Sentences with phrase «spice so used»

I didn't find old bay spice so used a pinch of this and that from a recipe mix on the internet.

I didn't have pumpkin pie spice so I used a recipe for it on Allrecipes.com.

I didn't have star anise unfortunately only had pumpkin pie spice so used that instead along with pecans instead of macadamia nuts.

Not exact matches

It's almost impossible to make it right, he doesn't have a recipe, and Super Valu doesn't stock the right herbs and spices, but every so often he pulls off a Ding that brings back memories of the Dings he used to know.

So now they use typical jerk spices, but stew the meat instead of smoke - grilling it as the Jamaicans do.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

Flavours that use fresh fruit, coconut, and magical secret spice combinations that are tied so strongly to that place and no other.

Well it really is spicey, but I usually use way more spices than recipes call for, so this time I didn't have to (next time I'll cut back a little on cayenne pepper though).

I'm not a huge fan of whipped cream, so, instead, I used dollops of Greek yogurt and a sprinkle of the recommended spice, a different one for each soup.

I have to admit sometimes cooking with fresh spices can be intimidating, but after seeing so many chefs artfully use fresh spices I decided to whip up a pork chop dish with fresh rosemary.

If you're using ground spices they do go off quickly so it's best to purchase small quantities at a time and store them in airtight containers.

Mmmm those cookies look SO good, I love that we both used the pumpkin spice jello mix in our recipes.

So yeah, instead of the spices you suggested, I used 3/4 tsp.

So I added a couple tablespoons flour to the sweated spices, used only two cups of stock, reduced the broth a bit and then added the entire can of coconut milk.

The bananas plus spices sounded like Caribbean to me, so instead of bourbon I used Meyer's Dark Rum.

Didn't have bourbon so used Captain Morgan's Spiced Rum.

My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon.

I didn't have any bourbon, so I used dark spiced rum.

I received some spiced pecans as a gift so I used those (not a fan of walnuts).

2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips

Diced tomatoes If you want to add some extra spice, I believe they make canned tomatoes with spicy peppers I used plain so my kiddos would be able to eat it too.

Make some variations while preparing pasta dish so you can get different tastes because you may become lazy by doing same dish with same taste, same ingredients, same aroma and bla bla bla... Ok this capsicum and cheese pasta can be made with penne pasta (any pasta you can use), capsicum, cheese, onion, tomatoes, green bean, spices and herbs.

So I regularly use twice as much spice (there can never be enough cinnamon in my book).

There are lots of spice blend options — you can find already mixed blends at Penzeys and the supermarket, so use your favorite.

I used cajun seasoning which is kind of cheating because it's a blend of different spices, but it does contain sodium so I try not to overdo it.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

First, I made a few tweaks to Isa's recipe... mainly because I had no vegetable broth, so I used my impromptu nooch plus random spice blend.

It is lightly seasoned so it can be adapted for many recipes with different sauces and spices, and it is super easy to use.

I'm keeping a muffin / cupcake blog and needed a spice mix like this... You really don't find ready make mix like this in Finland so I used your recipe.

But not to fear — these spices are pretty common so you should be able to pick them up and use them for this and other recipes without a problem.

I didn't use pumpkin pie spice bc I had each spice independently so I just made my own.

I think I understand your need to have flavours other than just sweet sweet sugar — that is why I so often bake with chocolate but I have started to use other spices more because it just brings out the chocolate flavour more.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Rhubarb + Ginger Shrub (Drinking Vinegar) The amount of ingredients here are part of the base recipe for fruit and herb shrubs, so if you'd like to experiment with other flavor combinations, choose any other fruits and herbs / spices to use in the same amounts.

Then I pulled a couple tricks from up my sleeve and used a Garam Masala spice blend (so you don't have to buy 10 spices!)

So go ahead and add a pinch of salt to the herbs, spices, and fats used to dress the vegetables before roasting.

I had bought some chai spice from him so I used that in my apple butter and it was an awesome decision.

The spice mix was super fresh and flavorful though so you may need to use more of a commercial brand to get the same effect.

I wanted the flavours of the strawberries to come through and I find that when baked strawberries can mellow somewhat so I used just a pinch of ginger and cardamom for a hint of spice.

Delicious spicy chicken curry made using roasted spice masala and coconut masala which is so... Recipe by Check full recipe at...

There are so many great ingredients (fruits, chocolate, nuts, herbs, spices) to use and within a few hours you can cool down yourself with an icy dessert.

Anyway, our teacher told us that Moroccans can't afford to import vegetables and other food, so that's why they use strong spices and flavors to keep their meals interesting.

I didn't have all of the spices, so I used pumpkin pie spice and they turned our perfectly.

The Cajun spice mix comes together using common spices from your pantry, so make a bunch to always have on hand.

Just made these but didn't have spice cake so I used white and added 2 tsp of pumpkin pie spice.

I accidentally used a whole block of tofu, so I doubled the spices.

I didn't have nutmeg so I used pumpkin pie spice and used 1/4 tsp.

Home is a bit of a different story though, and while most indiscretions are tame — dinner eaten on the lounge more often than the dining room work desk table, soups and stews mopped up with bread pinched between fingers, optional use of napkins, and so on — when it comes to Pineapple Pancakes with Spiced Rum Caramel all bets are off.

I used Wholly Guacamole products, too, which already have so much flavor that I didn't need to add any spices.

This time I used an unflavored brand of whey protein from BiPro so that the natural flavors of the pumpkin spices would shine through.