Sentences with phrase «wedges for garnish»

olive oil • 1 small onion, chopped • 1/2 teaspoon of sea salt • 1/4 teaspoon of black pepper • 1/2 teaspoon of garlic powder • 1/4 teaspoon of chili powder • Red pepper chili flakes to taste • One 15 ounce can of rinsed, unsalted black beans • Handful of chopped cilantro • 10 - 12 chilled lettuce cups, romaine or iceberg • Chopped tomatoes, for garnish • Chopped green onion, for garnish • Lime wedges for garnish

Serve alongside fish with fresh lemon wedges for garnish and enjoy!

1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish

for the cupcakes: 3/4 cup unsalted butter, at room tempearture 1-3/4 cup sugar 2-1/2 cups flour 2 tsp baking powder 1/2 tsp salt 3 eggs, at room temperature 1 tsp vanilla 1/2 tsp lemon zest 1 cup Summer Shandy beer, plus more for brushing on tops 1/4 cup milk 1 tsp Crystal Light Lemonade powder (or any powdered lemonade) Lemon wedges for garnish

• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish

2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish

* 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.

1 1/2 ounces Yucatecan mezcal or other mezcal 1 ounce seville orange juice 1/2 ounce Cointreeau or Triple Sec 1 tablespoon sea salt 1 lime, halved Lime slices or wedges for garnish

1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece of fresh ginger, peeled and thinly sliced 4 cloves of garlic, finely chopped 1 onion, peeled and cut into 8 chunks 1/2 can of coconut milk Lime wedges for garnish

Serve with extra lime wedges for garnish.

Serve in cocktail glasses straight up or over shaved ice with additional lime wedges for garnish.

Cut the remaining half lime into wedges for garnish.

Ingredients: 1 cup fresh watermelon juice 3 ounces tequila 1 and 1/2 ounces fresh lime juice 1 teaspoon agave nectar Fresh mint sprigs lime wedges for garnish... Continue Reading →

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish

Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)

(see recipebelow)- fresh blackberries and lime wedges for garnish Blackberry Jalapeno Syrup, makes 1 1/2 cups - 1 cup Sugar - 1 cup water - 1 cup fresh or frozen blackberries - 1 large jalapeno with the seeds - lime wedges - Flaky salt for the rim

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

Cut the remaining tangerine into rounds or wedges for garnish.

Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish

Serve chicken and sauce over pasta with a lemon wedge for garnish.

Rhumsfeld's Painkiller 2 oz Black Mask Original Spiced Rum 4 oz pineapple juice 1 oz cream of coconut 1 oz fresh squeezed orange juice Add ingredients to an ice - filled cocktail shaker and shake well Strain into a chilled highball glass filled with fresh ice Dash of Nutmeg and a pineapple wedge for garnish

Not exact matches

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Garnish with strips of lemon and orange peel curled together, or for a last - minute garnish, use small wedges of lemon and Garnish with strips of lemon and orange peel curled together, or for a last - minute garnish, use small wedges of lemon and garnish, use small wedges of lemon and orange.

-LSB-...] dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for -LSB-...]

Garnish with the chopped parsley and serve with a lime wedge for sprinkling over the soup.

Garnish with lime wedges and pass around extra gomasio for topping individual servings.

Cut lemon into wedges, save one for garnish.

* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (seeded first, if you prefer less heat) * 1/2 teaspoon ground cumin * 1/2 teaspoon ground turmeric * 1 teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup water * oil for frying * lemon wedges (optional)

Plus, while those juicy pork carnitas cook away in the Instant Pot, that's the perfect time to prep your garnishes for these Instant Pot Pork Carnitas — pickled onions, some sliced avocado, fresh cilantro and some lime wedges.

- fresh parsley for garnish - 1 lemon cut into lemon wedges

Ladle soup over noodles and serve with jalapeño, basil leaves, lime wedges, and remaining chives for garnish.

Optional: Crushed peanuts over the salad for a bit of crunch; garnish with additional chili, and a lime wedge for squeezing.

Allow to cool until desired temperature, garnish with lime wedges and fresh spearmint for even more flavor.

1 liter of chilled sparkling water 1 cup mint leaves 1 lime, juiced 1/2 cup elderflower liqueur or elderflower syrup 1/4 cup agave syrup 1 pint blackberries, washed Lime wedges, for garnish

ingredients MILK BRAISED CAPON 2 tablespoons olive oil 6 - 8 pound whole capon (cut into 6 pieces, reserving wings for another use) 2 cups whole pearl onions (peeled) 8 cloves garlic (peeled, smashed) 2 quince (peeled, cut into wedges, cored) 2 tablespoons thyme leaves (roughly chopped) 1 cup white wine 1 cup chicken stock 1 cup whole milk 3 tablespoons quince paste Kosher salt and freshly ground pepper (to taste) parsley (roughly chopped, to garnish)

ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to tasFOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to tasfor serving) Kosher salt and freshly ground pepper (to taste)

1 1/4 pounds Chicken Breasts, boneless and skinless Salt and Pepper 3 tablespoons Olive Oil 1/3 cup Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2 cup Dry White Wine (such as sauvignon blanc) 3/4 cup Chicken Broth 2 tablespoons Butter Additional Lemon Wedges, for garnish

Kosher salt to taste For garnish: 1 lime, cut into wedges 1 - 2 cups chopped Romaine 1/4 cup cilantro, chopped 2 - 3 radishes, thinly sliced 1/2 red onion, minced 1 avocado, diced

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

For an entrée salad, serve the vegetables over baby kale, and garnish with lemon wedges.

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish

2 to 3 pounds littleneck or middleneck clams Lemon wedges Freshly minced parsley for garnish Cocktail sauce, if desired

Pin It Serves 3 Ingredients: 1 1/2 s lb skin - on, deboned chicken thighs (click to learn how) Lime wedges, for garnishing Chopped cilantro, for garnishing Marinade: 3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons finely chopped cilantro stems and... Continue Reading →

1 1/2 s lb skin - on, deboned chicken thighs (click to learn how) Lime wedges, for garnishing Chopped cilantro, for garnishing Marinade:

To garnish: big handful of fresh mint, coriander, basil 2 limes, cut into 8 wedges for each bowl 2 - 3 red chilli peppers, sliced thinly

4 (7 - ounce) lobster tails 1 stick (eight tablespoons) unsalted butter, at room temperature 2 tablespoons finely minced chives 1 tablespoon chopped fresh tarragon leaves 1 clove garlic, minced Dash hot sauce 1 teaspoon Old Bay seasoning Freshly ground black pepper Olive oil Coarse kosher salt Lemon wedges, for garnish Defrost the lobster tails in the refrigerator.

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving