Search in:

676 recipes for "lime"
676 recipes
Quick Chicken Corn Chowder

Quick Chicken Corn Chowder

Jul 8, 2013

A hearty soup is a simple, comforting meal at the end of a busy day. This chowder welcomes you home with a delicious m?lange of sweet corn, potatoes and savoury broth. Partially pur?eing the soup gives it a creamy texture so you don't have to add too much cream at the end. For a hit of Mexican flavour, top with fresh cilantro sprigs and serve with warm corn tortillas and lime wedges.

Slow Cooker Rare Beef Pho

Slow Cooker Rare Beef Pho

The essence of this Vietnamese pho lies in the long-cooking, rich beef broth which forms the base of the soup - the slow cooker is the ultimate tool for the task. Fresh, vibrant garnishes, like bean sprouts, assorted fresh herbs such as mint, cilantro and basil, thinly sliced onion, chilies and lime wedges, make each and every bowl of soup unique. Serve them at the table in separate bowls so each person can create the pho of their dreams.

Pork Sinigang with Rhubarb

Pork Sinigang with Rhubarb

May 11, 2010

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

Stir-Fried Thai Chicken with Cashews and Basil

Stir-Fried Thai Chicken with Cashews and Basil

Jul 14, 2005

Serve with: Rice and an oriental green vegetable, such as Chinese broccoli, snow peas or bok choy In Thailand many kinds of meat and seafood are stir-fried simply with chilies and aromatic Thai basil, but Italian basil makes a fine substitute. In Thailand this dish is usually fiery hot with chilies; we have tamed it here, but you can adjust it to your own taste. If raw cashews are unavailable, use roasted cashews and omit the skillet-toasting; add to pan 1 minute before sugar and lime juice.

Asian Hot-and-Sour Soup

Asian Hot-and-Sour Soup

Jul 14, 2005

Always popular in Asian restaurants, this soup is actually easy to make. Sweet chili sauce, lemongrass and fish sauce are now available in most supermarkets. Don't confuse traditional tomato chili sauce with the Southeast Asian sweet chili sauce. If you can't find it, you can use 1 tsp (5 mL) of the hotter Asian sauce or hot pepper sauce instead. Lime leaves can be found fresh, frozen and dried in Asian stores. Freeze any remaining fresh leaves, wrapped well, for up to eight weeks.

Dry Noodles with Fresh Tofu

Dry Noodles with Fresh Tofu

We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.

Roti with Ground Beef & Basil Leaves

Roti with Ground Beef & Basil Leaves

We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.

Stir-Fried Chicken with Cashews

Stir-Fried Chicken with Cashews

We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.

Cuban Pork Roast with Mojo Crillo

Cuban Pork Roast with Mojo Crillo

Dec 21, 2006

If we close our eyes, the memories of mojo — citrus juice sauce spiked with garlic and cumin — drizzled over spit-roasted pork are as alive as when we tasted it in Cuba. We've recreated the experience with a roast marinated in these ingredients and served with its own drippings. Cubans would use 1 cup (250 mL) sour orange juice from Seville oranges, but because they are impossible to find out-of-season in Canada, we have substituted lime and lemon juice. Be sure to use a roast with the backbone removed or ask the butcher to remove it for you. The slices are neater than if the butcher simply cuts between the chops.

Sparkling Mojito

Sparkling Mojito

Add festive flair to this long-standing favourite cocktail with a bottle of sparkling wine. It's the perfect way to ring in the New Year, but is equally delicious any time of year. 

© 2025 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up