Sentences with phrase «salt in the recipe if»

Just make sure you leave out the salt in the recipe if you use pre-salted microwave popcorn.

Reduce the other salt in the recipe if you make this substitution.

Try substituting miso (start with white miso) for nutritional yeast (and reduce the salt in the recipe if there is any).

Not exact matches

Hi Ella got a question please the recipe looks great however, I really don't like the taste of salt and even if I only put a tiny bit in I know it's there.

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Hi Anne, In this recipe if you substitute the unsalted butter for salted then remove the salt it should work no problem.

Here are a few recipes from my site that use coconut milk (be sure to make your batch unsweetened with no added salt or vanilla if using in savory recipes):

I used coarse mediterranean sea salt... wondering if it's different than «coarse salt», which is called for in this recipe.

If you are unable to find matza, you can also use saltines (unsalted or regular, just reduce the salt in the recipe).

Do nt salt eggplant before cooking: - for dishes that require mashing or pureeing the eggplant - for silky, soft texture - if you are quick cooking the eggplant or using high heat (like in this recipe)

If you don't gobble up the entire recipe at once, this Salted Caramel Dark Chocolate Crunch makes a nice addition to any holiday party snack lineup or can be packaged up in jars with pretty ribbon for gift - giving.

The recipe is perfect as is, but if you want variety, I found it is also delicious with carrots in place of broccoli, and using cajun or jerk seasoning to rub into the chicken breasts before browning, in place of salt and pepper.

If you use it in a cake, omit the baking soda or baking powder and salt from the recipe.

Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)

If you do go that route, I would definitely reduce the salt in the recipe by a 1/4 teaspoon.

I would suggest adding a little more powdered sugar if you are using natural peanut butter and reduce the salt in the recipe.

If you are looking for a small container, I would cut the recipe in half and forget about adding the garlic clove (instead you can spice the salsa at the end to taste using a garlic powder or salt).

My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.

If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp CheddaIf you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddaif you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.

So delish... as for the girl who's turned out sweet... you have to add salt to taste... everything in the recipe is sweet... onions, tomatoes, jalapenos... it's also good if your chicken is well - seasoned... I love this recipe!

If you're the type to throw some chicken in the oven once a week and call it a day with salt and pepper, this buttery, herb - infused recipe is about to be a reeeal game - changer.

I did have to do that once because I had added way too much salt and the vegetables were too salty, but if you follow the proportions in the recipe you shouldn't have to rinse it.

I read most of the comments to see if anyone mentioned the amount of salt in the recipe.

If you use salty peanut butter, you may want to reduce the salt in the recipe to 1/4 teaspoon.

If you are roasting your turnips like we did for the recipe that follows, be sure to heavily salt the turnips after they are cut, rinse very well and let the turnips sit in a colander to drain.

If you are using unsalted peanut butter, I would add an additional 1/4 tsp of salt to the recipe, on top of the salt that is already listed in the ingredients Happy baking!

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or white onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season

You can also use pink salt in any recipe, so it is a great investment if you decide to buy it.

Oh, and one last tip before we get to the recipes: If you have chicken breast that has nearly reached its date, make it plain (either in the oven or on the grill) with salt, pepper and olive oil.

If so, then increase the salt in the recipe from ⅛ teaspoon to 1/4 teaspoon.

1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

So, I will give you both sauce recipes - the less stable salted caramel and the foolproof toffee: — RRB - Furthermore, if you live in the UK or Ireland and don't want to make a sauce at all I can confirm that Lyle's Butterscotch Sauce is both

Hi Thomas, I haven't tried substituting anything for salt in my recipes so not sure what would work, if you do experiment please let us know how it goes: --RRB-

If using almond milk, increase the salt in the recipe to 2 dashes.

If you can only find salted cashews then I'd probably skip the 1/4 teaspoon of salt in the recipe below since your cashews are adding the salt to the recipe.

If you don't have tandoori seasoning, you can use curry powder in a pinch, or you can make your own tandoori blend by searching «tandoori spice blend recipes» online (leaving out any salt).

If you toast your own seeds, or purchase the unsalted ones, then use the full 1/2 teaspoon of salt in the recipe.

If you're used to using salt it may seem bland since I don't use salt in my recipes.

However, if you'd like to use salted butter instead, just dial down the sea salt in this cookie dough recipe from 1 teaspoon to 1/2 teaspoon.

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half In a large saucepan over medium heat, heat the olive oiIn a large saucepan over medium heat, heat the olive oil.

For this baked mac and cheese I choose to use the Simple Mills Fine Ground Sea Salt Almond Flour Crackers as the breadcrumb topping in this recipe, but if you wanted to amp up the flavor a bit the Cracker Black Pepper, Farmhouse Cheddar Rosemary Sea Salt would all taste incredible!

If you have enough leftover gravy, use that instead of the beef broth and flour in the recipe below and use less salt.

If you use salted pb, I suggest holding off on the added salt in the recipe, but it's tasty both ways.

I used salted butter in this recipe, but if you only have unsalted sweet butter, add a generous pinch of salt to the cookie dough.

I will note that mine were a tad salty — I shelled my own peanuts, so if your peanuts are really salty, you can leave out the salt in the recipe.

If you can't wait for them to oven dry then switch out the classic salt dough for our microwave recipe and follow the step - by - step instructions to have them ready in around 3 minutes.

-LSB-...] decorations for the tree is one of our favourite activities and salt dough decorations are so easy to make, if you use our Quickest Ever Salt Dough Recipe which takes up to 3 minutes in -LSB-salt dough decorations are so easy to make, if you use our Quickest Ever Salt Dough Recipe which takes up to 3 minutes in -LSB-Salt Dough Recipe which takes up to 3 minutes in -LSB-...]