Sentences with phrase «over this recipe since»

However, if you're in your first month or so of going paleo, it might be a good idea to skip over this recipe since there is some raw honey and pure maple syrup in it.

I've been drooling over this recipe since I first saw it in Southern Living.

My kids will go nuts over this recipe since they are huge fans of BBQ and grilling.

Not exact matches

If you like the basic oatmeal with no changes, this is a very cheap route to go — since you can re-use the baggies, the only recurring cost over a realistic timeframe is the oatmeal itself — a bag of sugar and a canister of salt will last you effectively forever with this recipe.

We knew that we had stumbled over something great and have since then been experimenting with our own quinoa / buckwheat / oat bircher recipes.

I love raw food and baking, lately I have changed all my recipes to gluten free ones, since i was diagnosed with celiac disease a bit over 6 months ago.

Other than that, the biscotti book is being tested and for your recipe chatting pleasure, there's now a Jewish Holiday Baking Facebook page you can visit over at My Famous Matzoh Caramel Buttercrunch FREE Over 20,000 people have downloaded this recipe since 2004 although I first published this «Trademark» dessert creation of mine in 1986 and invented it in 1985 - and not to mention the people who use the recipe from my first cookbook, A Treasury of Jewish Holiday Baking (Whitecap Books, new edition, 20over at My Famous Matzoh Caramel Buttercrunch FREE Over 20,000 people have downloaded this recipe since 2004 although I first published this «Trademark» dessert creation of mine in 1986 and invented it in 1985 - and not to mention the people who use the recipe from my first cookbook, A Treasury of Jewish Holiday Baking (Whitecap Books, new edition, 20Over 20,000 people have downloaded this recipe since 2004 although I first published this «Trademark» dessert creation of mine in 1986 and invented it in 1985 - and not to mention the people who use the recipe from my first cookbook, A Treasury of Jewish Holiday Baking (Whitecap Books, new edition, 2009).

It's one of my favorites plus like, over 1750 people have downloaded this recipe since I created it.

As you will see in my youtube video in the upcoming days, I botched two recipes over the weekend... and since summertime arrived, my back - up list of recipes ready to post has been getting shorter and shorter.

I am very pleased with the list, especially since I have a variety of Paleo chicken breast recipes now so that I don't get tired of eating the same chicken recipes over and over.

This recipe Lamont's tastes better the second day and since it's so filling you will have left overs for the second day!

The house smelled heavenly at this point and I was tempted to skip making the bread and just pour that over ice - cream... but since I had already measure everything else out I stuck with it: — RRB - Needless to say best banana bread ever: — RRB - Thanks for recipe and ideas!

I've been obsessing over strawberries ever since I bought them for a recipe a couple of weeks ago — this is the perfect recipe to cure my craving

I am going to need to double the cupcake recipe and I only plan on using enough frosting on each to do a rose swirl, so I don't necessarily want to double the frosting recipe if I don't have to, since often times I end up with lots of frosting left over.

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year.

Update: It has been over five years since I first posted this recipe on my fledgling blog.

Hmmm... I would go with the written recipe since it can get updated over time whereas the video can never be updated which is super annoying.

Since I was drooling over her photo and she said it was an excellent recipe as written, I gave it a try.

I had seen the recipe from The Bread Baker's Apprentice for Napoletana Pizza Dough before, but since the dough required an overnight rest, I passed it over.

Often times I buy a rotisserie chicken to use in this dish, but since I tend to use shredded chicken in a lot of my recipes, I think I am going to start buying my chicken in larger packages and using this handy little time saving trick I saw over at The Pinning Mama for shredding my chicken, and then freeze dinner size portions to pull out as I need it.

I'm pretty sure we have made these stuffed peppers over 10 times since we first posted the recipe back in June of 2014 and for a good reason.

When cookies are cooled, spread peanut butter mixture over the top of cookie - I've seen recipes that give you an amount - but since these are homemade and if you LOVE peanut butter - pile it on - but no more than 2 tsp.

I'm a big fan of yours and have, over the five years since our family went gluten - free / Paleo, used many of your recipes with great success, especially those for the Jewish holidays.

