Sentences with phrase «anchovy flavor»

One day «s special is the grilled chicken Caesar salad ($ 8.25), with a mild anchovy flavor and lots of Parmesan cheese, topped with warm strips of chicken.

I personally love the saltiness and the slight anchovy flavor, but taste the dressing, and feel free to adjust the amount to your liking.

The chile pepper gives it some heat and you get a nice anchovy flavor from the worcestershire sauce without having to deal with the mess of anchovies.

Not exact matches

I'm not a lover of anchovies, either, but I do like the punch of flavor they add to dishes when «melted».

LOVE the addition of anchovy paste — such a great savory umami flavor!

They're perfect in a spicy, garlicky pasta, slick with olive oil and flavored with the taste of the oeean, courtesy of salty anchovies.

The original recipe did not contain anchovies (the original flavor was from Worcestershire sauce)-- though I can't imagine not using this tasty and nutritious ingredient.

It may be hard to get a kid to eat an anchovy (or adults for that matter) but blending it into the dressing adds a salty flavor complexity you can not achieve otherwise.

The anchovies boosts the nutrition and gives it great flavor.

The pork was tender, the sauce very tasty and the peppers cooked with the anchovies and garlic had a wonderful flavor.

Traditional preparation also calls for anchovies paste but I have kept this pasta vegan and have used salty capers to add that brine - y flavor.

Tomato Juice, Tomato paste, Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid Smoke - Mesquite, Butter, Red Habanero peppers, Olive Oil Blend (Conola Oil, Olive Oil), Salt, Worcestershire Sauce (Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor, Garlic Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion Powder, Paprika, Garlic Powder, Black Pepper, Dry Mustard.

For starters, Tami uses vegan worcestershire sauce for a nice jolt of meaty flavor (most worcestershire sauce is dairy - free, but contains anchovies).

Ingredients: extra thick ketchup (tomato concentrate, sugar, vinegar, salt, onion powder, spices, natural flavors), dark brown sugar, apple vinegar, water, worcestershire sauce (distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chile pepper extract), liquid smoke, garlic powder, onion powder, other spices.

Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract.

Distilled white vinegar, anchovies, garlic, molasses, onions, salt, sugar, water, chili pepper extract, cloves, natural flavorings, tamarind extract

All the layers of flavor melded together to make one fabulous sandwich (anchovy paste and all).

This is a fun little appetizer of mussels roasted with salsa verde, a bold - flavored Italian sauce made with lots of fresh herbs, garlic and anchovies.

Not only does Worcestershire give your dressing the perfect flavor and color of the original, but the sauce is made with a fishy ingredient that's crucial for a good Caesar dressing: anchovies.

Rather, the anchovy paste (look for a brand that contains only anchovies, oil, and salt — this is the brand I use) adds a nice salty umami flavor and helps the oil and vinegar emulsify, much like a bit of mustard would do.

Lea & Perrins Original Worcestershire Sauce ingredients are: Distilled white vinegar, anchovies, garlic, molasses, onions, salt, sugar, water, chili pepper extract, cloves, natural flavorings, tamarind extract.

As I recall, the anchovy added an extra layer of flavor to the lamb without being aware that anchovies are present.

The bean - y taste is masked by the stronger flavors of lemon, garlic and anchovies, and the dressing is really hefty, and delicious.

Thanks Heidi: — RRB - Caesar salad isn't necessarily about anchovies and parmesan, it's about a flavor that has depth beyond just «salty» and this achieves that end with the capers.

But seriously, don't be afraid of the anchovies in this recipe... they melt into the oil and add so much flavor to the light sauce on this pasta.

I smeared a bunch of anchovy paste inside the chops and then put in the mozzarella, based on previous comments, and while it didn't have a distinct taste, there was a ton of umami flavor.

Just a bunch of colorful roasted peppers topped with a vinaigrette and some chopped anchovies for some extra flavor.

I honestly don't think I've ever eaten an anchovy before, but I see them used all the time on the food network and they seem to add a really great flavor to things, so it might be time that I try them out

The anchovies «melt» and add great flavor).

Roasted cauliflower salad with lemon garlic dressing - bold flavors of anchovies, garlic, lemon, cumin and capers with a generous sprinkling of Parmesan cheese on top!

To flavor mayonnaise add pesto, mustard, garlic, lemon juice, anchovy paste, chopped green onions, ginger, sesame oil, chipotle peppers or any herb or spice.

So, I had to find a way to make this classic appetizer without anchovies, yet still bring out that incredible flavor the original has.

NOTE: anchovies are what gives Caesar salad dressing it's unique salty / umami flavor.

I would say the bottarga pasta is more subtle then a puntanesca (or puttanesca) sauce that combines so many strong flavors like anchovies, olives, capers, garlic, lemon, and tomatoes.

This roasted cauliflower salad with lemon garlic dressing packs a ton of flavor from anchovies, garlic, capers, and parmesan cheese — so good!

Roasted cauliflower salad with lemon garlic dressing — bold flavors of anchovies, garlic, lemon, cumin and capers with a generous sprinkling of Parmesan cheese on top!

A vinaigrette flavored with dill, anchovies, and mustard dresses this colorful salad that swaps in fresh tuna for canned.

It has bold flavors of anchovies, garlic, lemon, and cumin.

The homemade salsa verde in this recipe complements a tasty grilled meal perfectly, as its flavors include a tangy bite from lemon juice and dijon mustard with a nice hint of seafood from anchovy fillets.

For a true Meatless Monday dish, be sure to leave out the anchovy; you can substitute vegan Worcestershire sauce to add some of the savory, umami flavor it lends to the dressing.

By Riki Shore Compound butter is butter flavored with herbs, spices, salt, lemon, miso or yes, even anchovy.

Strong flavors, like anchovy, do well when mixed with butter.

Her debut cookbook features 125 recipes for simple, of - the - moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes).

Breadcrumbs and Parmesan add a crispy, nutty layer of flavor to the top and bottom and a smattering of olives and / or anchovies adds a salty briny - ness that counters the sweet onions.

The peccorino gives this dressing amazing, almost caesar - like flavor, minus the anchovies obviously.

It's got all the flavor of a traditional Caesar, with none of the eggs, dairy, or anchovies — and it's certified organic!

Not only are anchovies essential for a classic Caesar, they provide a tangy, salty, rich flavor that this dressing couldn't get otherwise.

Eating clean doesn't mean missing out on flavor — you can skip the anchovy in the avocado if you prefer, but we highly recommend leaving it in for that added umami factor.

Every bite is bursting with umami flavor thanks to the trifecta of Parmesan cheese, anchovies, and clams.

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce.