Sentences with phrase «tablespoons lime»

2 cups water 1 cup sugar 1 + 1/4 cups fresh mint leaves 1 rockmelon, peeled, seeded and cut into cubes 2 tablespoons lime juice

Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth.

Vietnamese Dipping Sauce: * 1/4 cup fish sauce * 1-1/2 Tablespoons lime juice * 1-1/2 Tablespoons rice vinegar * 2 Tablespoons water * 1-1/2 Tablespoons sugar * 1 small Thai chile, finely sliced * 1 Tablespoon thinly slice green onion

* 3 large grapefruit or 1 to 1-1/2 pomelo * 1-1/2 Tablespoons fish sauce * 3 Tablespoons lime juice * 1 Tablespoon palm sugar (can substitute brown or white sugar) * 3 Tablespoons dried, unsweetened coconut * 3 Tablespoons chopped, raw, shelled peanuts * 1 small shallot, minced * 2/3 cup chopped mint * 1 small red hot chile pepper * greens for serving (optional)

* 1 mango, peeled, pitted, and frozen * 1/2 cup chopped pineapple * 2 Tablespoons lime juice * large handful spinach, about 2 cups * 1 cup water * 1/2 cup ice

If you prefer not to use the canned tomato blend, you can sub with a fresh mix of about 1 cup diced tomatoes, 1/2 small onion (or equivalent dried flakes), 2 green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice.

For added calories, you can add shrimp, chicken, beef or fish after making soup.Chill for 1 - 6 hours, and before serving, stir in 2 tablespoons lime or lemon juice and add toppings.

For the Yogurt Sauce: 1 1/2 cups plain Greek - Style yogurt 1/2 cup minced fresh cilantro, plus more for garnish 1 tablespoon minced lime zest 2 tablespoons lime juice

Zesty Lime Marinade Recipe Type: Marinade Ingredients 2 tablespoons apple cider vinegar 2 tablespoons lime juice 2 cloves crushed garlic 2 green onions, sliced 2 tablespoons fresh parsley, minced small Read More

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.

1 - 2 medium avocados, diced 4 medium tomatoes, diced 3 medium cucumbers, peeled and diced 1 small red onion, diced 2 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil or sunflower seed oil salt to taste fresh black pepper to taste

Add 1/4 cup water, soba, and remaining 3 tablespoons lime juice to wok; stir 1 minute or until hot.

Add 1 1/2 tablespoons lime juice; cover and cook 2 minutes or until tender.

Transfer to plate, and add 1 1/2 tablespoons lime juice; cover.

1/4 cup olive oil 1 tablespoon fish sauce 2 tablespoons lime juice 2 drops of Lime oil 1 teaspoon soy sauce 1 crushed garlic clove Chopped fresh chilli to taste 2 drops of Ginger oil

2 tablespoons brown sugar 2 tablespoons lime juice 3 tablespoons raspberry vinegar 2 firm ripe peaches, cut in half vertically, pits removed Finely chopped walnuts for garnish

good quality tequila 2 pound choice porterhouse steak, aged 1 crushed garlic clove 2 tablespoons lime juice 2 tablespoons pineapple juice 1/4 cup melted butter dash of balsamic vinegar 2 teaspoons lemon pepper 2 teaspoons Montreal Steak Seasoning

1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) 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)

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

Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1 head cauliflower — florets only 1/2 cup cashew or macadamia nuts 1/2 tablespoon garam masala (a spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a spice blend that can be found at any Indian market) 1/2 tablespoon chopped ginger 2 tablespoons lime juice 1 cup filtered water salt and pepper to taste 1 cup fresh or thawed frozen peas handful of fresh mint or cilantro — chopped

1 pound uncooked large shrimp, peeled and deveined 1/4 cup packed brown sugar 1 (7 - ounce) can chipotle peppers in adobo sauce 1/4 cup adobo sauce 2 tablespoons minced garlic 2 tablespoons tequila 2 tablespoons lime juice 1 tablespoon olive oil 1/4 teaspoon coarse kosher salt

