A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
Recipes with Lime-Grilled Vegetables
|
|
|
|
Directions: Bring a medium saucepan of water to a boil. Add the potatoes and carrots and parboil over high heat for 10 minutes. Drain and set aside.
Light a grill or preheat the broiler. In a large bowl, combine the olive oil, lime juice, onion, cumin, salt and pepper. Add the potato, carrot and zucchini slices and toss to coat. Let stand for up to 15 minutes.
Grill or broil the sliced vegetables for about 3 minutes per side, turning once, until nicely browned and tender. Serve hot.
|
|
|
|
|
Pork with Ancho Sauce
4 (s) large dried ancho chiles
3/4 Cup(s) boiling water
12 Teaspoon(s) cider vinegar
1/3 Tablespoon(s) vegetable oil
1 Cup(s) pineapple juice
4 large garlic
1 salt
1 freshly ground pepper
4 Ounce(s) boneless pork loin steaks trimmed of fat
1/2 finely chopped medium red onion |
Directions:
In a medium skillet, toast the anchos over high heat, turning and pressing down on them with a metal spatula to flatten, until pliable, about 1 minute. Remove the seeds and veins from the anchos and rinse well. Transfer to a medium bowl, add the boiling water and vinegar and
let soak, keeping the chiles submerged, until softened, about 20 minutes.
Light a grill or preheat the broiler. Heat 1/3 cup of the vegetable oil in a medium nonreactive saucepan. In a blender, puree the anchos
and their soaking liquid with the pineapple juice, garlic and teaspoon of salt. Pass the sauce through a coarse strainer into the hot oil and cook over high heat, stirring constantly, until slightly thickened, about 7 minutes. Season with salt and pepper.
Rub the pork with the remaining 1 tablespoon of oil and season with salt and pepper. Grill or broil the steaks for about 4 minutes per side, turning once, until just cooked through. Transfer to a platter. Ladle half of the ancho sauce over the pork, sprinkle with the red onion and serve with additional sauce on the side if you like.
Variations: Boneless chicken breast or 1-inch thick beef tenderloin steaks may be substituted for the pork. Or orange juice may be substituted
for the pineapple juice for a sweeter sauce.
Suggestion: Serve any extra ancho sauce with scrambled eggs and fried tortillas for a different take on huevos rancheros.
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Grilled japanese chicken Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve mar
Wild rice with baby vegetables Cook wild rice according to package directions.
Cook the Baby Broccoli Blend according to package directions or steam them.
Meanwhile, in a small bowl, mix the honey and Dijon mustard to make a dressing.
In a large mixing bowl, toss the cooked ric
Grilled corn with spicy butters * Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
Remove the large outer husks from the corn turning back the inner
husks, remove the silks. Spread each ear with about 2 tb of the
butter mixture of your choice. Pull the inner
Barbecue-grilled chicken Preheat the oven to 350F. Place the chicken in a 9" x 13" baking dish that
has been coated with nonstick cooking spray and bake for 25 minutes.
Meanwhile, in a medium-sized bowl, mix together the remaining ingredients.
Preheat the grill
Barbecued chicken breasts & grilled mushrooms Combine barbecue sauce ingredients in a bowl and stir well. Marinate
chicken in half of the sauce for at least 15 min but not longer than 2
hours. Clean mushrooms. Warm tortillas. Chinese wrappers may be used
instead.
Grill chicken (skin side down) over m
Walt's wharf oak grilled artichoke Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower.
Grill over any type of barbecue.
Baste with garlic butter and grill until the artichokes are hot.
Bbq chicken with lime bbq sauce Sweat the carrots in butter 5 minutes; then add the celery, onion, red
pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce,
chicken stock and vinegar; whisk in catsup, Dijon mustard, brown
sugar and salt; heat to simmer, diss
Derby vegetables Cut broccoli into florets. Peel carrots and slice, first lengthwise, and
then in 1/8-inch slices. Wash mushrooms and dice red pepper. Roughly chop
cilantro and set aside.
