Sentences with phrase «adapted version of this recipe»

So I am going to reproduce my adapted versions of the recipes below.

These are one of my favourite muffin recipes, and Yotam Ottolenghi kindly gave permission to share an adapted version of his recipe from the Ottolenghi cookbook here.

So, I'm sharing a slightly - adapted version of this recipe.

Even posted my adapted version of your recipe on my new blog.

Not exact matches

These are absolutely wonderful — I'm a high school student with a load of intolerances, and an adapted version of these (gluten free tortillas, no garlic, more veggies, more herbs) has become a staple in my house and I'll continue to use the recipe for years!

It's adapted from the cover recipe of the Nordstrom Family Table Cookbook and while I am sure the original version is heavenly, I decided to lighten it up a bit by substituting whole milk for a portion of the heavy cream and slightly reduced the amount of gruyere.

It has inspired me to try making my own version using my old recipe and adapting a bit of hers and so here we are today.

The fermentation crock does come with a recipe leaflet but unfortunately their kimchi recipe contained some non-vegan ingredients so I used a slightly adapted version of Simple Veganista's recipe instead.

Since I have been hooked on kale lately (pretty sure that is very obvious after seeing the recipes that I have posted so far;)-RRB-, I couldn't wait to make a slightly adapted version of this Whole Foods» recipe for Sweet Potatoes with Collard Greens and Adzuki Beans.

This recipe is adapted from the one I used in my first cookbook, The Ancestral Table, which in turn was an updated version of my old blog post (we're almost getting into Inception levels of cross-reference here).

This is my adapted version of a few different recipes so finally one to call my own: Serves 12 - 16 in two 9 X 13 casserole dishes (this recipe if for a crowd — cut in half to make for a small family) Ingredients: 1 lb.

I did, however, manage to squeeze in one recipe — another one for my second batch of hampers — mulled wine biscuits or as I have named my adapted version, chocolate, almond and cranberry bites.

I originally saw a version of this recipe on Skinny Taste, and adapted it to include squash.

I found Lattes and Leggings» version (adapted from Giada at Home) the simplest to follow, so I thought I'd debut my biscotti - baking with the recipe she shared, using raisins and almonds instead of white chocolate and macademia nuts.

This one seriously comes from an adapted version of the pudding recipe on the back of the tapioca box.

This version of upma, which I adapted from an Indian Cookbook a few years ago, has made a fixed place in my heart and I have been waiting for long time to share this recipe with you.

Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricOf course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof the rustic bread featured in the recipe here, add in some wild rice.

You can use it in place of meat stocks to adapt non-vegetarian recipes into vegetarian versions, too!

-LSB-...] adapted this from two different recipes, the first on a lovely blog called Natural Sweet Recipes and secondly a gluten free version of something similar at Nutribeing -Lrecipes, the first on a lovely blog called Natural Sweet Recipes and secondly a gluten free version of something similar at Nutribeing -LRecipes and secondly a gluten free version of something similar at Nutribeing -LSB-...]

One of the most satisfying and enjoyable vegetarian meals for me is my adapted version of the Eggplant Parmesan recipe from Elana Amsterdam's Gluten Free Almond Flour Cookbook.

Here's her version of a recipe adapted from Alice Medrich, which by the way, was so good, I've hardly changed a thing.

Here, I've used Bon Appetit's version of the recipe and adapted it a bit further to make it gluten free, dairy free and vegan.

The original fig bar recipe calls for coconut oil in the «dough» part instead of the almond butter that I used in my adapted version.

Adapted slightly from an old family recipe, this version is lightened up a bit but without sacrificing any of the thick creamy texture...

When I later posted a version of her Jambalaya recipe, I also credited her (with a link to her book) but as «adapted from», since I changed it slightly.

In fact, I adapted this recipe from a fattier and more heavily sweetened version that was served 6 years ago to me and other attendees of the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease.

To me, chicken pot pie is a poultry version of one of my favorite recipes: Shepard's Pie, which I've also adapted as a sweet potato Shepards Pie and Meatloaf cupcakes.

Over time there have been many different versions of Phil's Bars, as myself and others have adapted the recipe to suit our individual needs.

I was looking for a raw cashew butter recipe for my adapted version of Detoxinista's raw cheesecake, and fell upon this site.

The recipe for these chocolate pumpkin bars is adapted from a non-chocolate version I spotted in November issue of Better Homes and Garden magazine.

My version is adapted from one of my favorite bloggers, Mel from Mel's Kitchen Cafe, whose stroganoff recipe instantly became my favorite when I tried it.