Sentences with phrase «sure about the recipe»

There is one thing I can tell you for sure about this recipe, you will have a really hard time not wanting to eat ALL of the pudding / popsicle mix as you are filling the molds.

Fettuccine Alfredo Cooking Light, JANUARY 2007 I wasn't sure about this recipe.

I'm not sure about the recipe you have, but we all like different amounts of salt in our food.

i can not be completely sure about this recipe until i try it again.

I was thinking about making coconut yogurt again, but wasn't so sure about the recipe... I've tried some variations before but sometimes it turned out nice and thick and sometimes not!

Not exact matches

For all book translations, I will post about it on my social media to make sure you all know So pleased you're loving the recipes!

Hi Andrea, I've not tried this recipe with vanilla essence before so I'm not too sure about the ratios.

I'm retesting this recipe soon so will let you know if anything changes, but make sure it's fully dry before it goes in the oven, but I'm not 100 % sure about your colour.

I haven't tried this recipe with vanilla essence before so unfrtunatelt I'm not too sure about flavours or the ratio but I imagine that it should work well too.

I haven't used vanilla extract in my recipes before so I'm not too sure about the ratio or flavour!

I'm planning on opening up the pomegranate and taking out the seeds and just adding everything together, but I wish there was more direction about what to do... not sure if the recipe was meant to end this way, but it is a bit disconcerting... i am hoping these are technical problems, I have really loved seeing your posts, but after diving in to make your recipe I am feeling quite adrift...

Hi Natalie, I've only ever made this recipe with vanilla powder before so I'm not too sure about the flavour or ratios for vanilla extract but I imagine that it should work well too.

Hi Tanene, I created this recipe in grams so I'm not sure about the cup measurements exactly but it's about 5 cups of oats.

I found this recipe in late August and have made them about 6 times!!!! I try not to eat too many sweets, but my family and friends love these muffins!!!! I will be sure to make them again and again!!!

This recipe will fool anyone into thinking they are eating something to feel guilty about, just make sure you don't eat the whole plate like I almost did!

Be sure to grab a copy of The Sweet Side of Ancient Grains for more tasty and delicious dessert recipes you can feel good about feeding your family.

Make sure to go visit Gallo to learn more about their wine and how well it pairs with tailgate food, as well as some great recipes.

I've thought about doubling the recipe but I'm not sure how it would do in the baking process.

Make sure you get more information about Certified Angus Beef ® brand on their website, find out where to buy their beef, plus get tons of information and recipes ideas by following them on Facebook, Twitter, Pinterest, Instagram, and YouTube.

Great recipe, just make sure that you are careful about storing it and being careful to not overcook the zucchini noodles.

Also, I'm sure that in some way you read my thoughts about desiring the perfect baked french toast recipe (I mean that in the least creepy - stalker way possible).

The recipe should make about 20 - 24 tartlets, so make sure not to make each crust too thick.

So... I've been feeling a bit guilty about the accolades I gave to last weeks VGFH muffins... I'm not sure they are very good, maybe more like good - for - healthy, I need to tinker with the recipe and feel like I may have misled you.

Recipe tips: Once the shrimp are battered, chill them on a baking sheet for about 30 minutes to be sure the coating adheres during frying.

I'm not sure if I'm more excited about the recipe or that potatoes can get rid of berry stains.

I too had the same issue with the Scharffenberger recipe, and was sure to write in and complain about the gloppy, oily, grainy mess that i ended up with.

When I first attempted to work on this, I wasn't really sure about the idea of an egg-less recipe without substituting it with chia or flax meal but while reading the book, The New Enlightened Eating by Caroline Dupont, I found her egg-less Banana Bread recipe.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

And you are dead on about the bars not lasting too long, the family cleaned me out, next time I'm doubling the recipe for sure

so tips on when to mix up this recipe appreciated too and not sure if running blender at night would wake him... Also some wholesome food website (that is opposed to goat milk for babies) states the proper dilution is 2/3 and when I plug in the info to my fitness pal, using 1 tbs and 1 tsp of the meyenburg powder plus other ingredients does yield the macros that dr stout says in his comparison chart on his first post about this formula.

This is a beautiful, thick book; full of wonderful recipes and fascination information about chocolate that, I am sure, most of us would not have known, before reading it here.

However, I'm a celiac and am not sure which gluten - free flour to substitute for the wheat flour in this particular recipe, as its more about the context of the recipe than the flour used that leads me to think of a good alternative.

He also has a recipe for a vegan gravy that looks very good (not sure about that Marmite though) and would go great with this.

No matter how you ended up on this recipe post, please be sure to save it on Pinterest so you don't forget about it later.

SO, the cake seems perfect and I made the caramel frosting, but I'm just not sure about it; I doubled the recipe because I intended to save it for topping on ice cream.

Before I baked this dish, I was not sure about this week's recipe from my grandmother Jessie's recently discovered files.

It was equally fun to compare notes on common recipes made and to get reviews on ones that I wasn't sure about or didn't have time to make.

Sure, it's high in fiber and packed with heart healthy fats and plenty of nutrients but you won't care about that once you take a bite of this decadent recipe that's perfect as a breakfast or a snack and a perfect addition to a healthy meal prep this week.

I am sure there are about a dozen different versions of this recipe using all different variations of cereals.

While I was writing the recipe down as I went along, in my head I thought for sure they'd be about 7 smart points a serving, but after I put it in the WW recipe builder, 1/2 a serving, or 3 pancakes, came in at just 4 smart points each — and they are delicious!

I wasn't sure about the lime zest and juice, but did follow the recipe and was really glad I did, as that added a perfect subtle twist to the dish.

Usually when I am starting out trying to convert a recipe, I make sure to A) use at least 3 different flour - type ingredients and B) keep about 1/3 of the flour mix as starches.

There will be recipes, sure, because that's what a food blog is all about.

This recipe looks complicated, but once you prep all the ingredients it's all about making sure your rice is sticky enough and pressing it into one even layer.

We're pretty sure you're talking about the Chicken Lo Mein For Two recipe found on this page, and if this is the case, we recommend using the standard liquid bottle of Maggi seasoning.

If you're the last one and aren't sure where to begin, check out these gluten - free Valentine's Day dessert recipes that will help you communicate to anyone in your life that you care about them.

I hope you give the recipe a try, particularly those of you who aren't so sure about tempeh.

Tejal Rao wrote a lovely piece about three very different cakes for the holidays; I'm sure the recipes are bang - on (considering the sources!)

I have often thought that the key to a smooth hummus would be to peel them, but it was never mentioned in all the recipes I reviewed, nor was I quite sure how to go about it.

Anyway, your recipe in the book for the basic Big Time Rub, are you absolutely sure about the amount of chili powder?