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Pumpkin Curry with Tofu
Dinner Asian

Pumpkin Curry with Tofu

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
  2. 2 Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
  3. 3 Meanwhile, cut pumpkin into 3/4-inch cubes.
  4. 4 Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
  5. 5 Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

By sophie

Zesty Summer Chicken
Dinner Asian

Zesty Summer Chicken

3.9

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
  2. 2 Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

By simpson

Warm Thai Kale Salad
Dinner Asian

Warm Thai Kale Salad

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
  2. 2 Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
  3. 3 Serve kale salad topped with cucumber, peanuts, and mint.

By Allrecipes Member

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Lunch Asian

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

4.5

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
  2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
  3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Thai-Inspired Spinach and Mango Salad
Dinner Asian

Thai-Inspired Spinach and Mango Salad

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
  2. 2 Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
  3. 3 Pour dressing over salad and toss well to combine. Serve immediately.

By Anastasia

Lime Pepper

Lime Pepper

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine the lime zest, black pepper, and salt in an airtight jar. Shake to mix. Use in recipes where you would use lemon pepper.

By Eula Thompson

Key Lime Pie VIII
Dessert

Key Lime Pie VIII

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

By Charlotte Pierce

Key Lime Cookie Cake
Dessert Mexican

Key Lime Cookie Cake

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
  2. 2 Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
  3. 3 Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.

By Chris

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Blueberry Vodka Martinis
Drink

Blueberry Vodka Martinis

4.6

Prep
30 min
Cook
Total
20190 min

Instructions

  1. 1 To make blueberry vodka: Pour about 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into the vodka bottle. Fill the vodka bottle with reserved vodka until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
  2. 2 To make martini: Fill a cocktail shaker with ice. Add 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice to the shaker. Shake vigorously and strain into a glass. Garnish with twist of lime zest.

By YOU999

Refreshing Coconut Lime Sorbet
Dessert American

Refreshing Coconut Lime Sorbet

5.0

Prep
30 min
Cook
Total
180 min

Instructions

  1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
  2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Mango-Lime Curd

Mango-Lime Curd

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Combine mango, lime juice, and lime zest in the bowl of a food processor. Process until pureed. Add eggs, salt, and nutmeg; process 15 seconds longer.
  2. 2 Combine sugar and butter in a bowl. Add to mango mixture in the food processor. Process until smooth.
  3. 3 Transfer mixture to a microwave-safe bowl. Heat in the microwave at 50% power for 2 minutes; stir with a whisk. Heat in the microwave for 2 minutes more; whisk again. Continue heating and whisking until the mixture achieves a pudding-like consistency, 6 to 10 minutes total. Cover and refrigerate until cold, about 30 minutes.

By Laroo

Sriracha Lime Ice Cream
Dessert

Sriracha Lime Ice Cream

5.0

Prep
15 min
Cook
10 min
Total
445 min

Instructions

  1. 1 Combine cream, milk, 1/2 of the sugar, sriracha sauce, and salt in a large saucepan. Heat over medium heat until almost boiling, whisking occasionally. Do not boil or the cream will separate.
  2. 2 Whisk egg yolks, remaining sugar, and lime zest in a separate mixing bowl. Pour 1/3 of the hot cream mixture into the egg yolk mixture; whisk to combine. Repeat this step 2 more times until the cream mixture is fully incorporated into the egg yolk mixture.
  3. 3 Pour the entire mixture back into the saucepan and heat for 2 minutes, whisking constantly. Do not boil. Transfer to a clean bowl with a lid and cool to room temperature. Refrigerate until thoroughly chilled, 4 hours to overnight.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes. Serve immediately as soft-serve or transfer to an freezer-safe container and freeze until scoopable, at least 2 hours.

By Soup Loving Nicole

Grilled Swordfish Steaks with Cilantro-Lime Butter
Dinner

Grilled Swordfish Steaks with Cilantro-Lime Butter

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Brush both sides of swordfish with olive oil.
  3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
  4. 4 Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

By Michellea Southern David

Key Lime Pie
Dessert American

Key Lime Pie

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
  5. 5 Serve and enjoy!

By ANNRICHARDSON

Killer Virgin Cocojito Ice Cream
Dessert

Killer Virgin Cocojito Ice Cream

5.0

Prep
15 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
  2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
  3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Spicy Grilled Chicken
Dinner

Spicy Grilled Chicken

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  2. 2 Preheat grill for medium-high heat.
  3. 3 Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

By Jenn H

Honey Lime Chicken Wings
Appetizer

Honey Lime Chicken Wings

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
  2. 2 Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
  3. 3 In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

By Jana

Orange, Mango, and Ginger Sorbet
Dessert

Orange, Mango, and Ginger Sorbet

4.8

Prep
10 min
Cook
10 min
Total
410 min

Instructions

  1. 1 Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
  2. 2 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

By Bearskat

Festive Holiday Cranberry Relish

Festive Holiday Cranberry Relish

4.6

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
  2. 2 Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

By Jon Pierce

Fresh Lime Curd
Dessert American

Fresh Lime Curd

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place sugar, lime juice, butter, and lime zest in the top of a double boiler; stir over medium-high heat until butter melts.
  2. 2 Temper eggs by mixing 2 tablespoons hot lime mixture into eggs, stir to blend.
  3. 3 Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
  4. 4 Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

By Sarah

Creamy Cilantro Chicken with a Kick

Creamy Cilantro Chicken with a Kick

4.5

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
  2. 2 Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
  3. 3 Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
  4. 4 Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
  5. 5 Place chicken onto a serving plate, and pour the sauce over it to serve.

By NANCHE30

Coconut Lime Ice Cream - Automatic Ice Cream Maker Recipe
Dessert

Coconut Lime Ice Cream - Automatic Ice Cream Maker Recipe

4.0

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
  2. 2 Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
  3. 3 Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

By Buns