Sentences with phrase «when using it in recipes»

I've found that I don't like coconut milk by itself (or even in dairy - free ice cream), but... I don't taste it at all when I use it IN recipes.

This ground pepper supplements my freshly - ground peppercorns, especially when used in a recipe that requires a specific measurement of the pepper.

You can add other seasonings but I like to keep this as my base and add to it when I use it in recipes.

* Please note: Bob's Red Mill Almond Flour does not yield successful results when used in this recipe.

Perhaps when used in a recipe it takes on other flavours (I hope).

There are many reduced - fat cheeses available, and fat - free ricotta and feta are surprisingly good when used in recipes (albeit processed, hypocritically violating Tip # 10.)

Mine chia seeds, when I used them in your recipes, Anya, needed more water.

Cauliflower rice is also quick cooking and often times, doesn't need to be precooked when using it in recipes.

When used in recipes, the yeast converts carbohydrates into carbon dioxide.

My boyfriend and I loves these Turkish Figs (dried) & was wondering what are the difference between the dates & figs when using them in a recipe.

In most supplements, the taste is neutral and you won't be able to detect it when used in recipes.

Pistachio Flour Nuts On Line www.nutsonline.com Poha Note: Poha is beaten rice that has the texture of oatmeal when used in recipes) A small «Poha» cookbook by Dr. Lisa Lewis is available from www.AutismNDI.com (Poha can also be found at some Asian Markets which are a great source of different types of flours: bean, jowar, rice, etc.)

Just keep in mind that when you use it in recipes that are not heated, you have to use «powdered» Erythritol - I do that in my food processor.

And for the first time I found it «* Please note: Bob's Red Mill almond flour does not yield successful results when used in this recipe» That's the brand I used!

Not exact matches

Penny didn't continue her paper bag business after that year, but Clark's brother Jon used her recipe when he launched Kodiak Cakes in 1995.

I live in a tropical country, so selfishly, I am hoping you will be inspired while in Bali to create and post some recipes using tropical ingredients (a bit like your entries when David was with the Syrian family).

Its pretty expensive, even when ordered in bulk through amazon (which also takes planning ahead) so I was wondering if there was an alternative I could use when making this recipe on a whim.

I'm not sure if you intended this recipe to use un-pitted dates for the crust, but it was a little terrifying when I put them in the blender.

The coconut oil you seem to use in this recipe is runny, but when I looked into buying some they're all quite hard.

Because normally I use buckwheat flakes when I read «oats» in your recipe's but I wondered if «normal» oats (Haver it's called in Dutch I guess..)

Personally I find it has a VERY strong flavour and I can understand what some people mean when they say it tastes like «dirt», although I do actually like the taste in most things (although the other day I used some of the water from cooking soba noodles in another recipe and it was gross!).

It makes me try more recipes than when I'm just reading the blog: because i love to have a book in my hand (and you know, since I ask for books, I have to use it, if not I'm told «blablabla... plenty books, blablbal»;)...) Beetroot decadent chocolate cake made, next will be the Pistachio falafels and the easy beetroot wrap - to - go.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

I noticed in another of your recipes (brownies) that when using the chia egg replacer you increased the oat flour.

I was so excited when I found this recipe for Laughing Cow Chicken because using the Laughing Cow Cheese, even in a simple dish, reminds me so much of Elodie!

It doesn't go bad and can be used when ever dry white wine is called for in recipes.

You have the following on your site, it is a bit confusing not knowing if this is all I need for 3 eggs called in my recipe: Use this egg substitute in cake, only when you require more than one egg for baking.

I would love to see more savoury recipes with avocados, only because I know how well they can be used as substitutes in desserts, but the only savoury recipe I know is guacamole and when avocados are cut into slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where avocados play the main role.

So when I need them to get their electrolytes in check, I use this recipe for a hydrating blend they'll gulp down.

I created this recipe to emulate a dish I used to often order from a Mediterranean restaurant back when I lived in Ohio.

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

When I first created the recipe, I used volume measurements, and to get the weights I measured out each ingredient, placed it on the scale, recorded the amount in ounces, and then hit the kg / lb button which then gave me the weight in grams.

When I was still finding my way around the kitchen and in food, recipes like angel food cake daunted me because of the amount of egg whites used.

I have made cookies with quinoa flour in the past, but found they didn't taste sweet enough, so when I use quinoa flour again I would pick a bread or muffin recipe instead of something sweet.

When you mix the molasses with the sugar by itself it makes a different product than just using molasses and white sugar in a baking recipe.

Long long ago, when my blog was basically my place to stockpile my recipes, one of my easiest - ever recipes was Banana Milk, which was a copycat recipe of one of the things you could order off the menu at the milk tea places I used to frequent with my friends back in high school / college.

Take some ginger peels (peel some of the ginger for this or use peels from a different recipe) and let them sit in a jar with a bit of water on your counter for two or three days (give them a shake or vigorous swirl when you think of it) until they're a bit fizzy and sour - smelling.

When I see fabulous recipes like this, which use brussel sprouts, it makes me sad that I'm the only one in my family that cares for them.

In general, when xanthan gum is used to replace gluten in gluten - free recipes, the rule of thumb is one teaspoon added to each cup of gluten - free flouIn general, when xanthan gum is used to replace gluten in gluten - free recipes, the rule of thumb is one teaspoon added to each cup of gluten - free flouin gluten - free recipes, the rule of thumb is one teaspoon added to each cup of gluten - free flour.

Hey Deb, maybe I'm doing something wrong but when I measure with grams rather than using cups in your recipes they always turn out a little odd.

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 do use dried herbs in the winter when my plants are dead, and this «recipe» still turns out just fine.

I was all ready to make this exactly as laid out in the recipe, when I discovered that 2 of the 4 bananas I had were just too far gone to be used.

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.

Use in the recipe above when the ganache is still pourable but not a thin liquid.

I use this recipe and cut it in half, and it was the perfect amount to pipe these cute little rosettes on top, with plenty left over to spread on your slice, because more is more when it comes to frosting.

When I read Paula's headline that a catering friend of hers used this recipe all the time in Savannah, Georgia I knew it had to be a winner.

And what a disappointment when I receive one that just mentions» use a GF commercial flour mix instead of regular flour in that recipe» and / or contains mostly naturally GF recipes... Thanks for that post, Jenn, and your gorgeous omelette.

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 get giddy when I find a new recipe in which to use them!