Sentences with phrase «use other textures»

Using other textures such as a quilt or duvet with pintucking and rousching are fun ways to add texture into your bedding.

Not exact matches

I made these, they are nice but texture very soft, almost like a moose rather than a brownie which makes them difficult to handle other than using a fork or spoon to eat..

If, on the other hand, you use a «reduced fat» plain yogurt, the texture of the frozen yogurt will be like soft serve ice cream.

The texture is just miles better than anything else out there in my opinion, and with the obstacle of cost removed (or at least reduced to the equivalent of every other GF flour out there,) there's no reason not to use it in practically everything.

For this particular recipe, it's imperative that you use Medjool dates, as other dates won't yield the same firm and delicious texture that the filling requires.

Because heart is a muscle it has texture that is much more similar to a steak or any other type of muscle meat that we are more used to eating.

Use it to thicken sauces, pie fillings, soups, and stews or combine it with other gluten free flours for gluten free baked goods with a light and airy texture.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

I often use cereal flours for their texture, and the others for their flavors.

I tend to use less coconut flour in my recipes than other bloggers which results in a better texture.

While meatloaf traditionally relies on breadcrumbs to get its texture, it can also use other grains, like oatmeal to do the same thing.

This is the reason that you can use so little matzah meal (or other flour)-- the potato starch holds the latkes together giving both a richer potato flavor and a much better texture and consistency.

The texture is much finer than any other pea protein I've used, and I also love that it is raw (which is not the case for several other pea protein powders).

It's pretty easy to start eating more blueberries, as they're available year round, and they can be eaten on their own or with other berries at breakfast time, and used in healthy baked goods for added flavor, color, and texture.

Since the texture of buckwheat is similar to other grains, it can be used in place of whole grains in nearly any recipe.

The texture, look and taste of gluten - free cakes, in particular, can take some getting used to on the part of people with Celiac disease or those who have embraced a gluten - free diet for other health reasons.

Elana, I know you recommend heating raw milk to 180º, but I am curious if any of your other readers have tried and had success with the texture using raw milk heated to a much lower temp.

I think the yogurt (I used greek style) made such a fantastic difference in the texture that it might translate well into other breads.

If you want a creamy texture, it's best to use banana as the base ingredient and then add some other fruit and berries to your liking.

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

It's so seasonal, and uses a myriad of texture that play off each other — the light crispness of the persimmons, the crunch of the toasted pecans, the burst of brightness from the pomegranate, and the silky creaminess of the burrata.

This recipe calls for textured vegetable protein (TVP), but if you find yourself with other types of vegan meat substitutes on hand, feel free to use them or simply add more mushrooms.

I already used avocados to make other dairy - free recipes: Mint Chocolate Chip Ice - Cream and Creamy Key Lime Popsicles Avocados add a deliciuosly creamy texture, are high in potassium and are a great source of heart - healthy monounsaturated fatty acids.

I use it in lots of dishes I cook — in salads for texture, in soups to thicken, in baked products to substitute egg, in curries to enrich the mineral intake, in crackers along with other nuts and seeds, but I really...

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

I used coconut flour, which is not the texture of normal coconut, it is very fine and when combined with all of the other strong flavors in this cake, it's flavor will not stick out.

One other sourdough muffin recipe, this time using the tropical taste of banana with the crunchy texture of nuts.

For all those asking re substitutes, for coconut butter you could use peanut butter or other nut butters not actual butter as the textures and consistency aren't the same!

It was part of a bowl of ribollita, adding a silky texture to that wonderfully thick soup made with cannellini beans, cavolo nero and stale bread amongst other ingredients put to nutritious use.

You will need 3 generous cups (weight will vary for other grains) of cooked grain to prepare this dish: We prefer using grain that is al dente to get a nice texture and a nutty flavor.

Along with the Medjool dates, I used a combination of other healthy ingredients to provide addtional texture, nutrition, and flavor.

** The only protein powder I use is Sunwarrior (every other brand I've tried yields a gritty texture).

I chose to use a butternut squash for this recipe, as it has a slightly sweeter flavour than the other pumpkins that were available, and when pureed it gives a nice smooth texture.

Chef's Tip: I used macnuts and cashews for their creamy texture, mild flavor, and light color, but you're welcome to use any other nuts you prefer.

How to use: Relatively heavy and dense, rice flour works best in recipes when it's combined with other flours, especially those that are high in protein to balance texture and build structure.

Does it make a difference in the texture when using one over the other?

Also, can any other beans be used instead of black beans here to maintain the texture / binding?

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.

Rather, I use tahini to blend with other ingredients when I need a quick, creamy texture.

Packed with antioxidants that enhance your mood, health and energy level There are several different «grades» of matcha green tea powder Which are determined by the quality of the appearance processing method and ingredients used: The color of the tea The texture, quality and density The quality of the product The fineness of the powder How it was ground up Treatment prior to processing All these qualities help determine the grade of the Matcha green tea powder Which can be separated into two main categories: Ceremonial grade Culinary grade CEREMONIAL GRADE MATCHA GREEN TEA POWDER Sipped for centuries in the traditional Japanese tea ceremony Ceremonial grade matcha is the highest quality green tea powder available This premium grade is vibrant green in color, with a very delicate taste The leaves are stone - ground, makes the matcha suitable for a thick - style tea Thanks to its bright green color, it can easily be recognized from the other tea Often used for cooking and baking.

Chia seeds are similar to tapioca and I use them all the time to make pudding and other desserts because they plump up so nicely and give you a nice gelatinous texture which is difficult to replicate.

I tried a different nut butter since he's not a fan of the texture of some other GF recipes that use almond butter, meal, or flour.

I like to mix my cassava flour with other grain free flours to get amazing textures and flavors, but it is also delicious used on it's own in recipes.

Create some texture in the potatoes using a large serving fork or other utensil (you can get creative here).

Your daughter sounds so lovely — all small ones have their own ways which challenge us — mine had a thing about textures, and foods touching each other — this brioche sounds fantastic, I'll have to give it a whirl using gluten free flours and see what happens:)

With both of my other enchilada recipes (Black Bean Green Chili Enchiladas and Vegan Enchilada Casserole) I used my Vegan Jalapeño Cream Sauce to get that creamy texture.

But When you are preparing Cheese cakes and other desserts i would suggest to use Ready - made tetra - packs because The texture you get from Homemade versions is not suitable for these recipes.

I remember liking them, but not quite as much as other bars available in the US because of their sticky texture (problematic when eating them on a 16 hour Amtrak, for example, when you're doing everything in your power * not * to use to disgusting train bathroom!).

These additives might be there for flavor, texture, shelf - live, appearance or a host of other uses.

Chobani ® Smooth is a delicious, low - fat (1 - 1.5 %) classic yogurt with 25 % less sugar and twice the protein of other traditional yogurts.iii Chobani ® Smooth is made by lightly straining the yogurt to keep the protein that's naturally found in milk — using a unique blend of live and active cultures and probiotics — without the tart taste and thicker texture typically found in strained yogurts.