~ 1 lb of calamari, cleaned 1 stalk of celery ~ 1 lb of green beans Bunch of Thai basil 1 teaspoon red chili flakes 1 small knob of ginger 3 garlic cloves 1 Tablespoon fish sauce 1 Tablespoon mirin 2 Tablespoons lime juice 1 Tablespoon soy sauce

3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons finely chopped cilantro stems and leaves 2 tablespoons lime juice 1 heaping teaspoon red chili flakes 1/2 teaspoon salt or more to taste

1/2 cup chopped fresh pineapple 1/4 cup finely chopped red bell pepper 1 green onion, thinly sliced 1 small red onion, finely diced 2 tablespoons lime juice 1/2 jalapeño peppers, seeded and minced 1 tablespoon chopped fresh cilantro or fresh basil

Green Papaya and Mango Salad (Adapted from Raw Food / Real World) 1 medium green papaya OR 2 green mangoes — peeled and thinly julienned 2 teaspoons sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1 handful Thai basil leaves — cut thinly 1 small red chili — seeded and roughly chopped 2 tablespoons lime juice

Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon sea salt 1/2 cup olive oil garnish with freshly ground black pepper

* 2-1/2 to 3 pounds chicken wings * 1 onion, chopped * 2 to 3 habanero peppers, chopped * 4 cloves of garlic, chopped * 3 tablespoons Haitian Rum Barbancourt * 3 tablespoons fresh ginger, grated * 3 tablespoons soy sauce * 3 tablespoons brown sugar * 2 tablespoons lime juice, plus lime wedges for garnish * 2 tablespoons Worcestershire sauce.

water 4 cloves garlic, minced 1 tablespoon Worcestershire sauce 2 tablespoons lime or lemon juice 12 ounces Cattlemen's Authentic Smoke House Barbecue Sauce Seasoned salt Fresh ground pepper

1/2 cup good - quality mayonnaise 2 tablespoons lime juice 2 tablespoons finely minced rehydrated chipotles 1 tablespoon minced garlic 1/4 teaspoon coarse kosher salt

1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste

In small saucepan, combine vinegar, 2 tablespoons lime juice, water, brown sugar and salt.

1 (20 - oz) can unsweetened crushed pineapple, undrained 2 envelopes unflavored gelatin 3 Tablespoons lime juice 1 1/2 cups commercial dairy eggnog 3/4 cup diced celery (optional) Lettuce leaves (optional)

Some salt 1/4 cup chopped cilantro 2 tablespoons unsalted butter 2 tablespoons lime juce / put lime peels in with rice at end with lid.

1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste

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

1 cup vegetable broth 1/2 cup peanut butter, crunchy or creamy 1/4 cup maple syrup 2 tablespoons lime juice 2 tablespoons soy sauce 1 tablespoon seeded and minced jalapeño pepper or crushed red pepper flakes, to taste 4 cups cooked pasta noodles

* 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.

Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to taste

2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa

* 1 pound carrots, coarsely grated * 3 Tablespoons lime juice * 1 Tablespoon fish sauce * 1 Tablespoon dried shrimp powder * 1 Tablespoon toasted chickpea flour * 1 Jalapeno pepper, seeded and minced * 1 teaspoon salt * 1/4 chopped toasted peanuts * 1/4 golden crispy shallots * 1/2 cup chopped cilantro

1 tablespoon oil (butter / ghee / coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded

* 1-1/2 cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound white fish filet * 3/4 cup thinly sliced shallots, soaked in cold water for at least 10 minutes and drained * 2 Tablespoons lime juice * 2 teaspoons fish sauce * 1 Tablespoon shallot oil * 3 Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup chopped cilantro and / or mint leaves (I like a 3 Tablespoons cilantro to 1 Tablespoon mint ratio)

Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)

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

Add 2 tablespoons lime juice and chili powder and cook until bubbly.

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.

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)

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.

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