|Cooking With Lemons & Limes|
|by Brian Glover|
The sharp, fresh taste of lemons and limes is essential in any kitchen. A squeeze of lemon can bring a dull sauce or lackluster soup to life as it...
1 - 10 of 13 for preserving limes
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Make a deep slit on 4 sides of each fruit. Sprinkle salt into slits. Place fruit in jar. Boil water, pour over fruit in jars. Seal jars, store in a ...
To prepare marinade, ... orange juice, preserves, lime juice, liqueur, mint, ... serving: 259 cal, 250 pro, 10 g fat, 10 g car, 330 mg sod, 71 mg chol.)
Place pineapple in ... Add box of lime Jello and stir ... saucepan on top of stove until preserves are melted. (Do not boil). Brush on top of fruit and enjoy!
Brown chops in ... of orange, lemon and lime on each chop and top with a maraschino cherry. Baste fruit with sauce and bake 10 minutes longer. Serves 6.
To prepare rind: ... weight it. Combine lime and 2 quarts ... before proceeding with recipe. The salt brine substitutes for the slaked lime-water mixture.
Trim off outer ... 1/2 hours in lime water. (2 quarts ... preserves are ready. Pack preserves into hot sterilized jars. Add enough syrup to cover and seal.
Mix thoroughly and pour over fresh cut fruit and mix well.
Prepare mangos. Put all ingredients in heavy weight pan. Place on heat. Stir until sugar is dissolved. Allow to cook rapidly, stirring occasionally ...
Trim off outer ... 1/2 hours in lime water (2 quarts ... preserves are ready. Pack preserves into hot sterilized jars, add enough syrup to cover, and seal.
To prepare watermelon ... 1-inch pieces. Dissolve lime or salt in ... cinnamon and 1 tablespoon whole cloves in a cheesecloth bag and add to sugar mixture.
Result Page: 1
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