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Smoked trout blended with capers, chives, tarragon, and crème fraîche.
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Get Orzo Salad Recipe from Food Network
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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Blue Curacao and pineapple juice make this delicious tropical margarita stand out from the crowd.
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Get Grilled Sea Bass with Jalapeno-Mango Salsa Recipe from Food Network
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Spiced apple slices, so popular served alongside of all kinds of meats, can be imitated with zucchini and cucumbers! This recipe uses pickling lime to add crispness to zucchini slices, which are colored red and flavored with cinnamon red hots before being canned. The recipe takes several days, but only a few minutes each day.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tasty Latin side dish, that I always enjoy making. It's a great alternative to french fries or potatoes. This is also great if your looking for a real, ethnic appetizer or tapa!
Ingredients: french, canola oil, lime
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The Caipirinha is the national cocktail of Brazil. Made with a sugar cane rum known as cachaca, limes and sugar, it's a sweet, yet tart taste of South America
Ingredients: lime, sugar, cachaca, ice
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Lime and cachaca (Brazilian sugar cane brandy), lightly sweetened. A refreshing and delicious cocktail.
Ingredients: lime, sugar, cachaca, ice