optional sweeteners: maple syrup, molasses, honey, fresh carrot / apple
juice garnish: chia seeds or rolled oats
optional sweeteners: maple syrup, molasses, honey, fresh carrot / apple
juice garnish: chia seeds or rolled... Continue Reading
TEXAS GREYHOUND 1.5 oz vodka.75 oz lime juice.75 oz simple syrup 1.5 oz ruby red grapefruit
juice garnished with salted rim and a piece of grapefruit
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes
juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for
garnish
● Add 2 to 4 tablespoons grated horseradish and 2 teaspoons lemon
juice to 1 cup whole - berry cranberry sauce and use as a
garnish for turkey or pork.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head
Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste
Garnish: 2 cups crisp croutons
Stir in the lime
juice and
garnish with the reserved pistachios.
● Mix 1/4 cup grated horseradish and 1 teaspoon lemon
juice with 1 cup sour cream to use as a
garnish for grilled or smoked meats and fish, and also as a filling for baked potatoes, sprinkled with chopped chives.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with
juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for
garnish Toasted slivered almonds, for
garnish Plain yogurt, for
garnish Hot sauce of your choice (for serving)
Filed Under: Beverages and Smoothies, Uncategorized Tagged With: bloody mary, cocktails, drinks,
garnish, spicy, tabasco, tomato
juice, vodka, wasabi, wasabi bloody mary
6 grapefruits (3 cups
juiced, remaining for
garnish) 1 cup of tequila 1 habanero pepper 4 limes (2 for
juicing, 2 for
garnish) 1/4 cup grand marnier Salt for
garnish...
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon
juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup water or cooking liquid chopped parsley and paprika for
garnish
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in
juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for
garnish
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to
garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste
juice of 2 limes 1/2 medium white onion, diced (
garnish) crushed red pepper (
garnish for additional spiciness)
These are all the ingredients you'll need to make these spectacular rum drinks: ice, Malibu Caribbean Rum with Coconut Liqueur, 100 % pure pomegranate
juice, carbonated lemon / lime soda, fresh pomegranate seeds, red sugar for rimming the glasses, and sprigs of fresh rosemary for
garnishing.
Garnish with pink pickled turnips, fresh radish and cucumber slices, Greek - style yogurt with lime
juice, herbs and / or hummus.
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt •
juice from one small lemon • 2 tablespoons olive oil + extra for
garnish • chopped cilantro for
garnish • chopped green serrano for
garnish
To give a little more flavor, I would suggest adding fresh
juice of one lime, a teaspoon of grated fresh ginger and
garnish with chopped cilantro.
1 garlic clove
juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved for
garnish 1 cup good quality mayonnaise 1/2 tsp.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and
juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter /
Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon
juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for
garnish
Pin It Ingredients: 2 cups water 1 cup sugar 1 tablespoon grated lemon peel 1 cup fresh lemon
juice 1 pint fresh strawberries, hulled and halved 2 cups cold sparkling water or club soda Ice Mint sprigs,
garnish Whole strawberries,... Continue Reading →
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in
juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for
garnish
Strawberry Liquor (any berry or pomegranate works)
juice of 1 lime plus slices for
garnish 1 pound watermelon chunks 2 cups ice plus more for glasses strawberries for... Continue Reading →
2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon
Juice 2t Agave syrup Fresh mint to
garnish
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon
juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for
garnishing)
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for
garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
juice
we've added some satsuma
juice for a bit of sweet acidity, and pomegranate seeds for
garnish because I love the pop of tart, juicy flavor paired with a savory dish like this.
Taste for salt and spicing and add your chia seeds, lime
juice and
garnish with finely chopped red onion, fresh coriander and tomatoes before serving (remember to fish out your lime leaves and cinnamon stick).
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for
garnish
Garnish with fresh Italian herbs such as oregano and fresh lemon
juice.
Garnish with remaining chopped onions, cilantro, and a squeeze of lime
juice.
Use the leftover
juice in the skillet as glaze to
garnish the plate and the top of the salmon.
1/4 cup pomegranate
juice 1/4 cup Cabot Lowfat Greek - Style Yogurt 2 cups California Giant Blackberries 1 whole grapefruit, peeled and segmented 5 Medjool dates, pitted and roughly chopped 1 1/2 tablespoons chia seed 2 sprigs mint mint, chia, and blackberry
garnish (optional)
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for
garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for
garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
Garnish with cilantro leaves, lemon
juice and a generous drizzle of extra virgin olive oil.
Top with club soda, a squeeze of lime
juice and
garnish with a sprig of mint.
Go get: 2 large sweet potatoes 1 can chickpeas
Juice from one lemon 1/3 cup tahini 2 T olive oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for
garnish Let's do this:
jar borscht or beet
juice 1/2 -1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4 cup mayonnaise 1/4 teaspoon onion powder 1 heaping tablespoon yellow mustard salt and pepper, to taste scallions or chives, for
garnish
Add some pretty
garnishes such as cilantro, green onion, lime
juice and colorful crunchy watermelon radishes!
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of
juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional
garnish
Add the zest to a bowl with condensed milk, whipped topping, key lime
juice and toasted coconut (save a little coconut for
garnish.)
- While the cake is still warm, combine the remainder of the reserved apple
juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this
juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and
garnishing with chopped walnuts, if desired.
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon
juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for
garnish
Garnish with extra lemon
juice and nutritional yeast.
1 part pomegranate
juice 3 parts dry champagne or sparkling wine Dash of Campari Pomegranate seeds, for
garnish (optional)
I've made my own pickles to
garnish before, but I have never added heirloom tomato
juice.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for
garnish (optional), available in health food stores 1/4 cup chopped scallions, for
garnish.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in
juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for
garnish