Sentences with phrase «time kind of recipe»

Watch how to make this Classic Banana Bread that is a no - fail, delicious - every - time kind of recipe that is moist and fluffy.

Not exact matches

I've said it so many times, but all my recipes are there to be adapted and changed to suit you, and you absolutely don't have to only eat my kind of food.

It combines peanut butter, honey, oats and grains, but feel free to use any kind of nut, grains, seeds or even dried fruit in the mixture — just stick to the quantities in the recipe, and you'll get a different kind of energy bars each and every time.

These cookies look great and the recipient seems very easy, it says that is gluten free, but, oat has gluten, are you using some specific kind of oat???? Thanks for your time and the recipe.

This easy recipe can be made well ahead of time and would be fantastic with any kind of feast.

I seem to always put some kind of spin on a recipe... this time it was for lack of certain ingredients... and then what I thought was a disaster, ended up being a delicious surprise!

Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again.

This is a no - recipe kind of recipe, in that I can give you approximate cooking times and temp, as well as an ingredient list and some tips and tricks but really encourage you to do you when you make this.

Note: This is a no - recipe kind of recipe, so use this more as a guide than the absolute truth when it come to measurements and time.

It's kind of like when you are a kid and you hear your parents talk about when they were young... when you are old enough to realize that they haven't always been «parents» and at one time they might have actually been cool... that was what happened to me at the sight of the recipe card.

I have to admit that I do like a little crumble in my cookie and I had a hard time getting that the first 3 - 4 times I made this recipe so (I know it kind of defeats part of the purpose but...) I added 1/2 c. gluten free flour (Trader Joe's brand, rice & potato, I think) today.

I happen to love cooking directly from recipes in that book; I know they're fussy and have a lot of steps but that kind of careful preparation is almost meditative, and leads to amazing dishes that are just right every time.

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

It is also made in the same dish the entire time to avoid cleanup, now that's my kind of recipe.

I have been looking for this kind of recipe for quite some time and I am glad I stumbled upon this.

I love that it doesn't have a ton of ingredients and can be assembled head of time - I always look for these kinds of recipes.

I thought that this delicious tart would be perfect as my last post before Christmas: it's pretty much a clafoutis with a crust — I am a crust kind of girl — and the recipe comes from one of my all time favorite cooks.

The recipes are kind of snacks I like to eat when I am busy creating and do not have the time for a fancy lunch.

I don't know what it is about springtime and the approach of Easter, but this time of year always gives me a hankering for lemon recipes of any kind... and particularly desserts.

But honestly, there are nights I just don't have time for that, and this is the kind of recipe that comes to the rescue.

With so many apple choices at the market this time of year, this recipe is the perfect time to try that new variety — use just one type of apple or as many kinds of apples as you like in this fruit recipe.

I have these kinds of booklets and recipe books for listing all the time.

They represent the first time I ever - so - slightly modified a recipe to my own tastes, the first time I could offer something new that I could say was kind of mine.

I tried your recipe using canned chickpeas and it turned out great, so I went to make it a second time using dried chickpeas, and unintentionally found that if you overcook the chickpeas (mine were kind of a mushy mess), then you don't even have to peel to get the same smooth results.

The valuable thing about this kind of recipe is that all the components can be prepared ahead of time, and you can always keep switching them up when you assemble, so as not to get tired of eating the same thing.

I am amazed at how similar it tastes to the traditional style with pasta noodles, although I haven't had this kind of dish in a REALLY long time b / c of being vegan and gluten free, so my memory could be a little foggy But from what I can remember, this recipe was even better, and I love that you sub the zucchini noodles for the pasta noodles to get an even bigger dose of veggies in this dish!

I teased you with it here on Instagram a few weeks ago, and am kind of thinking this is my new favorite cookie recipe of all time (excluding present company, hello gingerbread peeps and whoopie pies!).

I have tried all kinds store bought brands, all kinds of recipes from scratch and this is the first time he said: «These are good!».

You can of course add any kind of sweet potatoes you like to this paleo recipe — I just decided not to throw them into the pot this time because they do tend to get a bit soft for my taste after simmering for 6 hours.

The time when all food blogs are overrun with all kinds of pumpkin dessert recipes.

Im not sure if Im missing something in the Roots recipe but that exact kind of bread with its baking method has been used for a long time in scandinavian countries.

I realize it's kind of a pain to have cups of starter you either need to bake with or throw away, but it's all about keeping the natural yeast in your starter well - fed and maintaining a proper pH. If you try the sourdough recipe without feeding a few hours ahead of time, your starter won't be active enough to leaven your bread.Let me know how your bread turns out; I'd love to hear!

There's no more waiting for it... it's officially the best time of the year to get baking all kinds of healthy and cozy recipes!

I followed the recipe exactly the first time but personally food it kind of sweet.

The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect - Every - Time Bread - From Every Kind of Machine

Julie, Jane and Nina: I made this recipe three times using different kinds of peanut butter (natural - style, and commercial), as well as two brands of chocolate chips (one a store brand, the other a nationally known brand) and I didn't have any problem with the chips melting.

I like to create several variations at a time, and this simple recipe is a perfect base for all kinds of flavors.

It's quick and simple — the kind of recipe you can whip up at any time because you always have the ingredients on hand.

This is the kind of recipe that is never refused, looks quite impressive taking in count the little time involved, tastes awesome and everybody love it every time I make it.

Unfortunately, many soup recipes require extensive preparation and long hours of cooking to get the deep flavor that we've all come to expect in homemade soups, and not everybody has that kind of time.

They are the kind of recipe to make when you are home for the day since they bake in the oven for a couple of hours, with additional time in the oven after baking so they get nice and crispy.

I definitely don't purchase this kind of bread on a regular basis but I do enjoy shaking up a recipe I make all the time.

For me, this is more work / time than I'm willing to do, just for the sour flavor, and I haven't found a bagel recipe that calls for this kind of fermenting time.

I am always looking for a good loaf recipe (kind of wish it had a more appetizing name) that is not too time consuming.

If you don't have time to make pumpkin recipes, just make sure the pumpkin products you are buying at the store are free of preservatives, artificial flavors and chemicals (try organic pumpkin puree, pumpkin ice cream, maple pumpkin KIND bars, organic roasted pumpkin seeds, pumpkin granola, etc.).

@lunchesandlittles here with a different kind of recipe to share with all of you this time around — dessert!

Both times I made the recipe, I opted to only use 3/4 c. of one kind of chocolate chips.

I initially made this recipe for coconut flour cookies with raw honey as a sweetener, but the cookies tasted kind of plain, so the next time I added in a mashed banana.

I am kind of sick of soups / stews but unfortunately, I find myself making the same 5 recipes because I have absolutely no other time except Sundays so I tend to «stick with what I know».

It's the kind of recipe that builds a foundation you can use time and time again.