Sentences with phrase «needs more lime»

Stir once more and taste to see if it needs more lime juice or salt.

Scrape into a serving bowl, taste to see if it needs more lime juice or salt.

Toss together and taste to see if it needs more lime juice or salt.

Toss to combine and taste to see if it needs more lime juice or salt.

Let it sit in the fridge for an hour or two and taste it again... does it need more lime?

Need more lime?

Not exact matches

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.

12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2 Tablespoons chopped onion 1/2 teaspoon Kosher salt 1 lime, juiced 1 Tablespoon water, or more if needed

sea salt, plus more as needed cilantro and fresh lime slices, to serve

Pin It Ingredients: 1 cup frozen mango chunks 1 1/2 cups frozen strawberries 1/4 cup sugar 1 1/2 cups tequila 1 1/4 cups triple sec 1/4 cup fresh lime juice 1 cup ice (more if needed) See more at bakerbynature.com... Continue Reading →

Taste your soup, add some lime juice for acidity, add salt if you need more saltiness.

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.

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

If more is needed, add as desired for a robust lime taste.

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.

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

Taste and add more lime if needed.

Process cilantro, olive oil, lime juice, jalapeño pepper, garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency.

Add more lime juice (or water) if needed to get the consistency you want.

Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish

But for you and me, who need something a little more potent after freezing our butts off walking around in the dark all night, this is what you do: combine the simple syrup with lime juice and dark anejo tequila serve it in a glass rimmed with chipotle chile powder and salt and you have a witches brew no broom - flying being could resist.

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Taste and add more lime juice or salt as needed.

Taste and adjust flavor as needed, adding more lime juice or zest for acidity / brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.

Taste and adjust seasonings, adding more Sriracha, soy sauce, sesame oil, or lime, if needed.

Bring the soup up to a simmer, add the rest of the lime juice, stir, and taste to see if it needs any more salt.

Taste and add more salt, garlic, lime or cilantro, if needed.

Taste and adjust the seasonings, adding more lime juice if the dressing needs more zing.

If you are lucky enough to have key limes, you'll need to juice a couple more of them because they're so small.

Why do you use the (more expensive and rarer) Rancho Gordo prepared pozole rather than the more widely available maiz pozolero (that needs to be cooked with lime)?

Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.

I felt the dressing was a bit heavy with 1/2 cup of olive oil and needed more acid, so next time I might add more vinegar or maybe some lime juice and reduce the amount of oil.

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

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

Taste and add more lime juice or salt if needed.

Also, as a side note, you may need more ginger and lime if you hand juice, as less liquid will be expelled from the pulp.

Taste and adjust the salt, and add more lime juice if needed.

A note about the lime juice — this salsa soaks up a lot of it, and the more you let it sit, the more lime it needs — so you may end up using anywhere between 2/3 — 1 full cup of lime juice.

can of chickpeas (also called garbanzo beans), drained and rinsed 1 - 2 California avocados (I use 2), peeled and seeds removed 1 tablespoon of fresh lime juice and the zest of 1 lime (add more to taste as needed) 1 tablespoon of cilantro, finely chopped 1 green onion (green and white part) finely chopped Salt and pepper to taste

Add beans, basil garlic, cayenne pepper, nutritional yeast, lime juice and 1 tbsp olive oil to a food processor and process until smooth, adding more olive oil as needed

Taste and add more salt or lime juice if needed.

Taste the slaw and adjust for more salt and lime if needed.

When salsa is smooth, taste and add more lime juice or salt as needed.

Add more lime, if desired, as well as salt (if needed).

Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.

Taste and adjust as needed, adding more lime, soy and maple until it tastes great, you can add a little sea salt here too, if you like.

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

At this point, If the broth is too strong for your liking, you might add a bit of water, or maybe it needs a bit more lime juice.

Add more tamari if the curry needs more salt and / or lime juice or brown rice vinegar if more acidity is needed.