Sentences with phrase «sprigs lime wedges»

Ingredients: 1 cup fresh watermelon juice 3 ounces tequila 1 and 1/2 ounces fresh lime juice 1 teaspoon agave nectar Fresh mint sprigs lime wedges for garnish... Continue Reading →

Not exact matches

Frost cupcakes and garnish, if desired, with a lime wedge and sprig of fresh mint.

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

Garnish with a slice of cucumber, sprig of mint and a lime wedge.

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

48 oysters, shucked 1/2 cup fresh lime juice 1/2 cup fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato wedges

garnish with a lime wedge and a sprig of mint.

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

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

Garnish with a lime wedge or mint sprig if desired.

To serve, place in bowls or lettuce leaves and garnish with fresh cilantro sprigs and lime wedges.

Toppings: vegan sour cream, pico de gallo, sprigs of fresh cilantro; optional: lime wedges and roasted pepitas

Remove from oven and serve topped with sour cream, pico de gallo, and cilantro sprigs along with optional lime wedges and roasted pepitas.

Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

Garnish with long cilantro sprigs or lime wedges.

4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Garnish: sprigs of Thai basil, cilantro, or mint; whole or chopped roasted and lightly salted cashews or peanuts; and optional lime wedges

Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Ingredients: 2 oz ginja9 ® 1 oz of rum 4 lime wedges 3 fresh mint leaves 1 oz club soda 1 sprig of fresh mint ice

2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish

Ladle punch into ice - filled coconut shells or rocks glasses and garnish each with a mint sprig and a lime wedge.

Garnish with cilantro sprigs and serve with lime wedges, if desired.

Ingredients: Avocado oil, fresh lime juice, honey, sambal oelek, broccoli slaw, kosher salt, round rice paper sheets, avocado wedges, mango wedges, boneless skinless rotisserie chicken breast, cilantro sprigs

In a large glass bowl or pitcher, mix together all the ingredients but not the garnishes (cilantro sprigs, sliced avocado, and lime wedges).

Spoon into bowls and top with cinnamon sugar mixture, remaining toasted coconut, diced mango, a sprig of mint and spritz with a wedge of lime.

Serve over nice and garnish with a few lavender sprigs and a lime wedge.

Wedges of lime, lemon and orange tickle the palate with freshness, while a veggie stir stick or sprig of mint rewards the eye.