Sentences with phrase «using white sweet»

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.

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.

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.

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

Did you use a white sweet potato?

I used a white sweet onion.

If you want your frosting to be white, use white sweet potatoes.

I make baked regular fries and baked orange sweet potato fries, but haven't used white sweet potatoes before.

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 milused 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 milUsed 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