Sentences with phrase «lime over the bowl»

Juice 1 lime over the bowl, sprinkle 1/2 tsp salt over, and stir to combine.

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

Pour broth over bowls and garnish with remaining green onions, chili flakes, and lime wedges.

Honey - lime chipotle chicken fajita bowls served over cilantro lime rice with black beans, and topped with a chipotle cream sauce.

For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.

To serve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter • Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves • Serve with lime wedges

Place the onion in a small bowl and squeeze the juice of 3 limes over it.

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.

Serve the shrimp stew in bowls or over cooked rice and garnish with lemon or lime slices.

From there, diners can build their own bowl ($ 9.95 and up) by selecting a base of steamed white rice, quinoa or kale and then choosing from over 20 sauces and toppings including chipotle mayo, aji amarillo lime, crispy lotus, black radish and more.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

In a small bowl, whisk together the yogurt, chilli sauce and lime juice and pour over salad.

Add soba to the bowl with the fruit, toss gently and squeeze juice from the second lime over the dish.

Squeeze lime juice over each bowl and garnish with lime wedges, cilantro and bean sprouts.

To serve, divide cooked SOBA NOODLES evenly into two or three soup bowls; pour broth and vegetables over noodles; top with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN ONION (stalk)

Squeeze a lime wedge over each bowl of soup.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Squeeze fresh lime juice over the bowl just before eating.

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

In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Tear the basil leaves with your hands over the bowls and serve with remaining lime.

Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.

But we also like to eat it in rice bowl form, with black beans, avocado slices, some fresh cilantro, and even a few pieces of sweet pineapple, and if you can find some chili - lime cashews those are pretty great sprinkled over the top too!

Serve out a portion of the udon in a warmed shallow bowl or small cast iron pan, place clams and prawns on top, ladle hot broth over the top, sprinkle with coriander and finish with a couple of lime wedges.

In a separate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture.

Rinse and halve lime, squeeze half over each bowl, and serve.

lime salt is great sprinkled over a bowl of chili..

Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl.

Combine all the remaining ingredients into a large bowl and drizzle over the lime / honey mixture.

To serve, divide the rice among 2 bowls, ladle the stew over, and top with a spoonful of salsa and a lime wedge.

Squeeze a tiny bit of lime juice over each bowl of noodles.

Ladle into bowls, top with the crispy shallots and peanuts and serve with the second lime, cut into wedges, for squeezing over.

In small bowl, combine olive oil, lime juice and HERDEZ ® Salsa Verde; pour mixture over fish.

Squeeze lime juice to taste over the top of your bowl before eating.

Put the kale in a bowl and squeeze over half the lime juice.

Step 2: As soon as you have gathered them into the bowl, squeeze the lime over the avocados.

As soon as you have gathered them into the bowl, squeeze the lime over the avocados.