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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Your grill is calling.
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Ground toasted almonds spike the crust of this delicious pie.
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Fresh ginger and lime slices are arranged atop a salmon fillet and broiled in this refreshing main course perfect for summer evenings.
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A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.
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Grated cauliflower stands in for rice in this flavorful, grain-free side dish.
Ingredients: cauliflower, water, lime, cilantro, butter
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Shrimp seasoned with a zesty lime-tequila marinade flavored with garlic, cumin, and ground black pepper are grilled on skewers for a tasty appetizer.
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Ready in less than 30 minutes, these skillet chicken breasts are perfect for a weeknight meal.
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A tangy, sweet-but-tart honey-lime coating gives these wings a refreshingly zingy way to fly--right into your mouth!These fried wings are straightforward, sweet, and sour.
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Chicken gets a quick marinade in lime juice and cilantro before grilling to perfection in this quick and easy, kid-approved dish!
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Mother made this often this during WW II when sugar was rationed. You can use any flavor gelatin (I personally like the green lime). It is a light sweet especially good after a heavy meal or during warm weather.
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A light and refreshing frozen pie flavored with key lime juice. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.