Blanch broccoli and carrots in boiling salted water until about
half-cooke
Anticuchos picantes (spicier grilled beef heart) Clean the beef heart thoroughly, removing all nerves and fat. Cut into 1" cubes, place in non-reactive bowl, refrigerate and set aside. Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar. Pour over meat. Add more vinegar, i
Grilled chicken breasts in raspberry vinegar marinade Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occ
Grilled red snapper and mango wtih cilantro-lime vinaigrette Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime
juice, and lime peel in small bowl. Season vinaigrette with salt and
pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve
remaining vinaigrette. Sprinkle fish a
Chilled avocado soup with fresh ginger & lime crema Melt the butter in a saucepan and cook the onions for about 4 minutes, until softened. Add the ginger and continue to cook an additional 2 minutes. Add the avocado and chicken stock and whisk to combine. Simmer soup over medium-low heat for about 5 minute
Lime and coconut shrimp with red curry sauce For curry sauce:
Combine all ingredients in heavy medium saucepan. Bring to boil over
medium-high heat, whisking to blend. Reduce heat to medium and simmer 1
minute. Remove from heat. Cover and let sauce stand at room temperature 10
minutes for flavors to
Grilled chicken dijonnais Combine oil, lemon juice and pepper in shallow dish. Swirl chicken
in mixture to coat. Cover with plastic wrap and marinade in
frig 30 minutes. Meanwhile combine vinegar and wine in heavy small
sauce pan and boil over medium high he
Grilled chipotle-stuffed pork tenderloin Serve with: Spanish rice and grilled mixed bell peppers drizzled with
citrus vinaigrette.
Prepare barbecue (medium heat).
Place tenderloins on work surface. Starting at 1 long side, cut each
horizontally to within 1/2 inch of opposite side. Open like book
Anticucho style grilled fish Combine and blend all ingredients, except fish, in blender until smooth.
Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked
through. Baste with the reserved marinade several times during cooking.
Serve with lime wedges, a
Grilled salmon cakes with lemon mayonnaise Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated
lemon peel in small bowl to blend. Season lemon mayonnaise to taste with
salt and pepper and set aside.
Combine remaining 4 green onions and chopped parsley in food processor;
blen
Grilled romaine lettuce In a blender or food processor process soy sauce, sesame oil, wine, brown sugar, and ginger until thoroughly combined.
Brush lettuce with marinade. Place lettuce, cut sides down, in centre of cooking grate. Grill 5 to 7 minutes, turning and brushing with
Whole grilled catfish Cover the grill with foil, or use special racks designed for holding fish. Oil racks or foil. Rinse fish inside and out, pat dry with towels. Sprinkle with salt and pepper. Combine oil, mustard, and lemon juice. Rub the outside of fish with the oil mixtur
Kalbsschnitzel mit feinen gemusen (veal rounds / vegetables) * Asparagus Spears should be canned.
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooki
Ginger-lime marinade Mix all ingredients.
Wild stir fry vegetables Cook contents of box according to package directions. Saute' vegetables in
oil until tender. Gently blend rice and vegetable mixture and serve.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills,
Stir-fried vegetables with corn Heat 1 tablespoon olive oil in a large skillet or wok and stir-fry 2
tablespoons of chopped ginger and 2 teaspoons chopped garlic 1
minute. Add 2 cups borccoli florets, 1 cup sliced mushrooms, 1 diced
orange or bell pepper and 1 cup fresh corn ker
Smoked carpaccio with grilled potato, asparagus and watercre Rub the fillet with dry rub, reserve the remaining rub. Rub the potatoes
with the butter and season with the reserved dry rub. Rub the asparagus
with the butter.
Heat the grill to 375 degrees and cook potatoes for 15 minutes. Place water
tra
Baked fish with vegetables BAKED FISH WITH VEGETABLES
Categories: Fish, Main dish
Yield: 6 servings
Season fish inside and out with salt and pepper to taste and juice of 1/2 lemon. If fillets are used, sprinkle both sides with salt, pepper and lemon juice. Place fennel leaves or se
Split pea and lentil soup with vegetables In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the
water until the vegetables are tender, about 5 minutes. Add the carrot,
remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat
to boiling. Stir in t
Grilled jalapeno buffalo burgers * See Sowest 2 for recipe. ** Jalapeno chiles should be seeded and
finely chopped. Use 2 or 3 or
to taste. Prepare Hot Chile Sauce and set aside. Mix remaining
ingredients. Shape into 6 patties, each about 1/2 inch thick. Brush
g
Grilled spring onions and asparagus with lime 1. Brush the spring onions and asparagus with the oil and grill, turning,
until patched with brown. Serve immediately with wedges of lime and sea
salt.
