Sentences with phrase «size of a lime»

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.

It will really depend on the size of your limes.

The baby is about the size of a lime, and you won't yet be feeling the effects of baby weight on your internal organs.

Now in week ten, your baby is the about the size of a lime!

This week, your baby is almost the size of a lime, weighs almost an ounce, and measures almost 2.5 inches!

By the fourth day, the lump had ballooned to the size of a lime, her fever had jumped to 103 degrees F and her incision was intensely painful.

You may have to adjust the amount of milk depending on the size of your limes.

Not exact matches

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

He wrote that there were «some as large as limes or large plums; others, as small as pine nuts or even grains of wheat, and between the two extremes are many different sizes.

They are the perfect serving size and they include all of the things I love about key lime pie but are even better for you.

The recommended substitution is the same number of thick strips of lime peel (each piece about 2 × 1 inches in size), but if you can get kaffir lime leaves I think it would be worth it.

INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime

Heat the rest of the milk, lemongrass and kaffir lime leaves in a medium sized pan.

Add the raw beet wedges to your medium - sized baking sheet, then toss with juice of 1/2 lime, 2 tsp toasted sesame oil, 3/4 tsp salt, 1/2 tsp ground coriander, 1/2 tsp ground pepper.

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

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

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

Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a lime

After making the filling, take tomato, onions, jalapenos, fresh parsley / coriander, chop them up into fine bite size dices and drizzle some lime juice over it, a pinch of black rock salt.

5 Medium Sized Tomatoes, Chopped 1 Medium Onion, Peeled & Chopped 1 Sweet Red Pepper, Cored & Chopped 1 to 2 Jalapeño Peppers, Cored & Finely Minced 1/2 Cup Fresh, Chopped Cilantro Juice of Two Fresh Limes 1 Tablespoon Olive Oil Salt & Pepper

2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed

Juicy mango diced into bite sized pieces and mixed with avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.

Instead, imagine some juicy mango diced into bite sized pieces and mixed with avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.

low - sodium soy sauce 3 cloves garlic, minced Thumb size ginger, sliced Juice of 2 limes 2 medium size red pepper, sliced 1 tsp red hot chilli pepper 3 tbsp.

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

As the name implies, finger limes are roughly the shape and size of a finger.

5 — 6 avocados 2/3 of a jar of organic salsa fresh cilantro (about half of a store - sized bundle) 2 cloves garlic 1/4 cup fresh lime juice generous dash of cayenne

1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish

Take half of a lemon or lime and one small sized orange.

Add one cauliflower steak (or a few bit - sized pieces) to each tortilla, top with lime - infused cashew cream, the lettuce of your choice, some roasted red peppers and a few green onion pieces.

Guacamole 1 ripe, medium - sized avocado 1/2 clove garlic, minced 1 tablespoon (15 mL) fresh lime juice 2 tablespoons (30 mL) chopped fresh cilantro leaves Generous pinch of salt

for the topping: 1 shallot a thumb - size piece of fresh ginger coconut oil a handful of roasted, unsalted peanuts 2 unwaxed limes

1 6 — 7 - pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy sauce or tamari 3/4 cup distilled white vinegar 2 heads of garlic 6 scallions 3 cups short grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head of Napa cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes

I love the portion size; I love the deliciously seasoned meat; and most importantly, I love the generous toppings of onion, cilantro, and lime.

1 small serving soba noodles 1 or 2 playing - card sized slices of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

1 medium sized watermelon (or 1/2 of a large watermelon) rind removed and cut into cubes 3/4 cup feta cheese, crumbled large handful of fresh mint, rinsed and chopped 1 lime, juice of 1/2 lemon, juice of salt and pepper to taste

Add two cups of fresh cherries, cut in half, and one fresh lime, sliced into thin slices, to a gallon size glass jar.

The Filling: 5 medium avocados 1/2 cup organic full - fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple Tbsps of lime zest from the limes, depends on their size) 1 tsp pure liquid stevia 1 Tbsp vanilla extract pinch of sea salt to enrich flavors

Instead, imagine some juicy mango diced into bite sized pieces and mixed with avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.

Juicy mango diced into bite sized pieces and mixed with avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.

Tasty Citrus Water Fill a pitcher with 8 cups of purified water Cut citrus fruits thinly: 2 organic organic lemons 2 organic limes 1 medium size organic orange 3 one inch pieces of raw organic fresh ginger (great for digestion and gives the water a «kick») For maximum taste, let the water marinate for a few hours before drinking Berry Good Water Fill a pitcher with 8 cups of purified water - Cup of strawberries raspberries — any berries cut in half, - A couple lemon and or lime slices Ice Cubes Into each cube of your ice tray, fill and freeze overnight: Add purified water and place a single mint leaf and a small piece of pineapple in each cube Place lemon water in each cube Add a single strawberry and piece of lemon rind Note: These fancy ice cubes can spice up any water glass of still or sparkling water.

Only changes I will make going forward — a bit more spice and much less lime (maybe depends on the size of the line, but mine was medium and it overpowered everything).

Limes vary greatly in size, so could you offer a measurement instead of just saying juice of whole or half of a lime?

1/4 cup blueberries, touch of goji juice (obviously added strait to juice) 2 - 3 green apples, 3 - 4 celery stalks, 1 - 2 cucumbers, 1/4 -1 / 2 inch Ginger root, lemon and lime one of each, bundle of kale depending on size of bundle, 1/8 cup parsley, and then I mix in a scoop of hemp protein!

Optional flavour additions: thumb - sized piece of fresh ginger, peeled and chopped; 1 lime, washed and quartered, turmeric powder, star anise, cinnamon sticks

So maybe about the size of my fingers, threw them in there, added just a little bit of water and I threw — actually threw a whole lime in there, probably wasn't the best bet, throwing a whole lime — I think you're — I think you're better off just squeezing the lime juice in there, because once you get the rind going, it's a little bit tart.

The Lenovo Thinkpad X230 is part of a dying breed of full - power, small - sized machines in a world where Ultrabooks are sitting pretty in the lime light.

When one looks at Yellow Jacket, 1969, one notices yellow used in a variety of ways: On the right, narrow vertical lines of yellow are tightly interspersed with orange lines; on the left, blue and pink stripes are sandwiched between relatively wide bands of lemon; and in roughly the center, medium - size gold stripes emerge from within a broad swath of lime green.

Walton Ford, Limed Blossoms, 2007 six plate color etching and aquatint plate size 12 x 9 inches, paper size 18.5 x 14 inches edition of 100 published by Paul Kasmin Gallery, produced and printed by Wingate Studio SOLD OUT