In glass measuring cup, stir into paste powdered milk and water. Cover in microwave on high for 45 seconds, or until hot (not boiling). Stir in Splenda®, cover and place in fridge at least 2 hours before using. Makes 12 oz. Store in fridge for up to 2 weeks.
Add salt and hot peppers or sauce to Nellie & Joe’s Key West Lime Juice. Cover loosely and let stand at room temperature for one or two days. Strain through a piece of cheesecloth until clean and free of fragments, then bottle tightly in sterilized jars. Store at room temperature, refrigerated or cool in a dark place for 2-4 weeks before using. This sauce is great on conch and fresh fish.
Whisk mustard and mayonnaise together in a medium size glass bowl. Slowly pour in Nellie & Joe’s Key West Lime Juice and whisk together until sauce is smooth. Chill for about ½ hour. Serve sauce in small ramekins with optional lime wedges.
Rinse fish and pat dry. Put the flour on a plate and season with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine garlic, wine, Nellie & Joe’s Key West Lime Juice and butter then set aside. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1-2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200° oven). Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2-3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.
In a large skillet sauteé seafood in Nellie & Joe’s Key West Lime Juice until tender. Drain excess juices from pan, place in bowl and set aside. Sauteé garlic, onion, green pepper and tomato wedges in olive oil until onions are translucent. Add seafood, raisins, olives and capers and mix well. Sprinkle with salt and pepper and simmer mixture for 30 minutes. Remove from heat, put into a bowl and serve over white rice or with hot flour tortillas.
Marinate shrimp in Nellie & Joe’s Key West Lime Juice in the refrigerator until ready to assemble salad. Melt butter and add flour, blending well. Add milk gradually and cook until thick and smooth, stirring constantly. Add salt, pepper, Worcestershire sauce, pimento, olive and shrimp; stir to blend. Cut avocados in half and remove pit. Fill center with shrimp mixture. Chill and serve.
Combine Nellie & Joe’s Key West Lime Juice, lime zest, teriyaki sauce, tequila, and catsup. Marinate beef in the mixture for 30-40 minutes at room temperature. Mix water and cornstarch to make a slurry; set aside. Heat olive oil practically to smoking in large skillet (cast iron preferably). Add mushrooms and onions, stir fry until mushrooms and onions slightly soften. Remove from skillet. Add beef and stir-fry for 2-3 minutes until cooked through, add veggies back in, add cornstarch mixture. Cook over medium-high heat until bubbly and thickened. Serve with noodles, rice, or just by itself.
Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Pour in Nellie & Joe’s Key West Lime Juice and continue blending until mixture is smooth. Pour the mixture into the graham cracker pie crust and bake at 350° for 10 minutes. After baking, let stand for 10 minutes before refrigerating.
For a zestier taste, always prepare the pie a day before you need it. Top with freshly whipped cream and garnish with fresh lime zest.
Preheat oven to 375°F. Thoroughly mix graham cracker crumbs and butter then press on bottom and half-inch up sides of a 9-inch spring to form pan. Bake for about 20 minutes, remove from oven and allow to completely cool. Lower oven temperature to 325°F.
Combine milk, juice and eggs. Whisk until well blended. Pour into cooled crust and bake for about 15 minutes or until center is firm. Allow to chill, covered, in refrigerator for at least 2 hours or overnight. Gently remove from spring form pan. Spread whipped cream on top and garnish with zest or shavings and serve. Can be stored in refrigerator for at least 2 days. Serves 8-10.
Cream butter and brown sugar, stir in oats and dry ingredients. Mix until crumbly. Spread half of mixture in well greased 13x9x2″ pan, packing firmly. Combine condensed milk, Nellie & Joe’s Key West Lime Juice, egg yolks and lime zest; let stand 1 minute to thicken. Spread over crumb crust; sprinkle with remaining crumb mixture. Bake at 350° for 25 minutes. Cool 15 minutes in pan. Chill several hours in refrigerator until firm. Cut into squares.