Sentences with phrase «recipe than lemons»

Maybe somewhere along the way people decided limes taste better in the recipe than lemons, and didn't bother to change the name.

Not exact matches

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.

Another amazing recipe, I love cheesecake so much and the lemon flavor must be heaven, plus nothing better than homemade crust

Rather than buying an expensive jar of lemon curd at the store, make this recipe and store it in your freezer.

It's best to use freshly squeezed juice for this recipe, rather than bottles of lime, lemon and orange juice.

This lightened up glazed lemon loaf is lower in sugar and calories than traditional recipes.

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

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

If you're a lemon fanatic like myself, than these vegan Pink Lemonade Doughnuts with sprinkles will be your go to recipe whenever you're craving something sweet.

Having made your lovely lemon yogurt anything cake yesterday, which is broadly similar in as much as it's a relatively wet (actually wetter) cake, but using raspberries, I can see this recipe as working very well as a cake, though probably with sour - ish rather than over-sweet, mushy peaches.

The coconut really makes this recipe so much better than other lemon bars.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

Other than that, I have made lemon veal piccata which you can use my recipe for chicken piccata, and they were amazing.

It's helpful that this recipe requires far fewer lemons than a standard pitcher of lemonade and you still get a powerful flavor punch.

I sent off the majority of the batch with Man - thing, as well as the rest of the poppy lemon loaf cake from yesterday, to the in - laws, because keeping so much nom in the house is not always for the best:p The recipe is rather healthier than most cinnamon roll versions I've come across, especially considering one subs the traditional oil for applesauce.

I boosted the bergamot in the tea with Meyer lemons, using more zest than the recipe specified, and adding in a little juice as well.

This recipe does vary as some lemons are juicier than others.

The only thing I changed was the lemon juice and zest, I added more than what the recipe said.

Lemon curd: I made this lemon curd for another recipe and it turned out beautifully, although it did take much longer than anticipated to come to temperature.

I tend to add much more than this recipe calls for because I love both the flavor and the benefits of lemon.

It seems to me, lemons are getting more - than - usual attention in the world of food and recipes.

This refreshing lemon pasta recipe is ready in less than 20 mins.

I cut the recipe in half, which still made more than enough for the two of us, but I did not cut the lemon zest and juice in half.

It also has a way of bringing the lemon and vanilla together in a recipe that makes them taste more harmonious than they would by themselves.

Big on flavor, yet light on calories, the new vinaigrette is bursting with the crisp, bright taste of lemon and delicious hints of herbs, to add zest to salads or recipes with less than 50 calories per 2 - tablespoon serving.

To me, there is nothing more refreshing than a pop of lemon zest in a recipe.

I personally prefer lemon juice rather than vinegar and natural yoghurt rather than cream, but it really depends on a recipe — it is quite flexible dish.

Look no further than our unique, and delicious, Â lemon poppyseed coconut macaroons recipe.

I have been using another homemade soap recipe similar to this one but I wasn't a fan of it, so I tried this one and added some almond oil and a few drops of neem oil for some added moisturizing and used lavender and lemon essential oil and so far I am liking much better than the other recipe I had tried!!

After going through that evolution, you might wan na try to tinker a bit with the recipes — add a splash of lemon here and there, use pecans instead of walnuts and generally do the seasoning with your fingers rather than using tiny measuring spoons (swap out exercises, try a different rep scheme for deadlifts, etc.).