Sentences with phrase «tablespoon lime juice»

Whisk together 1/4 cup olive oil and 3 tablespoons lime juice then toss the salad with the mixture.

Stir remaining 1 tablespoon Spread, 2 tablespoons cilantro and 2 tablespoons lime juice into hot cooked quinoa.

Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves.

By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice Pinch of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or full - fat coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →

1 tablespoon white wine vinegar 1 tablespoon lime juice salt and pepper to taste 2 tablespoons fresh cilantro 1/2 jalapeno pepper, seeded 6 tablespoons olive oil

INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime juice Sea salt 2 large cucumbers, peeled and cut into round slices

In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle.

Pineapple mint sorbet adapted from Donna Hay magazine 1/3 cup + 2 1/2 tablespoons (84g) caster sugar 1/2 cup (120 ml) water 400g peeled pineapple handful of mint leaves 3 tablespoons lime juice Prepare the basic sorbet syrup: place sugar and water in a small saucepan over low heat and stir until the sugar is dissolved.

What I used: 1,2 kg potatoes 3 onions Coating: 1/2 -3 / 4 dl olive oil 1 tablespoon lime juice -LSB-...]

8 ounces udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge

6 - 7 scallions 1 teaspoon olive oil 1 large ear corn 2 poblano peppers 1 cup quinoa, rinsed thoroughly and drained through a fine mesh strainer (not necessary with the pre-rinsed type) 1 1/2 cups water 1/4 teaspoon salt 2 tablespoons chopped fresh cilantro 3 tablespoons roasted, lightly salted pepitas 1 tablespoon extra virgin olive oil 1 tablespoon lime juice Freshly ground black pepper to taste

One 15 - or 16 - ounce can black beans, drained and rinsed 1 medium avocado, cut into 1 / 4 - inch dice 1 mango, cut into 1/4 inch dice * 1/2 red bell pepper, cut into 1 / 4 - inch dice 1 to 2 scallions, thinly sliced 2 tablespoons extra virgin olive oil 2 tablespoons lime juice Minced fresh cilantro to taste, optional

In another small bowl, combine mayonnaise, 2 tablespoons adobo sauce and remaining tablespoon lime juice.

Under 250 Calories - cup sliced avocado + 1 cup sliced Champagne mango + 1 tablespoon lime juice + 1 tablespoon fresh mint + 1 teaspoon honey + 2 cups crushed ice

Combine 1 1/2 tablespoons lime juice together with the tamari and sriracha in a small bowl.

for the filling 1 tablespoon almond flour 1/2 — 3/4 large ripe pineapple — skin removed, cored and thinly sliced 1 ripe mango — peeled, pitted and thinly sliced 1 tablespoon coconut sugar 1 tablespoon lime juice zest of 1 lime

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.

for the hoisin peanut sauce: 1 teaspoon olive oil 1/3 cup water 2 tablespoons peanut butter 4 teaspoons hoisin sauce pinch of red pepper flakes 1 tablespoon lime juice pinch of black pepper

Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

2 cups fermented dried fish or anchovies 1/2 cup water 1/4 cup shrimp powder (available in Asian markets) 1 teaspoon cayenne 2 tablespoons lime juice 6 cloves garlic, minced

3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds cooked lobster meat

2 small to medium kohlrabi — peeled 4 radishes 1 small carrot — peeled 1 medium apple 2 tablespoons lime juice 2 tablespoons orange juice 2 tablespoons walnut oil (optional, can substitute with olive oil) 2 tablespoons olive oil sea salt and freshly ground black pepper 1 - 2 ripe avocados handful of chopped walnuts chives or dill for garnishing

* 1-1/2 ounces rum * 1/2 banana (or one small apple Banana) * 1/4 cup cream of coconut * 1 Tablespoon lime juice * 2 cups ice * 4 strawberries, pureed

Lime fudge with macadamia nuts slightly adapted from here 3 cups (465g) white chocolate, finely chopped 14 - ounce (395g) can sweetened condensed milk 3 teaspoons finely grated lime zest 3 tablespoons lime juice — freshly squeezed is better 1 cup chopped macadamia nuts (toasted if desired) Line a square 20 cm (8in) baking pan with foil, extending foil over the edges of pan.

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.

20 cape gooseberries, quartered (~ 3 - 4 ounces) 2 tablespoons diced red onions 2 tablespoons diced green onions 1 tablespoon lime juice 1 tablespoon honey

To make, drain the cashews of their soaking water and add them to a blender with a pinch of salt, 2 tablespoons lime juice, some nutritional yeast, and just enough water to make a thick cream.

Add half the syrup, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1/2 teaspoon lime zest and a pinch of salt.

Add the chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt.

To make the marinade, in a small bowl, add the tequila, water, 3 tablespoons lime juice, garlic and salt.

Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper

1/2 cup grapefruit juice 1/4 cup orange juice 3 tablespoons lime juice

1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows

Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pepper

1/4 cup chopped cilantro 3 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 garlic clove, minced 1/2 jalapeño, seeded and minced

1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan.

Pour half of the seasoning, 1/2 tablespoon lime juice and 1 tablespoon cilantro over shrimp.

• 2 tablespoons olive oil • 2 tablespoons lime juice • 1 tablespoons brown sugar • 1 tablespoon fresh ginger, peeled and minced • 2 large firm bananas, peeled and diced (about 2 cups) • 1/2 cup yellow bell pepper, diced • 1/2 cup green pepper, diced • 1/2 cup red onion, diced • 3 tablespoons fresh minced cilantro • 1 tablespoon Yellowbird Habanero Condiment

Rice: 1 cup water 1 - 14 ounce can lite coconut milk 1 cup Jasmine rice 1 - 5 inch stalk of lemon grass (tough green stalk removed), cut into 4 pieces 2 Kaffir lime leaves, torn in half 2 tablespoons minced fresh or fresh - frozen Thai basil (mine was the latter) 1 tablespoon minced fresh or fresh - frozen mint (again, mine was the latter) 2 tablespoons lime juice 2 tablespoons vegan fish sauce (it will usually say «vegetarian» on the label) salt to taste garlic powder to taste

3 cups chopped pineapple 3 cups chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantro

* 2 cups peeled and chopped carrots, about 6 medium carrots * 2 cups cold water * 1 teaspoon grated ginger * 2 Tablespoons lime juice * sugar to taste * crushed ice for serving

Mango Salsa: * 1 mango, peeled, seeded and chopped * 1/2 cup finely chopped red onion * 1 Tablespoon cilantro, chopped * 1 jalapeno pepper, finely chopped * 1 Tablespoon lime juice * 1/8 teaspoon salt

Dressing: 2 tablespoons extra virgin olive oil 2 tablespoons lime juice 1 tablespoon (approx.)

1 pound of chicken breasts (boneless, skinless) 1 1/2 teaspoons red curry paste 2 cloves garlic, crushed 3 tablespoons lime juice 1/4 teaspoon sea salt Pepper — couple shakes 1 bunch scallions (spring onions), sliced diagonally 1 red pepper, thinly sliced 1 yellow or green zucchini, julienned