Sentences with phrase «of fresh lemon makes»

The tangy, refreshing quality of fresh lemon makes it an ideal match for the warmer months, and these sweet recipes are here to see you through.

Not exact matches

Cranberry Jam 1 1/2 cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.

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.

This lemon pudding cake is simple to make and full of fresh lemon flavor.

2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cups.

The Magic Bullet does double duty here, crushing the ice for easy melting and making a delicious dressing out of lemon, anchovies and a lot of fresh garlic (a bit like fresh Caesar).

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.

I had plenty of left overs, so to keep it looking fresh I squeezed a little lemon into the tubberware and, using foil (all I had on hand) sealed it, making sure to push down so that no air could get in.

To make these beautiful lemon yogurt parfait you'll only need four ingredients: vanilla almond granola, vanilla flavored Greek yogurt, a fresh batch of lemon curd, and either Cool Whip or homemade whipped cream.

This delightfully refreshing Raspberry Sherbet is made with fresh or frozen raspberries, along with sugar, milk, and a splash of lemon juice.

Not only is this pumpkin cake roll absolutely scrumptious with its tender moist crumb and luscious cream cheese filling which is lightly flavored with fresh lemon juice and flecks of lemon rind, but its presentation will make people think you bought it at the bakery.

Tabbouleh salad is a Mediterranean dish, typically made with a bunch of raw parsley, fresh lemon juice, and bulgar wheat.

This cake is made in the same way but instead of a lemon sugar icing it just has a lemon glaze soaked into the cake whilst it's still warm and fresh from the oven.

The only change I made is to squeeze some fresh lemon juice on top of it before I baked it and that was only because I had a lemon sitting on the counter Thanks for another fabulous recipe

Ingredients 1200 g peeled, cored and coarsely chopped, ripe pears 400 g rice malt syrup juice of 1 lemon half a teaspoon powdered cinnamon 1 teaspoon fresh thyme leaves Makes about 2 jars, 350 g each.

I made this for dinner tonight and served it with lemon juice and fresh cracked pepper on the side (the extra zip from a dash of lemon makes it even more perfect and adds to the Eastern European flavour).

Mediterranean Balela Salad is a wonderful chickpea salad made with tons of fresh flavors like parsley, onion, tomato, garlic, and fresh lemon juice.

Fresh tomato sauce with a squeeze of lemon juice makes this recipe shine.

Make the dressing: In a small bowl mix the avocado oil, lemon juice, champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of fresh ground pepper.

Gather all of your ingredients to make the marinade: Cabot Plain Greek Yogurt, garlic (finely grated), lemon juice, fennel seed, fresh thyme (chopped), kosher salt, pepper, and fresh rosemary (chopped).

And I made a greek yogurt - based dipping sauce with fresh dill, garlic, and a dash of olive oil and lemon juice.

These are the ingredients you'll need to make this spinach artichoke dip recipe from scratch: fresh garlic, olive oil, a one - pound package of fresh spinach leaves, 1/2 teaspoon of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block of cream cheese, mozzarella cheese, sour cream, Parmesan cheese, and lemon juice.

The dill gave a hint of flavour, the lemon made it brighter and fresher somehow and the freshly harvested garlic was the star of the show.

For today's Sunday treat John made his trademark Belgian multi-grain waffles topped with blueberry compote: 1 pint fresh blueberries simmered with just a touch of powdered sugar and a dash of lemon juice.

Since I only had one fresh lemon I chopped up some of the salt preserved lemon I already had and it made a nice extra zing.

I love to make something very similar to this... The only difference is I add fresh pineapple juice instead of lemon / lime juice and then I omit the maple syrup.

The drizzle of fresh lemon - herb sauce can totally be made ahead for a fast and delicious weeknight dinner.

When it was «done» I missed a kind of «sour» note — a more or less intense spritz of fresh lemon juice was what made it round.

Make a marinade: For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less - sodium soy sauce, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.

Drizzle them with a fresh lemon - herb sauce (that can totally be made ahead) and serve with a side of steamed wild rice.

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.

And even without a whole lot of oil to cook in, these were still crispy — the squeeze of fresh lemon over the top really made the dish though — Tony even loved this!

Pomegranate Sorbet 2 cups freshly made pomegranate juice 1/2 cup purified water 1/4 cup plus 2 tablespoons raw agave, or more to taste squeeze of fresh lemon juice

Seasonal libations include the Dr. Greenthumb ($ 12) made with Avion Silver tequila, fresh kale & cucumber juices, lime and matcha green tea with a spiced salted rim; and the Changing of the Guards ($ 10) made with Beefeater Gin, Yeoman tonic syrup, sparkling water and lemon.

The hands - down easiest dish that I (David) know (and make when I'm alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store - bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top.

I tries a couple of years to make preserved lemons — that I never used because I always have fresh!

The mingling of fresh lemon juice and triple sec sweetened with blackberry or blueberry syrup, accented with a spoonful of orange marmalade, makes for an elegant and interesting build on the classic martini.

Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt

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.

Lisa of Gluten - Free Canteen made bisconies Lisa of With Style and Grace made lavender earl grey lemon scones Marla of Family Fresh Cooking -LSB-...]

I used a silky vegan «mayonnaise» made from cashews, pine nuts, a touch of brown rice syrup, and fresh lemon juice.

A squeeze of fresh lemon juice gives it a bit of tang, and the crunchy topping brings back memories of when I was growing up and everything that mom made was breaded and golden.

I added a tbspn of fresh lemon juice, made it even better, thank u!

I eat most of my calories during the day so dinner is usually a giant salad of tender greens, some shaved veggies and a vinaigrette made with the juice of a fresh orange instead of lemon.

The cake itself is made super tender thanks to a cup of plain yogurt and a big hit of fresh lemon juice.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Shrimp in «made up sauce» which is some combination of olive oil, butter, garlic, spicy things (fresh cayenne, chili garlic paste, sriracha), barbecue sauce or tonkatsu, herbs and sometimes green onions and sometimes lemon juice or a teeny bit of white wine.

The avocado makes the sauce incredibly creamy and smooth and adding fresh lemon juice makes all of the flavors pop and prevents the avocado from browning, so that you can whip this sauce up ahead of time and keep it in the refrigerator until you are ready to use it.

Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately.

I have come to truly love asparagus, especially when roasted, and when paired with quick - cooking quinoa, fresh mint, salty olives, and a delicious lemon - based dressing, this salad has all the makings of a fine - dining entrée, without the hefty cost.