Sentences with phrase «use them in this recipe because»

I think they use it in recipes because of the convenience (no melting marshmallows).

Although dry beans take longer to cook, I like to use them in this recipe because the texture is so soft and creamy.

But I'm wondering if you use it in the recipe because it is not a liquid when cool.

Not exact matches

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.

But — brave as I am & to use up the buckwheat lying around in my cupboard — I decided to give it another go with this recipe, especially because it seemed so effortless: soaking — no attention required, breakfast prepares itself during the night!

Hi Ella, I was just wondering whether barely is one of your stable grains and whether it is very nutritious compared to brown rice, buckwheat and quinoa because you do not use it in many of your recipes

I love all of the ingredients used in this recipe, I just need to buy a spiraliser now because this looks and sounds simply delicious.

Because normally I use buckwheat flakes when I read «oats» in your recipe's but I wondered if «normal» oats (Haver it's called in Dutch I guess..)

Hey Erica no of course that's a legitimate question — I don't put grapes in smoothies as much as other fruits simply because they're not as nutritionally dense and I just tend to mostly cook with the fruits which I love the taste of — but that the great thing about the recipes, and especially smoothies, you can use it as a guide to add things you have in the fridge or whatever so I'm so glad you're adding different things!

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 was so excited when I found this recipe for Laughing Cow Chicken because using the Laughing Cow Cheese, even in a simple dish, reminds me so much of Elodie!

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.

Spices have been used in India for centuries, not just because of the amazing flavor they impart to recipes, but also because they are extremely beneficial to health.

For this recipe I took a shortcut and used some low sodium beans in a can, because I had a really busy day.

I love to use Vega One Chocolate in this recipe because it adds such a great flavor and has zero strange ingredients, fillers, GMOs, or added sugars of any kind.

I love to use peanut powder in recipes like this because it's a great way to get the fiber and protein from peanuts in a shake or smoothie without all the oil, and it is so darn tasty, too!

I think the zucchini might be in there for extra creaminess and nutrition because some of the other raw / vegan cheesecakes I've made use only cashews (no zucchini) so because of that I know it isn't an essential ingredient in a raw / vegan cheesecake recipe.

Christina Tosi recommends that bread flour be used in most of her recipes because the higher protein content helps to balance the high fat content (with all that butter!)

While you can use pretty much any combination of nuts in this recipe, I highly recommend using a combo of almonds and pecans because they compliment the dates perfectly.

I would love to see more savoury recipes with avocados, only because I know how well they can be used as substitutes in desserts, but the only savoury recipe I know is guacamole and when avocados are cut into slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where avocados play the main role.

I came up with this recipe, Lemon Curd Raspberry Tartlets, because I wanted to use a rest lemon curd which was starring at me every time I opened the fridge this last week and because there were still some nice raspberries hanging in the bush in my garden.

I have posted separate recipes for both the Refried Black Beans and the Creamy Raw Cashew Aioli — only because they can be used in different ways to complement other recipes — so just keep that in mind if you go to print this recipe out.

I use pasteurized eggs for this recipe because there is no risk of contamination in the finished mayo.

The resulting recipe is a bit high in sodium because I used pre-packaged chicken meatbals (Aidells brand).

I was really surprised that you call for baking soda in this recipe because the article on dutch processed cocoa I read said NOT to used baking soda with it.

Maybe it's because we typically use maple syrup in fall recipes like my small batch pumpkin spice granola and in the maple whipped cream I use to top my sweet potato pie for one.

You maybe are surprised that this recipe in particular call for Dulce de Leche and I'm sure you are like, that is a little weird, but, let me tell you Dulce de Leche is huge in Costa Rica, we use it in all our sweet desserts, pastries and more, and I'm so happy that I can find it here, because this Arroz con Leche won't be the same without the flavor of this delicious sweet mixture.

When I was still finding my way around the kitchen and in food, recipes like angel food cake daunted me because of the amount of egg whites used.

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.

Does not contain ingredients that I would generally use and the recipes are overwhelming because they have so many ingredients in them... not practical for me.

I kind of cheated on this theme because the primary item I used in this recipe I would never «normally toss» and would never be classified as «food waste».

I do not recommend using cow's milk in this recipe because I haven't tested it.

The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs.

I did this to see the SP value without toppings and I believe it is 2SP per cup because the only things in the recipe with points are the beans, corn, and oil if you use any to saute your vegetables.

I used cheddar in this recipe because it goes so well with jalapeno and bacon, but feel free to replace it with your favorite cheese: swiss, pepper jack, etc..

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-.

Fresh ginger is a marvelous addition to many recipes, but all too often, because it's sold in large sections or «knobs,» you're left with excess ginger that will most likely dry up or spoil before it can be used.

The recipe says to coat the pan in sesame seeds to stop it sticking but I used baking paper because we didn't have sesame seeds.

What you have is not wrong but it is not enough, it is very common in recipes when using ingredients like these to provide other information because these items are purchased in pieces of vegetables not measurable cups, hence Hans» frustration.

I wasn't sure what filling I wanted to include in this recipe for you because I sometimes use jelly, other times nothing, and often times I use chocolate ganache.

I get Beets in my CSA box and i never use them because I don't like them, but now I will be making your recipe!

Because it is gluten - free, buckwheat flour is often used in combination with other gluten - free flours in gluten - free recipes.

I have a recipe for falafels here on the blog, but instead of using fava beans I've been using chickpeas because they're easier to find in these here parts.

I use this recipe and cut it in half, and it was the perfect amount to pipe these cute little rosettes on top, with plenty left over to spread on your slice, because more is more when it comes to frosting.

And because the lemon flavor is so key to this recipe, I definitely recommend that you use fresh squeezed and not the kind you buy in the bottle.

When I get a good deal on vegetables, I grate and freeze portions for use in recipes, and then I'm more likely to use more vegetables in things because they are so convenient.

I found this recipe through doing a Pinterest search for Buttermilk Pancakes because I had buttermilk in the refrigerator that I wanted to use..

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

Because chicken broth is used to cook the potatoes, I did not use much salt in this recipe.