Sentences with phrase «teaspoon lime juice»

Print Roasted almonds and coconut bliss balls Ingredients 100 g almonds roasted 40 g shredded coconut 3 - 4 tablespoons agave 5 tablespoons coconut oil 2 teaspoons lime juice pinch of vanilla powder Instructions Place almonds in a food processor and blend until they are finely ground.

8 ounce coconut or almond milk 1 scoop Berry Warrior Blend 1/2 cup diced cantaloupe 1/2 cup diced watermelon 1 to 2 teaspoons lime juice Few mint leaves Handful ice

1 large shallot, minced 2 springs fresh thyme 1 cup white wine (Pinot Grigio is a good choice) 1 (7 - ounce) jar roasted red peppers, drained and chopped 1/4 cup chicken stock 2 teaspoons minced jalapeño 1 1/2 teaspoons lime juice Coarse kosher salt Freshly ground black pepper

Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...

1/2 large ripe avocado, cut into 1 - inch dice 1 tomato, chopped 1 teaspoon lime juice Pinch of salt 1 ounce feta cheese, crumbled 1/4 teaspoon rosemary 4 black olives, minced 4 fresh mushrooms, washed and sliced 3 eggs (or the equivalent amount of egg substitute) 1 teaspoon ground cayenne 11/2 teaspoons olive oil

Summer Dream 8 ounce coconut or almond milk 1 scoop Berry Warrior Blend 1/2 cup diced cantaloupe 1/2 cup diced watermelon 1 to 2 teaspoons lime juice Few mint leaves Handful ice Tropical Paradise 8 -LSB-...]

Mix the remaining 1/2 cup corn, 1/4 cup queso fresco, 1 teaspoon lime juice, and a pinch of salt together in a small bowl to use as the topping.

Stir in the chives, 2 cups of the reserved corn kernels, 2 teaspoons lime juice and 3/4 cup queso fresco.

Dressing 1/2 cup buttermilk 1/2 cup mayonaise 1 clove garlic, pressed or mashed 1 small green onion, minced, white and green 2 - 3 teaspoons sriracha pepper sauce 2 teaspoons lime juice 1 teaspoon honey 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper

Add egg yolk and 2 teaspoons lime juice to the mini food processor and pulse until smooth.

Add the cilantro mixture, the remaining 2 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined.

2 tablespoons Chinese vegetarian stir - fry sauce (see notes) 2 tablespoons Thai thin soy sauce 4 teaspoons brown sugar or palm sugar 1 tablespoon Thai Golden Mountain sauce 2 tablespoons Thai black soy sauce or Thai sweet soy sauce (or 1 tablespoon of each sauce) 2 teaspoons rice vinegar 2 teaspoons lime juice 2 to 3 teaspoons Asian chili garlic sauce or hot red pepper flakes

2 tablespoons olive oil 2 cups of fresh or frozen corn kernels 1/4 cup red bell pepper, diced 1/4 cup green bell pepper, diced 1/4 cup red onion, diced 1/2 teaspoon salt 1/2 teaspoon pepper a pinch of cumin 1 teaspoon lime juice 3 tablespoons fresh cilantro, chopped

Chipotle: Add 1/4 teaspoon ancho chipotle powder and one teaspoon lime juice to the blender in step one.

Next, she put four baths together: One with 8 ounces soda water and 1 teaspoon lime juice; one with 8 ounces soda water and 1 teaspoon distilled white vinegar; one with 8 ounces lemon - lime soda; and one with 8 ounces of plain soda water (to see if it might be the soda water, not the acid, having the effect).

Stir in 1 teaspoon lime juice and remove from heat.

4 small fresh artichokes 1 cup oil - and - vinegar - based barbecue basting sauce or barbecue marinating sauce 1 cup mayonnaise 2 tablespoons chopped fresh cilantro 2 teaspoons minced serrano chiles 1 teaspoon lime juice

For the filling: 1 butternut squash, cut in half lengthwise, seeds scooped out 2 small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt

Squeeze in 2 teaspoons lime juice (from the bald lime) and the 2 tablespoons olive oil.

1/2 teaspoon adobo sauce from the chipotle can 1 large garlic clove 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil Salt For the Pita Chips: 4 6 - inch whole wheat pitas 3 tablespoons extra virgin olive oil 1 teaspoon lime zest 2 teaspoons lime juice 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/4 teaspoon ground cumin 1 pinch cayenne pepper Sea Salt For garnish: (optional) Chopped cilantro Sliced scallions Olive oil Smoked paprika

Add egg yolk and 2 teaspoons lime juice to the mini food processor and pulse until smooth.

Add the cilantro mixture, the remaining 2 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined.

Ginger + lime juice: Take 1 teaspoon of fresh ginger pulp and mix with 1 teaspoon lime juice.

In a medium bowl, combine the 1/2 cup pumpkin seeds, 1/2 teaspoon chili powder, a pink of cayenne pepper, 1/4 teaspoon salt and 1 teaspoon lime juice.

4 ears corn 1/2 cup mayonnaise 1/4 cup cotija cheese, grated 2 tablespoons cilantro, chopped 2 teaspoons lime juice 1 teaspoon chili de arbol Sea salt, to taste Thinly sliced radish, garnish