Sentences with phrase «vegetables used in our recipes»

The use of the Maya Natural Sea SaltTM will enhance the natural saltiness of the shrimp and bring out the sweetness of the vegetables used in this recipe.

will enhance the natural saltiness of the shrimp and bring out the sweetness of the vegetables used in this recipe.

The fruits and vegetables used in our recipes also come from the human food chain.

Not exact matches

If there are large pieces of vegetables in the mixture, the meatballs will be crumbly and won't hold together well.I sometimes use waffle crumbs to make this recipe.

And when replacing oil for butter in recipes such as pancakes, make sure to use a neutral tasting oil such as canola or vegetable.

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.

This colorful recipe features a variety spicy spices and a topping of raw cashews, which add a delicious crunch and it's easily adapted to use about any vegetable in the refrigerator.

In the recipe, I've listed the vegetables shown in the pictures, and in the Kitchen Notes you'll find other vegetables you could usIn the recipe, I've listed the vegetables shown in the pictures, and in the Kitchen Notes you'll find other vegetables you could usin the pictures, and in the Kitchen Notes you'll find other vegetables you could usin the Kitchen Notes you'll find other vegetables you could use.

I did this to see the SP value without toppings and I believe it is 2SP per cup because the only things in the recipe with points are the beans, corn, and oil if you use any to saute your vegetables.

I made a few alterations to the recipe when I served it — used 4 cups of low sodium organic vegetable broth instead of water, and used most of a seedless cucumber in place of the avocado.

I use them in several recipes, such as Zucchini Bread Pancakes, Sweet Bell Pepper Salad, Ground Turkey & Veggie Tortilla Casserole, Quick Vegetable Minestrone, Savory Zucchini Pancakes, Pizza Chicken (a foil packet meal I bring camping), Baked Eggplant Zucchini Spaghetti, Simple Arugula Garden Salad, Confetti Chicken Nuggets, Savory Millet Croquettes, Lemon Chicken with Summer Vegetables & Capers, Mini-Meatball Soup, Eggplant Caponata, Chicken and Rosemary Roasted Veggies, Zucchini Bread, Grilled Veggie Basket, Veggie Frittata, Spring Pasta Sauce, and Vegetable and Fish Bundles.

What you have is not wrong but it is not enough, it is very common in recipes when using ingredients like these to provide other information because these items are purchased in pieces of vegetables not measurable cups, hence Hans» frustration.

Indian Eggplant Recipe: Eggplant is a healthy purple vegetable that is widely used in Indian cooking from appetizers to curries.

When I get a good deal on vegetables, I grate and freeze portions for use in recipes, and then I'm more likely to use more vegetables in things because they are so convenient.

I also had a can of vegetable broth in the pantry that I wanted to use up, so I used that as in the original recipe.

The oil used in the linked recipe is a refined coconut oil while the packaged one uses various refined vegetable oils.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whUse your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whuse this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

I had a few ideas in my head for recipes using this spice blend, and after going back and forth between the ideas for a while, I decided to make this Cajun Shrimp and Vegetables Pasta.

If you don't have a specific vegetable, grain or bean that is listed in the ingredients list of this recipe — simply use what you have at home and be the master of your own kitchen.

The main difference between this recipe and a chicken noodle soup recipe (besides the obvious omission of noodles) is that I used zucchini in this soup to add some vegetables and flavor.

The perfect complement to gluten - free pasta, a beautiful dip for fresh vegetables, a delicious mix - in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and time again.

It uses their Opadipity Greek Yogurt Spinach Parmesan Dip, a protein - packed, lower - calorie dip that works great in recipes and is just plain yummy to dip vegetables into.

Try to keep separated as not every vegetable will be used in each recipe.

Zucchini is starting to show up in my CSA each week and although it's one of my favorite vegetables I wanted to use it in a sweet recipe.

