Sentences with phrase «more of lime»

Tjin Edition does look like its bringing some more of that lime color as shown by the dress - up done on the steering wheel.

It's more of a lime colored yellow.

The only negative thing that I found was when I ordered this I thought it was going to be more of a lime green or brighter.

Not exact matches

BioteQ was founded in 2001 with the goal of finding a more sustainable way of processing acid mine water than conventional lime treatment methods, says interim CEO David Kratochvil.

If you are using prawns or shrimp from the South Pacific, just season them by drizzling them with a little more of the tequila lime dressing.

An invigorating twist of fresh lemon & lime, this refreshing effervescent tablet is crafted with ingredients like Mangosteen, Elderberry, Camu Camu, Blueberry, Acai, Green Tea and more.

For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to taste

1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)

2 tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice of 1/2 lime

After you shred your chicken, it will seem like there is a ton of juice / liquid let, but let the shredded chicken soak in the salsa verde honey lime bath for 20 - 30 minutes more and you will be amazed at how much deliciousness it drinks up.

Add the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needed.

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.

To give a little more flavor, I would suggest adding fresh juice of one lime, a teaspoon of grated fresh ginger and garnish with chopped cilantro.

The chicken is marinated in a sriracha - pineapple mixture and the salad dressing has even more kick with additional sriracha and lots of lime juice!

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

Strawberry Liquor (any berry or pomegranate works) juice of 1 lime plus slices for garnish 1 pound watermelon chunks 2 cups ice plus more for glasses strawberries for... Continue Reading →

I even had to make a couple substitutions (I couldn't find galangal or kaffir lime leaves) and it still tasted amazingly good, but next time I'm going to make the effort to track down all of the authentic ingredients so that I can see just how much more amazing it can taste!

Once the other side of the grilled shrimp skewers have browned, flip, place on the side with no heat, in this case my upper rack, and hit with more butter lime sauce.

I garnished with a pinch more curry powder, some of the leftover lime zest, and a few cilantro leaves.

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

The other trick that I do is to save a little bit of the original mix and add a little more lime juice and oil and toss the peppers and onions with it to coat.

1 - 2 cloves of garlic 1 table spoon (or more) of tahini Apple cider vinegar Juice of 1 - 2 limes / lemons Olive oil (optional) Salt and pepper

Key limes, grown in Florida, are a fraction of the size of the limes that are usually seen in the grocery store and are more yellow than green in color.

Garnish with red chili (if using), chopped cilantro and a squeeze of lime and a bit more soy sauce if desired.

Serve as - is, or topped with a squeeze of lime, some tomatoes, more avocado, and green onions, and herbs.

But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff.

Top it off with crispy tortilla strips and a squeeze of fresh lime, and chase it down with a cold beer... what more could you want?

Leave out anything you don't like (other than lime juice), add more of what you love, and adjust to suit your palate.

3 cups strained (or Greek - style) organic whole milk yogurt, preferably from grass - fed cows 1/4 cup organic lime juice (about 2 limes) 1/3 cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest of 1 organic lime

The collagen has undergone a process of hydrolysis (separating the molecular bonds between collagen strands with an acid, like lime or enzymes) to reduce the protein into smaller peptides, which renders it more readily bioavailable.

fresh lime juice, or to taste 1/2 cup water, plus more if needed Pinch of sea salt

Try lashings of lime for a more citrusy vibe, or even a drizzle of maple syrup for added sweetness.

Depending on the acidity of the tomatoes and lime juice you may need a little more sugar to bring the stew to balance.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

My only advice is to not double the spices and maybe add more lime juice or some other kind of liquid.

Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to «cook» seafood.

:) We added more lime and thought the almonds really added a nice touch of crunch.

Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.

I sorta made this, but used cinnamon and nutmeg and mad ginger instead of masala and curry and put in a ton of mushrooms and some carrots and used bok choy instead of chard and didn't add lime and put in more sweet potato and lentils and garnished with dates.

Ingredients - 1 bottle (750 ml) dry rose wine - 1/2 cup of white rum - 2 tablespoons sugar (more to taste depending on how sweet you like yours - 1 1/2 cups sliced strawberries - 1 sliced lime - 1 1/2 cups seltzer or soda water (you may not need this depending on how fizzy you like it

This chili combines a lot of my favorite flavors — lime, cilantro, avocado, cumin, and more.

I also use a bunch of lime and Greek yogurt to give it more tang and a bit of body.

2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon

Another variation of this marinade — made by those who are more health - conscious, such as cooks in upmarket restaurants — eliminates the oil and introduces Sprite (the soft drink): it consists of tomato ketchup, lime juice, Sprite, soy sauce (in a respective ratio of 5:3:3:2) and a bit of crushed garlic.

Lemon Plum Salad Poppy seed dressing 3 tablespoons raw sesame tahini 1 tablespoon raw honey 1 tablespoon poppy seeds, or more to taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4 tablespoons fresh coconut water or purified water sea salt to taste 1 tablespoon macadamia nut oil (optional)

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.

10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice