Sentences with phrase «lime into wedges»

Cut 1 lime into wedges and set aside.

Cut the remaining half lime into wedges.

Cut remaining lime into wedges.

Rinse the lime and cilantro; cut the lime into wedges; trim and chop the cilantro.

Cut the remaining half of lime into wedges.

Cut the remaining half lime into wedges for garnish.

Cut 1 lime into wedges; juice the other into a medium bowl.

Slice the remaining lime into wedges and serve alongside the chili.

Cut the other half of the lime into wedges.

Rinse and cut the lime into wedges.

Slice a lime into wedges and add a couple wedges to each bowl, along with a couple sprigs of fresh cilantro (optional).

Cut the limes into wedges.

Not exact matches

It is an easy but zesty lemon - lime wonder that slices into neat, crumb - free, moist wedges.

Cut lime into 7 - 9 wedges or rounds — the number of glasses + 1.

Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lime

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

toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

The thick lentil stew is served piping hot with fresh ginger cut into thin matchsticks, daikon pieces, fresh mint (sometimes with dill also), chopped chiles, lime wedges and a garnish of crispy fried onions.

1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro leaves

PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.

Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).

Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed

1 1/2 pounds small potatoes, cut into wedges 3 tablespoons extra virgin olive oil sea salt freshly ground pepper 1 lime 1/3 cup Parmesan cheese, grated

Pour ingredients into a copper mule cup, fill with ginger beer and garnish with fresh picked mint leaves and lime wedge.

2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste

Squeeze the lime wedge into the glass.

pieces 1 lime, cut into 8 wedges Six 6 - oz.

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

Run a lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture, twisting gently until the rim is completely coated.

Squeeze juice from one lime wedge into soup.

1 teaspoon garlic powder Juice of half a lime 2 tablespoons chopped cilantro Half a lime cut into wedges 6 - 8 small sized corn or flour tortillas

Ladle into warmed flat soup bowls and squeeze 1 lime wedge over each.

2 ounces) shaved red onions 1/2 lime, cut into 4 wedges Sriracha chili sauce Hoisin sauce Sliced fresh chili peppers of your choice

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Run a lime wedge around the rim of a glass, and dip into kosher salt.

Spoon into four margarita glasses and place a lime wedge on the rim.

Serve chilled and with lime wedges on the side to squeeze over the top if you're into that kinda thing.

Cut remaining lime half into wedges and serve alongside.

2 cups ginger slices, peeled (1/8 inch thick) 2 cups sugar 2 cups water 1 quart soda water 1 lime cut into wedges

Cut remaining lime half into wedges.

Strain into an ice filled glass and garnish with a lime wedge.

Garnishes 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2 cup bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)

I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up lemon wedges and grapefruit slices, lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive

Cut the remaining lime half into wedges.

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges

Ladle soup into individual serving bowls, and top with avocado, cheese, cilantro and serve with lime wedges.

Zest the lime using the small side of a box grater or a microplane; halve one and cut the other into wedges.

Cut remaining lime in half, and then cut each half into 6 wedges.

Ladle the soup into 2 bowls; add the reserved chorizo pieces, then give each bowl a good squirt of lime juice (I served with lime wedges to squirt bite by bite) and sprinkle with the finely sliced green part of the scalions and some chopped cilantro.