Sentences with phrase «usually use in the recipes»

A quick note on coconut oils: I use expeller pressed refined coconut oil — which is just as healthy as the extra virgin cold pressed coconut oil I usually use in my recipes, but without the coconut flavour (and it has a higher smoke point too).

Next time I will try it with half the MS since I loved it but found it too sweet for me and it contained more MS (sugar) than I usually use in a recipe for the kids.

I know it's more sugar than I usually use in the recipes I share, but it's simply not that good without it, and you lose the crispy edges.

Not exact matches

For instance, I usually keep plenty of turkey since it's lean and can be used in countless recipes and healthy dishes, but I send the leftover mashed potatoes and pie home with friends and family; That way I don't have it in my house as a lingering temptation.

Using 100 % oat flour will usually result in gummy texture (though it depends on personal taste really), so if you wanted to follow Ella's recipe and it be less gummy then you could add some almond flour and tapioca (and decrease the oat flour!).

And I know they're freshest in the fall and usually a staple in fall recipes, but I love using them all year round in sweet baked goods, savory pork recipes, and just plain old eating them raw.

Chocolate is used very often in German baking, but recipes usually call for bittersweet or couverture chocolate.

I usually use coconut milk beverage in recipe testing for two reasons: it's a little richer than most other milk alternatives and it's naturally free of top allergens, making my dish «friendly» for more viewers.

I will try using it in some asian recipes that call for fresh ginger — they are usually kind of sweet anyway.

They don't usually use olive oil but that's good if you like it It's not really a swedish recipe though, the iranian refugees brought it to sweden when they opened their pizza places in sweden in the 80's.

The batter is usually dry when coconut flour is used instead of almond flour in this recipe: --RRB-

Usually I hate meatballs because of the texture — so that i love that you used almonds in this recipe Jessica!

Did you use specific recipes and check your pantry for what you already have or did you just write down the things you usually buy with a vague plan in mind?

I usually use sweet yellow onion in most of my recipes but I decided to use raw red onion for this dish.

I wonder though - since usually you use nuts often in your recipes, wouldn't some walnuts be a great addition to this recipe?

A mix of all - purpose flour (usually around 11 - 13 % protein) and whole wheat flour (usually around 13.5 - 14 %) gets that protein level down to about the same level as that found in the Bob's Red Mill whole wheat pastry flour we used for this recipe (12 % max protein).

I also made a caramel sauce using coconut milk recently and might try this recipe the same way, since I don't usually have heavy cream in the house.

Although I'm usually happy to bake large quantities and share with others, sometimes I just want to make something small — a recipe that doesn't use several sticks of butter or cups of sugar; one that can be made in one bowl and produces just enough for my family of three to enjoy.

I use regular unbleached flour and do not alter the recipe in any way except that usually I double or triple it.

Usually we melt butter and chocolate and use in brownies, but this recipe is different.

Fish can be a take it or leave it dish for me, I try to eat more to be healthier but I rarely use a recipe, usually a drizzle of olive oil, squeeze of lemon, whatever herbs are available and pop it in the oven.

And in the spirit of sharing, here is a favorite quickie bean soup recipe of my own: a can of unflavored re-fried black beans (or pintos), preferably unsalted, with enough of approx equal parts Swanson's Mexican Tortilla - flavored broth & milk (I use soy) to make creamy (I usually use half an empty bean can of each).

I usually use «Better than Bouillon» soup base in recipes calling for stock — it's rich and not too salty.

In all my baking, I use only salted butter (and I usually skip the salt part in the recipeIn all my baking, I use only salted butter (and I usually skip the salt part in the recipein the recipe).

For these, I would have used two mangoes for more more mango flavour but mangoes are usually just eaten as they are in my house — they're rarely used in recipes, if at all — so I was left with only the one I'd saved.

I made the regular pastry crust recipe I usually use in my food processor (1 1/2 c flour, 1 stick + 2 tbsp butter, 1/4 tsp.

Place the red pepper (I usually do a few at a time and use the rest in other recipes) on a baking sheet and roast for approx 40 minutes, until charred and very soft.

I always look forward to that one Thursday in late November — usually, it's cold enough to light a fire in our seldom used fireplace, and I have a bunch of new recipes ready for a test run.

I actually like the bitterness of 100 % in a thin layer around the sweet coconut interior, but usually I use 75 % dark or something similar because no one else in my family likes chocolate that bitter (sorry that wasn't clear in the recipe... I'll fix it!).

Usually after rehydrating, the seeds and stems are removed before use in a recipe.

In my opinion this icing does not taste that good, and I usually like to use the Confectioners Icing... Recipe for Royal Icing

Almost weekly we have a vegetable soup with whatever needs to be used up, calzones (just a super easy pizza dough recipe, mozzarella and pepperoni squished inside), kielbasa and potatoes — usually chopped & tossed together into the oven to roast, chicken breasts marinated in whatever I have with a side of couscous... geez, no wonder I love this site!!

Usually if I use wheat I'll specify in the recipe, so maybe start with white flour:)

I am forever hoarding over-ripe bananas in my freezer, and was looking for a spin on the old banana chocolate chip muffin recipe that I usually use.

I usually use coconut flour in my recipes, but I thought it would be fun to grind up some toasted coconut for some yummy toasted flavor to pair with the ripe bananas.

I usually use a bone - in shoulder, and this recipe makes a very inexpensive cut of meat delicious!

I'm usually not one for using a ton of cashews in my recipes as they are super expensive but once in a while you deserve it!

So this recipe is tailored for people that don't usually use oil or can't have it in their diets for certain reasons.

I usually just eat prunes by themselves but I have used them as a replacement for dates in a gluten free vegan cheesecake recipe.

I would really like to print your recipes but I usually don't because even with using the print button at the end of the recipe... ALL the pictures and the blog information are also included in the printing.

That's usually because they didn't use an acid to neutralize the taste of baking soda in the recipe.

And store bought is usually to high in salt and uses cane sugar, so I use honey in my recipe.

I usually use this veggie combo because it's pretty traditional to minestrone, but you don't have to adhere to these... this is a great clean out your veggie drawer recipe so throw in whatever you have.

I usually use dried chickpeas for my hummus recipe, but for ease, the jarred or canned ones mean that you can make a batch in minutes.

I usually use semi-sweet chocolate chips in this recipe, since that's what I have on hand most often, but milk, dark, or even a combination would work just as well.

Usually vegan recipes have some sort of vegan alternative for the eggs and butter used in traditional preparation of baked goods.

The original recipe called for caster sugar, but I usually don't keep it in my pantry, so I just used regular granulated sugar, and it worked just fine.

Usually, when you are faced with a recipe that has minimal ingredients, the secret in making the dish shine, is to use the highest quality ingredients you can find.

Although they are usually interchangeable in recipes I do recommend using old - fashioned rolled oats in this recipe as I prefer their thicker texture and superior flavor.

I lost the recipe I usually use and yours is very close to it except mine has wine in the gravy and ground mustard in the meat.