Sentences with phrase «using white potato»

Try using white potato instead of sweet potato... that will make it lighter.

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.

First, I use white potatoes instead of the more common russets.

But, with recipes like our Nacho Cheese Sauce that typically use white potatoes, she has found great success with replacing them with sweet potatoes instead.

Thanks Kristin for your fast response and great advice, I think I will use the white potatoes.

I made mashed potatoes for thanksgiving and used white potatoes but they came out too gluey.

Sweet potatoes are technically more nutrient dense, but that doesn't mean you need to stop using white potatoes.

Cheaper dog food brands will use white potatoes as a filler, while higher quality (and more expensive) brands offer sweet potatoes for extra nutrition in the food.

Many grain - free formulas use white potatoes as an alternative starch — potatoes contain some dietary fiber but they are generally only of limited nutritional value for dogs.

Not exact matches

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?

I used white sweet potato and mine turned out fine.

Me again - I just threw caution to the wind and used my white sweet potatoes instead of yukons.

I used white sweet potato so no one would confuse it with the pumpkin EVERYTHING floating around right now.

a couple months ago, when my brother was visiting, he said that i should come up with a vegan potato salad using yams (since giving up potatoes we have all started substituting them with white yams).

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-...]

But you could really use any firm vegetable like parsnips, carrots and white potatoes.

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 rutPotato seems to react negatively when I eat it so instead I decided to use white sweet potato and rutpotato and rutabaga.

(I used my own flour mix that I keep in the cupboard on hand: 1 - 24oz bag of white rice flour, 1.5 cups of potato starch, 3/4 cup of tapioca starch) plus I think about a teaspoon of xanthan gum.

I've used it to make a seasonal Winter Squash, White Bean, and Spinach Sauté dish; for a perfect - for - Thanksgiving dish like, Roasted Brussels Sprouts with Chipotle - Bacon Jam; and to make Skillet Sweet Potato and Black Bean Migas for breakfast.

This go around I decided to use the «green» theme and make spinach gnocchi but with potato and not ricotta and a few extra «Belleicious» ingredients that you all know I seem to be keen on - red peppers, white wine and pepper flakes!

I've definitely discovered its versatility and now use it in so many ways: roasting it until crisp in my Middle - Eastern Lentils with Roasted Cauliflower & Sweet Potato, turning it into «rice» for my Cauliflower Fried Rice and Leek, White Bean & Sun - dried Tomato Risotto, grilling it to get that lovely deep char in this Pesto Cauliflower & Potato Salad and using it in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.

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

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

~ 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

Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar - free dessert that won't make you feel guilty about having an extra slice or two around the holidays....

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.

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.

About 700gr of white potatoes 2 garlic cloves crushed 1 small white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt & pepper to taste the juice of 1 lemon olive oil for cooking

White pepper is less pungent than black and is used to flavor white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionWhite pepper is less pungent than black and is used to flavor white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionwhite sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionable.

More like a soup, but I added a can of small white beans and made it even simpler by using canned diced potatoes.

You can use them just like regular potatoes, and the flavor is way better than white ones, at least to me.

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

2 cups (280 g) basic gum - free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch / flour)(yes, you do have to use this blend!)

Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper

Simple Indian vegetarian snacks Ingredients: 2 big raw potatoes 2 tsp white flour 1 cup chopped vegetables (I used chopped tomatoes, fresh coriander and Scallion) 1 tsp ginger paste 2 chopped fresh garlic 2 tsp turmeric powder 1/2 tsp Red chilly powder -LSB-...]

Russets definitely yield the best results when it comes to oven fries, but if you would like to use other types of potato, like red, white or purple, you definitely can.

Use beans as a binder in vegetable - based cakes like these Squash and Sweet Potato Pancakes, or toss a handful or white beans or lentils into pasta with tomato sauce or brothy soup.

Hi Shelley, I just used Bob's Red Mill All Purpose Baking Flour which has garbanzo bean flour, tapioca flour, white sorghum flour, fava bean flour, and potato starch.

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

Instead of eggs, I used white Japanese sweet potato, which worked perfectly for a substitute, as it is naturally sweet with no strong «potato» flavor.

The only change I made was to use Jersey white sweet potatoes I found at the farmer's market instead of the butternut.

Did you use a white sweet potato?

Place the white parts of the leeks, one diced potato and a few splashes of water (you can use oil if you prefer) into a large pan over medium heat and allow to sweat for about 5 minutes.

I used white rice instead of brown, because it was what I had on hand... I also chopped up and added 1/2 of a sweet potato, which I cooked with the onions at the beginning, and some tumeric and curry powder.

1 cup crème fraîche 1/2 cup sour cream 1 teaspoon finely grated shallot (using a Microplane) 1 scallion, white and light green parts only, trimmed and thinly sliced 2 1/2 teaspoons finely chopped dill fronds 3/4 teaspoon granulated sugar 3/4 teaspoon kosher salt 1 1/4 teaspoons white vinegar Potato chips, for serving

white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato) 2 cups cooked wild or brown rice (I used brown rice) 2 tsp.

Savory Sweet Potato Pancakes (Adapted from Diane Sanfilippo's Sweet Potato Pancakes) Ingredients: 1/2 of big sweet potatoes (about 4 cups)-- peeled and finely shredded (I used my food procesorr with shredding disc or you can shred them manually) 4 tsp coconut flour 1 tsp salt 1 tsp black pepper 1 Tbsp garlic powder 1/2 cup chopped white onion Coconut oil 6 eggs

The Bunner's team recommends using Bob's Red Mill Gluten Free All - Purpose Baking Flour — «a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour».

If you do not have them, use what you have: white potatoes cubes (previously cooked), tomato slices, stale bread cubes, sausage slices,... Read more»