This fresh vegetable Pachkuta recipe is different from another popular version of Panchkuta in Rajasthan, which uses a mix of five dried herbs such as Kair, sangari and kumat.

But if you want to use it in a baked casserole or skillet dish, it's very important to drain the zucchini first, or else the moisture from the vegetable will make your recipe turn out soggy.

In this recipe I tossed it with a myriad of grilled broccoli, squash and radishes (same as I used in my miso grilled veg), to make a farro and grilled vegetable salad of sortIn this recipe I tossed it with a myriad of grilled broccoli, squash and radishes (same as I used in my miso grilled veg), to make a farro and grilled vegetable salad of sortin my miso grilled veg), to make a farro and grilled vegetable salad of sorts.

I like the way you can change the recipe and use the vegetable that is in season.

I prepared the recipe from Epicurious.com and found it to be so versitile that I've used it in stews, as a rub on pork roasts, and sprinkled over steamed & roasted vegetables!

I rarely use vegetable shortening in a recipe, but used it in this one to keep this oatmeal cookie recipe similar to the original cookie recipe from the box of oats.

Do you use vegetables in place of less healthy parts of a recipe?

How about sprucing up that weekend pork tenderloin recipe with an apple cider glaze or marinade, create a refreshing summer punch, use it to enrich your gravy, steam your shell - fish in it for another depth of flavor, braise your vegetables in it, and incorporate it into your new favorite salad dressing; the options are endless with cider and the best part is, it keeps for a long time too!

This recipe is just as versatile as any other omelette or frittata recipe - use your favorite vegetables and proteins in whatever combination you like.

In this recipe I used chicken breast fillets, zucchini, mushrooms, tomato, bell pepper and onion — for the best result use as much vegetable you could / like.

The countries using the most spices in both vegetable and meat recipes were, in order from the most used: India, Vietnam, Kenya, Morocco, Mexico, Korea, and The Philippines.

Camerons» cookbook, Camerons Recipe Collection, which also includes recipes using the company's other cookware products, notes that the temperature inside the smoker is about the same as a 375 degree F. oven, allowing fish to be cooked in about 25 minutes, boneless chicken breasts in 35 minutes, and vegetables in 8 to 18 minutes.

That will make the beans taste better, as well as provide you with a whole batch of broth, which you can use in place vegetable broth in any recipe.

Cauliflower is such a versatile vegetable that it's easy to use in a variety of recipes like (grain - free) cauliflower rice, garlicky mashed cauliflower and parsnips, roasted fennel and cauliflower soup, and...

Kelly likes to use this as a base recipe, and he'll often add turnip, mustard or radish greens if they're in abundance, making this recipe a perfect way to use up all those winter CSA vegetables.

My quick dinner staples include pasta with a super garlicy / red pepper flakey / parsley - ridden olive oil sauce with a big side salad (or a whole bunch of whatever vegetable is lying around tossed in the pasta); hummus (used to be store - bought but now your ethereally smooth hummus recipe!)

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!!

Also, I know it's supposed to be a vegan recipe, but I made it not vegan... Instead of vegetable broth, I used chicken broth, and threw in some small chicken pieces.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

A few nights ago Lisa made one of those perfect - to - use - up - the - CSA - box recipes: this warming soup used just about every vegetable in the kitchen; adding a little pasta and some beans turned it into a great meal.

A lot of the time, making soup is all about using whatever vegetables you have on hand, so consider the recipe below to be a guide, and throw in whatever you want!

You can also customize this recipe by adding in your favorite vegetables or herbs or using your favorite cheese — it's a great base recipe!

Instead of the sauteed vegetable topping in their recipe, I use a Plum dipping sauce made from REAL Prune butter.

An under 20 - minute recipe for Quick Vegetable Fried Rice that uses basic pantry ingredients and veggies you probably have hiding in your fridge!

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Hi Rachael, You could use applesauce (I would use unsweetened) in place of the vegetable oil in this recipe.