The vodka grapefruit is a delicious summer treat especially when poured over a tall glass of ice, rum punch is amazing with the slight
taste of lime and then we have my ride or die for the past 6 years, vodka cranberry — SO delicious.
Inspired by a popular McDonald's salad, this entree combines the fresh, light
taste of lime with cilantro.
It has
the taste of lime that you expect from a margarita, the added flavor of grapefruit to give it that little something extra, the taste of salty tequila that is so good, and a sweet and salty rim that makes each sip double delish.
Kick it up with the fresh citrus
taste of lime and garlic infused into your favorite dishes.
It has
the taste of lime that you expect from a margarita, the added flavor of grapefruit to give it that little something extra, the taste of salty tequila that is so good, and a...
The addition of carrots balanced out the tangy
taste of the lime and lemon juice thus creating this Sweet and Sour taste.
The phrases «Rescued from the Dragons of Loneliness» quoted from an Essex Hemphill poem and «The Sweet Sharp
Taste of Limes», words by Audre Lorde, have been painted on the side of banjo cases.
Not exact matches
I also add cashews to increase the thickness to make it
taste a little milkshake - like, and also to boost the protein levels so that I'm energised all day, and finally a squeeze
of lime to spice it up a little.
They're a great kitchen staple too as not only do they
taste absolutely divine on their own mixed with just a little
lime and salt, but they also make the best base for a whole heap
of recipes thanks to their creamy nature.
Add half the peas to a food processor with 4 tablespoons
of olive oil, juice
of 1
lime, some salt and pepper to
taste and blend to a puree
Add in the juice
of half a
lime, olive oil, chopped fresh red chilli (to
taste), chopped coriander and a pinch
of salt, then mix it all together.
2 ears
of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to
taste (optional) 1 - 2
limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce
of choice
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze
lime juice over ingredients, add salt & pepper to
taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
For the Avocado -
Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1 fresh
lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to
taste
The
lime juice (I didn't have a lemon) totally elevated it, but it
tasted strongly
of miso until I adjusted the seasonings.
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful
of cilantro leaves,
lime juice, salt, and garlic to
taste plus a bit
of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head
of red cabbage and add a handful
of cilantro, about 3 tbsp apple cider vinegar, a drizzle
of honey, and sea salt).
1 tbsp dried oregano, Mexican oregano preferred (more to
taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to
taste juice
of 2
limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump
limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to
taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
2 tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to
taste juice
of 1/2
lime
Add the juice from 2
limes and a few generous pinches
of salt,
taste, then add the third
lime if you think it needs additional
lime juice as well as more salt, if needed.
Add the chili and chopped mint and season to
taste with
lime juice and a pinch
of salt.
2 Tbsp soy sauce 2 Tbsp rice vinegar 1 tsp — 1 Tbsp sweet chilli sauce (to
taste) 1 — 2 Tbsp tamarind paste (to
taste) 3 — 4 Tbsp sugar (to
taste) Juice
of 1
lime
Guac -2 ripe avocados - juice
of 1/2 a
lime -1 garlic clove, minced - handful
of chopped cilantro - salt & pepper to
taste
- For the guac, mix the smashed avocado together with juice
of 1/2 a
lime, handful
of chopped cilantro, 1 minced garlic clove, and salt & pepper to
taste.
2 ripe avocados juice
of 1
lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2 teaspoon sea salt freshly ground pepper to
taste
All you need is avocado, eggs,
lime juice, red pepper flakes, cilantro, salt and pepper to
taste, and a slice or two
of healthy bread, like rye sourdough or dark rye.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to
taste 2 teaspoons fresh
lime juice crushed red pepper, to
taste chopped fresh cilantro
I even had to make a couple substitutions (I couldn't find galangal or kaffir
lime leaves) and it still
tasted amazingly good, but next time I'm going to make the effort to track down all
of the authentic ingredients so that I can see just how much more amazing it can
taste!
Add fish sauce and
lime juice to
taste (I found 2 tablespoons
of each worked perfectly for us).
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a
lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your
taste) 1/2 -1 teaspoon
of salt
Along with
lime and coriander, add the tin
of black beans (drained), jalapenos (to
taste), garlic and tomato to the food processor.
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.
Hints
of lime and southwestern seasoning make your
taste buds spring to life with each bite.
Cholula Hot Souce with Chile and
Lime Cholula Hot Sauces with Chile and
Lime gives you the great
tasting of Cholulas Orginal recipe flavorful fire but with a hint
of lime.
for Salsa Fresco 500g tomatoes (diced) 1 small onion (diced)-- in this case optional 1 red bell pepper and 1 yellow bell pepper (deseeded and diced) 2 small handfuls
of chopped coriander 1
lime / 1/2 lemon juice sea salt to
taste — in this case optional
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
Stir both the rice and blended soup back into the slow cooker then season to
taste with fresh
lime juice and a little bit
of salt if necessary.
For me, the mix
of briny seafood with
lime, garlic, and a little heat is pure ambrosia — I love to drink the resulting juice — and all
of this is largely «to
taste» for that reason.
Stir cooked rice into the soup then add a little bit
of lime juice at a time until desired
taste is reached.
These cupcakes are mixture
of flavor that you might not expected: tropical
taste of pineapple and coconut combine with the
lime and mint.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to
taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2
limes, juiced
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3
lime wedges 1 - 3 pieces
of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to
taste (I didn't quite measure these).
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to
taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small
lime 1 tablespoons low sodium soy sauce
COMBINE avocado, cilantro, sour cream, jalapeno, mayonnaise, garlic and
lime juice in the bowl
of a food processor; season with salt and pepper to
taste.
Lime Vinaigrette 1/4 cup vegetable oil
of choice 1 tablespoon fresh
lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to
taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
fresh
lime juice, or to
taste 1/2 cup water, plus more if needed Pinch
of sea salt
Stir in the salt and
lime juice until you're happy with the
taste of the hummus.
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice
of 1/2
lime salt and pepper, to
taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Grits: 1 c quick 5 minute grits 4 cups vegetable stock salt and pepper, to
taste 1 cup grated cheddar cheese 1/2 c half and half or heavy cream Juice
of half
lime
Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or
lime juice pinch
of chili powder Note: if using regular vinegar, you have to add some salt to
taste