Sentences with phrase «lime for lemon»

I substituted lime for lemon and added matcha for its beautiful color and lovely, mild flavor and undeniable health benefits.

Transform the sandwich from Tuscan to Mexican but substituting black beans for the white, cilantro for the herbs, lime for the lemon, and add in some avocado instead of capers!

I made this last night and subed cilantro for dill, asparagus for zucchini, lime for lemon, left out the sesame seeds and served it cold with cajun BBQ shrimp and fresh corn on the cob.

etc) sub lime for lemon or lemon for lime.

I'm considering trying this & substituting cilantro for the basil and lime for the lemon, giving it a little more of a tex - mex flavor profile.

You could also swap out the limes for lemons in my recipe below.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

Touches of grapefruit, orange, tangerine, lemon, and lime settle onto both the nose and the palate — making it a beer worth drinking for breakfast.

I'm wondering why you opted for lime intead of lemon, Ella?

For Citrus Coconut Shorties, add 1 to 1 1/2 teaspoons finely grated lemon, lime or orange zest to the flour mixture.

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.

For those of you who have no idea what I'm talking about, a Big Ginger is really just a whiskey ginger, made with 2 Gingers whiskey, and served with lemon and lime.

I'm always brain - storming ideas for using fresh lemons and limes and love sharing the recipes with you.

You might want to add some lemon or lime for some acidity, and possibly something for a slight sweetness.

I substituted lime zest for Kaffir lime leaves and lemon zest for lemongrass.

I used my last avocado for the dressing and used fresh lemon juice because I didn't have a lime.

1 tablespoon cranberry syrup (recipe below) 4 ounces white wine (I used a Riesling) 4 ounces lemon - lime soda Cranberries (for garnish), optional

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

I substituted the lemon with lime (we live in Costa Rica and can't get lemons but the limes are superb) and used about half of what your recipe called for — seemed to be plenty!

Use lime instead of orange / lemon zest for example, or add dried cranberries or apricots — in replacement of some of the dates.

It's best to use freshly squeezed juice for this recipe, rather than bottles of lime, lemon and orange juice.

for Salsa Fresco 500g tomatoes (diced) 1 small onion (diced)-- in this case optional 1 red bell pepper and 1 yellow bell pepper (deseeded and diced) 2 small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional

I'm a sucker for lemon / lime desserts.

They also have this cool 3 - in - 1 Twist & Zest tool (green handle) that is perfect for creating orange, lemon and lime twists, zest and juice.

You can absolutely use regular lemons for this, and I read that you can do this with limes and grapefruit, too.

Random Variations: Rhubarb Lime: Rub lime zest into the sugar for the crust before adding the rest of the ingredients and then use lime juice in place of the lemon.

Rather, opt for about 3/4 oz of fresh squeezed lemon or lime juice.

I substituted mixed baby greens for the swiss chard and lemon for lime and fiddled w / add» l spices, topped w / cashews.

As for leftover tahini, it's great eaten plain on a spoon — my wife loves that, and I sometimes indulge, but we also make a nice salad dressing from it — tahini, lime or lemon juice, a dash of soy or tamari, and some toasted sesame oil, and water to desired consistency.

They'll still be a bit stiff but once you marinate them in a bit of lime or lemon juice and a small pinch of kosher salt for a few hours... they look and behave like a cooked noodle.

I use my hand juicer almost daily for squeezing a lemon into my sparkling water, an orange into the steak marinade or a lime over my taco salad bowl or pineapple salsa chicken concoction.

Add lemon, lime, cucumbers, or other tasty fruits to seltzer or plain water for additional flavor — and then eat them once they've infused into the liquid.

Anytime you want some key limes (or kaffir limes / leaves, or Meyer lemons, Eureka lemons, sour oranges, grapefruits...) I would be more than happy to send you a box in thanks for your brilliant website.

After they turn ripe, if you can't use them up fast enough in the recipes below, mash them up or puree them with a tablespoon of lemon or lime juice for two avocados, double - bag and freeze the mixture.

Add the coconut milk, lemon grass, lime leaves, and simmer for 5 minutes stirring occasionally to allow the milk until thickened.

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

I have the lemon and lime and have been looking for the True Orange here, but haven't found it yet.

Bartenders will be mixing a variety of high quality cocktails such as the Spitfire (sotol, pineapple, lime, jalapeño infused agave), Thai Mule (Thai chili infused barrel aged vodka, ginger beer, lime, hellfire bitters), and the Powder Keg (barrel aged rye, cinnamon clove syrup, apple cider, lemon) for patrons to enjoy at all times of the night, from happy hour to late night.

Depending on what I'm using it for, I may add low - sodium veggie broth powder, red pepper flakes, and lemon or lime juice, too.

I used lime juice (not lemon), I let the almonds soak for about a whole day (I did peel them), I didn't have cheese cloth so I used a coffee filter (it did drain), I set my oven to 350 and put them in before the oven pre-heated and set it for an hour (figured the oven would heat up in 15 min, so it'd be 45 min of cooking)... They were burnt on the bottom and sides and they were dry and brittle.

This is the most fabulous cheesecake - like cake Josephine — it has become a summer staple for us, also done with lime instead of lemon (or a combi) which is equally beautiful.

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

I was inspired to make this dish after I saw Melissa @ The Clothes Make the Girl Stovetop Pork Carnitas recipe since I have so many limes and lemons lying around and I had to make a quick protein dish for today's lunch.

Add in some lemon, lime and herbs for a quick healthy salad base, thrown in some grilled vegetables and feta or serve it under a bed -LSB-...]

Of course for NZ readers lemon juice can be used in place of limes to though, might add that up top

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.

For the salsa, I used a good amount of ginger, basil, red, green and yellow bell peppers, scallions, a little low sodium soy sauce, a splash of sesame oil, the juice of a lemon and lime, some fresh cracked pepper and some dashes of hot sauce.

1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no - salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or roasted) juice of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)

for the filling and topping: 400 grams (14 ounces) sweetened condensed milk 135 grams (1/2 cup plus 2 tablespoons) lime juice (I used 2 limes and 1 lemon) 5 egg yolks

Dairy - and Gluten - Free Citrus Almond Cake makes 1 8 - inch cake ingredients: for the citrus almond cake: 4 eggs zest of 2 limes zest of 2 lemons 100 grams (1/2 cup) granulated sugar, divided in two 150 grams (1 1/2 cups) almond flour 1 teaspoon baking powder juice of 1/2 lemon 1/2 teaspoon kosher salt