Sentences with phrase «use of lemon»

Take care though, some individuals with sensitive skin may even find a dilute use of lemon irritating to the skin.

Dr. Fungs Long Distance Program guidelines allows for use of lemon in water.

True Geetha, Use of lemon in regular diet improves our immunity but after having cold the acidic nature of this fruit makes cold worse.

I really enjoy the use of lemon here, both in the styling and as an ingredient.

I love the use of the lemon zest (I have to admit that I used a little orange zest too!).

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

Kinda a good thing to be obsessed with Loving the use of lemon in this!

Not to mention it's a great way to use some of the lemons from my tree.

While putting the leftover lemon rinds to use I started thinking of my favorite uses of lemons and thought I'd share them... Recipes Obviously there are many yummy recipes to choose from and I can not begin to list them all.

While putting the leftover lemon rinds to use I started thinking of my favorite uses of lemons and thought I'd share them...

I especially love your use of lemons, just so unique!

Not exact matches

I love using my lemon squeezer in the kitchen; I feel like I get more out of the lemons, it's quicker, and I save my hands!

Its use of hops creates hints of apricot, peach, mango, and lemon flavors, but it still packs a bit of a sting at 7 % alcohol.

Akerlof proved that the buyer's inability to discern the difference between a good car and a lemon drove down the prices of all used cars.

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

I've found other uses for these sharp little razors like opening up lemon seeds for germination, you might have ideas of your own for them besides shaving.

The result ended up being this gold - medal winning IPA, whose inspired use of hops creates hints of apricot, peach, mango and lemon flavors, but still packs a bit of a sting, just like a Sculpin fish.

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

instead of raisins I used fresh blueberries as my fiancé doesn't like raisins, I also added a bit of grated lemon zest!

Two key curry pastes are the heart of Thai cooking; a red curry paste, called nam prik gaeng ped, uses red chiles, lemon grass, galangal and a number of herbs.

I use lemon in almost all of my dishes because I think it gives an extra freshness.

It was the first meat processing company in the United States to use Sanova; an antimicrobial solution made up of lemon juice and salt.

Just made one small modification using 1 lemon instead of 2.

These were one of the best pancakes I have ever had, they really did taste like lemon sugar pancakes I used to have when I was younger.

Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger, garlic, dried mushrooms and fresh herbs like basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.

-- Put a bunch of blueberries in a large saucepan — I used ~ 4 cups — Add in: — Lemon juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!

Here's a guide to egg substitutes, of which I have only ever used ground flaxseed and soymilk - and - lemon juice -LSB-...]

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.

I added the juice and zest of one lemon (instead of preserved lemon), a little ground coriander, 3 tsp of harissa paste (bought in Paris and was looking for ways to use it), and a little zucchini for some green color.

I used the preserved lemons, but only about 3/4 of the amount recommended.

As a tribute to summer, I have a lemon brownie recipe to share with you — lemons remind me of summer, even though I use them all year round.

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.

I used buttermilk instead of regular milk, used lemon yogurt instead of plain, added three over-ripe bananas and some flax seeds, and the muffins turned out fabulously!

Thank you for sharing this recipe, I used the zest of a large lemon from my lemon tree and it was delicious!

I didn't use lemons, but I did add golden raisins, which I thought went with the flavor of the dish really well.

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.

The second time I used 1/2 cup of GOOD wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted in the hollow of the squash as it baked).

Yet the use of capers and pickled lemon as seasoning, give the dish a whole new depth of flavors by introducing notes of acid, pop of saltiness and just a touch of sour to give a counterpoint to the fishiness of cod and the of simple earthiness of the potatoes.

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

I made this with boneless, skinless thighs and used freshly squeezed lime juice instead of lemon juice because that's what I had on hand, but it came out beautifully and made a perfect sauce.

In addition, I used organic, grassfed buttermilk, but if you're dairy free, just sub your favorite dairy - free milk and add a tablespoon of lemon juice.

I digress... I used the following ingredients for the Lemon Pepper Tilapia: 4 Tilapia filets 4 Tbsp of lemon...

I have used Ellie Krieger's recipe with a few tweaks on quantity (I increased the garlic and I added lemon zest and red pepper flakes) since I love her simplistic approach to the dish which borrows from the Israeli (the use of tahini) and other Levantine cultures (parsley, garlic, and lemon).

I also made some other substitutions: 5 T coconut oil + 2 T lemon juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts in the filling.

2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated

To remove the «zest» from a lemon, use a very fine grater (similar to this) and grate just the outer yellow layer of the lemon.

I am soooooo excited on finding this recipe... I am a huge fan of Chez Omar — one of my favorite restaurants in Paris... I will make this recipe this coming weekend... and I WILL use the preserved lemons... Thank you!

I counteracted the dryness by drizzling it with the lemon buttercream frosting (but I used 1 stick of butter & 8 oz cream cheese).

I will assume that the washed peel and the juice of commonly found lemons can be used instead.

I whipped up an easy lemon dressing that also contains coconut aminos (or use soy sauce) to give the salad a perfect balance of salt.