Now I'm off to see if I have all
the ingredients for that lemon pie, wouldn't that be a great after school snack (and my little ones could help me make it * smile *)!!
Would love to make it but need
ingredients for lemon sauce, etc..
I used some of the same
ingredients for the lemon custard in this pie that I used in my Vegan Lemon Bars (see link above).
SERVINGS Serves 4 SPECIAL TOOLS Zester
INGREDIENTS For the lemon pudding 2 1/4 cups whole milk 1/4 cup cornstarch 3/4 cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon vanilla extract Zest of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted butter
While the waffles are cooking, you can combine
the ingredients for the lemon curd except for the yoghurt in a small saucepan.
Not exact matches
Take the list of
ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a
lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
I digress... I used the following
ingredients for the
Lemon Pepper Tilapia: 4 Tilapia filets 4 Tbsp of
lemon...
I had all the
ingredients needed
for this (except
lemons and saffron) so I went ahead at it really nervous the whole time!
As per usual, I waited until the last minute to go grocery shopping
for the
ingredients, so I was unable to find brined green olives or preserved
lemons at the last minute, but I substituted regular canned green olives and capers (per one of these comment's suggestions).
These are all the
ingredients you'll need to make these spectacular rum drinks: ice, Malibu Caribbean Rum with Coconut Liqueur, 100 % pure pomegranate juice, carbonated
lemon / lime soda, fresh pomegranate seeds, red sugar
for rimming the glasses, and sprigs of fresh rosemary
for garnishing.
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 he
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 he
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 he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
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.
Ingredients & directions
for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or
lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Bring to a simmer and cook
for about 8 minutes, turn heat off, cover with a lid and let sit
for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
Add beans, water and all
ingredients except
for olive oil and
lemon juice into pot or pressure cooker and bring to a boil.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer:
ingredients: 1 cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice of one large
lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
First, combine flax and water in a cup and whisk; let sit
for ten minutes, then whisk the almond milk with the
lemon juice and let sit while preparing the rest of the
ingredients.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie
ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1
lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh
lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter
for panfrying / 4 — 8
lemon wedges.
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon
lemon juice to whole milk and let sit
for... Continued
Thank you
for this amazing recipe one question though, I added my buttermilk substitute (milk +
lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet
ingredients... I measured my
ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?
Think warm hazelnut brownies that you can serve with a scoop of shop bought ice cream, low fat
lemon posset that takes just 15 minutes to make using four
ingredients and no bake mini tarts that have bases made from crushed digestives
for a cheat's sweet canapé idea.
I marinate the tofu in preserved
lemons for a few hours before I cook them with the other
ingredients.
Cashew Bread
Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or
lemon juice) • 1 cup of greek yogurt (or non dairy yogurt
for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
Your recipe is so foolproof that today in my 28C kitchen I just put together the main
ingredients minus the herbs / spices, aromatics (no
lemon zest or garlic) and I subbed in oatmeal instead of breadcrumbs
for an easier and lower carb version.
Add in the next 5
ingredients, from the chopped carrots to the chickpeas, leaving the
lemon juice and cilantro
for later.
Toss all the
ingredients including chicken, ketchup, apple cider vinegar,
lemon juice and seasons into the slow - cooker and let cook on high heat
for 6 - 8 hours.
Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1
lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers
for the final product
This
lemon risotto is inspired by the fresh flavors of spring and time spent perusing the downtown farmer's market
for seasonal
ingredients with my mama.
ingredients:
for the poached pears: 1
lemon, zested in large strips and juiced 1 stick cinnamon 2 pounds hard pears, peeled, cored and sliced 1 cup white wine 1 1/3 cups sugar
Now deglaze the pan with some
lemon juice, all recipes uses wine
for this step but of course because we do not consume alcohol I just skipped this
ingredient.
With
ingredients like almonds, protein powder, high - protein yogurt,
lemon, honey and blueberries, these are so good you could almost eat them
for breakfast!
There are recipes
for eggplant caviar all throughout the Mediterranean, some like my MILs, but milder, others with
ingredients like shallots,
lemon and even mint!
Ingredients:
For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp
lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
For the chive - yogurt sauce: 1/2 cup plain greek yogurt 1 tablespoon fresh
lemon juice 2 tablespoons chopped chives 1/4 teaspoon garlic powder Salt and pepper to taste To make it: combine all the
ingredients, stir, taste, and season to taste.
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes
Ingredients:
For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
For the aubergine and cauliflower curry: 25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2
lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
Random Variations: Rhubarb Lime: Rub lime zest into the sugar
for the crust before adding the rest of the
ingredients and then use lime juice in place of the
lemon.
Serves 6
Ingredients For the crudo 1 cup (150 g) kosher salt 1/3 cup (75 g) sugar About 1/4 cup mixed citrus zest (orange, Meyer
lemon, grapefruit) 5 to 10 mint leaves One 8 - to 12 - ounce (227 to 340 g) fluke fillet, boned and skinned
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil
for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a
lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Ingredients:
For the pesto: 1 small avocado 1/2 a
lemon 1 clove of garlic 2 Tablespoons of nutritional yeast 2 Tablespoons of olive oil Salt to taste
Ingredients: 7 - 8 stalks celery, washed and thinly sliced (about 3 cups) / 1 T black peppercorns, lightly crushed / 8 green cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1 large
lemon, zest in strips, then juiced / seltzer water / Inner celery leaves and stalks
for garnish.
WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1
lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the
ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly)
for about 15 minutes, stirring occasionally until the sugar has dissolved completely.
Whisk together the liquid
ingredients (except
for the water): almond milk, yogourt, vanilla extract, almond extract,
lemon juice and oil.
I made it this week
for my parents and was reminded of how just a few simple
ingredients can be so satisfying: just new potatoes and chanterelles, flavored intensely with
lemon, garlic, and dill.
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry
ingredients, fresh ground pepper to taste / Bake
for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of
lemon juice.
Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves of garlic 1 t. salt 1/4 t. ground cumin freshly ground black pepper, to taste juice of 1/2 a
lemon freshly chopped Italian flat - leaf parsley,
for garnish
Ingredients for 1 cup of salad dressing: 1/4 C white wine vinegar or 3 T
lemon juice / 1 t Dijon mustard / 1 cup or more finely chopped fresh herbs, a combination of 2 or 3 of the following: chives, oregano, marjoram, sage, sorrel, tarragon.
Additionally, New Holland Brewing introduced a number of new products this year, including Lost Dune, a blueberry pale ale
for the summer; Blue Haven Gin, a blueberry - flavored gin; and a number of Dragon's Milk Reserve beers, where the original recipe is modified with new
ingredients such as raspberry,
lemon, coffee and chocolate.
Serves: makes 8 to 10 turnovers
Ingredients For the
Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh
lemon juice zest of two
lemons, finely minced 1/2 cup butter cut into small pieces
For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the
Lemon Curd In a mall saucepan combine the egg yolks, sugar,
lemon juice and
lemon zest.
Ingredients: 300 g kamut short pasta 1 large cup fresh fava beans 1 large bunch asparagus 1 garlic clove
For the creamed zucchini 3 medium zucchini, peeled and stems removed a large handful of peeled almonds a handful of fresh basil grated zest of 1
lemon 4 tablespoons extra virgin olive -LSB-...]
Ingredients 120 g fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons
lemon juice a small handful of fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water
for -LSB-...]