ORANGE-LIME PIE WITH MERINGUE TOPPING
"You're gonna be a superstar with this pie!"
Provided by Sunny Anderson
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven; preheat to 350 degrees F. Pulse the graham crackers in a food processor until crumbly. Slowly drizzle in the butter while pulsing until the crumbs are moist but still crumbly. Press the mixture into the bottom and up the side of an 8-inch springform pan using the bottom of a measuring cup, making sure the crust goes at least 1 inch up the side. Set aside.
- Whisk together the egg yolks, condensed milk, lime and orange zests and juices in a medium bowl. Pour into the crust and bake until the pie sets, 30 to 35 minutes. Let cool to room temperature.
- Position a rack in the middle of the oven and preheat the broiler. Whisk the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy. Slowly add the sugar until the meringue turns glossy. Increase the speed and continue whisking until the meringue holds medium-soft peaks and is glossy but not dry. Top the pie decoratively with the meringue. Broil in the middle of the oven until the meringue begins browning on top, about 3 minutes. Serve warm or let cool to room temperature.
ORANGE-LIME MIX
Don't sweat the rising temperatures. Just drop one of these citrus-infused ice cubes into a tall glass of water, and watch the heat melt away.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Combine orange juice, lime juice, and lime zest in a bowl and freeze in an ice-cube tray.
ORANGE-LIME MARGARITA
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 orange-lime margarita
Number Of Ingredients 8
Steps:
- Shake the tequila, lime juice, orange juice, Cointreau and agave in a shaker with ice. Strain into an ice-filled glass. Garnish with an orange peel and lime slice.
ORANGE-AND-LIME-MARINATED GRILLED PORK
This dish is a signature of the Yucatán and has Mayan origins. The flavor of the meat is so bright - eating it instantly takes me back to the beautiful town of Valladolid.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
- Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
- In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
- Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
- Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
- Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
- Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.
ORANGE LIME PIE WITH MERINGUE TOPPING
Steps:
- Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
- In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
- Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.
WHOLE CITRUS MARGARITAS
Provided by Michael Chiarello : Food Network
Categories beverage
Time 15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Put the oranges, lemons, and limes through a juicer. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec, and tequila.
- To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the juice mixture. Garnish with a lime wedge and serve.
- Chef's note: Farm freshness is the key here. Look for the citrus that is mostly in season and adjust the recipe. Tangerines, Meyer lemons, and key limes all have amazing flavor if you can find them.
ORANGE, LEMON, LIME SANGRIA
Make and share this Orange, Lemon, Lime Sangria recipe from Food.com.
Provided by Lorac
Categories Punch Beverage
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix corn syrup and orange liqueur in a large pitcher, add fruit slices and stir.
- Let mixture stand 30 minutes, stirring occasionally.
- Add wine and lemon juice, stir, and chill until serving time.
- To serve, add ice and club soda and garnish glasses with fruit.
LIME, ORANGE OR LEMON CURD
Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.
Provided by PetsRus
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
- Grate the zest very finely, take care that you dont grate the white pith.
- Squeeze the juice out of the fruit; you will need 150mL.
- Put the rind (zest), butter, sugar and juice in a heatproof basin.
- Stand this over a pan of boiling water and heat until the sugar and butter have melted.
- Lower the heat, you dont want the water to boil now.
- Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
- Pour into hot jars, when cool label them.
- Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
Nutrition Facts : Calories 638.1, Fat 34, SaturatedFat 20.5, Cholesterol 205.3, Sodium 319.8, Carbohydrate 85.3, Fiber 2.5, Sugar 77.1, Protein 5.1
ORANGE-LIME MARGARITAS
The recipe is from Martha Stewart's Menus for Entertaining. She says, For the best flavor, I use fresh limes and oranges, Tres Generaciones tequila, and Grand Marnier or Coitreau liqueur.
Provided by mielhollinger
Categories Beverages
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, combine the water and sugar.
- Cook over medium heat until it forms a clear syrup, about 10 minutes.
- Set aside and allow the syrup to cool completely.
- Fill a large pitcher half full with chipped ice; stir in the lime juice, orange juice, sugar syrup, tequila, and orange liqueur.
- Cut the lime into 8 wedges.
- Using a wedge of lime, rub the rims of four glasses with the lime and invert the glasses into a plate of coarse salt.
- Fill each glass with chipped ice and pour the margarita mix, evenly divided, over the ice.
- Garnish each drink with a wedge of lime.
Nutrition Facts : Calories 407.1, Fat 0.1, Sodium 7077.7, Carbohydrate 106.8, Fiber 0.7, Sugar 101.1, Protein 0.4
SALMON IN ORANGE-LIME MARINADE
Found in The Wichita Eagle (of all places!). Adapted from "The Vineyard Cookbook" by Barbara Scott-Goodman. Am stashin' this as I suspect it will do well with summer bounty down here - mackerel, tuna, bluefish & maybe even flounder on the grill. Could easily go under the broiler as well for the grilles (get a hibachi!). Plan to serve with char grilled garden tomatoes, zucchini & peppers and either fresh roasted corn in the husks or a spicy potato salad.
Provided by Busters friend
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place vinegar, orange and lime juice, garlic, olive oil and cilantro in a resealable plastic bag and shake. Add salmon filets and marinate for 30 to 60 minutes at room temperature, turning the bag at least once.
- While the fish is marinating get your coals cooking - medium-hot or fire up your broiler for 3 to 4 minutes.
- Grill salmon about 4 minutes per side or until it flakes easily with a fork but is still moist.
CREAMY LIME SHERBET (OR ORANGE IF YOU PREFER!)
This sherbet is so easy to make and is always a hit. I got the recipe out of Taste of Home. I always take this recipe when going to an ice cream party. It give everyone a choice that they weren't expecting. The cook time is actually freezer time and will vary according to the type freezer you use. See Bev's review to get the instructions on using orange juice and orange jello for orange sherbet!
Provided by Jellyqueen
Categories Frozen Desserts
Time 35m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve gelatin in water.
- Add sugar, limeade and salt; mix until sugar is dissolved.
- Add remaining ingredients; blend well.
- Freeze in an ice cream freezer according to manufacturer's directions.
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