Sentences with phrase «dressing tastes as»

Old - fashioned green goddess dressing tastes as good today as it did back in the twenties, when it was invented.

Not exact matches

I served mine with your avocado, mango and pomegranate salad (slightly modified as I used pumpkin seeds instead of sunflower seeds) but I have to say the mango chilli dressing is by far the BEST salad dressing I have EVER tasted!

I think the dip would taste good with everything and anything, I'm excited to use it in all my summer dishes, especially as a creamy dressing for quinoa and rice!

I HIGHLY recommend pickling the scallions as you offered — that vinegar gives it just the right dash of tartness to the soup, thus perfecting the salad - dressing inspiration taste.

Irish Moss is a neutral tasting seaweed used as a thickener in many raw food dishes; mousses, pies, parfaits, soups, dressings and even smoothies.

Like you, I relied on bottled dressings feeling mine never tasted as good.

* Note: because Caesar dressing as raw eggs, it is best to use within 1 - 3 days, and it always tastes better fresh.

I think Italian dressing would work fine, though I've only ever made the recipe as written so can't vouch for the taste / quality if using ingredients other than listed.

The main base for the dressing is sour cream and buttermilk, but I found out earlier today from Jen over at the Renaissance Kitchen you can use non fat greek yogurt for sour cream in certain recipes or as the garnish and it tastes the same, so, knock yourselves out.

The Black Bean Hummus is made with lime adobo and topped with tomatillo salsa verde, so naturally as soon as I tasted it, I knew it was destined to be turned into a dressing for Mexican - inspired chopped salad.

Olive Oil Lemon Simple Salad Dressing: (as the name says it all) Extra Virgin Olive Oil, squeeze of lemon, dried basil, dried oregano, sea salt & fresh ground black pepper to taste.

It adds the fifth taste, known as «umami», to all sorts of dishes including soups / broths, salad dressings, vegetables, stews, glazes, and marinades and I use it widely in my cooking.

Prep Time: 30 mins Total Time: 45 mins Serves 6 6 extra large / jumbo eggs 1/4 cup Buttermilk Ranch Dressing, more as needed 2 teaspoons hot sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper, or to taste Finely chopped fresh chives (optional garnish)

The first recipe that caught my eye in the book was an Indian dish, which was accompanied by her description of seeing a woman dressed in a colorful sari at a market, who was possibly a spice vendor, eating a bowl of something she describes as ``... beautiful and simple and you knew at a glance that it tasted good.»

It's not a buttermilk - dressing, as the classic should be, but it is made with plain non-fat yogurt + blue cheese + white vinegar, and it tastes ah.may.zing!

We like to use any leftover sauce as a salad dressing by adding red wine vinegar to taste and water to thin it out to the preferred consistency.

Stevia works best in no - bake recipes that you can easily taste before completing, such as homemade chocolates, ice cream, gummy candies, salad dressing, and no - bake cookies.

Taste for salt and lime and add more milk as necessary to thin out into a dressing consistency.

This easy real - food ranch dressing recipe doesn't taste exactly the same as the junk version, but it does have the creamy texture and same type of flavor.

Ginnie pepper has the taste of pepper, but not the power or virtue, notwithstanding that in Spain and various parts of the Indies they do use it to dress their meats, as we do with Calcutta pepper; but (says my author [Auicen, an Arabian physician]-RRB- it has a malicious quality, whereby it is an enemy to the liver and other entrails.

the dressing and chickpeas were perfect (though i did add extra garlic as 2 cloves was not enough for my personal taste)!

Dress the cauliflower and other ingredients with abundant olive oil, a bit of white wine vinegar and salt to taste as you would a regular salad, mixing well but taking care not to break up the flowerets.

While prepare the dressing: mix the greek yogurt with the freshly chopped basil and thyme, season it with salt to taste and add a few drops of lemon juice as you like.

Taste and add more dressing as needed.

Leftovers can be refrigerated, however dressing becomes runnier as it sets, yet still tastes delicious

This three bean salad dressing really wraps the beans in flavor, and the dish will just continue to taste more delicious as it has an opportunity to soak up all of the flavors of the dressing.

It's one of those salads that tastes better and better as it sits in the dressing and I could not stop going back for more!

Taste as you go — if you like the dressing tangier, use the lesser amount of oil; if you like it a bit creamier, go for all 6 tablespoons.

Make sure you taste the dressing, as you might have to adjust the amount of syrup to get the right balance between acidity and sweetness.

This is one of my favorite recipes to use hemp hearts in, as the earthy taste of hemp seeds pairs perfectly with this creamy Green Goddess Dressing.

These eggplant burgers were not only delicious served as above (on a homemade gluten - free english muffin, sliced tomato, and lettuce), but also tasted great the next served over a bed of mixed greens and drizzled with a creamy cashew dressing.

My best friend went for the Alchemy Rolls (rice paper wraps with fresh carrots, avocado, sunflower sprouts, basil, cilantro, mint and cashews served with creamy Thai dressing) and after tasting them, I can agree that they were fantastic as they were light but packed with yummy, fresh ingredients.

However, for fruity couscous salads it is worth using only water as you get to add taste later on with salad dressings and fruit juices.

I make this salad with a cilantro lime ranch dressing when I have extra time and that tastes amazing as well.

Making salad dressing from scratch is nearly as fast and easy as shaking up a bottle, and the taste is phenomimally better than the most expensive brand - name bottle of dressing.

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

Taste and add more dressing as needed (you may not need all of it).

If you want something that's dressed a little more heavily, I recommend using a whole box of pasta (so about 50 % more than the 2 cups the recipe calls for as written), making double the dressing, and adding it to taste.

has this amazing sriracha mayo that I bet would taste incredible on this salad as a dressing!

But a recent visit to my local True Food Kitchen restaurant put this on hold, as I tasted this amazing roasted brussels sprouts and squash salad with toasted mulberries and horseradish dressing.

Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to taste)

As much as I love mayo in a summer salad, I also love a light salad with simple ingredients in the dressing to let the taste of the nutty roasted cauliflower shine througAs much as I love mayo in a summer salad, I also love a light salad with simple ingredients in the dressing to let the taste of the nutty roasted cauliflower shine througas I love mayo in a summer salad, I also love a light salad with simple ingredients in the dressing to let the taste of the nutty roasted cauliflower shine through.

It is cheap as hell and not only is it delicious raw, but celery seed is great in all kinds of salad dressings and pasta salad, and you can braise and roast celery and it tastes f-cking delicious and it's SO CHEAP!

I tasted it and OMG the marinade itself was so good I thought I could actually use ot as a dressing hahah.

It tastes so fresh and light, and can be used in a variety of different ways — dress up your leafy greens with it, drizzle it over grilled meats, use it to top roasted veggies, or use it as a dipping sauce.

Hi Nely, Any neutral oil will work:) I love grapeseed oil because it tolerates higher temperatures (as opposed to olive oil which is best eaten cold as salad dressing for example) but of course breaking these rules is ok and it will work great too in terms of taste:) Hope you enjoy this recipe soon!

Add dressing little by little — tasting as you go — to make sure you get the perfect amount.

Both chickpeas and lentils don't just stand up to being dressed in advance, they taste much better as a result.

«As more and more families are buying organic produce, providing them with delicious organic dressing options is more important than ever,» said Bruce Bruemmer, VP Marketing for Newman's Own, Inc. «This launch continues Paul Newman's founding tradition of creating great tasting dressings made with the finest ingredients, all while donating the profits to charity.»

Dressing, as you so correctly point out, tastes better, is cheaper and is really easy to make.