Sentences with phrase «used in your recipes too»

Do you think I can crush some nuts like almonds instead of sunflower seeds as I am terribly allergic to sunflower seeds sadly and I see it so much used in your recipes too.

We BBQed two chickens on Sunday and I literally ate them all week and is the chicken I used in this recipe too.

I'm sure you'd find all sorts of creative new ways to use it in recipes too.

I used them in the best vegan banana bread, my peanut butter banana cupcakes and I use them in this recipe too.

When using it for things like stir fries or other savory dishes where the coconut taste might be a good addition, I have a cheap, refined coconut oil I use — which is what I used in this recipe too because it would compliment the flavors and I was just using it to fry some veggies.

Not exact matches

All of our sweet potatoes in the UK are orange which I what I use for this recipe, so I would definitely try making these with yams too!

We found that the cinnamon and pecan granola from the blog had consistently been one of the most popular recipes online and the variation we did of it in the deli was a real hit too, that combined with the fact that we could make these products using just great, natural ingredients made it a winner in our eyes (and hopefully in yours!)

Hi Mariam, I do use healthy fats in my sweet recipes and baking too, for example nut butters, avocado and coconut oil.

I love using soaked whole grains instead of flour in recipes — more nutritious and cheaper, too!

I've made a tonne of this (far too much than I can eat) and don't want to waste it — does anyone have any tips about using it in other recipes too?

I have one spoon that I'm using for the recipe, and in terms of this soup it shouldn't matter either way which spoon you use as it's not too specific.

And in your recipes, you use sometimes cacao butter (that's slightly too expensive for a student budget), are there any possible substitutions?

Hi Karen, I decided not to use garlic in this recipe as I think it may be too overpowering but you could always try it if you prefer.

I haven't used vanilla extract in my recipes before so I'm not too sure about the ratio or flavour!

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!

So many vegan and raw recipes have it in them but it is simply too expensive to use except for very social occasions.

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spreading.

They make all kinds of oats, but the oats that I used are quick - cook oats which are great to use in overnight oat recipes since they turn out really thick and creamy (not too chewy).

This two - ingredient marshmallow fondant is easy to work with, but just keep in mind this recipe should not be used for cakes - it's a little too stiff.

Love ur savoury recipe and am going off to buy some good quality goats cheese as I hate the ones that are too salty and after eating the most amazing pizza at 21 in Covent garden where they used the best goats cheese I've ever eaten I can not wait to bake something savoury!

I was all ready to make this exactly as laid out in the recipe, when I discovered that 2 of the 4 bananas I had were just too far gone to be used.

This two - ingredient marshmallow fondant is easy to work with, but just keep in mind this recipe should not be used for cakes — it's a little too stiff.

I've made them with other sauces, too, in fact I'm working on a little eBook (or possibly just a post) that will have the base recipe + 10 sauces to use.

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.

You can use almond flour in many Paleo and GF recipes, and it makes a great breading for chicken, too!

I use skinless and boneless chicken thighs in this recipe and highly recommend you do too!

I actually live in Québec city and had never tried homemade poutine (people too often use already made gravy... argh) but this recipe looked so yummy and easy to make I just HAD to try it....

I used Dutch Processed for this recipe — but natural unsweetened cocoa would work just fine too although the cookies wouldn't be quite as rich in chocolate flavor.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

So much stuff has been done to death that gets posted, but this one is such a novel recipe and probably pretty versatile in it's use too.

I discovered «sun - flour» while developing my recipe for Fruit Crumble with Oats & Dates and have started using this wonderful ingredient in other baked goods, too.

I don't use bananas a lot in smoothies since I feel like they're used way too often in most smoothie recipes, but they do go perfectly in this smoothie and don't overpower the taste of the rest of the ingredients.

I love making pie with fresh roasted pumpkin; I find that it tastes silkier, too, in the recipe I use.

I've been using the same recipe from MS for several years too and had issues with unsulphured molasses as called for in the recipe.

I'm a fan of using poblano peppers in place of green bells in chili recipes for a hint of heat without being too much in your face like a jalapeño.

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've only made them once and used the Recipe in Th Silver Spoon — found them to be a little too hard though they tasted great.

While it is recommended to use no more than 10 % because too much castor oil can make your bar feel sticky, we are going to use slightly more in this recipe because the lathering properties really help when working the soap through your hair.

I think it will be amazing when next time I use star anise and use the exact amount of broth as stated in the recipe (I think I used too much).

On sugar: I used turbinado (raw sugar), but coconut sugar would work well in this recipe too.

so tips on when to mix up this recipe appreciated too and not sure if running blender at night would wake him... Also some wholesome food website (that is opposed to goat milk for babies) states the proper dilution is 2/3 and when I plug in the info to my fitness pal, using 1 tbs and 1 tsp of the meyenburg powder plus other ingredients does yield the macros that dr stout says in his comparison chart on his first post about this formula.

Miyoko Schinner: The reason I use Rejuvelac as the probiotic in the recipes, and it's not... I actually also use non-dairy yoghurt as the thing that gets the culturing going as well too.

Just got a ton of fresh pineapple (19 lbs) in my Bountiful Basket this week — and while I will freeze a lot of it, I was looking for recipes to use it fresh too.

I used a new dough recipe too — I normally don't put olive oil in my crust, but trying to get as close as possible to their recipe, I made this dough:

The original recipe had 1 cup of sugar in it and I only used 1/2 cup, I think you can even make this recipe without sugar; it was sweet enough with the raisins too.

I recommend using vegan parmesan in this recipe too.

I used some in a homemade deoderant recipe but it felt too sticky.

Then you can pull out when ever you need - toss it with veggies & pasta, pour it over chicken breast, use it for another batch of the mushrooms (you can check out the egg poached recipe too if that appeals to you - it's linked in this post).

I also used brown rice flower, but next time I'll go back to Nutty Wheat flour, since it doesn't make too much of a difference in this recipe, and I like the gritty taste of the nutty.

A word of warning though — I personally find that if you add too much nutritional yeast, it can get a little overpowering and the yeast flavour can get very pronounced, so feel free to use a little more than I stated in the recipe but me mindful not to overpower the sauce with yeast flakes too much.