Pour lime juice, gently stir, and allow to sit for a least a few minutes.
Place the fish in a shallow dish and
pour the lime juice over it.
Pour the lime juice over the fish, cover and refrigerate the mixture for about 2 hours, stirring occasionally, until the fish is opaque.
Pour the lime juice over the fish and mix gently.
Pour the lime juice onto a small plate and spread the granulated honey on a second small plate.
Pour lime juice over them and stir in 1 1/2 tsp salt.
Not exact matches
2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped
Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or
lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cups.
Whisk
lime juice, olive oil, salt, spice and black pepper in a small dish and
pour over vegetables, tossing to evenly coat.
Pour basil simple syrup, lemon &
lime juice into glass.
Pour in the
lime juice, vinegar and oil and blend again.
Pour in the
lime juice and stir.
5 In a tray put some greaseproof paper,
pour the potatoes, carrots and cauliflower, then add three tablespoons of olive oil on top, the
juice of the
lime, add the herbs de Provence and some rosemary, let roasting for 15 minutes or so, until the veggies are golden.
Pour into small pitcher or bowl; stir in
lime juice and crushed red pepper.
Whisk together
lime juice, oil, cumin and salt and
pour over slaw mixture.
Preparation:
Pour the light rum,
lime juice and sugar syrup into a cocktail shaker with ice cubes / Shake well / Strain into a chilled cocktail glass.
For marinade, in a small bowl, stir together
lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt;
pour over chops.
It was so gross... I kept
pouring in more almond milk and
lime juice and other random things until it became this huge speckled monster dough.
Pour in the soy sauce and
lime juice and cook 1 minute to combine flavors.
Then
pour it into a blender, along with the
lime juice and yogurt.
Pour in the vinegar and
lime juice.
Pour 1/4 cup
lime juice mixture over fish; turn to coat.
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup water, 1 tablespoon
lime or lemon
juice / Blend until ingredients are thoroughly liquefied,
pour over ice into a chilled glass and that's sipping cucumbers.
Fill a tall glass with ice,
pour the
juice over the ice, garnish with a
lime wedge and serve.
In a small bowl, whisk together the yogurt, chilli sauce and
lime juice and
pour over salad.
Pour tequila on the bottom, then Grand Mariner, agave syrup, and
lime juice on top.
Pour half of the seasoning, 1/2 tablespoon
lime juice and 1 tablespoon cilantro over shrimp.
Plus, they have more seeds than regular
limes so
pour the
juice through a fine strainer to make sure none sneak into the filling.
Sprinkle with some of the
lime and lemon zest, and
pour the lemon -
lime juice mixture over top.
Put them in a glass with a
pour of vodka and a sweet liqueur like crème de cassis, plus lemon -
lime soda if you really like sugar (or lemon
juice and club soda if you don't).
I mixed the liquid smoke, soy sauce, and
lime juice, and
poured the mixture over the veggies in the pan, stirring to get the veggies covered by the sauce.
In a medium bowl,
pour enough
lime juice over the scallop and shrimp pieces to cover.
Meanwhile, mix regular sugar, 1/4 cup flour
juice and zest of lemon or
lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them
pour this mixture over the cooled crust.
After the crust has baked, I
pour in the key
lime custard which is a mixture of sweetened condensed milk, two egg yolks and
lime juice.
Add the sliced shallots to a microwave - safe dish, and then
pour the rice vinegar and
lime juice over them.
Garnish each serving with a fresh
pour of enchilada sauce, a dusting of cilantro, a sprinkling of
lime juice, and a dollop of sour cream.
Dinner: 4oz of Pasture - Raised Meat cooked in coconut or MCT oil (
Pour on the meat after cooking) covered in lemon /
lime juice, sea salt, and plenty of herbs.
Pour the tequila, Triple Sec,
lime juice, lemon
juice, and simple syrup into a cocktail shaker.
Pour in the
lime juice and gently press the onions down.
In a separate container, combine
LIME JUICE and grated GARLIC; fork - whisk and
pour over salad ingredients; gently toss with salad to combine; gently fold in AVOCADO.
Next whip together a simple marinade with
lime juice, spices and beer,
pour it over the top and then let the slow cooker do the rest.
Pour half of the chilled simply syrup, grapefruit
juice,
lime juice and ice into the bottom of the KitchenAid ® 5 - Speed Blender.
Pour over the
lime juice and top up with water.
Squeeze in the
juice of half a
lime and
pour in the egg whites.
Now
pour in 1/4 cup olive oil, one
lime's worth of
juice, and the cumin and coriander and process until they turn into a sauce, adding a tablespoon of water if necessary to make the sauce smooth.
Combine
lime juice, 2 teaspoons salt and sugar;
pour over onion, pressing with a spoon to make sure onion slices are all wet and submerged.
In a separate bowl, mix the oil, chili powder,
lime juice, fajita seasoning and lemon pepper and
pour over the vegetable mixture.
Whisk together 2 tablespoons olive oil and agave syrup and
pour it over the slaw, and squeeze in the
lime juice.
Pour water, orange
juice, lemon
juice,
lime juice, rice vinegar, sesame seed oil and soy sauce into a saucepan and heat on medium - high heat.
Pour the
juice of 1/2 -1
lime over the mushrooms and stir around until evaporates.
Here's what I did: For the big - batch margarita,
pour a full 750 mL bottle of silver tequila (don't get the cheap stuff or your head will be pounding the next morning), a 1 1/4 cup freshly squeezed
lime juice, and 1 1/4 cup simple syrup into a large pitcher.