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NEWS
May 4, 2008
3 limes 2 pounds raw shrimp, peeled, tail on 14-ounce can full-fat coconut milk 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup unsweetened coconut flakes Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice). Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.
NEWS
August 30, 2006
Plate covered in rock salt Shallow dish of lime juice 1 1/2 ounces of tequila 3/4 ounce of triple sec 6 ounces of sweet and sour mix 2 cups of ice (for frozen margaritas) Dash of lime juice Slice of lime or lemon To rim the glass, dip the top of the wide-rimmed margarita glass into the lime juice and then dip into a plate of rock salt. For margaritas on the rocks, combine all the ingredients into a martini shaker and mix. For frozen margaritas, blend all ingredients with two cups of crushed ice. Pour into the margarita glass, adding more ice if desired.
NEWS
August 30, 2006
Plate covered in sugar Shallow dish of lime juice 1 1/2 ounces of tequila 3/4 ounce of triple sec 4 1/2 ounces of sweet and sour mix 1 1/2 ounces of flavored syrup 2 cups of ice (for frozen Margaritas) Dash of lime juice Slice of lime or lemon To rim the glass, dip the top of the wide-rimmed margarita glass into the lime juice and then dip into a plate of sugar. For margaritas on the rocks, combine all the ingredients into a martini shaker and mix. For frozen margaritas, blend all ingredients with two cups of crushed ice. Pour into the margarita glass, adding more ice if desired.
NEWS
February 8, 2009
Squash soup with peppers and fresh lime Two 12-ounce packages frozen pured squash Two 14 1/2-ounce cans fat-free, low-sodium chicken broth 1 large potato, peeled and diced 1 red bell pepper, cored, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped 1/2 teaspoon salt 1 teaspoon ground cumin 1 1/2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro Fresh lime wedges, for serving ...
NEWS
August 30, 2006
Plate covered in rock salt, or plate of sugar Shallow dish of lime juice 1 1/2 ounces of tequila 3/4 ounce of triple sec 6 ounces of sweet and sour mix 2 cups of ice (for frozen margaritas) Dash of lime juice Slice of lime or lemon To rim the glass, dip the top of the wide-rimmed margarita glass into the lime juice and then dip into a plate of rock salt. For margaritas on the rocks, combine all the ingredients into a martini shaker and mix. The beverage is then strained and poured into a salt- or sugar-rimmed cocktail glass without ice. - Recipes courtesy of Laurie Lee and Michelle Knuckles of Barefoot Bernie's Bar & Grille
NEWS
Scott Anderson | Culinary Passion | July 19, 2013
In keeping with the harvest of blackberries, I wanted to create something equally as sweet yet, simple in cooking so many can enjoy the comfort of freshly baked pie without the fuss.   One tip is to make sure you wash the berries and let them drain so they are not overly wet when making the recipe. If there is too much water, the fruit will release its own juices and make the pie a runny mess.   If the berries are sweet, reduce the first amount of sugar to 1/2 cup. I like to incorporate fresh lime juice to brighten the berry flavor, but if you do not have fresh, bottled will do. In addition, I prefer lime but lemon will work in a pinch if lime is unavailable.
NEWS
Scott Anderson | Culinary Passion | June 27, 2013
I enjoy fresh salmon, and some of the most flavorful grilled salmon I tasted was offered in Texas.  After a trip to the San Antonio Culinary Institute of America, I thought of no better way to offer tribute to this wonderful fish than creating a delicious grilled recipe. The secret to the recipe and a way to offer less sodium is to add in some vinegar or fruity acid from either lemon or lime.  The acid tricks your tastebuds into thinking there is more salt in the dish than was actually used.
NEWS
by JULIE E. GREENE | August 17, 2006
The Cosmopolitan, which garnered international attention after being highlighted on "Sex and the City," is a popular drink at Roccoco in downtown Hagerstown. Absolut Kurant (a flavored vodka), Cointreau (an orange essence French liqueur) and 2 ounces of cranberry juice are shaken with a squeeze of fresh lime, says bartender Siobhan O'Sullivan. The cocktail is served in a martini glass with a pink sugar rim, a wedge of lime and a Swedish fish. A Cosmopolitan at Roccoco ranges in price from $6.75 to $8.75, says co-owner Cheryl Kenney.
NEWS
April 7, 1999
Earlier this week, Irma Mowry of Hagerstown called Lifestyle to ask about an ingredient that was part of a Desperation Dinners recipe. She wanted to know about lemon curd, one of the ingredients in Valentine's Day cake, a recipe we ran Wednesday, Feb. 10. Like many of Alicia Ross' and Beverly Mills' creations, it's simple, easy and sounds delicious. [cont. from lifestyle ] Lemon curd was unfamiliar to us, too, so we asked the writers' syndicate. They had to look it up. But we finally have gotten to the bottom - or the top - of this mystery ingredient that Ross and Mills say is found in most supermarkets with jellies and jams or with imported foods.
