Sentences with phrase «not use lemon»

I also can not use lemon or lime, but I had some grapefruit and a tangerine on hand, those worked great!

Do NOT use lemon juice from a bottle, it tastes completely different than fresh.

I did not use lemon juice, baking powder or the additional milk and it still turned out okay.

Here in Greece we add some capers in our salad and we usually do not use any lemon juice.

I didn't use lemons, but I did add golden raisins, which I thought went with the flavor of the dish really well.

I didn't use the lemon zest, and used water instead of broth (because I'm lazy) and these turned out friggin awesome.

I don't use lemon but will be sure to try this, it sounds delicious.

i will definitely make a double batch the next time i make them because i only ended up with 8 cookies (i didn't use any lemon chips or candy).

Don't use lemons that have blemishes, soft spots, or are hard and wrinkled.

I didn't use the lemon extract and it was still very lemony.

At Vinland in Portland, Maine, chef - owner David Levi cooks with only locally - sourced ingredients, which means he doesn't use lemons in his dishes.

I love that this recipe doesn't use lemon rind or zest which are two things I never have in the house.

I haven't used lemon, but I will definitely consider it.

Not exact matches

Hi Ella I just tried this — I forgot to buy asparagus so didn't include it and used lime juice instead of lemon.

instead of raisins I used fresh blueberries as my fiancé doesn't like raisins, I also added a bit of grated lemon zest!

Preserved lemons are traditionally used in this recipe, but since most cooks don't stock these delicacies, lemon juice and lemon zest have been substituted.

Unfortunately I didn't have any fresh lemon, herbs or tahini so used lemon juice (from concentrate), dried mixed herbs and sesame oil — turned out really well, will definitely try with fresh ingredients next time

I am so sorry to ask a question a bit off topic, but you use lemon a lot and I can't help but wonder if you've found it is etching or ruining your gorgeous carrera countertops?

This changes a lot but I am so into citrus oils like lemon and orange, I use peppermint to calm me down when I travel, I use lavender a lot because it just works, and I've been diffusing woodsy oils like cedar and pine in the house to feel like I'm outside even when I'm not.

-- Put a bunch of blueberries in a large saucepan — I used ~ 4 cups — Add in: — Lemon juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!

Since we only use natural lemon flavors, the lemon doesn't punch you in the face or anything in this tender and moist gluten free quick bread.

I didn't have lemon juice but used apple cider vinegar instead.

I use mason or Weck jars to store my preserved lemons — aren't they pretty!

I didn't use the preserved lemons, but I don't think it was missed at all.

I'm not great at following recipes to the tee and did not use the preserved lemon but squeezed fresh in at the end.

Do you ever use the salt on things you don't necessarily use the lemons in / on?

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

The meyer lemons used here give the filling a sweeter taste and light, herbal fragrance, but if you can't find them, feel free to substitute regular lemons.

So... if we can't find or preserve our own lemons fast enough, should we use a regular one?

I also followed the advice in the comments and didn't use the pith of the preserved lemon — that small tanginess made such a difference.

I followed the recipe exactly, except i used lime because I didn't have lemon.

and for those that have soy allergies, we've also made it with a straight cashew cream (with garlic, lemon juice, salt + pepper, and enough cashew soaking water to achieve the right consistency — don't be afraid to use a lot), and the results were also yummy.

By the way, if you can't find Meyer lemons you can certainly use regular lemons.

I haven't used a lot of them this season, mostly because I've been trying to keep up with our lemon tree in our backyard, but when I saw the gorgeous L'oranges at the McEvoy Olive Company's store (where they had just pulled them off their trees the day before) in the Ferry Building, I knew I had to snag some.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

If you are using fresh lemon juice, a little zest is nice in the bread crumbs (about 1 tsp), but it's not strictly necessary.

Before I knew how much I'd love preserved lemons, my motivation in making them was to use in this dish, now I can't wait to try them in other ways, just think of the cocktail possibilities.

As far as lemon juice goes, I haven't used the one in plastic but from what I can tell, you use the same amount as fresh lemon juice.

Depending on the kinds of lemons you use and how sour you like your lemon curd, you'll need to use less or more lemon juice — but the curd won't take much more than 1 cup of lemon juice without getting too watery.

I used canned (jarred) sour cherries and skipped the lemon zest as I didn't have a lemon.

And because the lemon flavor is so key to this recipe, I definitely recommend that you use fresh squeezed and not the kind you buy in the bottle.

Didn't use a ton of lemon and might peel the eggplant next time.

And surprisingly, this vegan lemon cream sauce doesn't use very many ingredients and it's a cinch to whip up.

I have a half case of lemons needing to be used and I can not decide what to do with them!

I did nt have pickle juice so i used a touch of lemon and white vinegar in its place.

I also did not have oregano or lemon so left those out, and only had 1 cup of broth so just used water for the other 1/2 cup.

I used my last avocado for the dressing and used fresh lemon juice because I didn't have a lime.

I'd use a little at a time, then taste, you don't want too much of a lemon flavor.

I don't recommend using lemon juice from the bottle because it's too sour.

I substituted the lemon with lime (we live in Costa Rica and can't get lemons but the limes are superb) and used about half of what your recipe called for — seemed to be plenty!