Sentences with phrase «of lemon into»

Stir a bit of lemon into 1 Tbsp baking soda, then combine until creamy.

Squeeze the juice of the lemon into the buttercream in four parts and mix well each time.

Simply squeeze half of a lemon into -LSB-...]

Squeeze a wedge of lemon into a glass of iced tea or water to add a small amount of vitamin C and a burst of flavor.

Using a lemon cut into quarters, dip a piece of lemon into a small amount of sugar.

Simply squeeze the juice of an 1/8 - 1/4 wedge of lemon into a glass of room temperature or slightly cool water.

This brings out the lovely flavor of the lemon into the sugar.

Squeeze the juice from half of the lemon into the pot, dropping the lemon in the broth afterward.

So I started experimenting... I wasn't feeling good one day, and I knew that ginger was good for you, so I added a few slices with a fresh slice of lemon into a tea diffuser.

A simple squeeze of a lemon into a glass of cold water creates a refreshing drink.

Then I squeezed the juice of the lemon into a Pyrex measuring cup.

Squeeze a handful of lemons into a pitcher, mix with ice water and a scoop of sugar (to taste) and top with fresh strawberry slices.

Not exact matches

It probably won't change the behavior or attitude of that one person, as it's almost impossible to turn a crazy lemon into lemonade; the fruit is already rotten.

Laura's first move when I stepped into the serene shop (it boasts, among other things, a living wall of plants) was to hand me a wee paper cup of peppermint - lemon tea with a smile.

Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.

All three recipes are basically the same — simply juice the lemons, drain the chickpeas and then place all of the ingredients into a food processor and blend until smooth

The brazil nut cheese adds the most incredible creaminess to every bite, while also adding a slight tanginess thanks to the lemon juice and an incredibly awesome herby flavour thanks to the blended rosemary — this addition of the rosemary really turns this nut cheese into something amazing that brings the awesomeness of the sweet potatoes to another level.

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy.

Make sure to put the peeled sunchokes into a bowl of cold water with some lemon juice, to prevent discoloration.

Once the rice has cooked stir the juice of half a lemon into it.

Transfer the seared cod fillets into seperate plates, top them off with the capers, garnish with some freshly chopped parsley and a wedge of lemon

I've done a few variations on this dish and simply used regular lemons, adding a few pieces of rind into the cooking to give it a nice little hint of lemon - y goodness.

Use a spoon to smash down the contents of the jar, squeezing lemon juice from the wedges into the salt.

- Incorporate an acid into the sugar / water mixture (lemon juice, vinegar, cream of tartar); this keeps the sugar crystals from joining together.

can] California cling stone peach halves, cut into thick slices 4 — 5 sprigs fresh thyme (or 1/2 teaspoon dried) 1 tablespoon lemon juice 2 — 3 tablespoons maple syrup (or sweetener of choice to taste)

Finely chop 2 ounces of dill and put into a mixing bowl along with 8 ounces of cream cheese, salt, and the juice from one lemon.

I started out with my homemade mayo — which is very quickly made with an immersion blender — and added some lemon, garlic, spicy mustard and of course BACON to make it into the most delicious dip for these parsnip fries!

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 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.

With warm flavors and bright colors, dive into these sweet and citrus lemon poppy seed recipes that will make you think of spring.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

When ready to serve, ladle into bowls and top with lemon slices, a dollop of plain yogurt, and cilantro!

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.

Pour puree into a large, heavy bottomed stainless steel pot with one cup of sugar, lemon zest and lemon juice.

Place chickpeas, panko, onion, garlic, flaxseed, parsley, cumin, coriander, ginger, cinnamon, cayenne, soy sauce and lemon into the bowl of a food processor.

Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)

Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.

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.

For a lemon panna cotta, to your recipe I'd add 5 - 6 tablespoons of lemon juice, depending on how tart you like it, grated rind from 3 - 4 lemons (again, to taste), and a little more gelatin, straining out the rind when you pour the mixture into the molds.

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.

The bright, simple flavors of a good olive oil, lemon and basil marinade transform some simple grilled vegetables into a stunning side dish.

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.

Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]

Add olive oil, salt and pepper to lemon juice in the bowl and, using your hands, massage the mixture into all surfaces of the chicken.

Rub lemon zest into 2 tablespoons of sugar, in a separate bowl stir the cinnamon into the remaining 2 tablespoons sugar.

I used just the base (cauliflower, zucchini, chicken broth, coconut milk, lemon juice, and ghee) and made it into cream of chicken soup.