Not exact matches
In a
small mixing
bowl mash together the avocado, tomato, lemon
juice, garlic salt and pepper;
serve with the flaxseed crackers.
Serve meat on French rolls with
juice in small bowls or saucers for dipping
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into
small pieces and put the pieces
in a
bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add
in the sliced peel, and squeeze
in the lemon
juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before
serving with toast or crackers
Meanwhile,
in a
small serving bowl, combine the pineapple, red pepper, onions, sugar, jalapeno, lime
juice and ginger; sprinkle with cilantro.
In a
small bowl, combine Greek yogurt, minced garlic clove, chopped chives, salt, pepper, dried dill, and lemon
juice;
serve with baked potato chips.
To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon
juice, remaining 1 tablespoon dill and remaining garlic
in a
small serving bowl.
Tangy Shredded Cabbage SaladAdapted from Ruta Kahate via SFGate.com, 6/8/07
Serves 4 2 cups tightly packed, shredded green cabbage (use the large holes of the grater) 1
small serrano chile, seeded and minced2 tablespoons fresh lemon
juice, or more as needed1 teaspoon salt1 / 2 teaspoon sugar1 tablespoon canola oil1 / 2 teaspoon mustard seeds Instructions:
In a medium
bowl,...