Sentences with phrase «changing in this recipe as»

The cheese that I use keeps changing in this recipe as per my groceries.

I made a few changes in the recipe as I actually was trying to rebuild it to make it healthier, and by the time I was finished, the muffins turned out so well that I do not think anyone would know the recipe was adapted.

Not exact matches

He then started changing all of his recipes, which he found exciting as it was something totally new in the food world at the time.

For example, ConAgra's Banquet frozen meal line is changing several recipes to use real cheese and real butter and other big food companies such as Kraft Heinz, Campbell Soup, General Mills, Kellogg, Unilever and Hershey are among others with initiatives in various stages to reformulate some classics.

«When we announced in April [that we were changing the recipe] there was excitement but also concern, so we saw it as an opportunity,» Guidotti says.

I had a small piece of shop - bought cheesecake at a friend's house the other day, and it tastes saccharine sweet, so my taste buds are changing I made these brownies but I didn't realise it was powder, as the recipe just states «raw cacao», so I bought nibs but milled them using the milling blade in my nutribullet.

Totally my fault, but it's a little annoying to have the flour units in ounces instead of cups... just put 4 1/2 cups of flour into the recipe:P Maybe change that to cups or change all the others to ounces as well!

Though what I'm writing about has changed here in Daily Bites land, I'm as much of a foodie as ever and I promised a few of you recipe lovers that I would still share new recipes from time to time.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

You mentioned that you made a few changes in the recipe such as oven temp., is your suggested oven temp whats written in recipe?

I know it's annoying when people post how they changed recipes (It was not a choice, I HAD to make these as soon as you posted on instagram, and it's what I had in the kitchen).

Multiple allergies showed up and we went right to Amazon to find helpful books on changing our eating habits to eliminate allergens in our child's diet.These recipes are easy and the book is written with great anecdotes which show the author can really relate to the difficulties we face as novices to the allergy free environment.

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

I didn't republish the duck and fennel recipe as I did not change it, but you can find the link within my post — look in the paragraph above the photo of the peach crêpes for the link

I didn't change the recipe at all, but I'm going to include it here anyway just in case Starbucks decides that they have to remove it from their website as well as from the store.

I left the batter the same each time, but changed the cinnamon / sugar application: 1) as per the recipe, 2) rolled in cinnamon and sugar before baking (like a snickerdoodle cookie), and 3) tossed with powdered sugar and cinnamon while warm.

Generally when I am recipe testing, I write the recipe on paper and make any changes as I go, while it is still fresh in my mind.

The recipe would be a winner as - is, but I did make a few changes, first off, using just sweet potatoes in the crust vs. white potatoes as well.

Lidia Bastianich is very clear that her recipes are flexible and encourages changing out ingredients as they are in season.

They still have the recipe on their site, however it has been changed from the original in that they have lowered the salt and used reduced fat ground beef to lower the calories as well.

Even though La Fama changes its recipe to suit people's needs, it remains consistent in its quality and ability to please large clients such as Sysco, Sigma Foods, US Foods, Springfield Grocers and Specialty Food, she adds.

I might also change this recipe up by using roasted or rotisserie chicken in place of chickpeas (as a few people have mentioned), adding cherry tomatoes, artichoke hearts, parsley, haricots verts, or bell pepper.

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

Swapping almond flour for the coconut flour may be on the tricky side as coconut flour absorbs almost three times the amount of liquid than almond flour does, and since the main liquid in this recipe is eggs, changing the amount of eggs would greatly effect the finished result of the cake.

As indicated in the note above, all you need to change in your typical pie crust recipe is the addition of curry powder and black pepper.

As the industry continues to push for sugar reduction and reformulation of much loved confectionery products, a change in the recipe of hazelnut - chocolate spread Nutella has caused uproar among consumers.

There were some minor changes in the recipe, mostly due to limitations of my pantry: we do not have frozen apple juice concentrate here so I just finely grated some apples and added a pinch of sugar, let it sit for a few minutes to give the juice time to come out; o) I also used fresh apple juice instead of the water and didn't have any nuts on hand (silly me forgot to check and realized the were all gone when I as in the middle of baking) so I just crumbled some Italian nut cookies on top of all.

Since, as you say, «If you change the ingredients in a recipe, results will vary,» I hope you'll humor this question!

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

The changes I made in this recipe are as follows: Instead of all the sugar, I replaced it with 1/2 c. of Erythritol and 1/4 c. coconut sugar.

The best way to choose what brand of chocolate chips to use in a recipe is by taste as the flavor of the chocolate does not change after baking.

The only change I'd make is to use less crust in the recipe, as I'm a weirdo and not a big fan of crust, but everyone else in the family loved it.

I did make a couple of changes from the original recipe... I use meatloaf mix in this recipe as it seems to bring in more flavor than just using ground beef.

I used her recipe as a guide but made quite a few changes based on what I had on hand in the kitchen.

My new idea is to make something in a cookbook or from a blog that I think looks great and make the recipe as written once, then change it up to suit my needs another way and share it here.

Now I think this recipe will be my new apple crisp (Dad is gone, as is Mom, and bro is married, so my sweet sis - in - law can make this for him: — RRB --RRB-, seeing that I'm insulin resistant, and need to change up everything in my diet.

The trick to this recipe is to precook your rice and let it cool, as that changes the structure of the starches in the rice to RS.

I made changes to her recipe, removing the artificial sweetener that was in it, as well as changing a couple of other items to come up with this Paleo Flax Bread recipe.

Loved this recipe — have changed things up a little to add in more seeds etc, and swapped in some rice malt syrup as well as some honey.

As an experienced baker, I'm comfortable making substitutions and improvising on a recipe, so in fairness, some of my changes may have had an impact here - mostly on quantity of batter.

I didn't change anything in the recipe as I was making them for another recipe: http://www.myrecipes.com/recipe/easy-individual-apple-crisps-50400000131067/, so I needed them more plain.

Magma - Removing / substituting even one ingredient in a recipe will change the entire recipe and you may need to make significant adjustments when doing so — as you are basically experimenting and will achieve varied (and not always good) results.

Investing in a high - speed blender was life - changing, as I talked about in this post and opens the door to so many healthy recipes.

Changes I made: sauteed in olive oil, deglazed with red wine, vege broth instead of H2o, in addition to recipe spices I added: bay leaves, oregano, coriander powder, celery salt, skipped beginning of step 4 and used flour plus cornstarch / warm h2o as thickener.

I turned my nose up at this recipe when I saw it in the book; but as I read through your narrative, I am intrigued (especially with the change out on the potatoes).

Using either the muffin or pancake recipe as a base, try these mix - ins to change things up from time to time:

I know loads of these type of recipes would pack in dates but I wanted to share a really low sugar alternative as a change.

Now we have changed it in the recipe, as we try to only use the American units.

If your experience cooking fish so far in life has been traumatic — dry - as - a-dish-towel salmon, flavorless tilapia, burnt frozen fish sticks — this recipe is going to change everything.

Could somebody offer an advice as said in the beginning this is good to be made a day in advance which I am planning, but then would you cook the stew, mushrooms and lentils the first day and mix it all together as in the last step or is there any changes to the recipe then.