Squeeze the lemon
juice over the slices of avocado, then lay the slices of avocado over the hot toast topped with Tofu Spread.
Juice the remaining 2 tangerines -LCB- you should have a scant cup / 240 ml of juice -RCB- and pour
the juice over the sliced fruit.
Not exact matches
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime
juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
I gave these a whirl
over the weekend, substituting the vanilla for
slices of ginger and a few teaspoons of ginger
juice.
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture
over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the
juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Drizzled
over 1 tbsp lemon
juice to stop the
slices from browning, then arranged the
slices on top of the cake.
I've learned to make sure to have lots of bread for dipping into the
juices and adding an extra orange
sliced because guests will fight
over those delicious pieces.
Bring remaining 1 cup sugar (I reduced this a bit — used more like 3/4 cup), peach
slices and lemon
juice to a boil
over high heat, stirring constantly.
What I had intended to do was toss the carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh lemon
juice over it.
gin, 1/2 C clear cucumber liquid and 1/2 C tonic
over plenty of ice / Add a big squeeze of lime
juice, stir and garnish with a thin
slice of cucumber.
I whisked Matcha Japanese green tea powder into grapeseed oil, freshly squeezed orange
juice, honey, sea salt and water for a lovely salad dressing served
over mixed greens, orange
slices and goat cheese.
Squeeze lemon
juice over onion
slices and let sit while you boil some water.
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime
juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly
sliced 3/4 cup jumbo lump crabmeat, picked
over and rinsed
Spread whipped cream
over generously and then lay
sliced strawberries (with their
juice).
For Dairy - Free and Egg - Free Apple Galette,
sliced apples are mixed with cinnamon, brown sugar, and lemon
juice, then placed
over a dairy - free and egg - free homemade pastry dough and baked.
Slice and serve with the pan
juices spooned
over the turkey breast.
Put 210 g orange
slices, 40 g orange
juice and sugar into the pan and place it
over medium heat.
Grilled Shrimp
over Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime
juice 1 jalapeño, thinly
sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced, without seeds 1 medium shallot, thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
slicedsliced
Lemon - Pepper
over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms,
sliced 1 large shallot, chopped 3 garlic cloves, thinly
sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon
juice 1 bunch spinach, washed salt & pepper
Peal and
slice 3 apples thinly and lay on a serving dish, squeeze lemon
juice lightly
over top to keep fresh until ready to serve.
Segment the oranges
over a bowl to reserve the
juice: cut a
slice off the top and base of each orange, place on a board and, with a serrated knife, in a downwards action,
slice off the peel, including the pith.
Mix together the miso paste, soy sauce, nutritional yeast, lemon
juice and turmeric in the marinating dish, then
slice the tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn
over half way through the marinating time.
Serve each
slice of cake with generous portion of berries and
juice spooned
over top and dollop of whipped yogurt cream.
Add the
sliced shallots to a microwave - safe dish, and then pour the rice vinegar and lime
juice over them.
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
Carefully turn the peach
slices over and cook another 1 - 2 minutes or until the butter thickens slightly into a syrup from the sugar and
juice from the peaches.
Today, looking for a quick bite to eat, I had a
slice of Easy Little Bread with pureed sweet peas slathered on it, a few drops of lemon
juice sprinkled
over the peas and magic sauce drizzled
over all... that, my friends, was Magic!
In a medium size bowl, drizzle lemon
juice over pear
slices.
If the mango is hard,
slice away as much fruit from the pit as possible; if the mango is very soft and juicy, simply «milk» the pit
over the blender pitcher by squeezing and pressing the flesh to get the
juice out.
1 cup dried white or red kidney beans, picked
over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in
juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly
sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
The process is really simple - pour freshly boiled water
over a couple
slices of lemon, a few thin
slices of ginger, a bit of lemon
juice, a pinch of ground turmeric and some good quality honey.
To serve, place the tomato
slices on a plate, spoon
over a bit of the pan
juices.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly
sliced 1/2 small head of green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime
juice, optional
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.
12 ounce dried cannellini beans, picked
over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly
sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly
sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with
juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Attempting to keep hydrated
over the last few days, I decided to spice up my water routine by adding some cucumbers, which lead to adding some
sliced lemons, which lead to adding freshly squeezed lemon
juice and finally a dash of honey.
Slice and serve with pan
juices drizzled
over the top.
Bright peaches with soft skin locking in their sweet
juice grace counter tops all
over the states, while humongous watermelons are being
sliced and enjoyed at the last of the Summer BBQs this Labor Day weekend.
Place the avocado
slices in a shallow dish and squeeze the lime
juice over them.
Slice pork into 1/2»
slices, transfer to a platter, and pour pan
juices over.
She cores and
slices Granny Smiths and Jonagolds and Pink Ladies from a nearby farm, squeezes the
juice of a few lemons
over the apples, and shakes in some ground ginger, cinnamon, nutmeg, sugar, and vanilla extract — none of which she measures.
about 200 g of left
over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger,
sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced
juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Slice a lemon into wedges and
juice over the pancake.
Place
sliced peaches, orange
juice, and 1/4 cup granulated sugar in large saucepan
over medium - high heat.
«For a quick meal, I buy Wild Planet canned tuna and season it with Dijon mustard, balsamic vinegar, Italian herb seasoning, and lemon
juice, then serve
over a bed of green with chopped veggies, chickpeas, and
sliced almonds.»
You can serve your hibiscus mocktail hot with
slices of citrus and apple (or other winter fruits) or mix equal parts chilled hibiscus tea with pomegranate
juice, add finely chopped strawberries and oranges, pour
over ice, and top with carbonated water for your own hibiscus sangria.
shrimp 6 large leaves butterhead lettuce 1 cup jicama, diced 1 cup mango, diced 1/2 avocado, diced 2 green onions,
sliced 1/2 cup fresh cilantro, minced 1 TBSP lime
juice Instructions: Heat the coconut oil in a medium sauté pan
over medium - high heat.
Over a bed of mixed greens or spinach, add 1/2 -1
sliced avocado, 1/2 -1 can sardines (with oil), 1/2 -1
sliced tomatoes or handful cherry tomatoes, a squeeze of lemon
juice, and any other chopped vegetables of choice (for added crunch, use celery or carrots).
I put
sliced fresh fruit in in the compartments - the
juice leaks out all
over the bag.
One small head Cauliflower — there will be some left
over 1 Apple — peeled, cored and chopped 1/4 cup
sliced Almonds 1/4 cup Red Onion — chopped 1 Tbsp fresh Dill — remove stems and chop up 1 Tbsp Olive oil 1 Tbsp Lemon
juice 1 Tbsp Maple syrup 1 tsp Basil 1 tsp Onion powder 1/2 tsp Paprika