I can not believe that this is the first ramp recipe I am posting this season, since ramps have been on my plate at almost every single meal I've had at home over the past few weeks.

Anyway, I might try your recipe for my next batch since the powdered goat's milk is much easier to get than the raw goat's milk (about 30 minutes away and they sell out very quickly so sometimes you get all the way over there and they have none!).

A pal and I had wanted to try out this recipe ever since you posted it, even before it got a glowing review from Luisa over at the Wednesday Chef, and we finally made it last night.

I made something similar last year over the holidays and I have been waiting to share the recipe ever since.

I'm so excited about this recipe because I've had horrible food aversions since the start of my pregnancy (besides horrible morning sickness) and is just getting over it... slowly.

How much of an oil slick could you possibly have, since the whole recipe (over a gallon of soup) has 1/2 cup oil total, which you would mix thoroughly into the finished soup before serving.

It's been over two weeks since I last shared a recipe... time flies!

Since the sweet tooth doesn't stop just because the mercury is rising, here are over 25 of The Best No - Bake Dessert Recipes.

Anyways, since we've found ourselves cooking a lot of their recipes, and since we tend to rely heavily on our food storage, it's been very natural for us to substitute typical food storage items all over the place in their recipes.

Since I never say no to more chocolate, I used both melted dark chocolate and dark chocolate cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).

I went over to Food.com to see if anyone had had problems with the recipe posted there, since that's where it originated.

I may * attempt * your recipe for new years (or I'll have the baker of the house take over since he's the expert)-- I'll let you know how it goes.

Smitten Kitchen is my favorite food blog and i've made many of your recipes over the past year since i found you, and my friends and family now think i'm a genius in the kitchen!

I totally feel that you can make this recipe and impress everyone when you have family or friends over because a) looks so pretty on a dish, b) it's super flavourful since Parmesan, heavy cream and chicken are a match made in heaven and c) it's easy to follow step by step and you will have more time to spend with your guests.

You can tell I didn't make this once since I am not comparing times:) Nana did knock it out and we plan to revisit the recipe over Thanksgiving with some different toppings.

So since she's essentially trying to take over the Pure Ella scene;) and shares more and more interest about food and nourishment and expresses so much joy around recipes that hey, why not have a kiddo show you how fun and easy creating Cooler Pops really is... This way, moms or anyone with kids around (grab a niece or nephew) can get creative and have fun with some delicious clean ingredients AND get a super sweet reward at the end!

It's been over a year since I posted this recipe and I never noticed that!

I originally stumbled on your website when I was looking for a lentil loaf recipe which was amazing and i have been a fan ever since, but now with the weekly meals and shopping lists I am over the moon.

Since testing so many recipes for The PinterTest Kitchen over the last few years, I've now got a few good ones added -LSB-...]

(Since posting this recipe over two years ago, I've been cutting back even more on my refined / added sugar intake...) And to answer your other question, this post on sugar might help.

I'm very excited to try the recipe out, especially since my non-vegan sister is coming over and she has a MAJOR sweet tooth!

* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily use 1 tablespoon peanut powder and 1 dried frig with 2 teaspoons of water to test this recipe out for a one - serving deal.

It was a quite nerve - wracking, since I had to do everything by hand (mixing, kneading, shaping it round etc.) I pored over your bread baking tips and this recipe, but somehow still managed to make a snafu (mistakenly thought it was 3 cups whole wheat instead of 1/2; only realized the error after adding the 2nd cup of whole wheat to my rye... tried to frantically remove 1.5 cups of the wheat from the rye, which was clearly not going to happen.

I am a visiting nurse for animals and I do sleep over a lot so it is a great time to try new recipes since distractions are few when you are not home.

I've known the guys over at Vivo Life since the start of my blogging career — I've made many a recipe and written a few articles for them.

Like I did with the pizza dough recipe I just gave you the base since you know what you like on your burger, except I did throw in a little gourmet touch with the burger by the addition of some Stilton cheese that I had left over from my Royal Wedding meal.

Ever since you guys went wild over my easy apple cinnamon hot «cereal» last year, I've been meaning to tweak the recipe to create...