Sentences with phrase «only use them in recipes»

I only use them in recipes that I get from you, could I freeze them?

I keep some erythritol on hand, but I only use it in recipes I can't «taste» it in, because imo it has a really strong flavor.

I only use it in recipes that have already been tested by other people.

Not exact matches

My older daughter, Masha, who takes most of the photos for Golubka and lives in NYC, treats my recipes as any recent college grad would — simplifying them and using only the ingredients that fit a tight budget.

The only thing was I found the quinoa flakes to be a little overpowering in flavour, maybe next time I'll just use bob mills sorghum flour instead Thanks for the great recipe!

However your recipes use «cups» for measuring, and I'm only used to weighing ingredients in grams / ounces.

I wouldn't recommend using olive oil in the recipe as it is generally only used in savoury recipes.

Any chili cook can look up heat levels of the various chiles and make a guestimate about the amount of any certain variety to use in a recipe, but such information will only be useful in a general sense.

Hi, sadly I only measure nut butter in teaspoons or tablespoons so for this recipe I used 3 tablespoons.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts.

I love how simple the recipes are, as some of the healthy eating blogs I've followed over the years bombard you with so many unnecessary ingredients that cost a fortune and only to use a teaspoon of in one recipe.

I only had one (very, very large) ripe banana so I used that and cut the rest of the recipe in half.

Thus I decided I would only use 1/3 of a cup of honey in my recipe.

In this recipe, we use only the cream.

In keeping with the recipes in the book, submissions had to be vegan, gluten - free and use only lower glycemic sweetenerIn keeping with the recipes in the book, submissions had to be vegan, gluten - free and use only lower glycemic sweetenerin the book, submissions had to be vegan, gluten - free and use only lower glycemic sweeteners.

The only sweetener I used in this recipe was a little bit of Agave Nectar in the cashew cream.

I think the zucchini might be in there for extra creaminess and nutrition because some of the other raw / vegan cheesecakes I've made use only cashews (no zucchini) so because of that I know it isn't an essential ingredient in a raw / vegan cheesecake recipe.

You will use only the cream in this recipe.

You have the following on your site, it is a bit confusing not knowing if this is all I need for 3 eggs called in my recipe: Use this egg substitute in cake, only when you require more than one egg for baking.

I would love to see more savoury recipes with avocados, only because I know how well they can be used as substitutes in desserts, but the only savoury recipe I know is guacamole and when avocados are cut into slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where avocados play the main role.

I to can only eat things that is organic so I redo alot of the recipes so I can eat alot of stuff I «am allgic to pesticides, hornmores, n antibotics, dairy, eggs, whey, so I watch n read everything, I do not have a galdbladder n was told I could eat everything after that well I could not n get sick after that it will come out of 1 of the ends is all i need to say, but if I eat this stuff I «am ok, for everybody that may have the same problem as me just try drinking the organic milks w / o hornmores, pesticdes, n antibotics in it n see if that works for you same with the eggs thats what I do open the lid n see what it says, if it don't say that well its not for you (eggland) is one of the names I use horizan, silk, r 2 of the milk blands I use, they also have sorbet icecream but watch them some do have milk in them n if it doesn't say organic milk your not getting that your getting real milk, then go on internet n read, read, read all your labels n read whats best for you cause everybody is not the same, I hope that helps n feel free to send me a message n let me know if anybody wants: - P

In reference to # 13 and # 30 — interestingly, all the Moroccon recipes I have made have instructed me to use * only * the lemon peel and discard the pulp.

I have posted separate recipes for both the Refried Black Beans and the Creamy Raw Cashew Aioli — only because they can be used in different ways to complement other recipes — so just keep that in mind if you go to print this recipe out.

In a recipe with such few ingredients, it really pays to use only the best quality products you can get your hands on.

In this recipe, we will use only the cream.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

Using only a handful of nourishing ingredients, crepes can be used to make gluten - free wraps as in this recipe, or topped with berries and goat's cheese for a fancy breakfast or healthy dessert even the kids will enjoy.

This will be the only recipe I will ever use in the future.

Hi there, I was wondering why 4 cupcakes have to be made with the extra half batter as in the recipe I can only seem to find the use for 2 of the cupcakes.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Using homemade pumpkin puree in your recipes is not only totally easy, but it can be done right in the comfort of your own home.

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.

When I see fabulous recipes like this, which use brussel sprouts, it makes me sad that I'm the only one in my family that cares for them.

I did this to see the SP value without toppings and I believe it is 2SP per cup because the only things in the recipe with points are the beans, corn, and oil if you use any to saute your vegetables.

This recipe is low - carb and low in calories and only uses ten ingredients!

Have only ever used it in cake and pancake recipes or added to chickpeas to soften and speed cooking.

They are the blandest in flavor, and with only 1/4 cup being used in the recipe, it doesn't need to do any heavy lifting consistency-wise.

This lovely recipe only uses a few ingredients and is really quick to prep, so make it in advance for your next dinner party and you'll have more time to enjoy with your guests.

I don't use it a lot in recipes, but it's a must for that authentic gingerbread flavor and is one of the only natural sweeteners I will use since it's so full of nutrition.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand.

Some recipes I use flaxmeal in never develop the strings, and some do, but it definitely only happens in breads where I use flaxmeal.

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 followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change — and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful... not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great.

This recipe is really easy and something you guys can make for yourself or a loved one in just under 10 minutes, using only a few ingredients.

I followed the recipe and only changed the flour for almond flour which I use in all my other muffin recipes.

I was told I was NEVER allowed to use a box mix again I even doubled the recipe (there are 5 of us) in order to freeze some for the week & I was only left with 2!!

I also use boneless and skinless chicken thighs rather than bone - in as the recipe calls for - this is really only because these are the only free - range, organic chicken thighs I can readily find.

I've only made them once and used the Recipe in Th Silver Spoon — found them to be a little too hard though they tasted great.