Sentences with phrase «same kind of recipes»

«I have a theory that real chili is such a basic, functional dish that anyone can make it from the basic ingredients — rough meat, chile peppers, and a few common spices available to hungry individuals — and they'll eventually come up with pretty much the same kind of recipe that was for most of a century a staple of Texas tables.

Not exact matches

I've found a lot of kids prefer the soft kind, so when I started working on this recipe a few months ago, my goal was something that was sweet (but not TOO sweet), soft and chewy (without falling apart) and easy to adapt (no one wants to eat the same kind forever, right?).

Cranachan Made Simple: I've made cranachan for years, but, while the recipe was never quite the same from meal to meal, it wasn't until I came across a recipe for «Cranachan Trifle «from BBC Good Food that I tried sweetening the toasted oats, making a kind of granola, rather than adding a lot more honey -LSB-...]

Hi Catalina, I'm not positive the kind of guavas you have will taste the same with this recipe since it calls for the white - flesh guavas.

It is also made in the same dish the entire time to avoid cleanup, now that's my kind of recipe.

This is a super easy recipe, that sounds kind of fancy, but it will tempt your tastebuds while at the same tine not killing the calories.

I tried your recipe using canned chickpeas and it turned out great, so I went to make it a second time using dried chickpeas, and unintentionally found that if you overcook the chickpeas (mine were kind of a mushy mess), then you don't even have to peel to get the same smooth results.

The valuable thing about this kind of recipe is that all the components can be prepared ahead of time, and you can always keep switching them up when you assemble, so as not to get tired of eating the same thing.

Yeast Type: First, check your recipe and be sure you are using the same kind of yeast that the recipe calls for and also the expiration date.

I brought two kinds of cookies to the swap: the same jam - filled bow tie cookies I made for last year's event, as well as these gluten - free iced ginger bars (the recipe for which is at the end of this post).

If you've had the chance to try one of the most popular recipes on my website, Creamy Red Lentil and Kale Soup, it kind of came about the same way.

Every Christmas we all look forward to the goodies that Santa brings us in his gift sack, so we got some inspiration from the big guy and came up with a cookie recipe that delivers the same kind of joy.

Also, did you use the same kind of coconut milk that the recipe calls for?

Hi, do we have to use the same kind of pan in order for the recipe to succeed?

Just dropping in to share the kind of recipe you, too, might make if you found yourself on a Thursday with a reasonably well stocked pantry, a lot of kale (or other greens you picked up at the farmers» market back on Saturday), and two sweet Italian sausages that you bought from the very same farmers» market for way too many dollars and which are threatening to go bad if you don't find a way to integrate them into this week's meal plan, a meal plan that has already incorporated more meat than you really like to eat.

I followed the recipe exactly and felt that cookie didn't have the same kind of texture as shortbread.

I know in the bread recipe, it calls for both whole spelt flour and light spelt flour — if I'm substituting the spelt flour for a 100 % gf flour, do you suggest using two different kinds of flour, the same way two different spelt flours were used?

Following the same ol' recipes and techniques gets kind of boring, ya know?

But lately I've gotten kind of tired of the same old store bought hummus, so I've been trying out some recipes for homemade hummus.

I am kind of sick of soups / stews but unfortunately, I find myself making the same 5 recipes because I have absolutely no other time except Sundays so I tend to «stick with what I know».

I'm the kind of person who loves experimenting with new recipes, so I rarely make the same one twice.

However, raspberries go well with all kinds of chocolates, so I have made this exact same recipe using both milk and dark chocolate chips to replace the white chocolate and it worked like a charm.

There final two pics shown in my gallery were created for other publications / brands beyond this site... but you could replicate the same kind of thing with any of the recipes above.

incidentally, I found your recipe out of desperation after trying nom nom paleo's which as I'm sure you know calls for a vitamix blender which i do not have and smugly subbed my food processor for, naively thinking it was the same kind of thing.

I actually stopped using xantham and guar altogether about five years ago (same kind of digestive issues with them), and didn't bother replacing them with anything — my recipes work just as well, and my baking is actually better (although that could be due to experience I suppose!).

All kinds of wonderful soap and my laundry smells wonderful... but that is a different recipe this is the same recipe we have used for more then 35 yrs.

Here are 2 tips for you: # 1 — you can use spelt flour the same way you'd using any other kind of flour in a recipe without any need to change the measurements.

At the same time I was playing with the new tart crust, I was experimenting with different cocoas, tasting and comparing natural and Dutch - process in all kinds of recipes.

Slate Magazine — Recipe cards: a brief history — Katie Arnold - Ratliff — A pleasantly nostalgic piece that tracks very much the same kind of change that library catalogues and cards went through.