Sentences with phrase «sauce so i used»

I didn't have any pineapple juice on hand for the sauce so I used orange juice instead, was still incredibly delicious.

However, I didn't want to use jarred alfredo sauce so I used the Fettuccine Alfredo from Cooking Light.

I also did nt have the tomato sauce so I used a cup of vegetable broth instead.

I couldn't find a GF green enchilada sauce so I used a red one instead but they were still amazing!

I love BBQ chicken salads, what sauce so you use?

I didn't have the ingredients to make the Roasted Garlic Herb Sauce so used Alessi store - bought pesto sauce.

Didn't have a can of regular tomato sauce so I used a can of fire roasted tomatos instead... also added mushrooms cause we had extra and left the pork out cause I didn't have any.

I also forgot to save the pasta water for the sauce so I used up beef broth I had in the fridge and a bit of left over tomato paste.

My husband doesn't care for peanut sauces so I used almond butter instead of peanut butter and chopped walnuts.

I'm not a fan of soy sauce so I use coconut aminos instead.

Not exact matches

But the sauce has so many features beyond being vegan, so I started using phrases like «lactose - free,» «gluten - free,» «cholesterol - free» and «easy to prepare.»

I also use it to scrape down all the brown bits left behind from cooking veggies and proteins so I can make the most of my sauces, and it has even come in handy when cleaning dishes with caked - on ingredients.

Similar to South Carolina, the folks hereabouts think that mustard and pork (ham) go pretty well together, so they stir up a batch using ketchup, vinegar, brown sugar and mustard to make a thicker yellow sauce.

I really do eat it in every form at the moment — roasted stuffed with quinoa, mashed like potatoes as heavenly side dish, pureed as a creamy pasta sauce and baked as a salad filler — so it only seems right that I use it as a soup too!

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping.

I didn't have any tamari so I used soy sauce.

So far I've used it for smoothies, to make hemp milk, sauces, rawnola, desserts... The list goes on!

I didn't have everything, so I just fudged and used onion, garlic, the aminos, balsamic vinegar, mustard, and the big changes were 1 / 4c pineapple juice, 1 / 4c pineapple, and 3 tsp hot sauce.

In fact, the sauce is so good I'm going to use it as a salad dressing.

I made this tonight and it was delicious, the only thing is I used too much chicken, so was a little short on sauce.

So used to making different curry sauces and having them come out «ok» but this was amazing.

I'm so excited to make this and start this tradition for my family whose used canned sauce for decades.

A sauce so good that you'll want to double or triple it for other uses.

I am using your techniques for cooking the chicken thighs, but instead will do a coconut curry sauce with tomatoes and peppers So excited!

Using tongs, flip chicken breasts over in sauce so that they have sauce on both sides.

I used 3 chicken breasts — so had a more chicken than sauce (and the sauce is TO DIE FOR)-- but it was still fantastic!

Forgot to buy coconut milk so used greek yogurt instead and grated apple instead of apple sauce and corn starch for arrowroot flour (ok, I didn't have a few ingredients but it still came out great Frosting is so good (yes, I licked my spatula clean) I came here via Pinterst now I need to check out the rest of your recipe.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

I didn't have any honey or Sriracha on hand so I used agave and hot sauce instead, it was a total hit!

The other week i started making this sauce before I realised I was out of pumpkin... So I used roast eggplant instead (and thyme in place of sage).

By basting the skin with the buttery hot sauce (I used Frank's Hot Sauce) the skin gave a great balance of spiciness, but not overwhelminglsauce (I used Frank's Hot Sauce) the skin gave a great balance of spiciness, but not overwhelminglSauce) the skin gave a great balance of spiciness, but not overwhelmingly so.

I used the whole bag of noodles (12 oz instead of 8) and it still wasn't dry (although my can of sauce was 24 oz instead of 23, so that may have helped).

A late night trip to the supermarket was out of the question, so i ended up subbing unsoaked * gasp * walnuts for cashews, used the 2tsp of dijon and extra salt / nutritional yeast instead of miso, and added sliced mushrooms in with the onions, and peas to the final sauce, garnished with sunflower seeds.

So I used guajillo chiles as my second chile type for the sauce.

So good, you'll want to use this sauce on everything!

So far I've just been using all Anchos and the sauce is great, but I fear I might be missing something.

It is very tangy so I wouldn't use much; I actually preferred the chicken plain, though my younger son and his friend Josh liked it with just a dab of sauce on it.

So now you have another recipe in your arsenal to use after making a batch of my Gluten - Free Vegan Caramel Sauce and it's vegan, gluten - free, dairy - free, egg - free, soy - free, paleo - friendly and contains no refined sugar.

I wasn't sure how the cod would hold up to a really spicy sauce, so I used a mild curry.

I don't have maple syrup on hand and I can't get millet (I live in Cambodia), so I ad - libbed a little here and just used some salted caramel sauce I had on hand!

You definitely could try, but the sauce is a bit thick for the thin spaghetti squash so I wouldn't use as much sauce

The sauce is so tasty and I will be using that in quite a few more recipes.

I did nt have ginger, so i had to use yhe soy sauce (lowfat)!

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I do enough my corn chowder spicy so I usually use hot curry powder and including hot sauce at the end.

There are so many ways to use tahini sauce; like on falafel, sandwiches, as...

The breaded chicken covered in melted cheese and tomato sauce is easy to assemble, uses ingredients most of us have on hand, and satisfies so many cravings.

That's so cool that you used champagne in the sauce for these — I've never heard of doing that before!

I only had one ripe banana so I used a little apple sauce as well.

This came out great and so delicious.I have a family member who watches his salt so I used less soy sauce but added extra white vinegar to compensate.Will be making this again in the future.Thank you for posting this recipe.