Sentences with phrase «if using lemon»

Store in the fridge if using lemon juice or tea base, or at room temperature if you aren't.

If using lemon and yoghurt, mix into the sauce just before serving.

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).

If using lemons instead of lime, one extra large lemon should yield enough juice.

If you use the lemon, how is it prepared?

You can make this edible (and more palatable) if you use lemon juice rather than vinegar.

I figured that if I used lemon - scented oil while pregnant, then that same smell might soothe Baby V later.

If I don't have lemon essential oil, is it OK if I use lemon juice instead, or would that not work?

Not exact matches

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?

You could using a little less lemon if it was too sour.

Puree the berries (if using blackberries or raspberries, strain out the seeds), lemon juice and honey in a food processor or blender.

In a large mixing bowl, combine chickpeas, aubergine, sun - dried tomatoes (if using), shallots, garlic, walnuts, chilli, dried and fresh herbs, lemon juice and zest.

In addition, I used organic, grassfed buttermilk, but if you're dairy free, just sub your favorite dairy - free milk and add a tablespoon of lemon juice.

Place the remaining blood orange juice, milk, cream, sugar and lemon extract if using into a medium pan.

Hi Sandy, thanks, for me the lemon taste was good, but if you prefer a stronger taste then by all means try using the extract.

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.

If you prefer using a raw lemon filling, you can try my recipe for raw lemon tartlets: http://www.adashofcompassion.com/2011/05/raw-lemon-tartlettes/

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

If you were secretly hoping for a lemony face - punch, try using pure lemon extract in place of the pure vanilla extract.

Curious if one might use lemon extract rather than vanilla extract to enhance the lemon flavor.

1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

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

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

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.

I used a Meyer lemon, which is a nice touch if you can find it, for an orangey lemon citrus punch, but you could use a regular lemon or orange juice for that matter.

Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon juice, olive oil, coconut sugar, garlic, red pepper flakes, salt and herbs (if using).

If you have Meyer Lemons, by all means, use them.

For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetness.

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

Add the lemon juice (if using) and whisk again until all the ingredients are thoroughly mixed.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

I love the strawberry cream cake in the picture, and I have an old recipe from a neighbor that uses a sponge cake and lemon - I'll have to see if I still have the recipe.

1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon

If you go to the recipe for Grain Free Lavender lemon poppyseed loaf you will find the information on cassava flour and why I am using it in recipes.

If you are using a lemon from supermarket (it's preferable to buy an organic one as the skin is non-treated), use only 1/3 of it if the lemon is very juicIf you are using a lemon from supermarket (it's preferable to buy an organic one as the skin is non-treated), use only 1/3 of it if the lemon is very juicif the lemon is very juicy.

I used a little bit of cream cheese to give it a cherry cheesecake flavor, but you can omit the cream cheese or substitute coconut cream and a dash of lemon juice if you're avoiding dairy.

Next, grate the lemon rind into the bowl and squeeze lemon juice (if you're using pre squeezed lemon juice, use about a tablespoon.

If you can not find Meyers in your area, or it's no longer Meyer Lemon season just use regular lemons.

1 tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp) Water

@ Andrea: If you don't have buttermilk, you can use regular milk with the juice of 1/4 of a lemon as a subtitute.

I have even progressed to using raw beets which I wasnt sure if I'd like but now I'm hooked (a little cacao or squirt of lemon juice helps to counteract the «earthy» flavour of raw beets).

Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.

Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

If you are watching your calories, I suggest using less olive oil and more lemon in the dressing, it will still turn out amazing.

And if you can't get your hands on either of those: «You could use fresh thyme (leaves) and add the zest of one lemon to replicate the flavor tones.»

Stir in the lemon zest, za'atar, and chopped fresh parsley (if using; to taste).

* If you don't want to use wine, use water mixed with lemon juice.

If you prefer a more tart bar, use 1/8 cup grapefruit juice and 1/8 cup lemon juice instead of 1/4 cup grapefruit juice to accomplish a sour taste.