Sentences with phrase «see this recipe which»

I want to point out, that you could add some fat (see this recipe which was my main inspiration) and but I wanted to see what the texture was like without.

Not exact matches

So thank you very much and please continue with your blog, I am already so excited for your next book, I can not wait to see which delicious recipes you have created!

I saw that your recipe includes coconut oil — a firm favourite in my kitchen — and thought I should let you know I'm giving away a big plant - based food hamper (worth over # 100) for anyone looking to start out eating plant - based or stock up, which includes coconut oil!

I almost always see almond butter or almond flour in your recipes which contain lots of fats.

The book will be based on totally new recipes, but I'd like to include a couple of your favourites from the blog too, so please get in touch either by comment, Facebook, twitter or email and tell me which recipes you'd love to see in there!

Seeing as new dawns usually imply good intentions for better nutrition, these recipes are somewhat healthier than sweet - and - decadent (which is what February and Valentine's Day is for).

Hi Hannah, have a look through the recipes on my blog, app and in the book to see which are suitable for you.

I couldn't find date syrup, so I used coconut syrup, which I bought for one of your other recipes and seeing as it only required a little almond butter, I made my own.

Hi Anjali, when there is a new post up on the blog I will use all three social media platforms to let people know however I generally use Facebook to repost older recipes which new followers may not have seen before.

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?

My guess it's due to the increasing amount of recipes I see everywhere, which inspire me to use them more often and also, sweet potato is...

A lot of recipes I've seen have much more oil or butter and lots of sugar — both of which pack on the calories.

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

Followed the recipe (which is new for me)...;) Now I will give myself permission to experiment and see what I can come up with also.

The Herbs — As you can see, the only thing that I have changed with the confit recipe is to add the sage which goes quite well with mushrooms; however, you can use any herbs that you want.

The sorghum flour has a slight bitterness, which lends well to a savoury tart, but if you have your heart set on a sweet galette, see my recipe over at Loving Earth.

You might have seen all the various salmon recipes and marinades I used in previous posts and I could probably eat it five days out of a week, which I've tried to do until my husband put his foot down and pleaded for beef and poultry.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs of running my website.

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.

I saw a recipe for Steak & Potato Salad with a horseradish dressing — which I ended up putting over a bed of baby arugula — if you try nothing else, make the dressing — the only thing I added to the dressing was a tablespoon of Dijon mustard — it made the dish!

When I see fabulous recipes like this, which use brussel sprouts, it makes me sad that I'm the only one in my family that cares for them.

I don't know which step I over did, but I'm now looking up Cake Ball recipes online to see if I can salvage the cake and frosting somehow.

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.

Sweet potato casserole is a favorite at Thanksgiving for me and my hubby and I'm always trying new recipes to see which recipe we like better.

As the year ends, I wanted to look back at all of the recipes I posted this year to see which recipes were the most popular and received the most page views.

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.

It can be fun to experiment with the different tastes and see which one you like best, although it's a good idea to follow a recipe exactly if they are asking you to use a specific type of kale.

I have been enjoying watching and recording the episodes — a few of which we've already made the recipes I've seen on the show.

This has nothing to do with your recipe, which I'm dying to try but I see that you calculate your points using recipe builder through weight watchers... am I just missing it because I've googled it & searched all over the app & I can't find a single builder!

One more thing before I forget, at the same time I quickly redid the photos for my graham crackers which you can see a preview above, but for the rest of those pictures, and our favorite recipe for 100 % whole wheat graham crackers go here!

One interesting part of this recipe is the use of olive oil, which you don't often see in a cookie recipe.

I saw your blog and thought you may be interested in our recipe book which features traditional, historical recipes from the North West of England, dishes which would have fed the workers of the industrial revolution.

I have never been particularly interested in recipes — or, if we're being completely tactlessly honest, people — defined by what they are not, which is probably why you don't see a lot of recipes with flour / dairy / gluten / meat / sugar - free, no - bake, one - bowl, hand - whisked or the like in recipe titles here, although we have plenty of all of the above.

I substituted 1/2 tsp of ginger - garlic paste for the 1/4 tsp garlic powder in your grilled soy chicken recipe (which I see hasn't made it to the website yet but is one of our favorites).

Tried out two different recipes to make homemade sprinkles - the first of which I saw here, the second being a bit more of a royal icing... The first batch [on the right] I kept very thick, and it was firm enough to set, but ended up settling as little bubble shaped dots... does anyone out there remember the candy from the 80's that had bright dots on strips of paper, you know, the ones that never quite came off the backing the way they were supposed to... [Read more...]

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.

Along with the meal plan, you will also find a grocery list (see link at the bottom of this page to download the grocery list — pdf document) which will include all of the ingredients you will need to make the 5 or more recipes each week.

-LSB-...] a quick and easy modification for this recipe, but consider a completely different recipe like this Maple Pecan Pie from the PPK, or see my dairy - free pie round - up, complete with notes on which are egg - free, vegan, -LSB-...]

You see, my lack of breakfast recipes recently is probably a reflection of my breakfast routine which, albeit (mostly) healthy, can get a little mundane.

It was fun for me to see which recipes people liked the most, and if you found some new ones that you like, that's even better!

And the versatility of garlic goes beyond its ability to ward off vampires (although that's pretty awesome and totally legit) as you'll see in today's recipe (Baby Squash Garlic Scape Pasta) which features garlic scapes, those spiral stems that form above the garlic.

Which brings me to the second reason you will never see the recipe on my blog.

What's missing here, which I have seen in multiple recipes, is the inclusion of sesame paste.

Love this recipe a lot though, curry is one of my favorite foods and being able to see a vegan recipe for a meatless version, (with tofu — which I LOVE), makes me very happy!

Like the most authentic recipes, this one is made with butter's clarified cousin, ghee, which, thanks to its concentrated nutrients, is actually seen as the superior saturated fat.

This recipe can easily work for kebabs (see variation), as chicken thighs lend themselves to kebabs, which make a nice change of pace on the grill.

For dinner we cooked up some turkey sliders, which were amazing (see recipe below)!

Which felt a little too winter to include as a summer recipe, so I looked in my fridge to see how I could summer it all up.

After searching the web, i saw Smitten's recipe which looked so interesting — complex flavors and ingredients.

I saw some recipes in which nutella was used as a filling in a regular cupcake, but I didn't feel like trying that version.