Whisk
together the lime juice, honey, and mint until fully combined.
In a small bowl, whisk
together lime juice, rice wine vinegar, sugar, chili powder, garlic powder, and salt.
In a shallow dish, stir
together the lime juice, soy sauce, sesame oil and chili oil.
While the sweet potatoes are roasting, whisk
together the lime juice, olive oil, and balsamic vinegar.
In a small bowl, whisk
together lime juice, honey, remaining 1/2 teaspoon salt, and more pepper to taste.
In glass, muddle
together lime juice, sugar, and mint leaves with a wooden spoon.
In a small bowl, whisk
together the lime juice, soy sauce, fish sauce, rice vinegar, agave nectar and chili garlic paste.
In a small bowl, whisk
together the lime juice, olive oil, cumin, chili powder, garlic powder and sea salt.
3) In a small bowl, whisk
together lime juice and zest, oil, cumin, and chili powder.
Whisk
together the lime juice, mustard and 1/4 cup extra virgin olive oil, adding additional oil to taste.
For the dressing: In a small bowl, stir
together the lime juice, honey, salt, and several grinds black pepper.
In a separate small bowl, whisk
together the lime juice, lemon juice, honey, safflower oil, allspice and salt.
Whisk
together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
In a small bowl, whisk
together the lime juice, honey or agave nectar, cumin and salt.
In a small bowl, whisk
together lime juice, grapeseed oil, salt and cumin.
While the quinoa is cooking, make the dressing: In a small bowl whisk
together the lime juice, sea salt, and cumin.
For the dressing: In a small bowl whisk
together the lime juice, salt, cumin and cayenne pepper.
In a small bowl, whisk
together the lime juice and zest along with the honey.
In a medium bowl, whisk
together the lime juice, coconut palm sugar, oil, cayenne pepper and sea salt.
Whisk
together lime juice, hoisin, jalapeno, and mint in a large serving bowl.
Prepare the marinade by grinding
together lime juice, lime zest, cilantro, olive oil, cumin powder and salt.
In a small bowl, stir
together the lime juice and zest, oil, jalapeno, garlic, cumin, paprika and salt.
In a small bowl whisk
together lime juice and honey until combined.
In a small bowl whisk
together the lime juice, sugar, fish sauce, ginger and garlic until the sugar starts to dissolve.
For marinade, in a small bowl, stir
together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.
In a small bowl, whisk
together the lime juice, white wine vinegar, virgin olive oil, bruised mint leaves, salt and chilli flakes.
PREPARE THE CHICKEN AND SALAD Whisk
together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl.
Whisk
together lime juice, oil, cumin and salt and pour over slaw mixture.
WHISK
together lime juice, oil, honey, cumin, and 1/2 tsp salt in medium bowl.
In a separate small mixing bowl, whisk
together lime juice and olive oil.
Whisk
together the lime juice, olive oil, garlic, chili powder, and salt.
Not exact matches
Meanwhile, mix
together 1 clove of finely mined garlic with 2 Tablespoons minced onion, 1/2 teaspoon of salt, and 2/3 of the
lime juice.
For example, lemak kuning is a coconut - based sauce made with most of the regional curry ingredients; kerabu kerisik is made with fried, pounded coconut,
lime juice, dried shrimp, shallots, and chiles; and kacang blends
together the flavors of peanuts, lemongrass, galangal, chiles, and coconut milk.
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.
To make the Nuoc Cham, whisk
together the sugar, fish sauce, and
lime juice until the sugar is completely dissolved.
Mix
together adding the
juice from 1 1/2
limes, a healthy glug of olive oil, and a handful of crumbled queso fresco (about half a cup).
To make salsa verde, mix
together LA VICTORIA ® Green Taco Sauce, chopped cilantro,
lime juice and honey.
In a small bowl, whisk
together the oil, vinegar and
lime juice to emulsify.
While the rice and lentils are cooking, make the miso - ginger sauce: In a small bowl, whisk
together the miso, Mirin,
lime juice, ginger, and brown sugar.
Meanwhile, mix
together the honey, soy sauce, ginger, garlic, coriander,
lime juice and add to the pan with the cooked tofu and gently cook for 4 minutes.
Add in salsa and
lime juice and mix
together.
In a small bowl, stir
together the mayonnaise, yogurt,
lime juice, curry powder, salt, and pepper in a small bowl.
To make the dressing, combine mayo, mustard, pepper and lemon or
lime juice, mix
together with a fork and drizzle over your breakfast.
In a medium bowl, mash
together avocado halves and one tablespoon of
lime juice with a fork.
- 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.
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.
Meanwhile, in a small mixing bowl, whisk
together ginger, garlic, soy sauce and
lime juice.
Transfer into the blender,
together with the
lime juice, hemp hearts and chopped parsley, and process to obtain a creamy liquid.
Add onion, serrano chili, cilantro, and
lime juice to the avocado and mash
together.
Meanwhile, make the dressing by whisking
together the vinegar, marmalade, oil,
lime zest,
lime juice, sriracha, ginger and salt, set aside.