Sentences with phrase «do with lemon»

I'll try it — i do that with lemon and mineral sparkling water already.

Ok, I am making this right now as we speak but I have no idea what to do with the lemon!?! Do I use just the rind or do I use the actual lemon??

You can also do this with lemon juice.

Ok, I am making this right now as we speak but I have no idea what to do with the lemon!?! Do I use just the rind or do I use the actual lemon??

We did with lemon instead of vinegar because of allergies... and used reg.

That is the PERFECT thing to do with lemons!

Have you ever done it with lemon juice and lemon zest?

I bet you thought I was allllll done with the lemon desserts, right?

I'm a huge fan of tea and everything Russian:) and I never know what to do with my lemons!

I love doing it with lemons in the summer, or apples in the fall.

I love a holiday wardrobe as you can definitely have more fun with it, from keeping your simple basics but embracing bold patterns, vibrant colours or quirky accessories & that's what I did with this lemon dress, that I simply loved.

2011 Air de Paris, Paris 2010 Paintings, Franco Noero Gallery, Torino, Italy Pattern and Degradation, Gavin Brown's enterprise & Maccarone, New York 2009 Look What I've Done: Rob Pruitt Works 1989 2009, Carlson, London, UK Franco Noero Gallery, Torino, Italy Rob Pruitt Presents the First Annual Art Awards, Guggenheim Museum, New York, NY 2008 Master Artist - in - Residence Exhibition, Atlantic Center for the Arts, New Smyrna Beach, Florida American Academy in Rome, Italy Power House, Memphis, TN American Academy in Rome, Italy œiPhotos, Gavin Brown's enterprise, New York 2007 Rob Pruitt's Flea Market, Frieze Art Fair, London, UK 2006 Gavin Brown's enterprise, New York 2004 Paris in Tokyo, Gallery Side 2, Tokyo 2004 Paris in Rome, Roma Roma Roma, Rome, Italy 2003 Surreal Estate, Gavin Brown's enterprise, New York (with Jonathan Horowitz) 2002 Air de Paris, Paris, France Consortium, Dijon, France 2001 Franco Noero Gallery, Torino, Italy 2001 Pandas and Bamboo, Gavin Brown's enterprise, Corp., NY 2001 101 Art Ideas You Can Do Yourselfï, Contemporary Art Center, Cincinnati, OH 2000 Flea Market, Gavin Brown's enterprise, New York, NY 2000 «Psychic Predictions For The New Millennium & Things To Do With Lemons», Cabinet Gallery, London, UK 1999 «101 Art Ideas You Can Do Yourself», Gavin Brown's enterprise, New York, NY 1993 Galleria Il Capricorno, Venice, Italy 1993 Mulier & Mulier, Knokke, Belgium 1992 Leo Casteli Gallery, New York, NY 1992 Galerie Rachel Lehmann, Lausanne, Switzerland 1991 APAC, Centre d'art Contemporian, Nevers, France 1991 Stuart Regen Gallery, Los Angeles, CA 1991 Esther Schipper, Koln, Germany 1991 Daniel Buchholz, Koln, Germany 1990 303 Gallery, New York, NY

Psychic Predictions For The New Millennium & Things To Do With Lemons, Cabinet Gallery, London, UKFlea Market, Gavin Brown's enterprise, New York, June 16th, 17th & 18th

Not exact matches

Then mix the roasted brussels with the pomegranates and squeeze half a lemon over them, finally serve the sweet potatoes and carrots — all you need to do for these is remove the rosemary stalks from the mix.

I know that even with the addition of lemon / lime juice, sometimes my avocado - based dishes don't always stay green.

Do you drink that all at once with the lemon juice

I didn't have enough Brazil nuts to make a whole «cheese» portion, so mixed it with cashews... i also had no nutritional yeast and (very uncharacteristically) ran out of lemons - too many lemon and ginger waters!

I don't really ever drink, only once or twice a year probably but when I do I just drink ice cold (good quality) vodka with fresh lemon juice as that's the purest form of alcohol.

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

All you have to do is roast some beetroots, boil some potatoes and then whizz them up in a blender with some coconut milk, garlic, cumin, coriander, chilli and lemon juice — so easy!

It couldn't be easer to make too, all you have to do is slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon juice and tamari.

I didn't actually read all the comments but I was running out of apple cider vinegar so I probably only put in about half a tablespoon in the rice and half in the mixture and with the lemon made it just right amount of tangy.

I forgot to buy chives so what I did instead was generously garnished it with coriander and lemon zest, YUM!!

per portion, and I also found the pesto could have done with a little less oil and less lemon.

Loved the combination of cumin and cinnamon; didn't have preserved lemons, so just put half of a small lemon in with the stock / tomatoes.

I forgot to buy a lemon so pretty much all I did was sprinkle the fish with salt, dredge it in flour mixed with salt and pepper pan fry it in 1 - 2 TBS butter (for two fillets).

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

Get your husband to peel the apples (as I do) and then core them and cut them into 2 cm wedges and put them in a medium mixing bowl with the rinsed blackberries and sprinkle the lemon juice over the fruit.

So, when I want to bake something with lemon, I usually don't have to look far before I can get started.

And you want to be careful with adding juice to this recipe because you don't want to curdle the cream, one reader mentioned adding lemon extract instead of vanilla, I think I would go with that, or add the zest to 1 1/2 lemons instead of one.

I love lemons so much, that when I work with them, I don't want to wash my hands afterwards.

They showed us an important, but often not mentioned step in cooking with preserved lemons: you don't put the peel in with the food.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Ever since I made Meyer lemon cookies, which are still some of my favorites, a while back, I have been meaning to do more with Meyer lemons.

Replaced preserved lemon (I also don't love it) with lemon zest, added chicken, and added 2 large carrots.

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.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

But really, I did mix it with my fingers, and as instructed, the sugar was moist and the lemon smell was strong.

I changed the filling (I did a date and fig filling with a bit of maple syrup lemon zest and lemon juice), but made the dough and assembled the cookies according to the recipe and it was great!

The thyme is a nice garnish and the flavor actually goes great with the lemon and the fig but rosemary would be a great swap in if you don't have thyme on hand.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

When I make my turkey, I put lemons and lemon juice under the skin (like others do with butter) and achieve the same effect and the meat does not taste lemony, at least to me.

Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.

The sauce for the salmon is made with Greek yogurt, fresh dill, garlic and lemon juice — doesn't get any healthier than that!

I did use the larger proportions of oregano and lemon peel; and swapped out half of the orzo with 1 cup of cooked black lentils to increase the protein content.

I'll be making this soon as my lemons will be ripening in the back yard within a few months and I'll be crazy trying to find more to do with them.

Do you think this recipe would be good with limes and lemons combined?

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

I haven't done a thing with meyer lemons this year....

Just the thing to do with too many lemons coming all at once on my little Meyer Lemon tree that lived outside all summer and is now tucked into its spot in the sunroom.