Sentences with phrase «done right the flavors»

Done right the flavors are completely decadent while still...

Not exact matches

He does this to find the «heart» of the batch that has just been distilled, the middle portion that has the right balance of flavors.

These types of ra nts lead down the path of religious per secution and have been the same kinds of words during horrible religiously motivated at roci ties — ki ll ing of people because their flavor of Christian faith didn't meet the standard of some other self - right eous mob.

Chris, so defending your life, fighting for your freedom of religion, speech and guns, that was wrong because he didn't believe in your flavor of god???? So, he should just let you get taken by the Taliban because he doesn't know right from wrong, being that he is non christian... good to know.

True, Tex - Mex just like any other cuisine hinges its success on different combinations of flavors and all but it doesn't have to be overwhelming and leave you fearful in the kitchen, especially if you have the right ingredients on hand and in particular sauces like those from 505 Southwestern.

Doesn't have that vinegar taste and just right to enhance, not too hot, but gives the right spice to give so many foods just the right flavor.

I don't often notice the stock's scalded - vegetable flavor but, alas, it shines right through here.

You're right it does add to the flavor, but I think it's still delicious either way!

But you're probably right, it does have a very distinctive flavor.

The flavor is mild and it wouldn't set off my granddaughters» «veggie radar» because it blends right in (as does its color).

Really does bring more flavor right?!

But when they're roasted they take on a sweeter flavor that just doesn't taste right coming through a straw.

Amazing sweet smooth flavor, but more on the subtle side, I expected a richer flavor, but it is a bit dull, so you have to add more than few drops to get the desirable vanilla flavor, the good side is that it not bitter, but rather sweet, and doesn't cause tongue numbness like some other types I used, I used it for chees cake and the flavor is just right, my only complain would be the small container for the price, as I said it is not robust, you will get through the bottle in no time if you like vanilla as my family do

Because, this recipe results in fish sticks that are seasoned and cooked just the right way, so that the tofu doesn't stand out like a sore thumb — the flavors are married so well and the textures so much on point that the experience is wholly «fish sticks» and not «tofu trying to be fish sticks.»

These mushrooms fit in just right — the garlicky strong flavors stand up to the cured meats, the mushrooms make a nice bite with a toothpick, and the liquid on the bottom of the dish doesn't go to waste when there's bread nearby.

Right now I'm glad I don't see it anymore, as it makes me shudder to think what they flavored it with... That pic of the neapolitan sundae over the neapolitan cake is killing me!!

I made these and the one tip I would offer is to add the vanilla into the wet ingredients, I don't know if you mentioned that, but i pored mine (not thinking about it) right onto the oats only for it to be absorbed and not distributed, I added more so i wouldn't lose the flavor.

The mint is fresh (and the flavor does kind of take over the bars) so I think it's best if they're kept cold unless you're eating them all right away.

You're right about brining, it's a fairly simple thing but it does wonders for flavor and juiciness and tenderness.

«When we come out with new flavors, we hope we can do it right and have our homework done so we can make sure they're successful.»

But... they must be done right, you know, with the right texture and flavor combination.

Not only do they have an amazing distinct flavor but they also add a range of nutritional and health benefits right into your meal!

I was wondering when someone would catch on... you're totally right and I've known it for a while... but I was hoping to be sneaky You could definitely use ground lamb in this recipe if you wanted — You might have to change some of the spices for the flavor profile, but it could be done!

Served with an aromatic and nutty chili oil oozing with umami flavor, this is your favorite Chinese takeout style meal done right at home!

definitely doing these again you may have to add a little more than a Tbsp (maybe another tsp, I eyeballed it lol) until the texture is just right... But the ends didn't burn as quickly and the flavor and texture is wonderful... Good luck everyone!

I've found that if I start the oats cooking right when I get up, then by the time I take a shower and the kids are out of bed, all I have to do is add in some flavoring and breakfast is ready.

I didn't want to mess with the vegan aspect though so I used nutritional yeast for the tangy cheese appeal and then added all the right spices to get that perfect nacho cheese flavor, but you know, without the cheese.

Joanne, we're sorry to hear this recipe didn't produce quite the right combination of flavor for you.

Even though he loves ham, there's something about the flavor that the ham bone imparts into the soup that just doesn't sit right with him.

I do, however, love coconut and almonds and (obvi) chocolate, so the idea of an Almond Joy - ish bar that has those flavors combined in a healthier, better - tasting package, made from natural ingredients rather than who - knows - what, is right up my alley.

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

I would love a bigger pinch of salt in the peanut butter to really bring out the flavor, but it still tastes great and the texture is just right — crunchy, but not hard to eat, and doesn't get stuck in your teeth.

I've found that when you pair up coconut milk with the right savory flavors you don't end up with an overly coconutty taste.

Do not stir the dressing into the salad if not eating right away - it will make the romaine less crisp, and overpower the sesame flavor of the tofu.

I tried it once and loved the flavor but didn't quite get the right texture.

It might have something to do with the fact that I tend to feel the need to come up with off - the - wall flavors and stir - ins and such, because we all have a basic brownie recipe, right?

But for cheese, the subs don't have the right flavors or mouth feel.

I used a simple chocolate frosting recipe from Elana's pantry (gluten free site), and the frosting was wonderful and helped to be honest, but the cake just didn't seem right - it was a bit dry, and also just didn't seem to have strong enough or palatable enough flavor..

You're right... it does add flavor!

While this makes the cookies extra dense, which seems to be on the right track, the end product doesn't take on nearly as intense a chocolate flavor as the ones made with cocoa powder, which is in the recipe I'm sharing today.

If you add curry don't bother with the OJ as the curry will swamp the flavor right out.

I didn't have enough almond butter and used sunflower butter to fulfill the right amount and it gave a great flavor!!

I did a search of about a hundred recipes before I found the right combination of flavors for the perfect green chile sauce for me.

Adding balsamic vinegar to the onions right before they're done cooking gives them such a unique flavor that I haven't had anywhere else.

A few important notes for consideration: I recommend using 93/7 lean beef because it has the right amount of juiciness and flavor, but doesn't cause the tater tots to get soggy.

The beet flavor comes right through, especially if you use red or striped beets (as opposed to golden), so if you aren't a fan of beets, I don't think is the recipe for you.

Complex enough to keep the pros busy but rustic enough for the workaday masses, saison is blue - collar beer done right: all flavor, no pretense — a picnic in a bottle.

I'm sorry the muffins didn't have the right apple flavor for you!

If it's so wrong to love a flavored chevre, I don't want to be right.

I also don't recommend using stevia in these bars because it won't give the bars the right texture or flavor like the ingredients I used did.