Sentences with phrase «more than lemon»

It's funny — I rarely use much more than lemon for dressing anymore.

Because I love limes More than lemon!!!

«Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.»

It was again a big hit with some family members enjoying the orange flavor even more than the lemon.

What signifies spring more than lemons and sunshine??

Not exact matches

For instance, jelly beans with names such as razzmatazz were more likely to be chosen than jelly beans names such as lemon yellow.

In fact, we purchased more lemons from Sunkist than the entire country of Japan!

We buy more lemons from our friends at Sunkist, the oldest operating citrus cooperative in the U.S., than anyone in the world.

I think more than anything though I am inspired by food itself, by the amazingness of the sherbety spritz you get when you zest a lemon, or the first strawberries of the year showing up in the garden.

Cooking the right way around — pick what looks good and fresh at the market, and turn it into a simple salad with nothing more than great olive oil and lemon juice to lift the flavours.

Also there is more lemon flavour in the zest than in the juice, you decide, and I would love to know how it comes out.

Not sure if you need less than «one lemon's juice» or what (that was a lot of lemon) but I couldn't even handle more than two small bites.

Since launching the Cup of Jo weekly recipe series three years ago, we've featured more than 150 recipes, covering everything from Nutella banana bread to feta lemon dip.

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.

Jason ended up eating more of the lemon than the actual shrimp!

Swiss buttercream is more buttery than sugary, and lemon curd adds tartness, so it complements the sugar cookies well.

Ace of Blades: cucumber, parsley, lemon, celery, apple, kale This mild green juice is not too sweet — it tastes more like cucumber than apple — but also isn't the least bit bitter.

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 could lunch on fried calamari and raw oysters with nothing more than just tabasco sauce and a slice of fresh lemon.

-LSB-...] to reject the basic when it comes to baking — so trying out a cranberry orange coffee cake, caramel apple, orange gingerbread coffee cake or lemon crumb cake with lemon curd seems more appealing than a -LSB-...]

I used a lot less lemon zest and oregano than was suggested because I was nervous but ended up wishing for more of each so I've listed the range from my amount to the suggested one below.

Unfortunately, this mayonnaise, made with avocado oil and Meyer lemons, turned out to be exactly the opposite of that: much much more expensive than any mayonnaise I would ever buy at the store.

Available in four skus — guava gingerblossom, mango hibiscus, pineapple mint and lemon lokelani rose — the brand is now sweetened with monk fruit, rather than apple juice, and has switched from a stubby 16 oz bottle to a more elongated 14oz bottle, Hughes told FoodNavigator - USA.

From British flavours like eton mess, and treacle tart, to citrusy offerings like sea salt and lime, and white chocolate with lemon and sour cherry, Montezuma's makes eating chocolate even more fun than it already is.

And I have a feeling I'll certainly be using that lemon zest, caper, and creme fraiche combo on more than just this!

I generally add a generous handfull of fresh basil and a bit of extra lemon juice (more than normal) to bring out the basil flavour.

When I was a young, we returned home from school to lemon bars, still warm on the counter, more times than I can count.

Meyer lemons, blood oranges, sweet limes, and more — there is nothing more refreshing than citrus season to chase away dreary skies and awaken the senses.

Sukrin Melis dissolves more easily than regular Sukrin, and is suitable for: Cakes and desserts that are not baked (for example, cheesecake) Baked goods Cream cheese icing, buttercream Glace icing, made with water, milk, lemon juice or egg white * Iced tea and other cold drinks Smoothies Decorating and dusting Made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process.

Maybe we're using different types of lemon, but I get way, way more juice out of one lemon than 1.5 TBSP...

Or an accidental mis - measurment on the lemon juice (more than 1/4 cup) or coconut oil (less than 1/4 cup)?

Our Indian Curry Seasoning has a flavor profile that's a bit more complex than our Curry Powder blend, with lemon, cardamom garlic and a touch of cinnamon for added zest and bite.

I've been using fresh summer corn in darn near everything... fish taco salads, sweet corn cake & chorizo poppers, mexican quinoa casserole and in more freshly chopped salads than I could ever possibly post on this blog -LCB- like this one with lemon garlic dressing -RCB-.

Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to «cook» seafood.

I think my issue is that I tend to reject the basic when it comes to baking — so trying out a cranberry orange coffee cake, caramel apple, orange gingerbread coffee cake or lemon crumb cake with lemon curd seems more appealing than a cinnamon coffee cake.

In addition to being sweeter than a regular lemon, they are generally smaller, with a scent noses more civilized than mine describe as «a spicy bergamot fragrance that tastes and smells more like an herb or a spice.»

(As an aside, the resident buck is now able to reach the higher branches and has obviously enjoyed the Meyer lemon tree more than I have this season.

The flavour was more lemon zest than lemon juice, with the almost - bitter citrus edge playing well against the muted golden syrup, custard, and clotted cream notes of the white chocolate itself.

My Meyer lemon tree has generously provided for me again this year but it feels like I've been out of town more than home on weekends lately.

If a muffin has «lemon» in its title, it should have more than 1 tablespoon of lemon juice in it.

I added a little more lemon than the recipe called for, and it was great.

Anytime you want some key limes (or kaffir limes / leaves, or Meyer lemons, Eureka lemons, sour oranges, grapefruits...) I would be more than happy to send you a box in thanks for your brilliant website.

Each sweet bite is more delicious than the last, especially when the lemon icing comes into play!

I was also pleased to discover that the lemon is quite subtle and tastes more zesty than sour.

By poaching the pears in wine and lemon juice and by choosing a white onion (with a little more bite than yellow or red) and adding a little balsamic vinegar to it as it cooked, I toned down the sweetness factor just enough.

It's an oatmeal muffin, and it's low in fat, so it's a little more chewy than I consider ideal, but it has a nice lemon tang.

Now that its warmer, our go - to summer dinner is a salad of mixed greens, scallions, fresh sweet corn off the cob, any other veggies from the farmers market that needs to be eatten up, and fresh dressing of garlic, half a lemon and olive oil with salt and pepper (more lemon than oil).

After grilling them to get the insides really tender, he served the eggplant with a little yogurt spiked with salt and lemon zest, as well as a simple salad of sliced cucumbers, cherry tomatoes, shallots and sesame seeds dressed in nothing more than red wine vinegar and salt.

Tasting a meyer lemon is more like tasting lemonade — albeit tart lemonade — than a regular lemon, as it lacks some of the bitterness that the ordinary lemons have.

Hi Amy Some people saying that we shouldn't marinade any lemon or vinegar more than half an hour otherwise the meat will be chewy.