Sentences with phrase «thyme instead»

I adapted the herbage (lemon thyme instead of parley and tarragon), added a little crispy kale and swapped nigella seeds for black sesame.

If I used dried thyme instead of Summer Savory would I use a teaspoon instead?

Rosemary can be a bit overpowering for me sometimes, so I used thyme instead which I loooooved.

I used spicy italian pork sausage, thyme instead of fennel (I didn't have the fennel and I LOVE thyme — it went quite well), and a little bit of chicken better - than - bullion.

My only substitution was dried thyme instead of fresh, and it was glorious people.

i also am using a cast iron pan with the 4 layers, but instead of parmesan i had to use (extra sharp) cheddar, red onion instead of green onion and dried thyme instead of fresh.

I did make a few changes: — 1/2 an onion, diced, because I didn't have enough green onions — 5 tiny cloves of garlic, diced, mixed with the parmesan cheese — pinch of Aleppo pepper mixed with the cheesw — dried thyme instead of fresh because that's what I had I also made it in a 10 ″ pan and this did seem way easier than dealing with filling two 8 ″ pans.

I made it exactly as the recipe is written although I have to admit that I might have mistakenly used lemon thyme instead of oregano - I'm not really sure - I might have gotten them mixed up and used the wrong one in the wrong recipe.

i used pomi strained tomatoes and dried thyme instead of fresh.

dried thyme instead of fresh, and it still tasted marvelous.

Substitutions — I used dried thyme instead of fresh, so I reduced it to about 3/4 teaspoon.

I used fresh thyme instead of oregano and it tasted great.

Made this tonight (3 carrots, 1.5 stalks celery, chicken instead of veggie stock, dried thyme instead of oregano and no lemon because I realized too late I didn't have any) and it was delicious.

I used fresh thyme instead of oregano, but followed all the other directions to a T. I had no problems with runny - ness or blah - ness as some other commenters have mentioned.

You can skip garlic powder or use thyme instead of oregano.

I don't have dill in my little herb garden here in Crete, it doesn't like the climate.Would it be OK to use thyme instead?

Not exact matches

I used 4 chicken breast instead of chicken thighs and 1 teaspoon of dried thyme as the grocery store was out of fresh.

I used vermouth instead of the white wine because I had it on hand, I added some thyme, and I used a combo of butternut, delicata, and some random little squash I got at the farmer's market.

One thing I love about this Blackberry Thyme Sparkler is that it incorporates agave nectar instead of sugar in -LCB- Read More -RCB-

, and lavender instead of thyme, just based on what I had.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

The other week i started making this sauce before I realised I was out of pumpkin... So I used roast eggplant instead (and thyme in place of sage).

I left out the bay leaf and instead used fresh rosemary, thyme and a fennel frond.

Although the flavors were delicious (mushrooms, garlic, olives lentils, rosemary, and thyme), I accidentally blended the ingredients for the burger too well and I created a paste instead of a nice chunky mixture to make the patties.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

The recipe that was printed in the magazine had thyme seasoned croutons that were served in the soup instead of the garlic.

Not envisioning the from a can variety but instead a bed of creamy mushroom & thyme sauce, topped with these vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese.

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

Used fontina instead of asiago Used non stick cookie sheet instead of parchment paper Sprinkled with gruyere only - no thyme I also made the dough the night before and they were still fabulous the next day!

I used buckwheat soba noodles instead, added avocado at the end and also added a few more herbs in there (Oregano, Thyme) and used just a hint of marble cheese since I was out of the regular parm.

Giada skips the breadcrumb coating and instead brushes her chicken cutlets with a fresh herb oil made from rosemary, thyme and parsley before slathering them with two kinds of cheese.

Can I put them in the oven in two separate trays and if so what will the cooking time be?also if I do not use thyme and rosemary but instead opt for cilantro how much cilantro will I need?

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

I also cut the amount of thyme in half and used generous amounts of dried dill instead of fresh dill.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

You can swap the thyme with cilantro for a tasty kick, or even try sweet potato noodles instead of zucchini.

plus a great lable)- veg broth (no less «meaty than if I'd used beef)- Rosemary in place of thyme (what was on hand / fresh)- and finally, topped with plain yogurt instead of sour cream (again, what was on hand)

I skipped the paprika and sausage and instead added thyme.

Very yummy - used bacon instead of salt pork, and fresh instead of dried thyme.

I used my homemade spaghetti sauce in place of the tomatoes and instead of the thyme, I used a Tuscan seasoning mix.

You can also substitute some dried thyme and oregano or whatever dried herbs you like instead if you can't find something similar.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

I substituted crushed tomato for the tomato puree and used Herbes de Provence instead of fresh thyme.

I used basil instead of thyme (because that's what my potted plant garden provided) and it was great.

Slice them up and place in one layer in your skillet (a round baking dish or pie pan could be used instead, if you like), add some sliced garlic (I used 3 or 4 cloves), some fresh thyme leaves (from 2 - 3 sprigs), and drizzle with some olive oil (I am pretty liberal with my drizzles).

I substituted the parmesan cheese with gruyere and used rosemary instead of thyme because that's what I had fresh — it turned out great!

Just made this last night, with the following on - hand substitutions: cheddar instead of parm, 1 tsp regular + 1/2 tsp garlic salt, fresh sage instead of thyme, and 12 ″ cast iron pan.

Planning on making this tonight, but was wondering how fresh Rosemary would pair with it instead of Thyme since that's what I have on hand and won't have time to stop at the store.

Made this for dinner with rosemary instead of thyme, since my thyme plant is dying.

My adjustments were of the what's - on - hand variety: basil instead of thyme, and a handful of small chunks of leftover cheese — about half parm, but also oddbits of white and yellow cheddar and Havarti.