Lemon Lime Ring With Berries And Mango Food

CAKE MIX COBBLER

Steps:

• Preheat oven to 350F.
• Spread frozen fruit in a 9×13 baking pan.
• Sprinkle cake mix evenly over top of fruit. Tip: Gently massage the cake mix while still in the bag to break up any lumps.
• Pour 2 cups Sprite evenly over top of cake mix to cover. Tilt pan back and forth to help cover the dry cake mix. Add more Sprite (1/2 cup or more) if you notice some dry spots. Adding too much Sprite may create too much liquid on the bottom so be aware of that.
• Bake for 45 minutes or until the berries are cooked and the top is browned. Let cool about 5 minutes before serving. Top with vanilla ice cream, if desired.

LEMON-LIME RING WITH MIXED BERRIES AND MANGO

Steps:

• For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes. Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.) For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat. Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.

LEMON-LIME RING WITH MIXED BERRIES AND MANGO

Steps:

• For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes.
• Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
• For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat.
• Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.

JELL-O MAGIC MOUSSE

Steps:

• stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
• add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended.
• (mixture will still be thin).
• pour mixture into 6 cup mold or glass bowl sprayed with cooking spray.
• Refrigerate 8 hours or overnight until firm.
• unmold onto serving plate just before serving.
• store leftovers in refrigerator.

CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO

Steps:

• Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
• Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
• Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

LEMON LIME RING WITH BERRIES AND MANGO

Steps:

• For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches.
• Whisk first 6 ingredients in large metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes.
• Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes.
• Beat cream in another large bowl until stiff peaks form.
• Fold cream into egg mixture.
• Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
• For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes.
• Add mangoes, raspberries, blackberries and blueberries; toss to coat.
• Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula.
• Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.

TOASTED PANZANELLA

Steps:

• Preheat oven to 350°F
• Spread bread cubes on baking sheet. Bake 15-20 minutes, or until golden brown.
• In small saucepan, heat oil over med-low heat.
• Add garlic and cook 2 minutes, or until fragrant.
• Place all remaining ingredients in a large serving bowl. Add the cooked olive oil and garlic. Toss to coat.
• Season to taste with salt and pepper.
• Allow to stand at least 20 minutes, to allow the flavors to develop.
• Adjust seasonings, if necessary, and serve.

CREAMY JELLO-O WALDORF SALAD

Steps:

• Dissolve lime Jell-O in the 2 cups boiling water.
• Stir in the 1 1/4 cups cold water; Chill until almost set; 1 to 1 1/2 hours.
• In large bowl, prepare the lemon pudding with the milk, according to package directions; Let set in refrigerator for 5 minutes.
• Combine the prepared pudding and the partially set Jell-O and blend; Beat with electric mixer on medium speed for 2 minutes.
• Fold in the diced apples and walnuts; Pour into a 9x13-inch glass baking dish or large serving bowl or mold; Chill until set.
• Serve as is, or with a dollop of Cool Whip or mayonnaise on top of each serving.

LEMON CHEDDAR SALAD

Steps:

• Combine jello and boiling water in bowl.
• Stir to dissolve.
• Stir in crushed pineapple and juice.
• Chill until of egg white consistency.
• Whip cream until stiff.
• Fold into thickened jello.
• Fold in grated cheese.
• Pour into your prettiest bowl and chill.
• Garnish with orange slices if desired.