Sentences with phrase «so used a lemon»

Unfortunately I didn't have any fresh lemon, herbs or tahini so used lemon juice (from concentrate), dried mixed herbs and sesame oil — turned out really well, will definitely try with fresh ingredients next time

I have a sensitivity to lime so used lemon instead.

This is the second time I am using this recipe and it's always been deliscous, love the cheat with the sour milk as I always forget to get one so I use lemon.

1 tablespoon lime juice (I didn't have any so I used lemon juice instead) 2 cups diced ripe mango (my mango was very ripe, so I pureed it instead) 1 medium ripe banana, mashed (my mango only yielded 1 cup, so I used a large banana, and added enough orange juice to bring the total amount of fruit up to 2 liquid cups) 1/2 cup raisins (ew, gross.

I didn't have any oranges with the last batch I made so used a lemon instead and they were equally as good.

I didn't have lemongrass so I used lemon zest.

Use a rolling pin (I couldn't find mine so I used a lemon juicer) to crush the candy canes into little pieces.

I was out of limes so I used lemons instead.

I started making this before I realized we didn't have Bragg's liquid aminos so I used lemon juice.

So using lemon juice or any citrus products, especially a concentrated version like d - limonene - is not only cruel but can be poisonous if ingested.

Not exact matches

So public health officials have recommended Olympians to regularly use mosquito repellents which contain DEET, picaridin, oil of lemon eucalyptus, or IR3535.

Hi Ella I just tried this — I forgot to buy asparagus so didn't include it and used lime juice instead of lemon.

I am so sorry to ask a question a bit off topic, but you use lemon a lot and I can't help but wonder if you've found it is etching or ruining your gorgeous carrera countertops?

This changes a lot but I am so into citrus oils like lemon and orange, I use peppermint to calm me down when I travel, I use lavender a lot because it just works, and I've been diffusing woodsy oils like cedar and pine in the house to feel like I'm outside even when I'm not.

You could try using regular vinegar or lemon / lime juice but ACV has so many amazing health benefits and nutrients.

I made so many changes that it's hard to comment, but... I used pumpkin, lentils instead of cous cous, and skipped the potatoes, lemon and olives.

So... if we can't find or preserve our own lemons fast enough, should we use a regular one?

Ingredients: 6 lemons / 2/3 cup kosher salt (my lemons were on the small side so I only used about 1/3 cup) / Juice from 4 - 5 additional lemons / 2 T olive oil

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.

I love preserved lemons and use them quite regularly so I'm quite excited to try a different take on lemons.

And because the lemon flavor is so key to this recipe, I definitely recommend that you use fresh squeezed and not the kind you buy in the bottle.

I had a few extra lemons that needed to be used up so I decided to whip up some lemon bars.

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

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.

I also did not have oregano or lemon so left those out, and only had 1 cup of broth so just used water for the other 1/2 cup.

The next lemon layer cake I will probably use the cake layers from the Bon Appetit version, either the lemon curd from Flour or Tartine's lemon cream (so good!)

You can definitely juice it with the peel on, but I've found this makes it much stronger and bitter so I'd probably only use half a lemon.

Meyer lemons are not as acidic, and definitely sweeter than standard lemons, so I reduced the amount of sugar I would normally use, and I probably could have used even less.

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to use Can be sploshed on fish, chicken, lamb and pork

These seem so easy, healthy and I love the use of lemon!

Like you I love cranberry orange muffins we have them at work and every time I see one I grab them I have been recently switching to the Paleo diet and found your recipe for blueberry muffin bites and I made them they're wonderful but still my craving for the orange cranberry muffins out way the blueberry muffins so I altered your recipe a bit I used cranberries instead of blueberries and an orange instead of a lemon and boy it turned out just as wonderful as the blueberry muffin bites thank you for posting your recipe my family is enjoying all of the yummy goodies I am making

I've only just popped bananas back into my baking repoitoire after they went up to $ 16 / kg here in Australia with the QLD floods some months ago, thankfully they're back down to $ 2.98 / kg and so I've stocked up ready to have some black bananas to use soon, the glaze sounds amazing, my man would love that lemon kick, although I must admit I did enjoy the caramel icing I just poured all over my most recent banana cake... can't wait to try this gluten free!

I've used them to make pasta sauce in the past and Travis really liked it, so I thought it would be a delicious flavor combo with the lemon cauliflower.

I used the recipe given to me but like my milk less sweet preferably unsweetened so next time just some lemon no dates.

For the yogurt I used soy milk with a teaspoon or so of lemon juice.

I used Aunt Bev's caramel icing recipe on a lemon bar cookie base and it was so good.

So, I attempted again using a half a tsp of lemon extract in the cookie dough and just a few drops of lemon extract in the glaze and it worked out perfectly!

Also, I forgot to buy spring onions, so used one stalk of lemon grass instead.

So here's what I did: I made it using a flax egg (1Tbsp ground flax + 2Tbsp squeezed lemon juice), 1 1/2 tsp gelatin powder + 1 Tbsp coconut cream.

My daughter made a lemon curd for a different recipe and used the left over on the waffles and it was so delicious along with the fresh blueberries in the waffles I will be making these over and over.

(i also used pasteurized lemon juice, not from concentrate, so maybe that will help preserve it?)

Next time I'll probably use a little less lemon juice, but hey, it's called Lemony Carbonara Pasta, so it's up to you.

Then I didn't have any shallots, so I just used the garlic, sea salt, olive oil and a generous squeeze of lemon juice.

So, if you don't have any buttermilk on hand, just use coconut milk with lemon juice, as indicated in the recipe.

I prefer to use only sugar and lemon for these berries - they are so dark and dense that my grand daughter said that «the berries are so rich»

I snagged some lemons super cheap at the grocery store so it uses fresh zest and juice.

I used blackberries and raspberries, lemon thyme, and followed the recipe to a T. I LOVED the crust, I really enjoyed that it was different, but not so much so that it detracted from the experience.

So, since this recipe calls for 1/2 teaspoon of baking powder, use 1/8 teaspoon of baking soda plus 3/4 teaspoon of lemon juice or vinegar.

I also didn't have anchovies so, I used some capers and, I added some additional fresh herbs (savory and lemon thyme) along with basil.

I also had a meyer lemon that needed to be used so I zested and squeezed a little juice into the banana puree.