Sentences with phrase «use lemon at»

Use lemon at night (or at least twelve hours before sun exposure), or don't use more than a 2 % concentration.

Not exact matches

Its use of hops creates hints of apricot, peach, mango, and lemon flavors, but it still packs a bit of a sting at 7 % alcohol.

Our lemonade is hand - crafted at each restaurant and made from scratch daily using fresh lemon juice, pure cane sugar and water.

Gloria at Homemade and Yummy kicked off with these wonderfully refreshing Blackberry Lemon Tea Pops using lemon tea, fresh blackberries and some candied lemon zest for added zing!

I came up with this recipe, Lemon Curd Raspberry Tartlets, because I wanted to use a rest lemon curd which was starring at me every time I opened the fridge this last week and because there were still some nice raspberries hanging in the bush in my garden.

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.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

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.

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

Like you I love cranberry orange muffins we have them at work and every time I see one I grab them I have been recently switching to the Paleo diet and found your recipe for blueberry muffin bites and I made them they're wonderful but still my craving for the orange cranberry muffins out way the blueberry muffins so I altered your recipe a bit I used cranberries instead of blueberries and an orange instead of a lemon and boy it turned out just as wonderful as the blueberry muffin bites thank you for posting your recipe my family is enjoying all of the yummy goodies I am making

The ingredients were: raspberries, peanut butter chips, edamame, lemon, yeast, whole wheat pastry flour, bacon, buttermilk, basil, zucchini and the challenge was to use at least two to create a unique recipe.

I would use at least 3 lemons, zest and juice from all 3, and I would add probably another cup of water to the existing syrup.

His new cookbook shares 100 Mediterranean - inspired recipes, such as lentil skillet bread, hearts of palm calamari with cocktail sauce and lemon - caper aioli, pappardelle bolognese (using handmade pasta), and decadent dark chocolate cake with figs and hazelnuts, that take vegan cooking to a whole new level and are sophisticated enough to serve at just about any dinner party, which make me especially excited about this book.

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

i decided to use the lemon curd to top a small plain cheesecake I had bought at a store and then top that with fresh raspberries.

I haw been using lemon cake mix and making lemon cookies for quite some time now and they are delicious.as a matter of fact we just finished the last of them at lunch time today..

I snagged some lemons super cheap at the grocery store so it uses fresh zest and juice.

Filling: 6 Large Eggs at room temperature (if using medium eggs, increase to 7) 2 cups Powdered Honey 1 cup Xylitol 2 Tablespoons Lemon Zest (about 5 or 6 Lemons) 1 cup fresh Lemon Juice 1/2 teaspoon Pure Vanilla Extract 1 cup Spelt Flour

Made this today — added fresh spinach, used dried cherries and pistachios, and at the end, added some grated lemon rind.

2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I used almond milk) 4 Tbsp butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)

When I worked overseas at a fine dining Greek restaurant (belive that oxymoron or not) they used lemon juice and high quality dried oregano.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg, preferably at room temperature 3/4 cup granulated sugar 1/4 cup dark brown sugar 1 cup buttermilk (I made mine using vinegar and milk) 1/3 cup canola oil 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 1 and 1/2 cups fresh strawberries, rinsed and diced into 1/4 inch cubes 1 tablespoon flour

Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.Visit Cathy Fisher's blog at Straight Up Food.

I made this lemon curd to use in the lemon ice - cream meringue pie on this site at the suggestion of others.

If using homemade try to make it at least a day before so the lemon curd has time to thicken and be well chilled.

You can buy preserved lemons in specialty food stores, or you can make your own (prepare them at least two weeks before using).

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.

I also used dried thyme (1/2 tsp), dried parsley flakes (1/2 tsp), and added the juice of 1 large lemon at the end.

4 lemons at room temperature 1 1/2 Cups sugar 1/4 pound of 1 stick unsalted butter at room temperature 4 extra large eggs at room temperature 1/8 teaspoon salt 1/2 Cup fresh squeezed lemon juice Zest of 4 lemons 6 packets of True Lemon 1 package of unsweetened pudding (one that requires cooking) I used Dr. Oetker

re the cookies, I use lemon extract (or peppermint at Christmas) in both the dough and the royal icing and that seems to make all the difference.

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

1 cup raw cashews, soaked for at least 2 hours 1/2 cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice

You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.

At this point, I either use a little to dress the arugula as well, or toss the arugula with a very simple olive oil, lemon and salt mixture.

Whisk in oil until and then add the egg, milk, lemon oil and vanilla extract (if using lemon zest add that in at this point).

Use at least 1 - 2 full lemons each day for optimal results.

Add lemons slices, if using, and brown at this time.

Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!

The bottles do not need the water bath at the end because the salt is enough to keep the lemons almost indefinitely if... you are very careful about cleaning your jars and lids and then being sure to use clean utensils each time to extract the lemons.

If you're feeling brave try using no fruit at all and just a lemon or lime, if you get the recipe right you'll be amazed at just how good a juice can taste like this!

8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving

Hi Arianne, I'm not familiar with the ninja blender but I just had a look at it online and I'm sure you could use it for the lemon filling.

Mix with the lemon juice and spices, using your hands to massage it, and let it sit for at least ten minutes before serving.

I used my homemade pesto with lemon and walnuts as that is what I always have on hand and stirred it in at the very end although I do need to make this with the herb sauce recommended as I think the mint will give a good layer of flavor.

But at least one enterprising producer is using the philosophy, «If life gives you lemons, make lemonade.»

As an bonus, I already had a half dozen cans of chickpeas on my list (another vegan blog blew my mind at the idea of vegan pavlova / meringue using the brine out of the cans) so between making a this spicy beauty and a lemon & passionfruit pavlova for dessert, once the cans go into the recycling I'll have manage zero waste!

In a large bowl, using an electric mixer at medium speed, beat the eggs until thick and lemon colored (about 3 - 5 minutes.)

I even had a little bag of Meyer lemons I had picked up at the store earlier in the week, just because I can't resist them, so I used those to make the cream filling (lime cream in the original recipe).