Sentences with phrase «in this recipe because»

I love to use Vega One Chocolate in this recipe because it adds such a great flavor and has zero strange ingredients, fillers, GMOs, or added sugars of any kind.

I was really surprised that you call for baking soda in this recipe because the article on dutch processed cocoa I read said NOT to used baking soda with it.

I kept the amount of sugar low in this recipe because I planned on putting jam on the scone.

I do not recommend using cow's milk in this recipe because I haven't tested it.

I used cheddar in this recipe because it goes so well with jalapeno and bacon, but feel free to replace it with your favorite cheese: swiss, pepper jack, etc..

I substituted some of the items in the recipe because i did nt have sthem readily available.

I just wanted to mention that I used Swerve Confectioner's style sugar in the recipe because I am not fond of the gritty texture of Swerve granular.

Make sure to read all the tips I included in the recipe because there are a few important techniques to getting a perfect nutella swirl.

I think they use it in recipes because of the convenience (no melting marshmallows).

While it is recommended to use no more than 10 % because too much castor oil can make your bar feel sticky, we are going to use slightly more in this recipe because the lathering properties really help when working the soap through your hair.

RECIPE NOTE: I don't like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavoring oil.

My Mocha Mint Superfood Shamrock Shake is also made with real, raw cacao powder and raw cacao nibs by Navitas Organics in this recipe because I absolutely love their raw cacao in any form.

Yes, coconut milk is the star ingredient but also unsung hero in this recipe because it gives the mousse its creaminess and decadence, without leaving even a hint of coconut flavor.

I used frozen, wild blueberries in this recipe because I can almost always find them at my Whole Foods.

I love wild rice in this recipe because it has a deep, nutty flavour.

I've just started using cacao butter and I think it's even more delicious than coconut oil in this recipe because it makes it taste even more chocolaty!

I chose to use tropical fruits in this recipe because they're some of my favorites for health reasons and for flavor.

We really like to use ground chicken for the meatballs in this recipe because they turn out so tender and delicate, but any ground meat you like will work well.

I added more mushrooms than in the recipe because I wanted to use up some remaining ones and to be honest, I'm glad I did.

Although dry beans take longer to cook, I like to use them in this recipe because the texture is so soft and creamy.

I try not to use ounces in my recipes because Americans (and yes, I am an American) tend to get confused with ounces.

I used only 1/2 cup of sugar in this recipe because of the intensely sweet flavor kuri squash develops when it's roasted, but I've added 3/4 -1 cup of sugar when using pumpkin.

The cornmeal is a significant ingredient in this recipe because it removes a lot of the moisture and firms it up.

I meant to put this in my recipe because I had the same question, but yes.

I also used an extra egg in this recipe because it didn't seem like it would stick with one.

I use steel cut oats in this recipe because I love the hearty texture they take on when cooked in the slow cooker.

I've used brown rice syrup as a substitute for regular sugar in the recipe because it breaks down more slowly in the body, so it's a healthier option for diabetics.

Harford explains that Mario's Pizza uses New Zealand cheddar cheese rather than mozzarella in its recipes because of how it appeals to its customers» tastes.

I like to use blue corn in this recipe because of its nutty taste.

Therefore it's not really interchangeable in recipes because there would need to be an adjustment in the amount of sugar and the spices added, and perhaps an increase in flour.

I used canned coconut milk in this recipe because it is thicker and has a higher fat content, similar to heavy cream.

We substituted almond butter instead of butter in our recipe because for a cookie recipe to work, you need some fat in it.

Most Zucchini Oatmeal I've seen uses either Quick or Rolled Oats, but I decided to use Steel Cut Oats in this recipe because (1) they keep better in the fridge, (2) they have a wonderful texture, and (3) they have a longer cooking time, which allows our shredded Zucchini to «melt» into the Oat mixture and be almost indecipherable.

Don't go too thin on the slice and possibly lighten up a smidge on the olive oil in the recipe because you don't want the dip to slide right off your veggie stick!

Hi Arianna - I'm not sure honey or maple would work in this recipe because they would add too much moisture.

I decided to use oil instead of margarine in this recipe because I know a lot of people prefer to bake with oil over margarine and I wanted to keep these cookies dairy free.

I don't add a lot of extra sugar in this recipe because I think the bananas are sweet enough on their own.

I couldn't see if palm shortwning could be substituted... particularly for grapeseed oil in this recipe because in some of your recipes you have palm shortening OR grapeseed oil.

so glad i tried it in this recipe because it's awesome baked and melded together with raspberries!

I was interested in this recipe because it called for items on hand (except for feta) and chicken thighs were on the list for dinner.

Should I stop eating so many bananas maybe... Should I continue not using honey in my recipes because some find it offensive?

These typically don't hold up well in recipes because their consistency is too thin.

You will need more tortillas than listed in the recipe because corn tortillas are smaller.

But I keep coming back to it in recipes because it really & truly leads to the best texture.

I omitted additional sea salt in this recipe because I use ingredients like organic soy sauce, hoisin sauce substitute, and sriracha sauce, which are all plenty salty already.

I really like the ingredients in your recipes because they don't call for crazy things I would never have in my pantry!

I recommend using dried mushrooms in this recipe because the soaking liquid will add additional flavor and depth to the congee.

I am disappointed in this recipe because salt slabs are very expensive.

But, brown or orange lentils will cook a little quicker (becoming tender quicker), so you'll want to only add about half the broth that's called for in this recipe because this sauce will cook in a shorter period of time.

I am embarrassed to admit that I used my Super Simple Cranberry Sauce in this recipe because I HATE wasting food and it turned out so well.