2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm
For the Chile Lime Sauce:
Combine all ingredients in
Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
SAUCE: Place the peppers and salt
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to dissolve
asmine Rice) and spoon Chili-Lime Sauce on top. Garnish with Scallions
Stir together salsa and corn.
Set aside.
Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa.
Drizzle with Avocado-Lime Sauce.
Roll up, and if desired, secure with wooded picks.
hole eggs. Stir the hot sauce into the eggs, stirring quickly
ayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl
s all done.
Key Lime Sauce -- Now in the pan where
ntil cooked through.
Peanut Lime Sauce:
Put peanut butter in
Combine sugar, 1 teaspoon of the black pepper, soy sauce and garlic.
Stir well and add the beef.
Stir well to coat beef and marinade for 20 minutes or longer.
Combine remaining pepper with lime juice and water.
Place in a small serving bowl.
Saute beef in hot oil, three to four minutes until medium rare.
Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.
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.
Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to
LIME SAUCE:
Combine, in small bowl,
ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium
hallow bowl, combine the ginger, lime juice, and sugar. Stir to
In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.
In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar.
Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.