Sentences with phrase «like potato skins»

I didn't bother peeling the potatoes, I like potato skins.

Do not feed your rabbit spoiled food or discarded waste like potato skins or onion peels.

It serves delicious, traditional American fare like potato skins, salads, soups, BLTs, burgers, and wraps.

-LSB-...] IF, GF, SF Fried Pickle Planks IF, GF, SF Italian Nachos IF, GF, SF Like Potato Skins IF, GF, SF Macho Nacho Salad IF, GF, SF Mini Snack Cups SF Mini Taco Shells and Bowls IF, GF, SF Mozzarella Cheese Sticks IF, -LSB-...]

Prove that appetizer favorites like potato skins don't have to go by the wayside in the vegan world.

Not exact matches

The wings at Bruno's Bar + Burger — which also serves indulgent apps like truffle fries and Irish nachos (loaded potato skins)-- come marinated or dry - rubbed.

Try to reduce the consumption of refined carbohydrates as they cause inflammation in the skin — instead of white bread, go for gluten - free whole grain bread or choose lower G.I. carbs like sweet potato, or load up on vegetables like broccoli and asparagus and eat a smaller portion of carbs if forgoing carbs is too unpleasant.

Nooo, butternut skin roasted is only like eating potato skins.

Dishes like Caraway Tomato Baked Eggs, Deviled Brussels Sprout Salad, Piri Piri Broccoli Bites, and Thai Peanut Sweet Potato Skins are stellar examples of how we can all incorporate more smashing vegetables into our busy lives.

I like to leave the skin on the potatoes, so I thoroughly scrub them with a brush.

You can choose to peel the potatoes before you bake them; however, I never do because I actually like the taste of the skins (plus... there's not many things I hate more than peeling potatoes).

To keep the skin as clear as possible, it's essential to eat lots of vegetables, fruit, as well as higher fibre complex carbohydrates like sweet potatoes, brown rice and quinoa, lean proteins like chicken, fish, eggs and beans, and healthy fats from things like nuts, seeds, olive oil, avocado, and fatty fish.

I like to leave the skin on my potatoes.

Scoop out flesh, leaving about 1/4 - inch of potato on skin (reserve potato flesh for another use, like mashed potatoes).

... these taste just like loaded potato skins they won't even know!

Since their skins are very thin, you can blend them right into the soup for extra nutrition (plus who ever feels like peeling potatoes anyway?)

Tastes just like loaded potato skins!

I liked the skins on the sweet potato slices - adds fiber and flavor.

However, not feeling like I wanted the additional calories of taco shelsl, it occured to me that the potato «shells» would be the perfect containers — like cute little boats — and these delicious, spicy, but not - too - firey, potato skin boats were born.

Note that I leave some of the skins on the potatoes because I like the rustic look.

We prefer potatoes with skins still intact, but you can remove as much of the skins as you like just before slicing the potatoes.

Yukon Gold potatoes are considered the mid-range of starch content, between floury baking potatoes (like russet) and waxy potatoes that keep their shape in cold potato salad (like red - skinned potatoes).

Garnet, Jewel, White and Japanese (also like Caribbean sweet potato) with the white flesh and red / purple skin.

Scoop potato mixture into skins (if you pat down the mixture so that it's a bit indented like a shallow bowl, the sauce will sit on top easily), spoon 3 tbsp of sauce and 3 tbsp mozzarella cheese on top, and layer pepperoni slices on top of cheese.

Next, dice the potatoes (I like to remove some of the skin first) and then place in the pan.

One thing I noticed is that this is not the first recipe that underestimates the amount of puree you can get from a sweet potato; unless you get a one pound potato you're going to be like me and have a very scant one cup, especially, if you exclude the tougher part of the potato right next to the skin.

I like that this recipe calls for potato skins to stay intact, it adds a rustic flair.

For example, oven baked in their skins, like baked potatoes, creates a milder flavor and becomes easier to digest while preserving many nutrients.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Wash the potatoes but leave the skin on if you like.

Something about the vibrant orange color that's chock full of the best nutrients... I like to think sweet potatoes contribute to a healthy skin tone that leaves us glowing from the inside out, no?

I like leaving about 1/4 inch of the interior intact so my loaded potato skins will be nice and hearty, but you can scoop out a bit more of the inner flesh if you'd like.

I've never eaten pumpkin skin, but maybe it's one of those things like potatoes where everyone peels them but it's totally unnecessary (and I love skin on my potatoes).

Do NOT substitute with other purple flesh sweet potatoes, like Stokes variety (dark purple skin / purple flesh), as these do not have the same sweetness.

Some Russians also like to boil small new potatoes in their skins, peel them, and grill them on skewers over charcoal or wood embers, for an especially tasty addition to the shashlyk meal.

All you have to do is prick the sweet potato all over with a fork, cook it for a long time, and then it'll slide right out of its skin like I do when getting out of my work pants the second I get home.

For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.

They taste kind of like twice baked potatoes without the skins and all the work of scooping out potatoes.

And, while I was making dinner hubs walked by and saw your potatoes in the pic and was like, «hey babe — when can we have these potato skins?

You can remove the skin from potatoes and onions if you'd like.

Carotenemia is a yellowing of the skin due to high blood levels of beta carotene from foods like carrots, sweet potatoes, and squash.

What you'll need: • 2 cups baked sweet potato (skin removed) • 3 eggs • 1/4 cup coconut oil (melted) • 1/4 cup agave • 1/4 tsp vanilla • 3 tbsp coconut flour • 4 tbsp cocoa powder • 2 tsp cinnamon • 1/2 tsp fresh ground ginger • 1/4 tsp pumpkin pie spice • 1/4 tsp baking powder • Pinch sea salt • Chocolate chunks (as many as you'd like)

i like white potatoes and sweet potatoes, pop them in the microwave 3 min... easy snack, and i like the skin in white ones....

Much of sweet potatoes» nutrients are found in the skin, so I like to leave the skin on when I make my sweet potato fries.

My non dairy kids also put it on white potatoes, sometimes just a chunk inside a potato skin like a coconut oil taco.

Unfortunately, most restaurants fry their potato skins in fryers shared with breaded items like mozzarella sticks and onion rings, which makes them unsafe for those people with celiac disease or non-celiac gluten sensitivity.

A great example here is the skinning of fruits (like apples or pears) or vegetables (like cucumbers or potatoes).

Nothing says game day feast like loaded potato skins.

Foods like raw cranberry, whole fat yogurt or raw dairy products, navy Beans, strawberries, potatoes with skin left on, himalayan Crystal Salt (table salt is often enriched with iodine, but this salt has naturally occurring iodine) all offer wonderful nutrients.

Combine veggie scraps like seaweeds, mushrooms, potato skins, carrots, etc!