Sentences with phrase «see a recipe calling»

I've seen recipes calling for much less or much more sauce than indicated here — let your own tastes and instincts be your guide.

You don't often see a recipe calling for pistachios, yet they are such a delicious and nutritious nut.

I've seen recipes call for the cream at the top of the can in order to make dairy - free whipped cream.

I have seen recipes calling for basil, celery, garlic, green peas, parsley, red bell peppers, sour cream, or tomatoes.

It seems like a really sensible solution, considering that I've never seen a recipe call for more than one of those chiles.

Hey I see your recipe calls for nutritional yeast instead of Brewers yeast.

I see some recipes call for it but the only kind my health food store had was bonebroth collagen... i bought some but wanted to know your thoughts?

I love Okra This is the first time I am seeing a recipe calling for okra.

Not exact matches

Just made these after seeing the recipe in a newspaper, to call them brownies is a real stretch.

I am just wondering how much the recipe for apple puree on page 40 makes as I see that most of the recipes call for 200g.

I saw a recipe that calls for shish kabob masala and I was wondering which of the above might work best or if there was a specific shish kabob masala seasoning recipe I could make at home?

I have seen other cloud egg recipes that call for various ingredients such as ham or green onions but we went along with what was in the fridge.

I saw that you mentioned the carosello pugliese in your recipe, which I believe is also called the carosello barattiere.

Am looking forward to your recipes to come and more nincompoop moments — maybe you could call them your Augustus Gloop moments — would be fitting seeing as there is so much chocolate involved in your life!

I have NEVER seen a banana bread recipe that calls for nutmeg!

You may have been surprised to see that the directions call for sifting the dry ingredients, as this isn't common with standard pancake recipes and more often suggested when making delicate cakes and baked goods.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Next time I will make them with the 2 tsp of Parmesan cheese as the recipes calls for and see if that makes them taste more like nuggets.

I've seen recipes with orange and horseradish, and others that call for beetroot, the latter of which lends the most gorgeous magenta ombré effect to the sliced salmon.

I see several of your breakfast recipes call for it but we have a coconut allergy here.

The recipe certainly did not call for green beans and edamame, but I added them in to see some more green in the pot.

For a long time, you'd rarely see baking recipes call for anything other than white sugar or white flour, but that has certainly changed over the past few years.

I always get so excited when I see a new post for a recipe, but am then so disappointed as they always seem to call for balanced almond flour.

I understand where you are coming from, and I think gluten free cookbooks can be marketed to different GF audiences — the gluten free crowd is large enough that there is room for different types of GF books, and so I see a place for both books that do include naturally GF recipes (which I might call a GF lifestyle cookbook for an all around book with a variety of types of GF foods), and books whose purpose would be to focus on the more technical recipes of replacing gluten.

Deb, did you see that the Food and Wine margarita recipe calls for 1/2 CUP of black pepper?

I had seen a recipe for crispy potatoes from Nigella Lawson, and they looked so good... but the recipe called for two 11 - ounce jars of goose fat for 5 lbs of potatoes!!!

Most recipes for roasted chickpeas I've seen call for one can of chickpeas, but seriously, I would eat that many in about 10 minutes.

It kind of cracks me up to see people posting «paleo» recipes that call for sweeteners.

-LSB-...] Pie Crust (I found a gingersnap one, or you can make a Paleo one out of cashew flour... see my Apple Pie Tartlet recipe for an idea, but you'll need less than what that recipe calls -LSB-...]

The recipe does not call for any added sweetener aside from the raisins and apples, but see «Notes» below if you'd like a sweeter version.

; — RRB - I've actually never bought quinoa flour before, but a lot of the healthy dessert recipes I've been seeing lately call for it, so I'm definitely going to have to check that out.

What I've heared from Alton Brown (who I trust) is that AP flour is half strong (bread) and soft (cake), so if in the recipe they call for the exact same quantity of each I can't see why you shouldn't substitute.

-LSB-...] gonna try out this flatbread recipe I saw from a blog that's new to me called He Won't Know It's Paleo.

I did add 1/4 of a tsp of vanilla (saw that suggestion on another recipe though it did call for a vanilla pod) after adding my butter which I could definitely taste, that is, until I added the salt.

When I saw that this huevos rancheros recipe called for kale, a favorite vegetable of ours, I was intrigued.

Recipe calls for 6 eggs and 1 egg yolk, I don't see where the egg yolk was used and does it mean 6 egg whites?

Most of the baked oatmeal recipes I've seen online have called for an egg, or two but I've left it out.

This is the second recipe I've seen that calls for coconut sugar.

I didn't see that the recipe called for unsalted butter so mine were a little salty but I'll fix that next time.

Knowing that you're busy writing, editing, cooking, enjoying life and friends, and with family, cute husband, really adorable little boy — I look every day to see if you've posted a new recipe and when the answer is, sadly, no — sigh — I use your «Surprise Me» feature — what a joy that is (I do realize that there are entirely too many dashes and interruptions to what might otherwise be called a train of thought — must be the sightseeing train).

I've seen many recipes that call for meticulously soaking and cleaning the seeds, but I say pfffttt to that!

I get so frustrated when I see recipes that call for yams, but what they really mean for you to use are sweet potatoes.

The natural fermentation in the yogurt acts as an acid... just what your baking soda needed to pair up with Just a note as well, whenever you see a recipe that calls for both b - powder & b - soda, the extra soda is to allow for more of a spread in the rise.

I don't see the sense in using a pressure cooker to cook a soup recipe that calls for canned beans, and the IP takes * so long * to cook with!

The question of thickening sauces is one of the hurdles I face every time I put up a recipe post — it's become a bit of an internal struggle (as seen with last week's beef and broccoli stir fry recipe, in which I hesitatingly called for a teaspoon of flour as a thickener) because while adding a bit of flour or cornstarch to a larger recipe may not drastically impact the carb count, it does complicate the consistently Primal message I try to convey.

Just a note as well, whenever you see a recipe that calls for both b - powder & b - soda, the extra soda is to allow for more of a spread in the rise.

Last week I saw a recipe that called for Dulce de leche and dismissed it because I can't seem to find it here.

Ive seen this method called for (especially in lots of classical European cuisines, think Julia Child's Bourgignon, which I've adapted to a vegan diet on numerous occasions, and Italian recipes for things like Ratatouille) but never bought into it, seeing it as extra unnecessary work... But now Ive see the light!

I think it's a little crazy when I see banana bread recipes that call for an entire cup of sugar.

Even though traditional sources call for cream, my usual (French sourced) recipe calls for milk only, so I was surprised when, after several years, I saw cream in another recipe!