Frosty lime sherbert Recipe by: Home Cooking Magazine, April 95 In a medium bowl, dissovle
gelatin in hot water. Add sugar and stir until dissolved. Stir in milk,
evaporated milk, lime juice, peel and food coloring. Pour into an 8-inch
square dish or 2 refrigerator
Oven-roasted vegetables Heat the oven to 450 degrees F. Place the zucchini. dquash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasiona
Grilled salmon & cheddar sandwiches Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then tu
Grilled chicken with peach and green chili salsa Whisk ingredients to make the marinade. Arrange chicken in a large baking
dish and pour on marinade, turning chicken to coat. Marinate in
refrigerator overnight.
The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and
stir
Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra
ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season
vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature
Grilled new zealand lamb rack In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to ho
ld the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them.
Ma
Lime, tequila and sour cream sauce Combine ingredients in a small saucepan. Bring to a boil over medium heat while whisking. Let it boil for a minute or so to burn off the alcohol. You can use this right away or refrigerate it for up to 3 days. Reheat over low heat before serving.
Grilled eggplant salad with onion and cucumber 1. Lightly brush eggplant slices with oil and put them on a tray.
2. On a barbecue with lid, place grill 5-6" over a solid bed of hot
coals (you can hold your hand at grill level only 2-3 seconds). When
grill is hot, rub it lightly with a
Grilled chicken caesar salad Cooked chicken. Cut into small pieces. Toss lettuce and dressing. Add croutons and cheese. Place chicken on top. Serve immediately.
Grilled sirloin w with citrus salsa Combine all salsa ingredients in a small bowl. Cover and chill at least 2
hours.
Trim fat from the steak. Place steak in a shallow dish. Combine soy sauce,
green onions, brown sugar, lime juice, hot sauce, and garlic. Pour over
steak; turn steak
Grilled chicken breasts w. spicy pecan butter Pound the chicken breast halves to 1/2-inch thick. Put the chicken breasts in a resealable plastic bag, add the Worchestershire sauce and oil and seal. Toss to coat the chicken, then refrigerate for 1 hour.
Preheat the oven to 350 degrees. Light a grill
Canned vegetables
Grilled spring onions and asparagus with lime and sea sal 1. Brush the spring onions and asparagus with the oil and grill, turning, until patched with brown. Serve immediately with wedges of lime and sea salt.
Oriental vegetables and rice Heat oils in large skillet over medium-high heat. Add vegetables; stir-fry
several minutes. Add rice and 1 tablespoon soy sauce; cook and stir until
rice is heated, gently separating grains. Serve with additional soy
sauce, if desired.
Eac
Sizzling sesame chicken with vegetables For Sauce: In a small saucepan combine all sauce ingredients except the
same seeds. Cook and stir until thickened and bubbly. Cook and stir for 2
minutes more. Stir in sesame seeds. Remove from heat; set aside.
To Prepare Poultry: If desired, remo
Lime mousse In a small saucepan soften gelatin in limeade and water for 5 minutes.
Stir in food color. Heat and stir until gelatin is dissolved and mixture
is very hot.
Gradually stir about half of the hot gelatin mixture into beaten egg
yolks; return all t
Grilled lemon-parsley veal chops For veal:
Whisk first 4 ingredients with 1/2 cup oil in small bowl to blend. Arrange
veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides
with salt and pepper. Pour marinade over chops; turn to coat. Cover and
refrigerate at least 6
Grilled shrimp with white beans, rosemary, mache and mint oi Mint oil:
Bring a saucepan of water to a boil. Prepare an ice bath. Plunge the mint
leaves into the boiling water for 30 seconds, then remove to the ice bath.
Squeeze ou the excess liquid and puree in a food processor for 1 minute
with the olive oil. M
Lime cilantro aioli Put egg yolks in food processor. Add a small amount of lime juice; start
adding olive oil very, very slowly and emulsify. Add other ingredients.
Finish with more olive oil and water if mixture gets too thick. Season to
taste.
Lime punch Take a citrus-based juice of your liking. Put in a punch bowl.
Fill bowl w/ lime sherbet....yum.
Co
ver lime sherbet w/ 7-up. Gives a great frothy effect. Deliciouso!
OK...so most of these ingredients were not on the drop-down boxes...so I improvised.
Pier house key lime pie Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on
high speed until thick and light in color.Turn off mixer and add the
condensed milk,Mix on low speed.Still on low speed,add half the lime
juice,cream of tartar and then the r
Grilled fresh vegetables Heat olive oil in skillet. Slice into medallions. Sprinkle with salt. Cook until slightly brown.
|
Loading...
|
::
