I make baked regular fries and baked orange sweet potato fries, but haven't
used white sweet potatoes before.
I used a white sweet onion.
I made this recipe tonight but
used white sweet potatoes instead... coming from England I thought I had this recipe down, but the taste was phenomenal... looking forward to cooking more of your Paleo recipes... Thank you
I used white sweet potato so no one would confuse it with the pumpkin EVERYTHING floating around right now.
Me again - I just threw caution to the wind and
used my white sweet potatoes instead of yukons.
I used white sweet potato and mine turned out fine.
Cauliflower tends to be the rice alternative of choice for many people, but it has never been something that was easy for me to digest and Baby Sweet Potato seems to react negatively when I eat it so instead I decided to
use white sweet potato and rutabaga.
Did
you use a white sweet potato?
These chips are really fun, initially I was going to make plantain chips to go with the guacamole but got the idea for
using white sweet potatoes while browsing an old issue of Bon Appetit that talked about having thin strips of sweet potato they initially thought were pappardelle at Lord Stanley in San Francisco.
If you want your frosting to be white,
use white sweet potatoes.
Other substitution ideas that I've used in other recipes are sweet potato puree (
use white sweet potato so it's not orange), yoghurt (I make mine with coconut milk), banana puree, or I've used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg).
Not exact matches
On a busy night, they must have gone through troughs of this simple, satisfying, best - way - I - know - to -
use - up - fresh - cauliflower starter.If you have some
sweet, imported (it comes in those pretty red and
white tins) Szeged Hungarian paprika on hand, that would be the perfect touch.
Tried these the other day — really disappointed as they turned out bad and that I had wasted so many expensive ingredients I
used everything listed, wish I had've read the comments section more though to see you saying to ONLY
use orange
sweet potato, as I
used white fleshed, and an actual measurement, as I must've
used too much.
do the
sweet potato have to be the orange flesh or can
white be
used?
Yes I just
use regular orange ones, I don't think the
white / purple ones would be
sweet enough, but the orange ones work so perfectly!
I can
use vegan butter and chocolate chips (not as good without the
white chocolate) but I will do anything for my
sweet girl.
1 12 ounce bag of cranberries, washed 1 cup of a
sweeter white wine (we
used a riesling) 1/2 cup pure maple syrup (some might want a little more for a
sweeter taste).
I made a few changes including
using sweet potatoes instead of
white potatoes because it's what I had;
using skinless, boneless thighs instead of skin - on because I don't think -LSB-...]
1/2 cup sorghum flour (a heavy,
sweet flour good for cookies and cakes) 1/2 cup tapioca starch (a bland starch
used to thicken) 3/4 cup
white rice flour (a fairly bland, inexpensive flour) 2 tsp xanthan gum (to bind it all together)
The only things I tweaked a bit was
using 1/2 cup
white rice flour, instead of 1/4 cup superfine
sweet rice flour and 1/4 cup
white rice flour as I'm out of the first right now, and substituting the tapioca starch with cornstarch.
You can
use either natural unsweetened cocoa powder or Dutch - processed cocoa powder and while I lean towards milk chocolate chips, you can also
use semi
sweet, bittersweet, or even
white chocolate chips.
-- I
used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the mil
used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed
sweet enough, but in hindsight I definitely cut the sugar a bit too much)--
Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the mil
Used 1 cup
white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like
sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can
use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon
white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
Frosting and
white baking chips (which are not real chocolate, but are easy to
use here because they set up nicely at room temperature after melting) together do have a strong vanilla flavor, but they're almost too
sweet.
While it has more calories than the
white stuff (23 calories per tsp compared to sugar's 16 calories), it's
sweeter and denser so you can
use less of it.
I did nt have dark brown sugar, so
used white sugar instead (reduced the quantity too and love that the cookies aren't very
sweet!)
Don't know about this recipe, but I've
used pure apple juice in place of
white wine before, but that was in concert with tomatoes — if you want the slight vinegar taste, rather than a
sweet tang, perhaps add a few drops of
white wine vinegar.
Traditionally, most chimichurri's
use a
white vinegar or red wine vinegar, but we went with apple cider vinegar and thought it imparted a
sweeter element to it so we added just a touch of raw honey to it as well.
The soup shouldn't have that gloopy, MSG like texture to it, it shouldn't be over salted (or overly
sweet for that matter) and fresh
white crab meat is the best crab meat to
use.
I
used 2C of your basic
white gluten free flour blend and 1 / 2C
sweet white rice flour, water and guar gum as the options in this recipe.
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small
white or pink beans), 3 - 4 red / yellow / orange
sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
, tweaking it every time, adjusting the fruit (at one point I was
using white chocolate but it was just too
sweet), adjusting the sugar, adjusting the matcha and now... now it's perfect.
I made these but instead of the
white chocolate chips, I
used semi
sweet chocolate chips, colored marshmallows added some coconut and my husband loves them.
I
use US purple skinned
white fleshed
sweet potatoes and
use a pipe bag get them into boiling water... I cut them up after and they turn out great
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup
white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I
used a mild version) 1 t smoked
sweet paprika freshly ground pepper and additional salt to taste
And while traditional versions
use white potatoes and wheat flour, today we're
using sweet potatoes and a combination of almond flour and arrowroot powder.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled
white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small
sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans
white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I
used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to
use in soups.
~
using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing
white beans as a base for creamy sauces ~ adding puréed butternut squash or
sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty
Kindly I had tried this delicious recipe and have a query; the custard looks like cooked
white egg while it «s taste is
sweet and I had followed or your steps only one change I didn't
use whipped cream I
used fresh cream with same amount of milk as yours and honestly I beated the egg by my hand as much as I can and it didn't change to
white color.
I had to
use up the rest of our CSA veggie box, so I substituted dino kale for the chard and did a mix of
white and orange
sweet potatoes.
* (Or, if you can't find them,
use regular cipollini or pearl onions, or any kind of
sweet yellow or
white onion, and let them marinate for an hour in some good balsamic vinegar — just enough to cover them.)
1/2 cup rosé (or juice of half a lemon *) 2 large (baseball size is good) ripe peaches 1/4 cup
white granulated sugar (if your peaches are like crazy
sweet juices everywhere omg then go ahed and
use 3 tablespoons) tiny pinch of salt
The recipe would be a winner as - is, but I did make a few changes, first off,
using just
sweet potatoes in the crust vs.
white potatoes as well.
I
used half a
white /
sweet onion instead of shallots, and my blender couldn't quite chop the kale so tiny, but it was really good!
It is still a sugar, not one of those fake chemically tasting substitutes, but since it is slightly
sweeter by volume than
white sugar I could
use a little less and still get the same effect.
Pink and pretty, this Strawberry
White Hot Chocolate
uses prepared strawberry milk for a
sweet hot chocolate mix - up.
A
white chocolate buttercream is spread around the cake; quite
sweet, it is best
used sparingly, but produces a complementary flavor to the cake.
It has a great texture and an amazing flavor, not too
sweet, not too dry, due to the amazing
white chocolate frosting and coconut milk
used to soak each layer of cake.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons
sweet paprika 1 teaspoon ground cumin 2 cups long - grain
white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but
use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish