edium bowl.
For the chili lime dressing, whisk all ingredients and 2
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
To make the chili lime dressing, whisk together all ingredients. Set
nd onions; set aside.
CHILI LIME DRESSING: Combine the ingredients; pour over
Preheat grill.
To make the dressing, whisk together lime juice and palm sugar. Add chili, lime zest, cilantro, fish sauce and apple. Set aside.
Spread butter over scallops. Season. Arrange, buttered-side down, on grill. Cook for 1 min 30 seconds then flip over and cook for another 1 min 30 seconds. Remove from grill and return to shells. Drizzle dressing over top. Serve.
Lightly grease a grill plate with oil. Place over high heat. Cook steaks for 3-5 mins per side, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
Meanwhile, toss all salad ingredients together in a bowl.
To make the sweet chili lime dressing, whisk together all ingredients. Season. Drizzle over salad, add sliced beef and toss to combine. Serve.
Place chicken in a large serving bowl along with remaining ingredients.
Whisk together ingredients for the chili-lime dressing then pour over salad and toss to combine. Season.
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
For the lime dressing, whisk all ingredients in a
To make the dressing:
Finely chop garlic and
ccasionally.
To Make the Chili Lime Dipping Sauce: Combine all ingredients
For the Salad Ingredients:
Place all ingredients in a medium-sized microwave-save plastic container. Cover with lid, and shake to combine.
Lift one corner of lid to allow steam to escape. Microwave at HIGH 2 minutes or until vegetables are tender.
For Sweet Chili-Lime Sauce:
Stir above ingredients together until well blended. Pour on salad/noodle mixture and mix.
For the lime dressing, combine the sugar and dry mustard in a medium bowl.
Add the oil, lime juice, honey water, and vinegar.
Stir until well blended.
Stir in cilantro.
For salad, layer ingredients in order they are listed.
Serve with the lime dressing.
Arrange fruit on lettuce lined plates.
Drizzle fruit with honey lime dressing.and sprinkle with toasted almond slivers.
to prepare dressing:.
combine all ingredients in small bowl.
Dressing may be prepared ahead of time for flavors to marry.
an juices overtop.
Note: Chili-lime pork chops could get MUCH
Arrange fruit on lettuce leaves; drizzle with Honey-Lime Dressing.
Sprinkle with almonds and garnish, if desired.
Yields 4 servings.
nto very thin rings
Lime dressing (see recipe)
Oyster parfait (see
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
archment paper. Top with sliced lime. Place steamer over a large
00\u00b0F. Place half the dressing and the steaks in a