Sentences with phrase «for butter instead»

I had no idea how this ingredient would impact the bread but I'm always up for trying a new recipe - especially quick bread recipes that call for butter instead of oil.

One of the best things you can do is just get started - choose something «better than» what you are choosing now like opting for butter instead of margarine, or butter from grass - fed cows if you currently buy butter from cows in confinement.

Not exact matches

Choosing both whole and refined grain foods in nutrient - dense forms, such as choosing plain popcorn instead of buttered, bread instead of croissants, and English muffins instead of biscuits also can help in meeting recommendations for a healthy eating pattern.

I changed two dates for a bit of stevia — in my country dates are so difficult to find I need to look after them - and added peanut butter instead of almond, and the result was delicious!

This is the nicest main course I have cooked for myself for ages I have run out of tahini, so I added peanut butter instead (and probably about twice as much...).

I have very sensitive skin so I use cacao butter or almond oil for my skin instead of lotions and face creams.

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

In my case, I changed 2 dates for a bit of stevia - dates are kind of difficult to find in my country so I need to be very conservative on their use - and used peanut butter instead of almond — i just didn't have any almond!

GRATE YOUR BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the butter and then freeze for 15 minutes before mixing into the flour.

Surprising because instead of adding butter for moistness, the cake uses

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

Hi Marzia, thanks so much, I discovered that in order to substitute milk for the cream, instead of 2/3 cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons butter melted (stir them together) and add in place of the cream.

Things I adapted include the cooking level and time for the glaze, using butter instead of margarine, and baking in two loaf pans instead of a tube pan, which of course altered the baking time.

I definitely think there's such a thing as peanut butter addiction so I try to stay away from it (at least for now) and make this fudge with almond butter instead.

I just made these vegan using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips).

I made these last night with the following variations — tamari subbed for soy sauce, almond butter instead of peanut (I don't like peanuts or their butter), and I added italian seasoning, garlic salt, and oregano to taste.

I also used olive oil instead of butter for the top.

This bulk peanut butter powder is a mix created for backpackers instead of dieters.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon.

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used peanut butter instead of almond butter, unsweetendd flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!

If made with an all natural nut or seed butter instead of the high - protein version these bars would be dairy free, vegetarian, gluten - free and vegan (if you swap the honey for agave).

Instead of using grass - fed butter in my butter coffee, I opt for ghee (clarified butter), which is also an incredible option for high heat cooking, by the way.

Instead of dousing this short stack with syrup, we opt instead for a nutty sauce of maple - sweetened almond butter — cutting about 27g added sugars from the typical pancake breInstead of dousing this short stack with syrup, we opt instead for a nutty sauce of maple - sweetened almond butter — cutting about 27g added sugars from the typical pancake breinstead for a nutty sauce of maple - sweetened almond butter — cutting about 27g added sugars from the typical pancake breakfast.

My son is sensitive to guar and xantham gum so I want to make our own coconut milk and coconut milk yogurt, but would love to use coconut butter as a base instead of real coconuts just for ease Thanks!

I'm trying to figure out how to budget for healthy foods, and I figure if I buy coconut oil, instead of butter for baking, then, this would go a long way towards that goal, and I think butter isn't as healthy in our world, since it is probably from cows that are fed anti-biotics, and milk that is pasteurized and homogenized, what do you think??

So I flipped through my Everyday Paleo cookbook and found a basic recipe for paleo - friendly butter chicken using coconut milk instead.

Light Olivio for butter (and using Olivio spray on the top instead of drizzling melted Olivio), panko breadcrumbs instead of croutons, 75 % reduced fat cheddar, skim milk, light sour cream, and 98 % fat free cream of mushroom soup.

Ghee is quite expensive to buy normally and some folks must use it instead of butter for allergy reasons, so what a great frugal idea to just make it instead!

And since they call for oil instead of butter, they're naturally dairy free too.

The gingersnaps have shortening instead of (most of the) butter and less flour, but I added more molasses and spices and cut the sugar based on yours, made a double batch (it almost didn't fit in my big mixing bowl and was too deep for my hand - held electric mixer!)

I used blueberries instead of strawberries, for the nut butter I used cashew butter & used cacao nibs in place of choc chips (it's just what I had at home).

I halved the recipe and healthified them a tad bit by using wheat flour, half of the butter called for the recipe, 1/2 cup of brown sugar and 1/4 cup of truvia instead of all brown sugar.

Instead of butter that is commonly used for making crisp, I used super healthy coconut oil rich is medium - chain fatty acids, which stimulate your body's metabolism.

For my allergies I make the following changes: rice pasta, coconut milk instead of cream, GF flour blend, earth balance instead of butter and GF breadcrumbs.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

Use coconut flakes instead of shredded coconut for a smoother butter if using a food processor.

In this healthy recipe, we swap roasted sweet potatoes for the fried spuds and make a yogurt - blue cheese sauce instead of compound butter.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconuButter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconubutter, honey instead of coconut nectar, and olive oil in place of coconut oil.

I put 1 sleeve of butter - style crackers in the food processor for the coating, instead of the flour.

If you like body butter instead of lotion for texture, this is an incredibly easy and customizable recipe.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

I do halve the amount of salt called for, but have started using salted butter instead of unsalted, so I think it ends up evening out.

Instead of sugary condiments, the sauce here relies on bone broth, coconut aminos, and sunflower seed butter for a meal filled with all sorts of keto favorites.

For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.

It starts with a cake mix, but it's fancied up right quick by using melted butter and milk instead of the water and oil called for on the package, and then once baked, it's poked and soaked (see?

I put the gnocchi in the freezer for about half an hour following the other reviewers» advice, and then lightly browned them in the brown butter sauce (instead of just mixing).

The flavor was not exactly what I wanted, so I'm going to tweek it a bit and use butter next time instead of oil, and refrigerate for a few hours.