Pour 1/4
cup lime juice mixture over fish; turn to coat.
Not exact matches
Mix key
lime zest,
juice, and remaining 2/3
cup coconut milk in a small bowl (it's okay if
mixture separates slightly; it will be absorbed by cake).
Add onion and garlic
mixture, three quarters of a
cup of coconut milk, and
lime juice in a blender.
Add 2/3
cup of the
lime juice mixture to each glass.
Stir into the beef
mixture along with remaining 1/2
cup whole beans and
lime juice.
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.
Chuck rinsed cashews, coconut cream, maple syrup, grated ginger,
lime juice, warm agar
mixture and an extra 1/4
cup / 60 ml of water into a blender.
Mango Citrus Vinaigrette: Puree a half a
cup of diced ripe mango in a food processor, squeeze the
juice of half a
lime into the
mixture.
Add the
lime, lemon, clam
juice, and 2
cups of water to the onion
mixture.
Transfer onion
mixture to a food processor and add black beans,
lime juice, and 1/4
cup water.
One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh
lime juice 1/2 teaspoon of salt 1
cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8
cups of vegetable stock (I used low sodium) 1
cup of lentils (I used an autumn
mixture of orange and yellow)
Let
mixture cool to room temperature before adding cilantro, 1/4
cup water, and
lime juice.
While zucchini
mixture cools, combine remaining 1/4
cup green onions, cucumber, cilantro, 1 tablespoon
lime juice, and 1/4 teaspoon salt in a small bowl; toss well.