NEWS
by DAVE McMILLION | January 30, 2007
CHARLES TOWN, W.Va. - Shepherdstown, W.Va., resident Tiffany Lawrence was not among the 10 finalists in the 2007 Miss America Pageant Monday night in Las Vegas, but her supporters were happy that at least one of her roommates was in the group. Miss Pennsylvania Emily Wills was Lawrence's roommate during a pageant-related event in September in Los Angeles, Lawrence's mother, Cheryl, said. Cheryl Lawrence was searching for words Monday night to describe how she felt after her daughter did not make the top 10. "You don't know how to express (it)
ARTICLES BY DATE
NEWS
Scott Anderson | Culinary Passion | July 19, 2013
In keeping with the harvest of blackberries, I wanted to create something equally as sweet yet, simple in cooking so many can enjoy the comfort of freshly baked pie without the fuss.   One tip is to make sure you wash the berries and let them drain so they are not overly wet when making the recipe. If there is too much water, the fruit will release its own juices and make the pie a runny mess.   If the berries are sweet, reduce the first amount of sugar to 1/2 cup. I like to incorporate fresh lime juice to brighten the berry flavor, but if you do not have fresh, bottled will do. In addition, I prefer lime but lemon will work in a pinch if lime is unavailable.
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NEWS
Scott Anderson | Culinary Passion | June 27, 2013
I enjoy fresh salmon, and some of the most flavorful grilled salmon I tasted was offered in Texas.  After a trip to the San Antonio Culinary Institute of America, I thought of no better way to offer tribute to this wonderful fish than creating a delicious grilled recipe. The secret to the recipe and a way to offer less sodium is to add in some vinegar or fruity acid from either lemon or lime.  The acid tricks your tastebuds into thinking there is more salt in the dish than was actually used.
LIFESTYLE
June 26, 2012
Tammie Nestor of Hagerstown submitted a recipe for margarita cupcakes with key lime buttercream frosting for The Herald-Mail's second annual Cupcake Contest in April. The cupcake evokes the sun-drenched good times of Florida, where Maryland-born Nestor lived for many years. Nestor said she got the idea for her margarita flavor profile from a TV cooking show. "I like to watch 'Cupcake Wars' on Food Network, and someone made a margarita cupcake," she said. "But they didn't say how they made it. " So Nestor developed her own recipe by trial and error.
NEWS
By LYNNE ROSSETTO KASPER | August 25, 2010
Dear Lynne: The pot we make tomato sauce in is enameled cast iron. Enamel is flaking off the bottom. Can we still use the pot if we scrub it out? -- Lacy and Family Dear Lacy and Family: You don't want enamel flaking into your tomatoes. It's just not healthy. Parting will be sweet sorrow, but the pot's given its all and it is time for it to go. Replace the pot with one lined with stainless steel, which is indestructible and, like your enameled pot, doesn't react with the acids in tomatoes.
NEWS
February 8, 2009
Squash soup with peppers and fresh lime Two 12-ounce packages frozen pured squash Two 14 1/2-ounce cans fat-free, low-sodium chicken broth 1 large potato, peeled and diced 1 red bell pepper, cored, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped 1/2 teaspoon salt 1 teaspoon ground cumin 1 1/2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro Fresh lime wedges, for serving ...
NEWS
May 4, 2008
3 limes 2 pounds raw shrimp, peeled, tail on 14-ounce can full-fat coconut milk 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup unsweetened coconut flakes Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice). Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.
NEWS
By JULIE E. GREENE | November 21, 2007
Its name is a misnomer, but its flavor was a hit. The winner of The Herald-Mail's 16th annual Cookie Exchange Contest is Emily Suranno, 15, of Mercersburg, Pa., who submitted a batch of Ginger-Lime Cookies. Except there's no ginger in the recipe. It's more of a lime sugar cookie. Emily's cookie was determined the winner among 58 entries, earning her $100. Cookies were judged on taste, appearance, overall quality and originality. The judges were split into two groups, each tasting about half of the entries.
NEWS
By SAVORY SAM | October 14, 2007
There's been something of a revolving door at 12 E. Washington St. in downtown Hagerstown, with a series of restaurants coming and going during the past several years. Several of them were distinctive, good-quality establishments that deserved to stay. Happily, Durango Restaurant, which now occupies the space, is one of these. Durango has a Tex-Mex and Spanish menu, with dishes hailing from Spain, Central America and South America. There's plenty of variety, with familiar dishes such as burritos and chimichangas alongside less common fare, such as ceviche and paella.
NEWS
by DAVE McMILLION | January 30, 2007
CHARLES TOWN, W.Va. - Shepherdstown, W.Va., resident Tiffany Lawrence was not among the 10 finalists in the 2007 Miss America Pageant Monday night in Las Vegas, but her supporters were happy that at least one of her roommates was in the group. Miss Pennsylvania Emily Wills was Lawrence's roommate during a pageant-related event in September in Los Angeles, Lawrence's mother, Cheryl, said. Cheryl Lawrence was searching for words Monday night to describe how she felt after her daughter did not make the top 10. "You don't know how to express (it)
NEWS
August 30, 2006
Plate covered in rock salt Shallow dish of lime juice 1 1/2 ounces of tequila 3/4 ounce of triple sec 6 ounces of sweet and sour mix 2 cups of ice (for frozen margaritas) Dash of lime juice Slice of lime or lemon To rim the glass, dip the top of the wide-rimmed margarita glass into the lime juice and then dip into a plate of rock salt. For margaritas on the rocks, combine all the ingredients into a martini shaker and mix. For frozen margaritas, blend all ingredients with two cups of crushed ice. Pour into the margarita glass, adding more ice if desired.
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