Sentences with phrase «little recipe probably»

I've emailed out this simple little recipe probably 100 times, so I figured it was time to write it up properly, grab a few pictures, and share it with y ’ all!

Not exact matches

It probably drives my family nuts because they like to request things, and I just keep putting little twists on those recipes so I can photograph it and call it a new recipe for the blog.

I probably used a little more curry powder than this recipe calls for in the end, but go easy if you decide to add extra or you will lose that lovely butternut flavor.

I absolutely love how you can make shoestring fries just by using this little ole machine This is probably the easiest recipe I have made for fries and I'm totally impressed that they came out with some crunch!

On the one hand, I feel like I should talk about the details of the actual recipe since I figure people probably want to know a little bit about what they're making, but on the other hand, I want to talk about pretty much everything but the actual recipe.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

I like this anadama bread a little less than the other anadama recipe (Eleanor Johnson's, which I make without the blueberries), but that's probably just personal preference.

It's probably the cinnamon — cinnamon features so heavily in recipes at this time of year, and there's little that I love more than granola that is absolutely smothered in it.

You see, my lack of breakfast recipes recently is probably a reflection of my breakfast routine which, albeit (mostly) healthy, can get a little mundane.

Looking at this recipe and having time to think about it a little made me realize that I could probably end up with something similar if I grind up my green roiboos tea to a fine powder.

So the mixture was off the heat a little longer than I intended, which might have something to do with how long it took to come back up to 252 on the (70s - vintage, probably) thermometer I was using (soft ball 240, hard ball 250, so I was a little concerned but trusted the recipe and glad I did!

But this is probably not a good recipe for a first time bread maker as it is a little more complicated than most.

The recipe makes a little more sauce than you will probably need, but I loved drizzling it over a lunch salad the next day.

If you're still not having any luck, I'd try cooling the frosting in the fridge for about 10 minutes to let it stiffen up a little, but it's probably not gonna be «stiff» as the recipe is intended.

I could probably «wing it» with a little vinegar and salt (and always some garlic), but perhaps you might have a time - tested recipe lurking in your infernal database that I was just unable to find.

I could probably «wing it» with a little vinegar and salt (and always some garlic), but perhaps you might have a time - tested recipe lurking in your infernal database that I...

While not traditional, a little cumin would probably make this dish taste better than the posted recipe.

I also subbed flat leaf parsley for cilantro because the store didn't have any and I am growing my own parsley and I omitted the avocado because I'm not a huge fan (though if I were making it for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «sauce» measurements because mine was a little on the dry side.

So we've noticed a trend on our little blog here... we have lots of mini donut recipes and with a few more in the works, we thought they could probably just use their own page!

The amount of oil in this recipe is on par with other banana bread recipes like this one which is my golden standard (but is chemically leavened): http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html If you're interested in a little less oil then you would probably be fine with 6 Tablespoons oil and an additional 2 Tablespoons of non-dairy milk to compensate.

If you're like me, you're probably going to look at the recipe and think, doesn't that sound a little bland?

I miss being a little kid sometimes, which is probably why I love recreating nostalgic recipes - I will forever be a kid at heart!

If you have a large family they might be a little upset that this recipe only makes 16 cookies so in that case you should probably double the recipe.

Most people find tahini a little less sweet than most nut butters (though I've probably covered that up with all the coconut sugar in the recipe).

I did 150 % of the recipe for the filling, though, because I found the recommended amount difficult to distribute evenly... (I probably made the rectangle a little too big.)

I haven't yet made the recipe again as it's just so much easier (& probably cost effective) to simply buy one from Little Bird themselves.

By now, you've probably seen a trillion and billion pumpkin cookie recipes online and I wanted to bring something a little different to the table.

Please enjoy this recipe and if you feel like there's a short little brunette momma angel hanging around while you're rolling this crust out... it's probably my momma!

If your blender or food processor is older, then you will probably just need to add a little more liquid to your baby food then stated in the recipes to get them completely smooth.

Could probably have used a little more streusel than the recipe makes.

I haven't tried it myself but if I wanted to make part of the recipe ahead of time I'd probably premake the pesto and add a little extra olive oil to help prevent the spinach from oxidizing.

Hi Robin I think you could probably multiply the recipe by 6 or 7, and even less if there is going to be a lot of food there and people will be eating a little bit of this and that.

I cook out of it probably 2 - 3 nights a week and I have loved most EVERY recipe I've tried (my two little sons also eat your waffles often... I make and freeze a bunch at a time.)

But you only need one flour if you're using wheat, so to go from that to using three or four different flours in combination, in one recipe, that was probably the biggest thing, and just learning the little differences between the different flours.»

One little thing — I the post you said you didn't want a big cake so you made is as a 9 × 13, I think you probably meant 9 × 5 because in the recipe card you put 9 × 5.

(Can probably get away with mixing just pumpkin with eggs, and maybe a little whole - wheat flour or oats to hold it all together... much like the «lunch pancakes» recipes on my blog.)

I haven't personally made this recipe dairy - free (here's my take on that), but reputable brands of butter - flavored coconut oil along with a little coconut milk to lighten up the texture would probably work well.

Oatmeal is still one of my favorites, but lately I've been cutting back a little on carbs and even dabbling in keto (aka nutritional ketosis) recipes (so heads - up, you can probably expect to see a couple more of them here soon).

If you make this recipe with regular almond flour, the result will probably be a little different and you may need to use a little extra flour, as I found the Sukrin version to be quite a lot more absorbent.

I didn't use natural peanut butter, so mine was probably a little sweeter than the recipe would yield, but IMO it was still really good!

sinister bites; I was planning a very different and creative recipe for this Halloween and was very excited about it, but for a lot of reasons I wasn't able to shoot it until now and probably won't be before Halloween, so I thought I'd shoot something a little bit different instead, which turned out...