Sentences with phrase «kind of recipes do»

Involving the kids in all aspects of meal prep has shifted the conversation about new foods from «ewww... what is that,» to «how do you cook that and what kind of recipes do you use it in.»

What kind of recipes do you want more of?

Not exact matches

I grew up in a house that didn't stock sugared cereal and had at least two different kinds of family recipes for Brussels sprouts, so healthy eating isn't exactly a foreign concept to me, but I've definitely lapsed as a 23 - year old living on my own.

«It had been kind of hard coming up with an idea for something and then I attended the Fiery Foods Show and saw how many people had come up with their own salsa recipes and thought, Wow, I make pretty good salsa, and why not do it at school with the kids and send it home for Father's Day?»

You'll see that the tart I came up with has very little to do with the original idea, but it's those kinds of things — recipe titles, ingredient pairings, or even color combinations, that often give me a push to come up with new dishes that I'm excited about.

I am far from a health foodie but every recipe of yours I have tried so far is getting me closer I am so glad I didn't throw out coconut milk (which I bought in hopes to switch from regular kind but hated it) and was able to use it for this.

Also totally random but I've noticed you don't really have any recipes for bean burgers or any kind of veggie burger.

I've said it so many times, but all my recipes are there to be adapted and changed to suit you, and you absolutely don't have to only eat my kind of food.

Finding wheat / GF baking recipes that also don't include some kind of sugar has been a struggle for me.

I have done it with all kinds of fruit recipes before and they turn out great.

What kind of mushrooms do you recommend using for this recipe?

My dad's side of the family is German, though he is not a baker and my grandparents were in a different state (and I don't think they did much baking either), so I feel an odd kind of wistfulness towards these recipes.

Recipe sounds great, although I do not own any kind of blender.

So don't worry enjoy the recipe and please make sure to comment to let me know what kind of recipe with figs, you'll like next.

This is a task I have not always been able to do, so it's kind of fun to actually create my own recipe, especially when it turns out well!

This is a no - recipe kind of recipe, in that I can give you approximate cooking times and temp, as well as an ingredient list and some tips and tricks but really encourage you to do you when you make this.

I have to admit that I do like a little crumble in my cookie and I had a hard time getting that the first 3 - 4 times I made this recipe so (I know it kind of defeats part of the purpose but...) I added 1/2 c. gluten free flour (Trader Joe's brand, rice & potato, I think) today.

They are written about as if they are the holy grail of granola recipes but I kind of don't care if I have clumps.

Just replace the tablespoon of peanut butter in this recipe with another kind of nut or seed butter, and you have yourself a super simple, delicious, and protein - rich energy bar that doesn't require baking, cooking, or any fancy - pants techniques.

I love this kind of thing because not only do I get to bake and cook to my heart's content, but I also get to do a lot of figuring out: coming up with a menu, researching recipes, scaling them up and down, and writing out list after list.

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

My next project is to add some kind of glaze to the top of the cinnamon roll oatmeal, but I didn't want to wait any longer before sharing this recipe with you.

I also have a recipe for gingerbread scones that are out - of - this - world good, but they're kind of crumbly and fiddly to make and, since my kids love gingerbread as much as me, they don't last long.

Hahaha, I actually never heard of Canadian Thanksgiving before — but it sounds kind of fun In Germany we don't celebrate Thanksgiving at all, but I am enjoying a lot of the recipes and treats all fall through, so I guess that is all right.

I don't like to precisely follow recipes, and with sourdough pretty much being a difficult math equation I never managed to solve, when I saw Beth's no - knead country loaf on Food52, I knew I found my kind of recipe.

I love that it doesn't have a ton of ingredients and can be assembled head of time - I always look for these kinds of recipes.

Except lately, after making this delicious Preserved Lemon and Olive Tapenade, a batch of Homemade Head Cheese, some Deliciously Silky Liver Pâté and more recently trying my hand at making Fresh Farmer's Cheese (recipe to come), I du n no... I sort of felt the need to spread mound those goodies on top of some kind of cracker.

After doing some research on this kind of cheesecake I found a recipe in my Cooks Illustrated magazine.

I'm working on it and will get back when it's done — would you be so kind as to not rate my recipe as bad b / c of this?

I love your blog... Loved this recipe since it included both quinoa and chia (my new two favorite healthy ingredients) I recently tried making these following your recipe exactly and mine didn't come out so well... they looked great but the inside was doughy and I used cupcake liners and they baked right onto the liner so I could only eat about half of the muffin = / I will definitely try another of your recipes... but I am kind of disappointed.

And of course, what kind of healthy living blogger would I be if I didn't offer a salsa recipe?

The recipes are kind of snacks I like to eat when I am busy creating and do not have the time for a fancy lunch.

The problem we had though, was what to do with the Tomatoes after roasting them, Typically other salsa recipes would remove the skin and seeds, but that seems kind of meaningless in this instance.

I don't know what it is about springtime and the approach of Easter, but this time of year always gives me a hankering for lemon recipes of any kind... and particularly desserts.

But honestly, there are nights I just don't have time for that, and this is the kind of recipe that comes to the rescue.

I appreciate that you are open to all kinds of recipes on your blog and do not discriminate against different diets or ways of eating!

I don't often fully omit sugar from these kinds of recipes because sugar does serve a few function in baking.

And while many of the recipes above are free of all kinds of allergens, if you're needing to send them something guaranteed to be delicious but also free of all top 8 allergens, these Sunbutter, Honey & Banana Muffins from Allergy Awesomeness will surely do the trick!

It was kind of bleh - I like curries a lot but don't usually like the recipes I try to make for some reason.

I noticed that your recipe doesn't call for water of any kind.

I kind of thought this recipe up in my head when I was trying to think of something creative to do with our tomatoes from the garden.

I tried your recipe using canned chickpeas and it turned out great, so I went to make it a second time using dried chickpeas, and unintentionally found that if you overcook the chickpeas (mine were kind of a mushy mess), then you don't even have to peel to get the same smooth results.

This recipe is fantastic, the only problem I sometimes get is the dough gets kind of crumbly when trying to fold it, what can I do to help it stay together a little more?

# 1: Healthy Banana Coconut Chocolate Chunk Muffins — So these kind of blew up after I posted them, which just goes to show me that you guys love your healthy chocolate recipes as much as I do.

One of the perfectly perfect things about Ina's recipes is that you can do all kinds of things with them.

Anyways, if you DO N'T have this kind of classic cookie recipe in your kitchen arsenal, you're missing out!

I've tried all kinds of fresh yeasts as well, put in extra sugar or honey to give it more to eat tried numerous recipes from good sources, but it doesn't seem to make any difference.

You can of course add any kind of sweet potatoes you like to this paleo recipe — I just decided not to throw them into the pot this time because they do tend to get a bit soft for my taste after simmering for 6 hours.

This week, I got lucky, as a bunch of recipes were just on the forefront of my mind, so I knew what kind of meat to buy, and I'm guessing we'll do better with produce next week, as we know what to expect (lots of greens) and can meal plan a bit better.

This recipe is great for spring, it's light and doesn't require a heavy sauce of any kind because it's tossed together with fresh tender asparagus, peas, parmesan cheese, lemon zest and olive oil and it pairs perfectly with the soft and crispy bite of the pan-fried gnocchi.