Sentences with phrase «always use in recipes»

The flakes are what I always use in recipes, and are the type most commonly used among cooks and recipe authors in general.

also do you eat it plain or always use it in a recipe?

Not exact matches

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

Hey what honey do you use, as there so many types, I noticed you use honey in alot of recipes but is it always same Honey.

Yes I always just use the regular blade for all my recipes in the large bowl.

Hi Karen, I decided not to use garlic in this recipe as I think it may be too overpowering but you could always try it if you prefer.

In any recipe in which I state that I have used Better Batter, you can always use my mock Better Batter blenIn any recipe in which I state that I have used Better Batter, you can always use my mock Better Batter blenin which I state that I have used Better Batter, you can always use my mock Better Batter blend.

I love the program and have personally been a Weight Watchers member on and off for many years (while I am not always personally following the program I am always a paid WW member with full access to the program and online tools for use in creating recipes for my blog).

We could use a dose of your humor (I've always enjoyed your «tongue in cheek» writing style) and your serious recipes!

Years ago we read Mark Bittman's article about gravlax in The New York Times and have almost always used The Minimalist's Gravlax recipe as our base, though over the years it's begun to feel less like a recipe, more like a technique.

I haven't had this in years, my grandmother always used to make it and we lost her recipe a long time ago.

I love tahini and am always looking for recipes that I could use it in.

I always forget about using black beans in chili until I get reminded by wonderful looking recipes like this.

Mine turned out quite clove - y... I have whole cloves in the pantry and grind them for recipes, but I am starting to notice a pattern that my baking using cloves always ends up over-clovey — are most recipes expecting people to use pre-ground cloves, which would perhaps be milder?

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

Hey Deb, maybe I'm doing something wrong but when I measure with grams rather than using cups in your recipes they always turn out a little odd.

I have never cooked anything in a crock pot before, I always use my dutch oven, after seeing all the great recipes lately, I think I'm going to have to break down and buy one.

I've always wanted to use them in brownies - thank YOU for this recipe!

This is a great way to use up herbs, especially since they always seem to come in huge bunches at the grocery store... way more than you need for most recipes.

this recipe is amazing < i have tried it before and it was always gooy in the middle, and kinda flat so today i added 1 tsp of baking soda and used maple syrup because my child is allergic to honey.

What an awesome recipe, we love mac n cheese in the crockpot, and I'll certainly have to try this one, its similar to one I often use, but I'm always up for a new take.

I used double the shiitake and half the garlic (as I always do, I find it overpowering in most recipes) and it turned out great.

Do get in contact if you would like us to review your restaurant or work with your brand to create recipes using your products but please note that we always give honest opinions on our findings.

Keep in mind that raw peanuts can be contaminated with a mold that produces aflatoxin, which is a potential carcinogen, so always use roasted peanuts for this recipe.

Becky, I know this is late, but maybe it will help in your search for a «foolproof» mayo... I always use this recipe from the New York Times with olive oil or grapeseed oil: http://www.nytimes.com/recipes/12459/mayonnaise.html

For this no bake mini cranberry coconut lime cheesecake recipe, I used frozen cranberries because I always have them in my fridge and they are easy to find at my local grocery store.

I have always been much intrigued by all the recipes using matcha but have not seen matcha here in Aberdeen.

I work at Benigna's Creek Winery here in Central Pennsylvania, and I am always on the lookout for tasty recipes we can use at our events.

I used frozen, wild blueberries in this recipe because I can almost always find them at my Whole Foods.

You can follow Dove on facebook and or twitter and always be in the know of the latest creative recipes using rich Dove Chocolate.

Ground cumin is something I've always used when cooking up chili as well as in Mexican inspired recipes, but whole cumin seed is becoming one of my most favorite spices and I am always looking for new ways to incorporate it in my cooking.

In the past I have always used these chocolate cookies but then I found, and adapted, this recipe for Ice Cream Sandwiches from Everyday Food Fresh Flavor Fast that uses a chocolate sheet cake.

Honey is my natural sweetener of choice, so I always use it in my fat bomb recipes.

She rarely used a recipe when she prepared meals for us, yet she always knew how to combine the right flavors together which resulted in clean plates.

-LSB-...] since I'm in the middle of this Chinese cooking phase, I tend to scour use real butter for Jen's Chinese recipes, which always turn out for me.

I could always use a healthier recipe in my life, especially this time of year.

My mother never uses pumpkin in her pumpkin recipes, she always uses squash.

If you don't have a jar of bacon fat in your fridge, 1) we need to talk, because this stuff is GOLD and it makes so many recipes taste even better, and 2) you can always cook 3 - 4 strips of bacon, then use the bacon drippings from that for this recipe.

I don't have a candy therometer and always use the ice water trick with every candy recipe I make — in over 10 years of candy - making, I've never had one and the ice water method has never failed me.

I used their exact recipe for the gluten - free Boule, as it is always best to try the original first and then experiment the second time around in case you run across kinks the first time.

Jhuls, I can ALWAYS use a churro in donut form — I don't care how you came by it, I want this ASAP please sometimes «mistakes» turn into a recipe for the best success.

In recent years, Sriracha has developed a cult - like following, but I've always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s — while you can get it in your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottleIn recent years, Sriracha has developed a cult - like following, but I've always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s — while you can get it in your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottlein my recipes since the early 1990s — while you can get it in your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottlein your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottlein Houston to score a couple bottles.

In this recipe, I used Russet potatoes because that's what my grandmother always used (and also because I have a lot of them from overdoing it each time the 10 - pound bags of them go on sale).

Although I have expressed my dislike for alcohol in general, I am always compelled to purchase alcoholic libations that pique my interest for use in recipes.

Remember to always use Eggland's Best eggs in all of your recipes.

Last year I moved to Spain and noticed that we get a lot of great mango here for a majority of the year... I've been looking for new recipes to use them in that are healthy, as I'm always so tempted to make desserts with mango, but this looks phenomenal!

With all those above considerations accounted for, and after converting and perfecting nearly all of my baking recipes to use a single flour with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice Flour), there's still a need for an gluten - free, dairy - free, all - purpose flour mix in my baking repertoire.

It is always a great meal and this recipe has been used for dinners and lunches for years in my family.

I have never in my life ever sewn another pair of boxer shorts, but this scone recipe is probably the most - loved recipe I have: I use it a lot and the scones (or baking powder biscuits, whatever you want to call them) always turn out perfectly.

Nancy — Mine is pretty firm (I'd say PB - like) even at room temperature (left out after being in the fridge), or about what I've seen in alfajores (it always looks a touch soft to me), so I think you'll be okay using this recipe straight.