ×
Avocado Cream Sauce
Pantry American

Avocado Cream Sauce

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine avocados, green onions, garlic, cilantro, lime juice, and tarragon in the bowl of a food processor; purée until smooth.
  2. 2 Melt butter in a saucepan over low heat. Stir in avocado purée; cook and stir occasionally until heated through, about 5 minutes. Add cream; cook until heated through, but not boiling. Season with salt.

By KSANFORD77

Brine for Smoked Salmon
Pantry American

Brine for Smoked Salmon

4.7

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Pour water into a large bowl or small bucket. If using a pot, use one that does not contain aluminum. Stir in salt, white sugar, brown sugar, seasoning mix, lemon pepper, and black pepper. Add onion, lemons, oranges, lime, garlic, and hot pepper sauce.
  2. 2 Soak your salmon in this brine in the refrigerator for 12 to 36 hours.
  3. 3 Smoke using your desired method (see tip below).

By Mike O

How to Make Peanut Dipping Sauce
Pantry Thai

How to Make Peanut Dipping Sauce

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
  2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
  3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

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