Sentences with phrase «use lime wedge»

Not exact matches

Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers, lime wedges and rice noodles (if using) on the serving platter.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

To serve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter • Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves • Serve with lime wedges

* 24 New Zealand greenshell Mussels, defrosted in the refrigerator if using the pre-cooked frozen variety * 1 corn cob, shucked * 1/2 red onion, diced * 2 Jalapeno chile peppers, seeded and diced * 1 - 2 Tablespoons finely chopped fresh parsley * 2 - 3 Tablespoons fresh lime juice * salt and pepper * lime wedges to serve (optional)

Continue layering lime wedges, mint, and ice until the wedges are all used up and / or the cup is full, whichever comes first.

Garnishes: can use sliced avocados, chopped red onion, chopped fresh cilantro, sliced radishes, or lime wedges

Jasmine Ginger Iced Green Tea Recipe 1 wedge lime 4 ounces * brewed jasmine green tea, chilled 4 ounces ginger beer, chilled (I used Gosling's) Garnishes: Fresh sliced strawberries and additional lime wedges

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

Step 8Serve garnished with a lime wedge and with the low - carb tortillas (if using) or in Cheesy Taco Shells.

Serve individual plates with a 2 - ounce serving of the dipping sauce and lime wedge (s), if using.

Serve with brown rice studded with sesame seeds, quick pickles (I used carrots but I often make the ones from this recipe as well), spring onion, salted peanuts and lime wedges to squeeze on top.

Zest the lime using the small side of a box grater or a microplane; halve one and cut the other into wedges.

4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.

Garnish with lime wedge (s), if using.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

dark rum, if using, and garnish each with a cherry and lime wedge.

Ingredients 1 block of ramen noodles 2 cups boiling water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block of firm tofu a handful of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches of fresh cilantro leaves fresh lime wedges

Dab on a tablespoon of cream cheese (or use an icing bag to pipe it on) and top with the shredded nori and lime wedges.

Use a quartered orange instead of the lemon in the cavity; serve with wedges of fresh lime.

My mom has been using limes as her deodorant for years (like straight up just rubs lime wedges on her armpits), and while I thought it was just another thing to add to the Weird Things Mom Does list, I gave it a try and it really does work!

Don't assume that lime wedge adorning your drink was cleaned properly, handled with the requisite toothpick that bartenders (and servers) are supposed to use, or that it hasn't been sitting in a tray for days.