Sentences with phrase «amount of cheese for»

I chose not to so I can control the amount of cheese for the baby.

Not exact matches

Of course, I had no idea, because going to law school doesn't prepare you for making massive amounts of blue cheese dressing.&raquOf course, I had no idea, because going to law school doesn't prepare you for making massive amounts of blue cheese dressing.&raquof blue cheese dressing.»

If any of the recipes below call for heavy cream, I usually substitute with chicken stock or low - fat milk, and if they call for cheese I usually reduce the amount or leave it out completely.

Here are some of the modifications I made: I oven baked instead of frying, I added another type of cheese, substituted breadcrumbs for the flour and increased the amount of eggs in the recipe.

and gives richness to the filling without the need for a massive amount of cheese.

This recipe calls for an obscene amount of butter, cheese, and milk.

The full amount of cream cheese was enough for 24 mushrooms and I pla...

And, like all chili, it required massive amounts of toppings; we topped off our steaming bowls with Parmesan cheese, flat - leaf parsley, a few chunks of avocado, and huge spoonfuls of plain Greek yogurt (my favorite substitute for sour cream).

My boyfriend sometimes even judges me for the enormous amount of parsley I'm using Bianca @ ElephantasticVegan recently posted... [Veginners] Add Nutritional Yeast to Calm Your Cheese Cravings the Vegan Way

For Broccoli Cheese cups: place equal amounts of broccoli and red onion in 4 cups and top with shredded cCheese cups: place equal amounts of broccoli and red onion in 4 cups and top with shredded cheesecheese.

I use an entire bag of orzo (500 g), 4 cups (1 liter) of water, and put a box / can of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it for the same amount of time in a large circular aluminum pan.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

There were giant bagels for breakfast, loaded with an obscene amount of cream cheese, and a carton of chocolate milk.

It calls for ample amounts of our tasty Farmers» Legacy Cheeses (a combination of Alpine Cheddar and White Oak Cheddar) with an interesting addition of pumpkin, bacon and mustard and paprika.

This rich Cream Cheese Pecan Frosting has just the right amount of crunch from pecans and is perfect for a red velvet cake or, really, any cake!

But a Mushroom and Herb Cheese Omelette is satisfying and just the right amount of food for one or two people and goes great with just about any side.

Indeed, the amount of cheese mixture is WAY too much for this recipe.

We had some leftover bolognese sauce, so for a quick dinner I thought I'd make some polenta with a fair amount of cheese, a little cream, and a bit of butter.

Chicken Enchiladas may not seem that healthy but if you keep the amount of cheese in check they're really quite good for you.

Almost an extra 40 gr / ml of liquid is a lot for the amount given in the cream cheese topping.

This Sausage and Peppers Spaghetti Squash Casserole is as easy as cooking the Sausage and peppers together, simmering with marinara sauce for a hot minute, then the squash gets added and you top the whole thing off with a healthy amount of cheese.

For starters to flavour it I am using a nice amount of finely grated mature cheddar cheese and a spring onion.

For the cream cheese frosting recipe, it is unusual to see the cream cheese amount shown in terms of a cup measurement instead of ounces.

You may want to double the bread recipe for this amount of cream cheese, or use the cream cheese access with other bread or crackers.

For years the only way you'd get me to eat cauliflower was if it was under a significant amount of cheese sauce.

Specifically, the food world has experienced a significant amount of consolidation — not just http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Fall 2011 Food and Drink - Fall 2011 Tableside Chat Contents News a la Carte In the Safe Zone Strengthing Brands Restaurants: Smart Marketing Willie's Restaurants Slack's Hoagie Shack The Cheese Steak Shop Aloha Hospitality Inc..

* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

Oh, and like all quinoa bakes, this one calls for a responsible amount of cheese.

While I'm not usually interested in enchiladas that don't involve copious amounts of melted cheese, I make an exception for these.

After a few attempts a truly tasty meal came together: thin - sliced, high - quality top sirloin, an artisan loaf, the perfect amount of cheese, a fennel and cabbage slaw, a slathering of herbal, creamy basil mayo, a few jalapeños, and pickled onions for a biting vinegar finish.

I put a single wonton wrapper into 24 mini muffin cups, made the same amount of filling and divided it between the cups and then topped it with the shredded cheese and baked them at 375 for 12 minutes.

Top with desired amount of tomato sauce (you'll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.

Delicious zucchini boats stuffed with tomato, pork and rice filling, baked in white (béchamel) sauce and topped with a huge amount of cheese — a hearty noodle-less lasagna style comfort food for leisurely days.

* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)

Soaked cashews work their magic with some palm shortening, honey, and a tiny amount of lemon juice plus apple cider vinegar (for that familiar cream cheese bite).

For example, to make the recipe work for those who are dairy free, I can simply leave out the Parmesan cheese or I can substitute a smaller amount of nutritional yeaFor example, to make the recipe work for those who are dairy free, I can simply leave out the Parmesan cheese or I can substitute a smaller amount of nutritional yeafor those who are dairy free, I can simply leave out the Parmesan cheese or I can substitute a smaller amount of nutritional yeast.

I used the mild Ro - Tel and it was just the right amount of heat for me with the Cabot pepper jack cheese.

For instance, Canadian compositional standards limit the amount of dry milk protein concentrate in cheese making reduce the demand for U.S. ingredienFor instance, Canadian compositional standards limit the amount of dry milk protein concentrate in cheese making reduce the demand for U.S. ingredienfor U.S. ingredients.

I know you can definitely use cashews as these recipes are based on Ann Gentry's recipe for cashew cheese (recipe was on Heidi Swanson's blog but seems to be removed now) just use the equivalent amount of finely ground cashews.

Before I curdled the milk I blended it with a small amount of NUTRITIONAL YEAST, which has a buttery, umami taste and is often used in vegan recipes to compensate for the absence of cheese.

Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

The flakes can be used to make vegan cheese sauces, sprinkled onto anything, and are a common staple in many plant - based kitchens due to the high amounts of nutrients it has and for the way it can be used in place of cheese in many recipes.

i made them for my sister, who is trying to get gluten out of her diet, but since she's not a total vegan (still eats eggs and a few kinds of cheese), what I did was add a beaten egg, and reduced the amount of oil.

I didn't have sun dried to stones, so I used a small amount of good tomato sauce instead, and I also substituted vegetable broth for the chicken broth, Parmesan for the feta cheese, and white wine for the Vermouth.

Trader Joe's Mini Pitas with Hummus + Health Warrior Banana Nut Chia Bars + Wild Mushroom & Leek Jack Cheese + Red Grapes + HappyTot Ancient Grain Dino Snacks I worried that this was a ridiculous amount of food for a toddler, but Little Pea only came home with a single pita half and a few stray dinos.

The second time I modified it by using xanathan gum in place of agar agar, and found that the cashew cheese kept it's texture nicely (it refused to melt after day 1 the first time around — not sure why, maybe the amount was off — but this works fine when the goal is for it to stay melted).

I usually store the components, shredded vegs, dressing, cheese and nuts separately and mix the salad for the two of us, using appropriate amounts, approximately 30 min prior to dinner.

While they are still hot, pour the dressing over them, and shower with a generous amount of grated cheese (Parmesan can be subbed for the Pecorino), plus those crunchy, garlicky bread crumbs.

The first time I made these, the egg flavour was a bit too prominent for my tastes so I changed the amount of cream cheese from 2 to 3 oz.

Not enough liquid for the amount of flour with cheese here.