Sentences with phrase «bit of mild»

There is still a bit of mild controversy over active noise cancelling headphones.

They're basically positive even when they include a bit of mild criticism.

As a new threat emerges, it's up to the brave fighter jockeys of the TCS USF Midway carrier to scramble into the black, defend Earth's interests, lead strike missions and a undertake bit of mild escort duty.

It happens six to 12 days after conception, when a fertilized egg burrows deep into the lining of your uterus, causing a bit of mild irritation.

When mopping the floors I use a bit of a mild natural all - purpose cleaner, a couple tablespoons of white vinegar and a teaspoon of vanilla extract.

A couple of weak mea culpas, a bit of mild self - deprication, and * pop * off to the races in attack mode.

«The first bite of mild curry leads on to the vindaloo,» he cautions.

You can adjust the flavor by using half coffee creamer and half milk for a little bit of a milder taste.

Not exact matches

There is an addictive, plant - powered «queso» sauce made with roasted sweet potatoes, avocado, a bit of Newman's Own Organics Mild Salsa, and spices.

The most ubiquitous peppers in the United States, are, of course, the familiar bells, which have no heat unless they are a variety called Mexi - Bell, which has a mild bite.

In its most basic form, we have sharp cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby color.

Ace of Blades: cucumber, parsley, lemon, celery, apple, kale This mild green juice is not too sweet — it tastes more like cucumber than apple — but also isn't the least bit bitter.

Dark green poblano chiles add a bit of fruity heat; if your gang prefers things mild, simply omit them and the jalapeño and swap in bell peppers instead.

Scallions add a bit of texture, color, and a milder taste to your cooking than regular onions.

The flavor's mild but spicy... without the annoying bite of vinegar.

Pork tenderloins are one of my favorite proteins for many reasons: they're quite mild, so they are very much a blank canvas and work with a multitude of flavors; they cook pretty quickly; they're lean and healthy; one tenderloin is pretty much the perfect size for us, with my husband eating a bit more than me and my son eating a bit less.

I know a lot of people use curly parsley in tabbouleh (and I'm happy to eat it that way) but I just find flat leaf to be a little bit milder and more tender, and I use it in so many things it ends up being the only kind I buy.

Mine turned out nowhere near as dark as yours, but I think it's because I used a mild molasses and had to substitute a teensy bit of white sugar for the dark brown I was lacking (was not about to go to the store on Christmas Eve of all days).

The biting mustard and cheese add layers of flavors to the otherwise mild cauliflower.

I am making this right now, Sep 3 evening, as autumn creeps in — LOVE the idea of the mild flavorful chile heat combined with a «raisiny» sweet depth and cider vinegar tang — a bit like tamarind sauce which I've been using on everything.

But in the end, I decided on the gruyere, because it tends to be a bit milder and is more of a blending cheese compared to something like parm.

I love the flavour of honey with strawberries and rhubarb, so I used a little bit of strong buckwheat honey in the crisp topping and a milder honey to sweeten the fruit part.

However, the mild, sweet flavor of halibut needs a bit of spicing up in my opinion, so I decided to grind up some of the Sriracha Almonds to create a crunchy topping for this baked shrimp recipe.

Roasting in the oven takes the bite out of garlic and gives it a milder, sweeter taste.

I made a mild version for Willow using some Coconut Aminos Teriyaki Sauce and a little bit of avocado oil — and for the grown ups, we added in some hot sauce.

I wanted the texture of porridge, the versatile mild flavour, the option to add anything to flavour it and everything as topping — a bit demanding, oh yes, but I do love a good challenge.

If you're using a more mild buffalo sauce, but you like a ton of heat, you may add a little bit of ground cayenne to the lentils as they're absorbing the buffalo sauce.

I followed the suggestions of some of the other reviews and left out the OJ, added some vinegar (although I did not have champagne vinegar and used the rice vinegar I had on hand which was probably a bit too mild), and added garlic as well.

Garlicky Cauliflower 1 head of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, finely chopped

Little cocoa bites... I made a version with pure cocoa butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin cups and topping with chopped macadamias and inca berries.

I found it a bit mild so will increase the raw garlic in the dressing to 2 cloves next time, as well as another could of anchovies.

Sorghum can have more of a flavor; brown rice flour is pretty mild, but can make the bread a bit drier.

I used the mild ChiChi's brand enchilada sauce and it still had quite a bit of kick!

If you sometimes find quinoa a bit bitter, you can swap one cup of water for one cup of coconut milk, it will make the quinoa a bit milder.

The best bit about this recipe is you can make it the way you love it, beans or no beans, hot or mild, cheese or no cheese or just loads of avocado.Another thing I like about these nachos is that it gets all done on one baking tray.

I think it is good, definitely not unpleasant - mild flavor so I don't think anyone could hate it - Not like candy either - just a bit of sweetness and mild fig flavor.

The kohlrabi has a mild taste, and its crunchiness reminds me a bit of jicama.

On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.

They have a bit of spicy kick to them but you can easily add another flavor profile if you wish to go with a more mild flavor.

I also used chickpea miso and found that it added a little bit of parmesan - ish flavour, I did use a little extra than the recipe called for as chickpea miso seems to be a little more mild.

The snap of green beans combined with the silky, mild bite of green onions bring a welcome pop of color and texture to the plate.

The recipe below is my winning version and produces a granola that has a lovely mild banana flavour, a little bit of spice and a lot of crunch.

It looked beautiful, tasted very chocolaty, the salted caramel was mild (I might add a bit more salt the next time) and the cream was a nice addition to break up the richness of the cake and ganache.

:) You could also use a very mild salsa and try blending a bit of that in.

I'm not sure if I would keep this as the only hot sauce on my shelf as I generally prefer hot sauce with a bit more of a spicy, tangy punch, but I'm glad to have a milder option around as well.

The Spanish produce three basic types of pimenton: dulce, mild or «sweet,» with a rich, even meaty flavor; agricdulce, «bittersweet,» with a rich, meaty flavor and sometimes a hint or «bite» of sourness, often followed by a hot - spicy aftertaste; and picante, truly hot - spicy paprika, used more sparingly in Spanish cooking.

4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped pecans 3 - inch piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt

Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste

If you prefer a bit more mild taste, just leave out most or all of the seeds.

The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.