Sentences with phrase «teaspoons of lemon»

I've started drinking warm lemon water first thin in the morning just a week or so ago & am starting to enjoy it... I put in 3 teaspoons of lemon juice ~ is that enough to get the benefits??

Take between half an hour to an hour to drink all the olive oil by swallowing about 100 mls at a time followed by two to three teaspoons of the lemon juice.

Use about 2 teaspoons of lemon juice and apply to the acne.

For the beet hummus (makes 2 1/2 cups): In a food processor, puree 1 pound of cooked red beets with 1 garlic clove, 2 teaspoons of lemon juice and 1 teaspoon of ground coriander.

Add 8 teaspoons of honey to 4 teaspoons of lemon and you've got an easy homemade cough syrup.

If you don't have Meyer lemons, use 2 teaspoons of lemon juice combined with 2 teaspoons of freshly squeezed tangerine or orange juice.

Start with 1-1/2 teaspoons of lemon juice and adjust to taste.

In another bowl get your half an avocado and blend it with a dessertspoon of your milky water from the cashews and two teaspoons of lemon juice.

However, if you'd still like to use this recipe you can just add 2 tablespoons of fresh lemon juice and 2 teaspoons of lemon zest to this recipe.

For the beet hummus (makes 2 1/2 cups): In a food processor, puree 1 pound of cooked red beets with 1 garlic clove, 2 teaspoons of lemon juice and 1 teaspoon of ground coriander.

Cut a small hole in the top of each cupcake and fill with 1 - 2 teaspoons of lemon curd.

I tried this with a couple teaspoons of lemon zest in lieu of the cinnamon.

Sieve the confectioners» sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth.

* You can make your own buttermilk by measuring a scant 3/4 cup of milk (whole or 2 %) and adding about 2 teaspoons of lemon juice or vinegar.

You can make your own buttermilk by adding a couple of teaspoons of lemon juice or white vinegar to milk.

The most simple of glazes is 1 cup powdered sugar to 2 teaspoons of lemon juice (more or less juice depending on how thick you want your glaze).

If you don't have lemon oil you can substitute with a tablespoon of extra virgin olive oil and a couple of teaspoons of lemon juice.

Massage 1 - 2 teaspoons of lemon zest into 1 teaspoon sugar.

This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 t...

Mix in egg, buttermilk, vanilla and 2 teaspoons of the lemon zest on medium speed.

A couple teaspoons of lemon zest, a few tablespoons of lemon juice and this pound cake is ready for spring.

Thanks so much for a wonderful recipe p.s. i added about 2 teaspoons of lemon zest, because i love the kick it; it fits very well with the strawberries

I added 1/2 a teaspoon of lemon juice in the batter and followed the rest of the recipe.

In a small bowl, combine 1 cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice.

Pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

And perhaps a tad less than the 1 teaspoon of lemon peel I used.

For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)

If you don't have buttermilk, you may stir 1 teaspoon of lemon juice or vinegar into 3/4 cup of cow's milk (not skim).

2 large beets 1/4 cup of chopped chives 1 shallot, minced 1 tablespoon of capers, minced 1 tablespoon of dijon mustard 1 tablespoon of freshly grated horseradish 1 teaspoon of lemon juice 1 teaspoon of extra virgin olive oil 1/4 teaspoon of salt pepper

I modified the dressing just a touch, adding about a teaspoon of lemon juice to give it a little more acidity.

When it doubled, add in 1/2 teaspoon of lemon juice.

Instead of using half teaspoon of baking powder, try using 1/8 teaspoon of baking soda plus 3/4 teaspoon of lemon juice or vinegar.

There's no need to add baking powder — simply add an extra 1/8 teaspoon of baking soda plus 3/4 teaspoon of lemon juice or vinegar.

You probably guessed it: instead of using baking powder, try using 1/4 teaspoon of baking soda plus 1 1/2 teaspoon of lemon juice or vinegar.

Or add 1/16 teaspoon of baking soda with 1/4 teaspoon of lemon juice or vinegar.

Place a heaped teaspoon of the lemon filling in the center of 24 of the round pieces.

Sprinkle a couple of tablespoons of brown sugar and a teaspoon of lemon juice over them.

* 1/4 cup of milk with 1 teaspoon of lemon juice or white vinegar can be substituted for buttermilk.

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.

Mix strawberry powder with remaining 1 teaspoon of lemon juice in a separate small bowl until ti forms a smooth paste, set aside

Spoon a heaping teaspoon of lemon curd into the center of each pastry square and fold over.

To Frost: I had some of the buttercream from the Aunt Sassy Cake I had made earlier last week, so I used about 2 tablespoons of the Yuzu curd, and a teaspoon of lemon juice to flavor it for the cupcakes.

Instead of any almond extract, I used 1 teaspoon of lemon extract in the cake, and then in the frosting, I instead used 1 tablespoon almond milk and 1 tablespoon lemon juice.

1/4 cup EVOO (extra virgin olive oil) fresh juice of 1/2 lemon 1 teaspoon of lemon zest 1 teaspoon seedy mustard pinch of cayenne pepper pinch of sea salt freshly cracked black pepper

Once the berries began releasing their juices I added 1/2 of a cup of sugar, 1/4 of a teaspoon of lemon zest, and 3/4 of a teaspoon of lemon juice.

Then spoon (or pipe) a heaping teaspoon of lemon curd into each indentation.

I really had no idea what exactly a fruit puree was so I googled «fruit puree recipe» and found that it is simply 1 pound of fruit, 1 tablespoon of sugar and 1 teaspoon of lemon juice.

Taste and adjust seasoning with salt, pepper, and additional teaspoon of lemon juice, if desired.

Add vanilla and 1 teaspoon of lemon juice to the bowl.