Sentences with phrase «tablespoon lime juice zest»

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

Not exact matches

-LSB-...] crumbs 1/2 cup whole cane sugar (buy whole cane sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk) 1 cup key lime or regular lime juice 1 tablespoon fresh lime zest 2 eggs 1 cup sour cream (buy -LSB-...]

3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter

In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.

2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound

1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro

Key Lime Pie Filling: 1 14 - ounce can sweetened condensed milk 1/4 cup full - fat sour cream 4 large egg yolks, room temperature 1 tablespoon lime zest (or key lime zest) 1/2 cup key lime juice

FOR CHILI LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt

4 egg yolks 1/2 cup sugar 4 limes, zested and juiced 1 tablespoon grated ginger 4 tablespoons cold butter or butter alternative, chopped 1.

4 large eggs 2 cups granulated sugar 1 cup milk or milk of choice 1 cup canola oil 1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt

2 scoops DailyBurn Fuel - 6 in vanilla 1 cup unsweetened almond milk 1 frozen banana 1 tablespoon key lime juice Zest of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers

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

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.

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)

3/4 -1 cup key lime juice (or regular lime juice), depending how much tartness you prefer 2 teaspoons key lime zest (or regular lime zest) 1 14 - ounce can sweetened condensed milk (not fat free) 1 tablespoon pure vanilla extract 1 cup heavy cream 1/2 cup graham cracker crumbs, for coating (about 8 whole graham crackers)

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

4 tablespoons lime zest, from 4 limes 1/2 cup lime juice 1/2 cup orange juice 1/4 cup chopped mint 2 tablespoons honey 4 garlic cloves, minced 4 teaspoons olive oil 2 teaspoons ground cumin 1 teaspoon Kosher salt

Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions

The Berry Smash: 1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first)

In large zip - close bag, mix 1 tablespoon lime juice and 1/2 teaspoon lime zest with half of the coconut yogurt (3 ounces), curry powder, crystalized ginger, 3/4 teaspoon salt, and crushed red pepper flakes.

Lime yogurt cake from here 220g unsalted butter, melted and cooled 330g caster sugar 2 eggs 250g Greek style yogurt 1/4 cup (60 ml) lime juice 1 1/2 tablespoons lime zest 2 cups (280g) all purpose flour 2 teaspoons baking powder Icing: 1 1/2 cups (210g) confectioners» sugar, sifted 1 1/2 tablespoons lime juice 1 1/2 tablespoons water lime zest, to decorate Preheat the oven to 160ºC / 320ºF.

The Cake: 2 1/2 cups (325 g) all purpose flour 1 3/4 cups (350 g) white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (170 ml) vegetable oil 1/2 cup (130 ml) buttermilk 1/4 cup (60 ml) lime juice 3 large eggs 2 tablespoons lime zest, from 2 large lemons 2 tablespoons poppy seeds

Ingredients: 1 1/2 cup all purpose flour 1/4 teaspoon salt 1 1/4 teaspoon baking powder 1/2 cup unsalted butter 1 cup sugar 1 egg 1 white 1 1/2 teaspoon vanilla 2 tablespoons lime juice 1 tablespoon lime zest 3/4 cup whole milk

This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh lime juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).

1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)

Dressing: 2 tablespoons extra virgin olive oil 2 tablespoons lime juice (approx. 1 lime) Zest of 1/2 lime 1 teaspoon root ginger, freshly grated 1 tablespoon soy sauce 4 teaspoons liquid honey

Place the diced tomatoes, garlic cloves, brown sugar, lime zest and juice, oregano, chipotle adobo sauce and 1 tablespoon vegetable oil in a blender or food processor.

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

1 cup loosely packed fresh cilantro (leaves and tender stems) 1 tablespoon sour cream 1 lime, juice and zest 1 tablespoon balsamic vinegar 1/2 teaspoon honey or maple syrup 1/4 teaspoon salt 1 garlic clove, finely chopped 1/4 cup extra virgin olive oil

ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)

2 cups cashews 1 cup coconut cream 1/4 teaspoon vanilla powder 2 tablespoons honey Juice and zest of 1.5 lemons Juice and zest of 1.5 limes

1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest

for the chili coconut lime dressing: 1/2 cup of coconut milk (the kind that comes in a can) 2 tablespoons of grapeseed oil the juice and zest of 1 lime 1 small jalapeño, seeded and minced a pinch of salt

* To make Mexican crema sauce, combine 1/4 cup reduced - fat sour cream, 1/4 cup low - fat mayonnaise, 2 tablespoons chopped cilantro, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/8 teaspoon salt and pepper to taste.

In a small bowl mix together cilantro, lime zest, lime juice, 2 tablespoons olive oil, honey and garlic until combined.

In a small bowl combine the dressing, 1 lime zested, 3 tablespoons olive oil, 3 tablespoons lime juice, and 2 cloves garlic minced.

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)

Add zest of 1 lime and 1 tablespoon lime juice.

base: 1 cup shredded coconut 1 cup oats 1 cup dates 2 tablespoons melted coconut oil pinch of sea salt filling: 1 cup soaked (at least 6 hours) cashews 1 cup coconut cream 1/4 cup melted coconut oil 1/4 cup maple syrup juice + zest of 1 lime

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

Ingredients: 1 cup all - purpose flour 1/3 cup unsalted butter, melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package regular or light cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed lime or lemon juice 1 to 2 tablespoons grated lime or lemon zest Powdered sugar Additional lime or lemon peel for garnish

Combine garlic, 1 tablespoon olive oil, jalapeño, zest and lime juice, salt, and peppercorns in a blender.

Ingredients Filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14 - ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes)

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black peLIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pelime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)

1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and zested 1 tablespoon plus 2 teaspoons honey 1 tablespoon Sriracha (plus more for serving) 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24 fresh basil leaves