Sentences with phrase «than a recipe because»

I'll give directions rather than a recipe because you absolutely make this with what you have on hand.

Diane, Thanks for the quick reply, I used less PoP than the recipe because I was afraid it might bind up the paint.

Not exact matches

In short, because they're easier to measure, we start to chase money and recognition rather than mastery and impact, which is a sure recipe for dissatisfaction.

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

«So we spent a lot of time working with supply partners putting together a great product line and reformulating our recipes, because organic raw materials are often different than conventional ingredients.»

I also only manged to get 12 out of the recipe which could be because the dates were a lot smaller than medjool ones.

Received your book yesterday - it's brilliant and in my opinion it's even better than the first one because it includes so many savoury recipes for everyday lunch / dinner.

It makes me try more recipes than when I'm just reading the blog: because i love to have a book in my hand (and you know, since I ask for books, I have to use it, if not I'm told «blablabla... plenty books, blablbal»;)...) Beetroot decadent chocolate cake made, next will be the Pistachio falafels and the easy beetroot wrap - to - go.

I decided to use some walnut oil for this recipe, because it gives the dish a unique flavor and provides you with more omega - 3 fatty acids than most other nut oils.

Tip # 1: Using store - bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.

I love this recipe because it literally takes less than 10 minutes to make, and it uses ingredients I almost always have on hand anyways.

During my month of non-blogging (which feels suspiciously like it's morphing into two months of non-blogging, except that I'm typing this right now) I did re-photograph some old recipes, but then as I was placing the new photos into the old blog posts I found that it's honestly easier to write a whole new post because I used to write my recipes into the post rather than a focused recipe.

There's nothing worse than having to spend hundreds of dollars on ingredients when you buy a new cookbook... and then those ingredients going to waste because you can only use them for one recipe.

I love this Low - carb Chicken Zucchini Enchilada because it's lighter than the traditional recipe and also the filling is AMAZING.

I never even worry when making your recipes because they always turn out nothing less than amazing!

Ever since I posted my (Better than Olive Garden), Zuppa Toscana recipe, I have been itching to make an Olive Garden Chicken Gnocchi Soup Copycat because I knew I could make it lighter while tasting equally delicious — and because gnocchi in soup — yasssss!

I find that I use quite a bit of salt with this recipe, but because it doesn't come out of a can, I know there is still way less sodium than I would find in the Campbell's Chunky version.

So anyway, I get what you were thinking and I wish people were more open to eating bean burgers because they ARE awesome:) + we also see that they're gentler to digest and pretty much so much easier to prepare than meat (not to mention so much cheaper;)-RRB- Point is, I'm just really happy you found this recipe and enjoyed these so much with your family:)

You're better than me because I'm not sharing (the cake or the recipe with anyone I know) This will now be my own special chocolate cake recipe.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

I don't use a thermometer (I know, I know:)-RRB- but rely instead on the color for this recipe because it seems to take longer to bake than it would if you relied on temp.

It's ironic that I had both of these comments in a span of 15 minutes, while writing this post, because nothing exemplified Amy's feelings more than when I was developing this quiche recipe.

This is a great way to help those that need us so much right now, and this recipe is a great excuse to get you a push to start, not only because we all need a delicious breakfast but also they are so easy to make that will only take you no more than 45 minutes.

When I encounter a recipe that calls for rice or couscous, I usually use quinoa because I prefer the taste, and it cooks a bit quicker than brown rice.

There IS more cream in my recipe than in others — because when I initially followed those recipes, the caramel on cooling turned into a semi-solid ball that could break teeth when totally cooled.

Perhaps because it is not a jam recipe which makes it seem much more sophisticated than it really is.

I like it better than her first just plain Keto cookbook because the recipes are simpler to make.

I almost didn't post this muffin recipe because they turned out a little flatter and uglier than I had hoped, certainly not ideal food styling material.

You are awesome, Deb — I think I cook using your recipes more often than I use my mom's, and that's saying a lot because she's a fab cook!

I think this recipe will be even better than if I made it in New York, because there's a year - round farmers market here, so all of my ingredients will be super fresh and locally grown.

It must be fall because this is the second pumpkin recipe I'm sharing in less than a week and it's part of the giant virtual pumpkin party that Sarah, aka Cake Over Steak, and Aimee, aka Twigg Studios, are throwing.

I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by.5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious.

I'm pretty sure if you lessen the amount, it will still rise fine because I've made different bread recipes with less than half the amount of baking soda!

I only had a little less than 1 cup of carrots on hand so I halved the recipe... let's just say, I didn't need the final step of how to store it in the fridge because it never made it into the fridge.

You could increase the almond pulp about 3/4 of a cup, but I wouldn't do much more than that because it'll change the consistency of the recipe too much and it won't hold together.

Some of you are PUMPED for this recipe because you are doing the 21 Day Sugar Detox like I did just a couple weeks ago, and some of you are less than thrilled because you...

I don't usually calculate nutritional information for my recipes because I try to focus on eating appropriate portions of whole foods rather than counting calories.

This recipe is doubled from the original because even with a double recipe, I can still eat my way through a batch of this in less than a week.

I also use boneless and skinless chicken thighs rather than bone - in as the recipe calls for - this is really only because these are the only free - range, organic chicken thighs I can readily find.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

Other than that, I don't recommend making any substitutions because it took so long for me to get the recipe right which means it's finicky.

While it is recommended to use no more than 10 % because too much castor oil can make your bar feel sticky, we are going to use slightly more in this recipe because the lathering properties really help when working the soap through your hair.

(The recipe makes a lot of sauce and I was grateful, because I dragged more than a few baby carrots through it while the burgers were cooking.)

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

Made 17 muffins, which were done faster than recipe indicates probably because they're smaller.

Because it is less alkaline than other cocoas (i.e. everyday cocoa, like Hershey's, sometimes a.k.a. «natural» cocoa) if you use regular cocoa where Dutch cocoa was suggested by the recipe, your cake may not rise as much / the leaveners might be off because some require acidity to acBecause it is less alkaline than other cocoas (i.e. everyday cocoa, like Hershey's, sometimes a.k.a. «natural» cocoa) if you use regular cocoa where Dutch cocoa was suggested by the recipe, your cake may not rise as much / the leaveners might be off because some require acidity to acbecause some require acidity to activate.

I liked her Classics of Italian Cooking Books One and Two much better than Essentials because she gave ideas for accompaniments to her recipes.

If I'd been thinking ahead, I would have written about something a little more fall - oriented (given that the baby wasn't born until September) rather than something celebrating the wonders of late summer produce, because now that the recipe is live on Jenni's blog, corn and basil and blackberries are — sadly — just a sweet summer memory.

More than a source for recipes, this cookbook is a reminder to always trust my gut, because look at all of the amazing people I can meet and incredible experiences I can have if I just trust myself.