- June 5, 2007 at 8:20 pm #252288
We make a version of orange marmalade with limes and tangerines
instead of plain oranges.
You can also peel them (save the skins for zest) slice them into
slices and use them to ice down your lemonades in the summer.
Slice and dehydrate them and then use them in baking as you would
lemon slices. Chicken Piccata takes on a whole new flavor…
Juice them, freeze the juice, use the leftover pulp to puree down
the garbage disposal unit.
Make lime sorbet, then freeze the sorbet in the hollowed out skins.
Use a sprinkling of lime over fresh greens and cut fruits for an
incrediably light tasting salad (think mixed greens, sliced
Tip: if you are juicing the limes, make sure they are at a warm
room temperature to get the most liquid from your lime!
— In Budget101_@yahoogroups.com, “Bron Gibson”
> Lime juice is great in all types of Mexican food: taco salad,
> chicken taco soup, guacamole, etc. Try a couple squirts to taste.
> good in ‘chicken-at-large’ recipes, too. You can also make lime
> strawberry drink by combining equal amounts of lime juice and
> with sugar to taste. If you make this pulpy, you can freeze it and
> as slush, or pour it into popsicle molds and eat it as popsicles.
> have it over ice. SO refreshing and delicious!
> On 6/5/07, Christeen Tidwell
> > The grocery store had a special on limes 15 for 1.00. I
bought them now
> > any ideas on what to do with them?
> > Also our family will be going to Kings Orchard this weekend to
> > blueberries. Any good blue berry rec to share.
> > Christeen
> > 8:00? 8:25? 8:40?
Find a flick in no time
> > with theYahoo! Search movie showtime shortcut.
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