Best Sweet Lime Sauce Recipes

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE

Steps:

• For sauce:
• Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
• For shrimp:
• Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
• Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
• Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE

Steps:

• Cook spaghetti.
• While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
• Drain spaghetti.
• Combine all ingredients in the pot with the cooked spaghetti
• Serve warm and enjoy!

YOGURT DIPPING SAUCE FOR SPICY SWEET POTATOES WITH LIME

Steps:

• Combine all ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve, up to 1 day.

TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE

Steps:

• Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool. When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble. When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain. For Sauce: In clean sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately. Garnish with Parmesan.

TWISTED BUTTER'S CORN RAVIOLI IN SWEET CILANTRO LIME CREAM SAUCE

Steps:

• Melt 2 tablespoons TWISTED Cilantro & Lime Butter in sauté pan; add in corn, red bell pepper and onion. Let sauté until onion is translucent and corn has released some of its sugars. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
• When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
• When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
• For Sauce: In clean sauté pan, melt remaining 5 tablespoons TWISTED Cilantro & Lime Butter, when melted, and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.
• Garnish with Parmesan.

GRILLED PINEAPPLE WITH SWEET LIME- BLACK PEPPER SAUCE

Steps:

• In a small saucepan, combine pepper, corn syrup, lime juice, and dried mint; cook over medium heat, stirring occasionally, about 5 minutes or until just warm.
• Remove from heat and let cool to room temperature.
• Meanwhile, place the pineapple slices on the grill over a medium fire and cook until lightly charred, about 4 minutes per side; brush with the lime-pepper sauce during the last 30 seconds of cooking, then remove from grill.
• Stir the fresh mint into the remaining sauce and serve 2 slices of pineapple per person, topped with several tablespoons of the sauce.

CHICKEN WITH SCALLION-LIME SAUCE AND SWEET CARROT RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO, once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.

GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE

Steps:

• Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
• Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

SWEET POTATO TOTS WITH CILANTRO-LIME SAUCE RECIPE - (4.8/5)

Steps:

• Combine the sour cream, cilantro, jalapeño, scallion, lime juice, sugar, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Refrigerate until ready to serve. Place the sweet potatoes in a medium-size saucepan. Cover with cool water and add 2 tsp salt. Bring the potatoes up to a boil over medium heat. Pierce the potatoes with a fork every 5-10 minutes until they feel slightly undercooked. Then, drain the water and let the potatoes cool in the pot. Meanwhile, combine the flour, 1 tsp salt, 1/2 tsp black pepper, cornstarch, and the chili powder in a large bowl and set aside. When the sweet potatoes have cooled, mash 1 piece of sweet potato and set it aside. Finely dice the rest of the potatoes. Carefully fold the mashed and diced sweet potatoes into the flour. The mixture should form a dough-like consistency when blended. Cut the sweet potato dough in half. On a floured surface, roll out 1 half of the dough into a 13-14" log that's about an inch in diameter. Repeat with remaining dough. Slice each log into small 1" x 1" logs. Preheat a deep fryer to 375°F. Place the egg whites and breadcrumbs in two small shallow dishes. Roll each tater tot in the egg whites and then dredge in the breadcrumbs. Place the tots on baking sheets that have been lined with a couple layers of paper towels. Fry the tater tots in batches of 6 until they're a deep golden brown, about 2 minutes. Serve with the dipping sauce.

SWEET LIME SAUCE

Steps:

• In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
• Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
• Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.).
• Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!

SWEET POTATO TART WITH CHILI LIME CILANTRO SAUCE

Steps:

• 1. Preheat the oven to 350 degrees. In a small pan, using some butter, saute the Canadian bacon, transfer to a small bowl and set aside. In the same pan, saute the red onion and set aside. Grate enough sweet potatoes to make 4 1/2 cups. I like to use the food processor to do this.
• 2. In a large bowl, beat the eggs. Add the cornstarch, sugar, evaporated milk, smoked hickory salt, smoked paprika, pepper and nutmeg. Mix until well blended. Now add the grated sweet potatoes and stir gently together.
• 3. Now decide which baking dishes you plan to use and use the remainder of the butter to cover the bottom and sides of each. NOTE: You can get 4 portions in 12 oz baking dishes. I bake them in 4 of the single serve 5 inch Lodge Wonder Skillets to get the dense chewy texture. Or for a creamy custard texture I use 4 of the 1 1/2 cup (12 oz) souffle baking dish. Or you can bake the entire recipe in a 8 inch square pan. I like to bake 2 portions in the Lodge skillet and 2 portions in the souffle dish - that way I have some of each! Have some fun and cook them in different baking dishes and see how you will get different textures.
• 4. Lift the potatoes from the liquid and evenly divide them into the 4 baking dishes. Pour the liquid in the bowl evenly in the 4 dishes. Top each with an equal portion of the onions and Canadian bacon. Here are 2 before baking.
• 5. Bake for 25 - 30 minutes, until the potatoes are done.
• 6. While the tarts are baking, make the Chile Lime Cilantro sauce by blending the lime juice, chile powder, and cumin. Slowly drizzle in the oil while whisking. When fully blended add the fresh cilantro. Please note that the cilantro does turn darker and will not look as fresh the next day so it is best made and served the same day. When the tarts are removed from the oven, drizzle some of the Chili Lime Sauce on them and serve immediately!
• 7. Happy Cooking and please ENJOY my new recipe!