Sentences with phrase «used in our recipes come»

Not exact matches

Hi Zoe, glad you're loving the blog I use both tinned and cartons, for example Rude Health have a fab coconut milk that comes in a carton, but for most of my recipes, I use the tinned variety.

I'd made the pita bread dough earlier in the week and kept it in the refrigerator (I used this recipe), so all I needed to do was let it come to room temperature and roll it out.

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 to can only eat things that is organic so I redo alot of the recipes so I can eat alot of stuff I «am allgic to pesticides, hornmores, n antibotics, dairy, eggs, whey, so I watch n read everything, I do not have a galdbladder n was told I could eat everything after that well I could not n get sick after that it will come out of 1 of the ends is all i need to say, but if I eat this stuff I «am ok, for everybody that may have the same problem as me just try drinking the organic milks w / o hornmores, pesticdes, n antibotics in it n see if that works for you same with the eggs thats what I do open the lid n see what it says, if it don't say that well its not for you (eggland) is one of the names I use horizan, silk, r 2 of the milk blands I use, they also have sorbet icecream but watch them some do have milk in them n if it doesn't say organic milk your not getting that your getting real milk, then go on internet n read, read, read all your labels n read whats best for you cause everybody is not the same, I hope that helps n feel free to send me a message n let me know if anybody wants: - P

I am soooooo excited on finding this recipe... I am a huge fan of Chez Omar — one of my favorite restaurants in Paris... I will make this recipe this coming weekend... and I WILL use the preserved lemons... Thank you!

I was going to come up with something exciting and wonderful but I'm still in the midst of trying to save money / use up everything I already have, so you do still get a recipe — it just doesn't really have all that much to do with paninis.

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.

I have tried it three times now and although I use slightly less water than stated in the recipe, it comes out just the way a burger bun should be.

I have been baking pies using this recipe for years, and the requests keep coming in for me to make more and more.

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.)

Ten of us battled it off to come up with a tuna recipe using a provided array of ingredients — in 10 MINUTES from start to finish.

So the trick to making this recipe come together in 30 - minutes or less is using canned lentils.

I wanted to be able to use the pan in the oven to make the famous bread recipe, but the knob that came with my Lodge pan isn't oven safe.

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.

This came out great and so delicious.I have a family member who watches his salt so I used less soy sauce but added extra white vinegar to compensate.Will be making this again in the future.Thank you for posting this recipe.

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

-LSB-...] tried to make it healthier in the past by using maple syrup, Greek yogurt, rolled oats, etc. in my Breakfast Banana Bread recipe, I've come to realize that I want the «cakey» version of banana bread when -LSB-...]

I came across this earlier this year as an Ina Garten recipe on FoodTV.com, but she doesn't split the beans to steep them, but during the show she did use the beans in recipes that needed vanilla beans.

I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

This is a great way to use up herbs, especially since they always seem to come in huge bunches at the grocery store... way more than you need for most recipes.

Honestly, I think a lot of my recipes that I make come about from me trying to frantically use up ingredients that I have in my fridge, before they go bad.

I have tried to make it healthier in the past by using maple syrup, Greek yogurt, rolled oats, etc. in my Breakfast Banana Bread recipe, I've come to realize that I want the «cakey» version of banana bread when the craving strikes.

The best results come from using the brands that are shown when clicking the green text in the ingredients portion of the recipe.

I just wanted to mention, because I don't believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!)

Was it fate that I came across this recipe the day we were trying to figure out what to do with the kale in our fridge (rejected from being used in this kale salad as it was much too spicy)?

I have still more cranberries to use so I am sure you will find a few more cranberry recipes in the next few days to come.

I've been enjoying sharing more easy, quick and healthy recipes Thanks also for the feedback - I've actually been loving using bananas lately and have a few recipes to share in the coming weeks using them, including two I posted last week

As I was in search for a oil - free brownie I came across of this recipe using beans and was quite sceptic at first.

Hi Carm, yes, that is the issue, my recipes require blanched almond flour, and best results come from using the recommended brands that are in green text in the ingredients portion of the recipes.

Yes, using the recipe builder — when I made them I ended up using Stevia in place of regular sugar and they came out to be 5sp.

I am looking forward to making other recipes using persimmon in the coming days.

I am was so thrilled to come across myriad ways to use coffee in recipes, and this chia pudding is one of the best!

I never have issues replacing natural sweeteners or other ingredients in these recipes, sometimes it just takes a bit of trial and error — though I use them most for inspiration to come up with my own recipes.

The problem with making biscuits using Bisquickis that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.

But, we're back with not one but three recipes using peanut butter that are delicious, effortless and come together in less than 15 minutes each.

We've come to expect unusual ingredients in recipes, or at least an unusual use of an ingredient we use every day.

Nordic Ware contacted me and asked if they could use the recipe in their new cookbook coming out this Fall... of course I said yes!

In all honesty, there is not a single product or recipe out there that you can't recreate at home using whole foods and natural sweeteners that come packaged up with other goodies like vitamins, minerals and fibre (will this statement come back to bite me?!

Jhuls, I can ALWAYS use a churro in donut form — I don't care how you came by it, I want this ASAP please sometimes «mistakes» turn into a recipe for the best success.

In recent years, Sriracha has developed a cult - like following, but I've always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s — while you can get it in your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottleIn recent years, Sriracha has developed a cult - like following, but I've always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s — while you can get it in your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottlein my recipes since the early 1990s — while you can get it in your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottlein your local grocery store today (even Walmart, it's that mainstream), back then we'd have to venture down to the Asian market in Houston to score a couple bottlein Houston to score a couple bottles.

I have yet to come across this recipe in the now stained and well used copy of your book!

I am trying to come up with blueberry recipes as feel sure that there are only so many we can eat au naturel, and while I am going to freeze some, I want to think of some creative ways to use them in recipes.

So she came up with a recipe using brown sugar in the potatoes to sweeten them.

I've seen amaranth at the grocers, but never came across a recipe to use it in so I've never tried it either.

I plan on using ALL of the different flavored Ghirardelli mini squares in a lot of cookie recipes to come.

(The regular tofu I use comes in a water packed plastic container that needs refrigerating... it has a much chewier texture than the silken, and would not be a particularly good candidate for this recipe because the pumpkin alfredo sauce texture is mostly determined by the texture of the silken tofu).

I've been wanting to try signing up for a CSA box but have been worried about not using everything in it... Hopefully I can come up with more recipes like this, I never would have thought of using kale as a pasta sauce!

Dried coconut comes sweetened and unsweetened and you really can use either type in this recipe.

The cranberry sauce I used in this recipe is one I had made the night prior, and I really think that if you can make it in advance, do so, because it really allows the flavors to come together.

I'm now hooked on the golden Lakanto but next time I'll use a little less because the molasses flavor really comes out well in this recipe.