LIME BEEF RECIPE RECIPES

EASY KEY LIME PIE I RECIPE | ALLRECIPES

Easy Key Lime Pie I Recipe | Allrecipes image

This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.

Provided by DINNER2

Categories Key Lime Pie

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 4

Ingredients

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (9 inch) prepared graham cracker crust

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Nutrition Facts : Calories 323.9 calories, CarbohydrateContent 45.5 g, CholesterolContent 144.7 mg, FatContent 13.6 g, FiberContent 0.5 g, ProteinContent 6.7 g, SaturatedFatContent 5 g, SodiumContent 217.4 mg, SugarContent 37 g

EASY BEEF TACO RECIPE | JAMIE MAGAZINE TACO RECIPES

Easy beef taco recipe | Jamie magazine taco recipes image

Tacos are crunchy, messy and great fun to eat, so it’s no wonder they’re a big hit with the kids. They’re also easy to make – more of an assembly job than a recipe.

Total Time 1 hours

Yield 6

Number Of Ingredients 17

Ingredients

1 onion
1 red pepper
1 green pepper
olive oil
2 cloves of garlic
1 pinch of paprika
1½ teaspoons cumin
500 g quality minced beef
250 ml organic beef stock
12 corn taco shells
2 ripe tomatoes
1 spring onion
3 sprigs of fresh coriander
½ a lime
2 ripe avocados
½ lime
2 tablespoons crème fraîche

Steps:

1. Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
2. Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
3. Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
4. Preheat the oven to 180ºC/350ºF/gas 4.
5. For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
6. For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
7. Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
8. Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.

Nutrition Facts : Calories 447 calories, FatContent 29.8 g fat, SaturatedFatContent 11.1 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 0.9 g salt, FiberContent 1.8 g fibre

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TEQUILA LIME SHRIMP ZOODLES RECIPE: HOW TO MAKE IT

This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Calories 246 calories per serving

In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

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KEY LIME PIE | FRUIT RECIPE | JAMIE OLIVER

From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 455 calories per serving

1. Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
2. For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
3. Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
4. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
5. For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
6. Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
7. Return to the oven for 15 minutes, then place on a wire rack to cool.
8. Once cooled, refrigerate for 6 hours or overnight.
9. To serve, whip the cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing if you like.

See details

KEY LIME PIE | FRUIT RECIPE | JAMIE OLIVER

From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 455 calories per serving

1. Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
2. For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
3. Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
4. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
5. For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
6. Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
7. Return to the oven for 15 minutes, then place on a wire rack to cool.
8. Once cooled, refrigerate for 6 hours or overnight.
9. To serve, whip the cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing if you like.

See details

EASY BEEF TACO RECIPE | JAMIE MAGAZINE TACO RECIPES

Tacos are crunchy, messy and great fun to eat, so it’s no wonder they’re a big hit with the kids. They’re also easy to make – more of an assembly job than a recipe.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 447 calories per serving

1. Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
2. Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
3. Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
4. Preheat the oven to 180ºC/350ºF/gas 4.
5. For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
6. For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
7. Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
8. Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.

See details

TEQUILA LIME SHRIMP ZOODLES RECIPE: HOW TO MAKE IT

In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

See details

KEY LIME PIE | FRUIT RECIPE | JAMIE OLIVER

From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 455 calories per serving

1. Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
2. For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
3. Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
4. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
5. For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
6. Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
7. Return to the oven for 15 minutes, then place on a wire rack to cool.
8. Once cooled, refrigerate for 6 hours or overnight.
9. To serve, whip the cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing if you like.

See details

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