Sentences with phrase «much use them in every recipe»

Do you think I can crush some nuts like almonds instead of sunflower seeds as I am terribly allergic to sunflower seeds sadly and I see it so much used in your recipes too.

I pretty much use them in every recipe that I make because there's just so much you can do with them (for instance: you can make this).

Not exact matches

How much would you suggest putting in the recipe as I have never used jalapenos chillies before.

Medjool dates are the best as they're much sweeter and stickier so make cooking a lot easier — these are what I use in all my recipes and you may find if you use normal dates that the recipe doesn't work as well.

Also i have coconut flour and would like to try it, so how much coconut flour would u use in the recipe instead of the buckwheat flour?

Do you have an advice for me how much chickpeas (or beans or lentils in your other recipes) I should take if I use the dried ones?

I was just wondering, how much does the cup of buckwheat flour you use in this recipe weigh?

Hi Sarah, I prefer using maple syrup to agave as I find it doesn't spike my blood sugar so much but in terms of making a difference to the recipes, using agave would be absolutely fine!

I've made a tonne of this (far too much than I can eat) and don't want to waste it — does anyone have any tips about using it in other recipes too?

Hey Erica no of course that's a legitimate question — I don't put grapes in smoothies as much as other fruits simply because they're not as nutritionally dense and I just tend to mostly cook with the fruits which I love the taste of — but that the great thing about the recipes, and especially smoothies, you can use it as a guide to add things you have in the fridge or whatever so I'm so glad you're adding different things!

Also, I have noticed you use almond milk much more than coconut milk in your recipes.

I was so excited when I found this recipe for Laughing Cow Chicken because using the Laughing Cow Cheese, even in a simple dish, reminds me so much of Elodie!

Tip # 1: Using store - bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.

If you use refined coconut oil, then in my experience the berry flavor really does shine through, despite the fact that there's twice as much oil as berries in the recipe.

While you can use pretty much any combination of nuts in this recipe, I highly recommend using a combo of almonds and pecans because they compliment the dates perfectly.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

I was going to come up with something exciting and wonderful but I'm still in the midst of trying to save money / use up everything I already have, so you do still get a recipe — it just doesn't really have all that much to do with paninis.

Can you give me an idea how much puree should be used in this recipe so I don't ruin it?

Could you please advise how much sugar and butter I can use in place of honey and applesauce for this recipe?

I used good quality canned tomatoes (Sclafani) and the sauce is pretty much the easiest thing to prepare in the whole recipe.

You can crumb nuggets in parmesan, as suggested in the recipe, or use almond flour, coconut flour or some Keto followers have even used crumbed pork rinds to much success.

You could use them here or in the lentil soup recipe no problem, they taste much less pea - like to me than then green ones.

The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs.

I rarely, if ever, powder my cassia bark separately, as I tend to use ground cinnamon, if necessary, but I do use it in pretty much 90 % of my recipes and my spice blends.

Thanks so much for your perspective — as for the baking recipes, I think it all depends on who your audience is — not everyone will shy away from a long list of ingredients, though some will... and yes — which flours / dry ingredients you use, depending on the recipe, can certainly make a huge difference in the result!

Some chefs prefer to use 75 % as much Blue Agave nectar as they would sugar in a recipe, but others prefer a straight 1:1 replacement.

Silken tofu can have different consistencies depending on how much soy protein it contains and the one we most often use in our recipes is «firm».

I just finished a beautiful, quick, scrumptious lunch — very much in the spirit of the recent easy one - bowl balanced meals — that I made using two of your long - ago soup recipes as inspiration.

I'm normally very wary of American recipes that call for peanut butter (definitely have a much lower tolerance for the stuff) but without the peanut oil and using the 1/3 cup as indicated in the recipe, it was absolutely perfect.

Because chicken broth is used to cook the potatoes, I did not use much salt in this recipe.

I didn't realize how much sugar could be in Bittersweet Chocolate however (when it says 60 % cacao it means the remaining 40 % is sugar), so I adapted the recipe to include unsweetened chocolate and then explored using sugar substitutes.

I especially love using this recipe in preparation for upcoming holidays like Thanksgiving, Christmas or Easter, when I know there is going to be so much food prep going on.

I used siggi's yogurt in my recipe which is pretty much my go - to yogurt these days.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

So much stuff has been done to death that gets posted, but this one is such a novel recipe and probably pretty versatile in it's use too.

A lot of recipes in here, this used copy is much older than I expected it to be which would be irrelevant to your purchase.

-- USA Today Jam - packed with recipes and information, this book will become a much - used baking reference in any kitchen.

The original recipe called for using regular beets, but golden beets are much prettier mixed in with the pom seeds.

I love them best with just butter and salt (we totally won't talk about how much butter I use), but Winter squashes are also so darn good used in recipes.

If you can get your hands on a readymade vegan version then you could of course use that but this recipe requires only a few easy - to - find ingredients and a minute in the food processor so it's really not much effort.

I just wanted to mention, because I don't believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!)

I'm a fan of using poblano peppers in place of green bells in chili recipes for a hint of heat without being too much in your face like a jalapeño.

It's much sweeter than regular old balsamic, though Nigella Lawson adds additional sugar in her recipe for balsamic syrup (for use with desserts).

Was it fate that I came across this recipe the day we were trying to figure out what to do with the kale in our fridge (rejected from being used in this kale salad as it was much too spicy)?

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.

I think it will be amazing when next time I use star anise and use the exact amount of broth as stated in the recipe (I think I used too much).

If you fear using alcoholic beverages in recipes you don't know much about cookery.

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.

The nuts themselves are a great snack (I LOVE them), plus the flour can pretty much be substituted 1:1 in any recipe you use.

I have always been much intrigued by all the recipes using matcha but have not seen matcha here in Aberdeen.