Sentences with phrase «so used to»

I've always loved poppadoms and chutneys, in many ways they're my favourite part of a curry meal, and this was the best dip, it took me and Dan by surprise we're so used to the same...

So I used it to make the golden yellow rice for these za'atar cauliflower bowls, but you can also use a pinch of turmeric for color — or just make regular rice however you like it.

It could be I'm so used to the extra sweet version I am in need of a little more.

oreos that I am so used to throwing into my baking.

My sauce was literally too hot to eat, so I used it to heat up red chile enchilada sauces.

There might be a little coconut flavor, but since I cook with coconut all the time, I'm so used to its flavor and find it to be quite neutral.

Many of my Japanese friends are so used to add sugar to food that they do it naturally, it is now in all standard recipes, but if they try to omit it they are surprised by the taste, which is possibly a bit more «ancient»?

I even had a little bag of Meyer lemons I had picked up at the store earlier in the week, just because I can't resist them, so I used those to make the cream filling (lime cream in the original recipe).

I remember I was a bit grossed out when I first started buying them, but I'm so used to them now they don't bother me anymore.

Sorry I should have said «refined sugar» I get so used to referring to refined sugar as «sugar» so I didn't explain myself properly.

The cinnamon definitely helps for me but maybe I'm just so used to them that I don't notice anymore!

so many people are actually dehydrated and do not know it because they are so used to so thanks for bringing it.

That would be weird since I'm so used to having most things year round, but kind of fun and exciting too

I had some coconut caramel sauce on hand, so I used that to sweeten the galette.

I'm so used to muffin recipes with applesauce, mashed banana, or pumpkin puree for extra moistness — and trust me, those are super yummy.

I make coconut caramel all the time and am so used to the taste that I almost didn't remember that caramel doesn't have to taste like coconut.

Not because of my alarm clock making me to, but my body is so used to getting up early it has become a natural habit.

I am so used to unsalted butter or slightly salted that I was rather taken by surprise on first tasting.

I made these yesterday, and ended up with leftover batter, so I used it to make pancakes since they keep better as leftovers, and loved the pancakes even more!

We are so used to having gorgeous sunny weather that enduring 7 - 10 dreary days in a row is a little depressing.

This new system is such a drag, we're so used to the PP system and now have to relearn all over again and not everyone has the updated info, so I'm now in a habit to check everything, very time consuming

I'm so used to just adding some kind of lean meat to my meal, that having to consciously think about where my protein is coming from has been a major adjustment.

My mother and aunts all loved to cook but that was a bit too much even for them so we used to order a HUGE fruit tart with custard cream from a friend who also happens to be the best pastry chef in Taormina (Sicily).

I'm so used to eating lunch alone (at work, though, not at home), and I love not only getting to make the choice of what to eat but having silence (hopefully) to eat it in.

I'm curious to try your method, but I'm so used to creaming the butter and sugar when I bake cupcakes that I'm not terribly interested in changing this either.

Let's just say that I guess I'm just so used to going to peoples» houses, doing their dishes, gushing over their mad cooking skillz and then sending a thank you note when I get home.

I love carnitas but I'm so used to them in a burrito bowl that I'll serve it like that.

She has gotten so used to chicken and rice, that I mix them up with the kibble and she licks all the chicken off and leaves the kibble.

I am so used to just being able to pluck whatever herbs I need from the garden but there is so much snow here now, I can't even find my hearty purple sage beneath the drifts.

It's 375 °F, but I guess I'm so used to baking things at 350 °F!!

I'd cooked some ginger tea earlier on the baking day, and had some left, so I used it to give some extra taste to these muffins.

I'm so used to having cassava in savory dishes at home and still adjusting to it in sweets.

I am so used to having the juices run everywhere, and this held together.

At first, it was a little disconcerting because I'm so used to eating meat.

I debated for a long time about investing in these new ingredients because 1) they're expensive in small quantities and 2) I was so used to wheat flour and didn't want to adapt.

We've got so used to having big portions and its unsurprising that there's a link between rising obesity rates and the trend in bigger portion sizes.

This was my father - in - law's favorite pie so used to make it for him every year.

(Maybe this issue stems from the fact that I'm so used to only having ONE veggie option available that I always get??

«The first Taco Tote was across from my high school, so I used to go there every day and my father would pick me up from there.»

I have gotten so used to making frittata's (crust - free egg casseroles), but I'm sure it would work!

Baking with eggs is something most people are so used to.

Which sounds like a nice one for a cool evening;) So I used to have instant espresso around for recipes.

Here are my excuses — I am so used to Brooklyn Kitchen competitions where everyone is a crazy foodie and eats meat that it slipped my mind that so many vegetarians would be in attendance, which is shameful, as I was a vegetarian for 15 years, and macaroni and cheese was basically a food group to me then.

Have never seen it like that again... so I used to boil a can of condensed milk.

I had leftover chocolate buttercream icing in the freezer so I used that to frost.

Though my best friend had one so I used to get some fun with it.

Dried apricots are a food we're so used to eating the way they're purchased, that it's easy to overlook their use in an easy - to - make recipe.

I got so used to working with large volume I almost thrive on it now.

I am so used to baking gluten free, that when I baked a regular cake yesterday, I did not leave enough room for it to rise.

As a couple, you become so used to the cadence that is just the two of you.