Sentences with phrase «end breads like»

Second, since you can cut back, you can also purchase high end breads like any bread that is made from sprouted grains.

Not exact matches

In the end, everyone agrees refined carbs like white bread and sugar are the worst, even worse than fat.

This bread ended up being perfect for breakfast or a snack along with a cup of coffee, and I like it even better toasted and topped with a pat of butter.

There are a lot of good reasons to make banana bread: You have a pile of sad bananas in your fruit bowl that are near the end of their life expectancy; You like things that are undeniably delicious and go very well together with peanut butter, Nutella or condensed milk; It's cold outside and you need something [Continue Reading...]

With my technique the end result was fantastic and crisper, which is how I prefer bread like products including pizza crust.

Essentially, we've been alternating between dinner salads (like the kale Cobb Caesar and the popular paella salad), and what I affectionately refer to as a Parisian picnic, which is nothing more than a large round serving board filled with an assortment of cold odds and ends from the fridge, some bread, pita, and / or crackers, and whatever seasonal fruits and veggies and are hanging out on the counter.

Sometimes we end up using them in other baking projects like this banana bread.

To be clear, I don't care if the end product is in fact bread - like; I just want something that: — will come out of the silicone mold okay (and look nice enough on the table under a challah cover)-- the kids will like — butter can be spread on — will have the consistency and hold together enough such that eating with one's hands would be appropriate

If you end up with something that looks like a mutant flat bread, don't despair.

Sometimes GF bread doughs behave more like batters before baking and it can be disconcerting, but bake them out anyway, because they end up baking out beautifully.

I did a spread like you mentioned a couple of weeks ago and I finished the entire batch in just 2 days — addictive I tell you — especially with crusty bread that is a few days old (the better to hold the spread)... and lets face it, at least on this end, the bread is just a vehicle to get the dip to the mouth

Try the gf loaves from Dunn's in Crouch End — it looks like bread, tastes like bread, chews like bread, and is cheaper too.

I especially like the end pieces for making bread crumbs.

I tried making this, but the braids got stuck to each other and so I ended up with a giant bagel - like bread.

I think this may have changed the consistency a lot cause my bread ended up being a cake - like texture so it crumbled a bit but it was still very tasty!

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

I really thought I had messed up when I thought the dough was too dry so I added probably 1 / 4c water in the beginning — not to mention I thought my yeast might be to close to the end of it's usable date so I upped the amount to 1tsp, (plus I added a dash for good measure because I really like a yeasty bread).

but the bread stuck like glue to the paper so I ended up having to cut the sides and bottom off!

I tried this recipe, but I realized that you actually need to use the type of bread they are suggesting, otherwise you'll end up with a pretty insipid bread pudding, like the one I made using regular bread

Add too much liquid and you'll end up with a soggy, wet bread - like texture.

Sadly, the bottom ended up tasting like bread.

However, my bread ended up tasting more like the olive oil than I would have liked.

The end result of my bread... hmmm... not as soft and fluffy as I would like it to be.

Unfortunately old habits die hard and more often than I'd like to, this type of bread still ends up in my shopping cart.

They didn't rise as high as I wanted (we were in a hurry and I had to end the rising time about 5 or 10 minutes early), but they were still great... springy like real bread and super yummy!

If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time.

Today, like any other day that ends with a «y,» is the perfect time to butter up two thick slices of your favorite bread and stuff them to the point of bursting with any gooey non-dairy decadence your heart desires.

The second time I wanted «the real bread» taste and no spices (I want to put some sweet spread on it:) so I used acorn flour instead of the buckwheat and only salt and sugar and it ended up just delicious better that any store bought flat bread, even my picky Italian boyfriend liked it;).

After a long, strange cab ride in which the driver corrects our pronunciation of «Tabor» (it's supposed to rhyme with «saber»), we end up at Tissa Stein's bakery, where grains like Red Fife wheat, spelt, and hard white spring wheat are milled on site then transformed into flavorful, crusty breads.

There is no higher authority on a certain team, that is playing in a certain big shouldered city, that is second to none, and it just so happens to start with «Ch», and ends in a «go», and those syllables sandwich an «ica», much like my Turano bread sandwiches around a classic heaping helping of Italian Beef.

The steady rhythm of inside, outside, inside, outside keeps the flow as we go back and forth between building snow friends and learning the morse code; nighttime snowy woods walks and baking bread; snow angels and crafting; or sledding and dipping into what feels like a never ending pot of soup on the stove.

This includes sugary foods such as baked goods, white breads, processed foods like crackers and cookies, fruit juices, candy, and most anything you can read in the labels that has enriched flour, sugar, high fructose corn syrup, or anything listed with a «- tose» at the end of it.

We only need one teaspoon of sugar a day for metabolic functions, but many of us end up eating up to 20, thanks to hidden sources like snack bars, salad dressings and even bread.

I have tried several low carb breads and never achieved a end product that was almost bread - like.

He recommends people go back to whole foods, so if you're gonna be eating dinner, have things like brown rice versus maybe more bread, you know, have things like cooked salmon, wild salmon and have a fresh serving of vegetables to give your body the fiber it needs to push everything through at the end of the night.

We all got so used to eating brown rice and brown bread after a while that we ended up liking it.

I am eating the same amount of veggies now as when I was on paleo diet, the only change I made was trade my meat, fat, eggs and dairy, for starches like you mentioned at the end, and whole grain bread.

My bread ended up very moist — almost like a bread pudding consistency... I baked it for however long was specified and toothpick came out clean... any thoughts on what may have gone wrong?

Like the brewer, like the winemaker, like the bread maker, this is your craft and you control it end - to - Like the brewer, like the winemaker, like the bread maker, this is your craft and you control it end - to - like the winemaker, like the bread maker, this is your craft and you control it end - to - like the bread maker, this is your craft and you control it end - to - end.

Located inside the Santa Teresa Sofitel, this high - end restaurant offers exciting dishes like eggplant gnocchi, Brazilian breads with a series of housemade spreads, fresh hearts of palm drenched in a grapefruit vinaigrette, breaded goat cheese served with a cupuacu marmalade, and a traditional Brazilian bean soup.

I'm eagerly letting my ps plus membership expire at the end of this month, Plus is a joke, I'm not paying a membership fee for games that were released back in 1982, It's november and no mention of any free games for this month, You bragging about the joke of a game you give for free would be like me giving a homeless guy a gallon of milk and a loaf of bread 9 months old and rotton then telling the community I feed the homeless aren't I great..

The progress is agonizingly slow, but I can see how I'm almost there, how I'm incrementally better at beating the boss, how even late - game ships are torn apart like stale bread by the end.

Interconnected 2D adventure platformers (Metroidvania or otherwise) are my bread and butter, and Exile's End is a very pure specimen of the genre, featuring exemplary level designs, tight controls, and an atmosphere so thick and foreboding, it's like a pea soup monster.

it eliminates a lot of waste from those plastic bread wrappers — use cloth napkins — use cloth diapers & cloth diaper wipes (in combo with a diaper spray, like one by california baby)-- shop season - end clearances at outlet stores for great prices on kids» clothes and save them for hand me downs or then donate them