Sentences with phrase «changed in the recipe because»

Not exact matches

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs.

That's part of the reason I don't figure it out is because little changes in the recipe can effect the final outcome.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

Because the print out of the recipes and instructions is kind of confusing, I'd like to suggest that the layout of the doc that prints for these two recipes be changed to print out in the following order: Recipe 1 and instructions 1, THEN recipe 2 and instructiRecipe 1 and instructions 1, THEN recipe 2 and instructirecipe 2 and instructions 2.

In all seriousness, though, recipe posts are a tough ball to juggle (at least for me) because while I know that tossing those keywords in there is important for SEO and what not, that doesn't change the fact that it makes me feel like a late night infomerciaIn all seriousness, though, recipe posts are a tough ball to juggle (at least for me) because while I know that tossing those keywords in there is important for SEO and what not, that doesn't change the fact that it makes me feel like a late night infomerciain there is important for SEO and what not, that doesn't change the fact that it makes me feel like a late night infomercial.

[Note: my muffins in these pictures look different than the results you'll get, because these were my first batch and I changed up the recipe after that.

Hi Karen, Because of the fact that the new WW recipe builder does not account for the nutrition facts / points of «free» fruits and vegetables in recipes (a change from the way it was done with PointsPlus), there will be many instances in which the nutrition info plugged into the SP calculator will not match the SP value determined by the recipe builder.

Hi Nicole I tried to buy from Amozon But they keep telling me my post code is not right But it is my post code I clicked on from Australia I have tried 4 times As I was changing my address I have a pass word everything went well till I put in my post code Because I would love to get your book Great recipes great book don't mind if I miss out on the special deal Just would like your book

Hi, I wanted to know what can we use in this recipe instead of eggs because my husband doesn't have eggs and how will the recipe / process change?

There are many things in the methodology of the original Cooking Light recipe that I changed because I found the way they did it was cumbersome and overly complicated.

Because of our deep New England love for chowder in our house, we are fans of the big chunks of white potato, but to help her out I decided to make a chowder recipe that revolved around this change to sweet potatoes.

Because the heat in fresh Thai chiles changes from pepper to pepper, he added dried chiles to his recipe as well.

Also, I don't like using it in bulk in a recipe just because I think it changes flavor the longer a treat sits out.

This is one of the best vegan tacos for breakfast because the ingredients in this recipe give you a much needed change from tofu scramble and salsa.

I was reading up on sprouting and you have to be careful with the soak time in regards to quinoa because the texture can change dramatically if you soak too long, especially for a recipe like granola.

Changing the white flour in the recipe to a sprouted spelt flour makes these more nutrient dense and the wheat is easier to digest because it has been sprouted.

We needed to standardize on a nationally - available brand for the various gluten - free flours in our two mixtures, because we found that the recipes were very sensitive to changes of any kind.

I don't care for pudding (or black beans in my brownies) but I'm bookmarking this recipe for warmer days because pudding (silly autocorrect tried changing pudding to pissing) pops!

She suggested that I write to you because you might find it interesting what I am doing with your recipes... and to know that you are helping to change peoples» lives in the campo of El Salvador!

If you've been disappointed by healthy dessert recipes using chickpeas in the past, I beg you to try this one because it will change everything.

I will not go into any detail about it because the author of the recipe I based my bread on did just that in her post, The life - changing loaf of bread.

freeze dried corn that is in tosi's recipe, Change the name because this recipe does no justice....

I feel like I haven't posted a new recipe in ages (probably because I haven't), but hopefully that will change soon - ish?

The reason that washing soda is not used in baking and cooking is that because it is stronger, it often reacts too strongly with the acid in the recipe, changing the taste or texture dramatically.

I used a store bought lotion in this recipe because I had it on hand and already knew I loved the texture and how it worked on my face, but you could also use the homemade face lotion in this recipe and just change the powders that are added to make this a tinted lotion instead of foundation.

Changing the white flour in the recipe to a sprouted spelt flour makes these more nutrient dense and the wheat is easier to digest because it has been sprouted.

The first major change I noticed with the Eat, Drink and Shrink recipes and meal plans was that I went from never eating breakfast because I only liked the «bad» breakfast food (waffles, cereal, etc.) and didn't want to carb - load in the mornings.

But I actually got the idea for this recipe from Mens Fitness magazine... however, I changed it all around because I didn't like some of their ingredients, plus their recipe was too high in sugar in my opinion... and I added more protein and healthy fats.

In this recipe, however, it won't be a problem because chicken meal has already been cooked down to a moisture level around 10 % (as indicated by the guaranteed analysis) which makes it a highly concentrated source of protein that won't change significantly in volume with cookinIn this recipe, however, it won't be a problem because chicken meal has already been cooked down to a moisture level around 10 % (as indicated by the guaranteed analysis) which makes it a highly concentrated source of protein that won't change significantly in volume with cookinin volume with cooking.

Follow this recipe at each step in the case because each new filing can change the strengths and weaknesses on either side.

I'm re-sharing one of my mother - in - law's delicious cold - weather recipes here today too, because I know my readership has probably changed a lot since the first time I posted it several years ago.