Sentences with phrase «place of the lemon»

Reset 3: spinach, romaine, kale, celery, cucumber, green apple, ginger This third juice of the day was identical to the first, except with ginger in place of lemon.

Should I add more of something in place of lemon?

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.

Vanilla, Berry, and Bourbon: Mix 1 teaspoon vanilla bean paste in with the buttermilk before adding it to the dry ingredients, add 1 teaspoon to the filling, and use bourbon in place of the lemon.

As 1 pound of body weight equals 3,500 calories, drinking coconut water once a week in place of a lemon - lime soda, which has 151 calories per 12 - ounce can, can help you lose 1.6 pounds of body weight over the course of a year.

I like couscous, but would like to try this with quinoa too and maybe some rice vinegar in place of the lemon?

I'd suggest adding some salsa or diced tomatoes, sliced black olives, jalapenos, a pinch of salt, lime juice in place of the lemon, etc..

I also subbed dill pickle juice in place of the lemon juice.

Roasted Asparagus Recipe In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus.

(Oranges can be used in place of lemons or in addition.)

I used regular coconut milk, and used lemongrass in place of lemon zest.

a splash of tamari or fish sauce in place of lemon in that pesto?!

Never would have even thought of using a grapefruit in place of the lemon!!!

* For sensitive skin types, aloe vera gel can be used in place of lemon juice.

I used my rice vinegar drizzled on the avocado to keep it green in place of lemon.

Place a quartered orange in the cavity in place of the lemon.

You can also substitute lemon balm, lemon thyme, lemon basil, or lemon - scented geranium in place of lemon verbena for equally tasty variations to this light, soothing blend.

I use lemon essential oil in place of lemon juice.

Not exact matches

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

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.

Place the spinach on plates, top with a few sweet pea fritters, yogurt, sprouts, radishes and a generous amount of lemon zest and soft boiled eggs on the side.

Preheat oven to 400 degrees F. Place one half of a lemon, 3 thyme sprigs in the cavity of each hen.

Place the diced apples in a large bowl, and toss with 1 teaspoon of the ground cinnamon and the lemon juice, then set the bowl aside.

I used more veg stock and lemon juice in place of wine and dijon mustard as advised in place of miso and topped with sun dried tom's as someone said.

I've faithfully made jars of preserved lemons, year after year, and it wasn't until I started experimenting with salad dressings and sauces that they gained a happy place in my kitchen.

Does the sour cream and lemon curd take they place of milk in this recipe?

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

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

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

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 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 Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Then place a carmelized candy lemon slice on top of the muffin in the glaze, «gluing» it to the muffin.

Also put some drops of lemon juice or water on the cupcake before you place the fondant there.

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.

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

While it would typically use pickle relish and lemon juice, I decided to keep my variation low in histamine, using chopped cucumber in place of the relish and omitting the citrus altogether.

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.

In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil.

We had better control over the lemon flavor with the extract, and because we know that the quality of the extract is second to none, we were happy to use it in place of fresh lemon.

I experimented with using minced borage and lemon balm from the garden in place of the cucumber and lemon juice and it turned out pe...

To serve: Drizzle several tablespoons of dressing on to each plate / Place a serving of spinach on top of the dressing and a serving of fish over the spinach / Squeeze the sautéed, deliciously caramelized lemon over it all.

Place the cherries in a large bowl with the juice of half a lemon.

I took it a new way of my own and used some Meyer lemon zest and juice I had in the freezer in place of the regular stuff.

Make the Vegan Ricotta Florentine: Place onion, garlic, cashews, milk and lemon juice into bowl of food processor.

Clean out the mixer bowl very well, and place the egg whites and cream of tartar or lemon juice in the bowl, fitted with the whisk attachment.

Use in place of a fresh - squeezed lemon to enrich flavor of salads, sauces, pastries, and beverages.

I did nt have pickle juice so i used a touch of lemon and white vinegar in its place.

Place the diced berries or fruit of your choice in a medium saucepan along with a dash of water and the lemon juice.

Prepare the filling: slice fruits into 1/2 inch thick slices, then place into large bowl with juice of 1/2 lemon.

Place all of the ingredients (except lemon juice) in a large pot, bring to boil; reduce heat to low and cover and simmer 25 minutes — stirring occasionally

I love what the addition of lemon does for them, but because I'm way too lazy to grate lemon peel (if I even have a lemon sitting around), I add 1/4 c. lemon juice in place of half of the veg broth.