Sentences with phrase «than crust made»

The oceanic crust produced by the Earth today is significantly thinner than crust made 170 million years ago during the time of the supercontinent Pangea, according to University of Texas at Austin researchers.

We find that making a crust with fat from whole plant foods, like raw nuts and seeds, is a healthier and tastier choice than a crust made with oil.

Not exact matches

And even though I don't like dates, I thought the crust was really yummy; as if it were made from dough rather than nuts.

Making Things Easier Working quickly enough to keep everything ice cold while walking back and forth to the refrigerator can be a challenge, which is why preparing your pie crust on a refrigerated worktop with built in refrigerated storage is so much easier, especially when making more than one crust at aMaking Things Easier Working quickly enough to keep everything ice cold while walking back and forth to the refrigerator can be a challenge, which is why preparing your pie crust on a refrigerated worktop with built in refrigerated storage is so much easier, especially when making more than one crust at amaking more than one crust at a time.

Making pie crust is a lot easier than you might think.

I love how you made this a pie cake, rather than forgo the pie crust.

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

Not only did they have amazing toppings like house - made fennel sausage and roasted eggplant, but they also use stone ground cornmeal for the crust which leaves you feeling less bloated than normal crust made with bleached flour.

This chicken has the perfect golden brown crust and takes less than 30 minutes to make.

You can roast it, make a pizza crust, make a sauce, make bites of all varieties and you can make cauliflower rice, which is a million more times filling than the standard rice as it packs more fiber, and more nutrients to boot!

But hey, if pizza crusts and cookies can be made from the versatile veggie, than why not Sloppy Joes?

As a staple of the Cheesecake Factory menu, this recipe for Cheesecake Factory Pretzel Crusted Chicken is even easier to make than you might think!

This time the crust went much better than when I made Cauliflower Crust Pizza with Homemade Sauce because I actually had the necessary supplies and followed the recipe.

p.s I made them one more time and used half almond flour and half almond meal in the crust and the bottom turned out even better than the first round.

My pizza skillet turned out perfectly... better than any thinner crust pizza I've ever made.

Oh and spraying the muffin tin, rather than using papers, made a delicious toasty crust on all sides.

Marshmallows and chocolate chips make up the simple yet amazingly satisfying middle layer and a chewy perfectly salty bottom layer is more of a cookie dough base than a crust.

I love making galettes because they're quicker, simpler, and more freeform than making a traditional two crust fruit pie.

I have made graham cracker crust with gluten - free graham crackers... and I think it tastes even better than it did before!

But to make up for that we have made a tart crust that tastes a lot better than your regular tart crust.

If you don't have a problem dealing with large amounts of dough, than follow the recipe as written, but if you are a crust - newbie, try cutting the ingredients in half and make it in two batches.

Oh, my goodness!!!! I've made homemade bread for years, but it never had that lovely sour - dough taste, or the chewy, crispy crust, and it was a whole lot more work than this!

http://www.facebook.com/home.php?ref=home#!/photo.php?pid=4504510&id=594846837 I was dreading another lattice top (so pretty, but such a pain to make), so I'll think I'll try this with with your all butter crust recipe which, shhhh, it's better than my mom's!!

Roll up your pie crust making a circular dough about 18 ″ in diameter and about a little less than a 1/4 ″ inch thick.

I've made the cauliflower pizza crust before, just a lil different than your recipe.

The Baguettes and other loaves that we make from this dough generally have a chewier crust and more irregular interior structure than their counterparts made from our regular Sweet Dough.

If I happen to think about it an hour and a half before dinner, I'll make my own crust as it's way cheaper than store - bought.

You can use ready - made or store bought pie crust to have this delicious dessert ready in less than 25 minutes.

This crust is very easy to work with and makes a bit more than is needed for a double crust pie — this is to accommodate any and all decorations your heart desires.

I've discovered the secret is leaving the dough a little wetter than you would imagine which makes for a chewy flavorful crust that is never tough or dry.

Also, leaving the crusts on the bread will make the bread pudding more chewy than if they are removed.

I made this crust for my husband last night and the almond crust pizza disappeared faster than our traditional crust pizza!

Yes, a press - in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

I did not add flax and I think I made the crusts slightly thicker than your image but they were perfect regardless.

No matter what you call it, you should absolutely make it because it is delicious and much easier than rolling out pie crust.

Using portobello mushroom caps for a pizza crust, these pizzas are quick and easy to make, low carb and ready in less than 10 minutes!»

I also used Trader Joe's frozen pie crust (much easier than making my own!)

The last time I visited, she'd made a pie crust that we all agreed was less than spectacular.

A press - in crust is easier to make and handle than a buttery dough that you have to roll out, and the honey - drenched nut filling gives the tart a delectable crunch.

Our new version, made with coconut whipped cream, natural peanut butter, agave, coconut milk and a raw chocolate crust is just as good — if not better — than the original.

Genoa salami slices, smaller than bologna slices but larger than pepperoni, make great low - carb «crusts» for easy mini pizzas you can make in the oven, microwave, or toaster oven.

This makes a better crust than you might think, AND the lentils add a good deal of protein to an otherwise carb - loaded meal.

probably loads better than the Boboli crusts I made my kids for lunch

Red Lentil Pizza Crust This makes a better crust than you might...

Panko is made from bread without crusts, which gives it a crisper, airier texture than most types of breadcrumbs.

Also with the crust, if I made this again, I would 1 and 1/2 half the crust recipe so it's a thicker crust and I would do the same with the custard, either that or put it in a smaller pan than 9x13 like it says, they're just super thin.

I made your crust from the pie in a bag to try it out for Thanksgiving and while it was better than any other GF crust I've tried, it didn't have the texture I'm used to.

They did take a little longer to bake than suggested, and the crust was a tad oily for my taste — will add less coconut oil next time I make these thanks for the recipe!!

When I added the top crust I pinched the crusts to make a seal and rather than leaving a certain amount of crust overhanging the pan, I just left a larger amount [of what was intended to overhang] up the remaining inch of the pie pan.

The batter was really thick and despite cooking the cauliflower at a slightly higher temperature and for longer than suggested, the crust wasn't super crispy and then tossing it with the sauce made it even soggier.