Sentences with phrase «salt in this recipe because»

I omitted additional sea salt in this recipe because I use ingredients like organic soy sauce, hoisin sauce substitute, and sriracha sauce, which are all plenty salty already.

I might also note, that I included a pinch of salt in the recipe because not all non-dairy milk products have salt added to them.

I also didn't use any additional salt in the recipe because the other ingredients are so flavorful on their own.

I omitted additional sea salt in this recipe because I use ingredients like organic soy sauce, hoisin sauce substitute, and sriracha sauce, which are all plenty salty already.

Not exact matches

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

I find that I use quite a bit of salt with this recipe, but because it doesn't come out of a can, I know there is still way less sodium than I would find in the Campbell's Chunky version.

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

Kikkoman ® Less - Sodium Soy Sauce is a fantastic product to keep in the kitchen for recipes like this because it adds plenty of flavor without the need for added salt or oil.

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.

Because the miso is high in sodium, you won't need any added salt in the recipe.

I am disappointed in this recipe because salt slabs are very expensive.

This recipe calls for salted natural peanut butter and a pinch of salt in the oat mix, just because I like the sweet and salty combo.

The one thing I added to the recipe, because I find it very necessary in anything sweet, is salt.

I also ended up using more salt and pepper than called for in the recipe because I felt it needed the salt and I happen to be a pepper lover and the additional pepper gave the soup a slight peppery bite in the aftertaste, which I really enjoyed.

Most baking recipes call for unsalted butter instead of salted because the amount of salt in salted butter varies from brand to brand, and there's no way to really know how much salt you're getting in a stick.

I'm thinking it's because the vegan butter I used was salted AND there's salt in the recipe?

Two adjustments I will make next time: fewer blueberries, no salt (normally I love salt in my baked goods, but it was too prominent in this recipe — maybe because of the baking soda?)

Basically, the recipe goes like this: Cook soba noodles in boiling salted water for a mere 5 minutes, because they're low maintenance like that, and then drain them.

Chefs love their kosher salt and so do I. However, in this recipe I prefer finely ground sea salt because it dissolves quickly compared to the grainier kosher salt.

After a quick glance through the cookbook I had already bookmarked several recipes that caught my attention but I was immediately drawn to the spiced chocolate pudding with salted whipped cream, in part because it sounded absolutely phenomenal and because chocolate pudding / pie reminds me of cooking with my mom during Christmas.

This low carb hot chocolate recipe calls for a pinch of sea salt and a smidge of vanilla... plus a swirl of sugar free whipped cream, because we all know everything tastes better topping in whipped cream!

My latest snack is peanut butter (1 cup), 1/4 cup coconut oil, 3 «baby scoops» stevia (Kal brand), pinch salt and 3 tablespoons of ground hemp seed (because they have a pretty neutral flavor in the recipe and I believe one of the most nutritious foods on earth.)

I also enjoy celery because it's a natural source of sodium, so using celery in recipes can help reduce the need for excessive added salt if any at all.

Kikkoman ® Less - Sodium Soy Sauce is a fantastic product to keep in the kitchen for recipes like this because it adds plenty of flavor without the need for added salt or oil.

The reason I'm asking is because I recently started using raw cashew butter in recipes (really love it, especially for vegan mac N cheese) and made my own batch, but I only used raw cashews and a little salt and wanted to know how long I can keep it in the fridge!?