Sentences with phrase «using in a lot of recipes»

May I ask what brand the sauce pan is you're using in a lot of recipes, like the creamy coconut porridge for example?

You use it in a lot of recipes, including ones for breakfast.

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

Please let me know, as I want to use this in a lot of your recipes, and don't know if they're the same thing.

Canned chickpeas are widely available in supermarkets in the US and you can easily use them in a lot of recipes.

I use them in a lot of recipes but I have never baked with them!!

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-.

I use them in a lot of recipes, so whenever they are on sale I will stock up on them

Very cheap and very useful, can be used in lots of recipes for a healthier option Goes Well With: PANCAKES!

I adore maple syrup and use it in a lot of my recipes, so trying it in salsa was a no - brainer.

Cider vinegar is cheap though and you should invest in a bottle - I use it in a lot of recipes!

This is used in a lot of recipes to sweeten the end result so, check.

I use these in a lot of recipes.

We use it in lots of our recipes including Palak Paneer, our Smoky Cheesy Vegan Mayo and our Vegan Smoked Salmon Breakfast Bowl!

We've been getting a lot of requests for an easy Paleo Adobo Seasoning recipe, as we use it in a lot of our recipes.

and the second question is under that recipe it says «For the Garbanzo - garfava variation: substitute garbanzo bean flour for sorghum flour»... is that a variation you use in a lot of recipes or certain types of recipes?

I will be using this in a lot of my recipes, and definitely in my banana smoothies!

Not exact matches

Just a question I love that all recipes are so simple... but you use a lot of nuts in a lot of recipes.

Hi Carenza, we like to focus on using wholesome, natural ingredients in our recipes, rather than the specific calorie content and nutritional values — there are lots of online tools you can use to convert them though!

Just one thought though: I have seen you use a lot of agave syrup in your recipes, but I read a lot of bad things about it.

I use medjool dates in a lot of my recipes as they hold things together with their stickiness so they are great for baking!

Hey Ella, where is the best place to bulk buy medjool dates I use them everyday and there in a lot of your recipes?

I'm allergic to pine nuts and I know you use them in a lot of your salad recipes?

I use unflavoured protein powder in this recipe for a protein boost, but use your favourite protein powder (I'm just not really a fan of the fake sweetener taste of a lot of flavoured protein powders).

She recommends bread flour in most of her recipes and I have a lot of success using it!

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

By now you have probably seen coconut oil used in a lot of low carb and paleo recipes, but did you know there are several other ways to use coconut oil?

I like to use this Vegan Baba Ganoush Recipe a lot like hummus and dip vegetables or pita bread in it or use as a sandwich spread instead of mayonnaise.

All in all, the best cornbread recipe I have used and I've been trying a lot lately after the purchase of a 50 # bag of organic yellow corn.

(I used whole milk - going to try it with buttermilk next time since I have had a lot of success with buttermilk in other recipes.

If you are familiar with my recipes, I use lots of basic healthy ingredients that you can find in most stores.

I'm used to having lots and lots of gorgeous photos of the recipes that I'm about to attempt (thanks, internet), but in these old cookbooks, there are often no photos at all.

And this recipe makes a lot of poppers — I made 48 and still had a little corn cake better left that I baked in a dish all on its own — or you can use poblano peppers and you'll get about 8 servings (four peppers, eight halves).

I don't use it a lot in recipes, but it's a must for that authentic gingerbread flavor and is one of the only natural sweeteners I will use since it's so full of nutrition.

I know a lot of folks use that in toothpaste recipes and it's very mild in flavor.

Often times I buy a rotisserie chicken to use in this dish, but since I tend to use shredded chicken in a lot of my recipes, I think I am going to start buying my chicken in larger packages and using this handy little time saving trick I saw over at The Pinning Mama for shredding my chicken, and then freeze dinner size portions to pull out as I need it.

A lot of recipes in here, this used copy is much older than I expected it to be which would be irrelevant to your purchase.

While in my search I found lots of recipes for tempura chive flowers and salads where the flowers are used as a garnish, but not many dumplings.

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.

While I haven't made this recipe, I've used flaxmeal in a lot of muffin recipes, and on a occasion I've noticed those same gossamer - type strings after a few days.

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 made the recipe as - is, but in the future I will check the sodium content of the breadcrumbs — mine had a LOT of added salt, plus I used a more concentrated type of soy sauce since that's what I had on hand.

We use tofu in quite a lot of our cooking and a few recipes on the blog include it.

I have been reading your blog for a lot longer than even I realised, have recommended it to a load of people and have used many recipes and tips and tricks over the years, just ordered the book on Amazon and can not wait for it to make it's way over to me in Dublin, Ireland, THANK YOU — for putting the metric weights on!

I've had success replacing wheat with spelt in quite a lot of my recipes, I'm beginning to see that wheat is overrated and also not that healthy (see this article for more information on that) so I've been looking for alternative grains to use.

I like this recipe a lot but unsure of what steps i'd take and in what order if i were to choose not using the stove top.

And it just happens that I have lots of beans and tomatoes that I am trying to use creatively (read: not in the same cooked beans / tomatoes wherein the tomatoes break down into liquid coating the beans)... I will try your recipe this week.

I actually use pureed squash a lot of the time in place of pumpkin in all of my pumpkin recipes: I think it tastes better than pumpkin and I like the consistency better, it isn't as thick.

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.

We use SunButter in lots of recipes including Energy Bites.