I swapped up the eggs with flax egg and
the original recipe called for cream which I swapped out for full - fat coconut milk and lemon - juice for a touch of tangi - ness.
Original recipe called for cream added at the end as well.
Ingredients: -3 peppers -1 / 2 can cream of chicken (
original recipe called for cream of mushroom, but I already had an open can of cream of chicken from the chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper - slices of pepper jack cheese, quartered
The original recipe calls for cream cheese mix with mascarpone.
Not exact matches
I was looking at your
recipe and also at the website with the
original, I noticed that you
call for 5 egg yolks in the
cream and the
original calls for 3.
My
original recipe called for sour
cream in the batter, which produced a rich and slightly denser cupcake.
The
original recipe, going back to the late 1700's,
calls for thinly sliced raw potatoes layered in a shallow dish rubbed with butter and garlic, and covered with
cream or crème fraîche.
The
original recipe calls for 3 oz of cold
cream cheese, so I just subbed in the sour
cream because it is easier to mix.
Hi Hannah, yes you can use yoghurt instead of
cream — in fact the
original recipe called for yoghurt but i did nt have it so used
cream instead.
The
original recipe called for milk to be added to the
cream cheese, powdered sugar and Cool Whip.
Milk Chocolate Ice
Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream with Reese Whoppers (Adapted Ice
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering w
Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the
original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering w
recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the
original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering w
recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
Cara's
original recipe called for 6 oz of
cream cheese and since a block of
cream cheese is 8 oz, I just adjusted the other ingredients of the cheesecake portion so that it would use a full block of
cream cheese.
The
original recipes call for whole milk and
cream, but to make this digestible by my lactose - intolerant man friend, I substituted almond and coconut milks
for the dairy.
The
original recipe calls for 2 cups milk & 1 cup
cream instead of almond milk and coconut milk respectively.
The
original recipe calls for peaches and coconut
cream, but you could just as easily substitute berries if stone fruit isn't yet in season where you are.
The
original recipe calls for sour
cream, so you can definitely use that if you have some on hand.
The
original recipe calls for cornmeal, all - purpose flour,
creamed corn, canola oil, vegan cheddar cheese, and chopped scallions.
Here is what you need to make it: 3 pounds chicken breasts 1/2 cup or more
recipe ready real bacon pieces 1 Tablespoon minced garlic Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix Two 10.75 ounce cans lowfat
cream of chicken soup 16 ounces light sour
cream 1 teaspoon pepper **
Original recipe calls for adding 1/2 to 1 cup of water, but since my chicken was partially frozen, I didn't add any liquid, and my sauce was great.
The
original recipe, by Lemon - Sugar,
calls for sour
cream, but I used plain Greek yogurt, the first time, and every time thereafter.