While I was using a hard water stain remover called quot;Lime Awayquot;, without thinking I placed the bottle on my black granite vanity top in my bathroom. I am now the proud owner of a white ring representing the bottom on the bottle on the vanity top. Tried EVERYTHING I can imagine to get it out (granite cleaner, granite polish, auto polishing compound...) all to no avail. What can I do to remove the stain short of replacing the top ($$$) ??Thanks !!!
Recipe for Hominy 4 cups dried white corn 1 ounce calcium lime (lye) 4 quarts water. Dissolve lime in water. Add corn. Soak for 2-3 days. Drain and rinse until lime water is gone.
banana lime ice cream 2 limes, 1 banana, 600ml double cream, 175gms icing sugar. wafers to serve. Directions: put the zest of one lime and the juice of both in a big bowl. throw in the icing sugar and mix it all up in the lime liquid until it dissolves. break up the banana and put that in, mash it up a bit, then add all the double cream. beat it up with an electric beater until soft peaks form. freeze for 3-5 hours. when ready to serve, take it out and let it rest for about 10 mins until a little soft round the edges. stack on wafers or however you want to do it. or you could serve it in a banana like a banana split and top it with a little whipped cream and chocolate sprinkles. fattening. yummy. but better if you use an orange instead of a banana and zest and squeeze the orange in with
Key Lime Cheesecake- very simple and delicious: I never use measuring cups, I just estimate my ingredients: Crush a pack of graham crackers, and add about a stick of melted butter and a little sugar. Add a little of key lime(if available) or regular lime zest. (zest- the outside of the lime- gives it a nice taste). If you want you can add a little lime juice. Place the crust mixture into a spring form pan, making sure there is a circle of wax paper underneath it, and the sides are greased. Press the crust into the pan with a spoon, or your hands, and place on the middle rack of a preheated 400 degree oven for about 10 minutes or earlier depending on whether the crust is golden brown or not. Filling- In an electric mixer, add about 3 packs of the 8oz. Philly Cream Cheese (and only Philadelphia cream Cheese!), add about the juice of 4 or 5 limes or key limes, the zest of 1 lime, 1/2 stick of melted butter, 1 tbsp of flour, 1 1/3 cups sugar, and 4 eggs( seperated, add whites first, then add yolks slowly). Combine until mixed. Take your crust out of the oven, then pour your batter into the pan. Place your pan into a 350 degree oven for about 1 hour or until the top looks golden brown. If you dont want cracks, place foil around the edges of the pan and place in a water bath and the water must be about 1/2 the way up the pan. (make sure the water is hot!) Once the cheesecake is removed, let sit for an hour before serving. Please do this step so you dont end up with a runny cheesecake! Top with Whipped cream, powdered sugar, and a little lime zest. Enjoy!
Garlic Lime Salmon Ingredients 1/2 cup Vegetable oil 1 Medium onion diced 2 tablespoons Lime juice 1 teaspoon Grated lime peel 1 Garlic clove, minced 2 Salmon fillets about 1 1/2 pounds each Lime slices Preparation In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Broil salmon, skin side down, 4-6 inches from the heat for about 20 minutes or until fish flakes easily with a fork, basting every 5 minutes with lime mixture. Garnish with lime slices.
This has to be in my top five recipes. Just make sure you had about 1tsp. of drived chives to the sauce. Chicken with Lime Butter INGREDIENTS 4 tablespoons vegetable oil 6 boneless, skinless chicken breasts salt and pepper to taste 1 lime, juiced 1/2 cup butter 1/2 teaspoon dried dill weed DIRECTIONS Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm. Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve.
