Sentences with phrase «bit of texture so»

Since they are laminate, I had to hand - sand them to add a bit of texture so my paint would adhere.

Yet, nowadays, young ladies think that its exceptionally hard to deal with 6 yard bit of texture so they avoid wearing sarees for different reasons, for example, bother, dread of the saree slipping off, framing definite creases, and so on.

Not exact matches

The textures also complement each other so well, with the soft chunks of mango and avocado contrasting against the crunchy bites of -LSB-...]

The textures also complement each other so well, with the soft chunks of mango and avocado contrasting against the crunchy bites of pumpkin seeds and pomegranates.

Brie is so smooth and creamy, so it's nice to add something with a little bit of texture, like the cauliflower.

Mmmmm... I was in a bit of a dilemma first, since we get millet in two variants: in a husk and without it, but without it, there would be no crackely texture, so that sorted it.

You could freeze it, but the avocado make it turn a bit dark and the texture doesn't remain quite the same so I would suggest eating the pesto within 2 to 3 days of being made!

I've made Shepherd's Pie before with just vegetables, but I wanted something a bit more filling and with a bit of texture to it, so I changed the recipe up a bit to incorporate the crumbles and to make it a bit healthier than the traditional Shepherd's Pie.

Their toothsome texture makes each bite melt in your mouth, and the sweet taste of butterscotch is balanced every so slightly by espresso.

If you want to be super decadent you could add a bit of cashew butter to the finished product but I like the texture so far this way.

You get the salt from the bacon, the crunchy texture of the cornmeal, the sweetness from the syrup and then the bite from the jalapeno — so delicious — thanks for making breakfast Tony!

So if I bite into a gluten - free waffle and it tastes legit, I am only going to be happy if it also has the texture of a truly legit waffle.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

This coconut, zucchini and spinach soup has a mixture of flavors that fascinates me, a touch of coconut with a touch of chili, the texture is very soft and with the crusty bread bits and the poppy seeds it is just so delicious.

The taste was good, but the texture was a little too «floury», so I'm going to try adding a bit of milk to the egg next time.

I think one the keys is to use a pretty wide mix of vegetables so that there is variety in flavors and textures in every bit.

I've had a bit of a fresh ricotta obsession lately, so adding a dollop to the cooked pasta added a creamy texture but with 5 times the calcium, so that was a no brainer.

A great plate of roasted veg is a combination of textures, flavors, and temperatures, so every bite is different than the one before.

There's not enough poppy seeds in the recipe to overwhelm the pancakes, but every few bites (unless you're scarfing these pancakes down so quickly you forget to chew — I'll understand if you do that), you'll likely get the crunchy texture of the poppy seeds.

At this point you can choose to leave the soup unblended so that you get bites of yellow beet within the soup; or you can blend with an immersion blender for a super smooth texture.

While these are virtually fat free, I did test one batch out with a tiny bit of peanut butter and it gave it a more rich texture, so I do recommend that (Or any nut butter of choice!).

Oh my!Such a gorgeous cake this is!I love the yummy layers, the beautiful texture and the poppy seeds in there!And your tribute to Carla is so sweet!I'd love to take a bite of this cake right now Nancy Wish you were my neighbor

Neither one of us have risotto very often, so I'm not sure how this one rates when compared to others, but we both really enjoyed the creamy texture and the bite from the spice — the champagne was subtle, but you definitely could taste it.

Sometimes I need a quick snack to eat while I'm working or on my way out the door, so I decided to alter the frosting recipe a bit and come up with a different type and texture of snack.

For the cookies, I like them super spicy so I added diced crystalized ginger for that extra boost of flavor and a bit of texture.

The moisture from the ganache seeps into the dry macaroon, softening the overall texture of the macaroon, so that when you bite into it, it sinks into your teeth like a soft, spongy, chewy cookie.

The texture was so divine that I considered other cookie recipes I could add a bit of almond butter to for an equally appealing consistency and appearance.

Once I take them out of the freezer, I like to let them thaw a little bit so they have the soft cookie dough texture that makes them so amazing!

I don't want it the texture of carrot puree (although that is delicious) so I leave the processor running until the soup has thinned a bit.

So I attempted to recreate it at home, and in the process, modified it a bit, by skipping or replacing some of the ingredients, but the final version tasted just as good, with the same explosion of flavors and textures you get at each bite.

So there is still a bit of texture with the cashews being processed in a food processor... I was thinking I would need to process this in a VitaMix.

As a recipe, it's technically a bit of a disaster, but... I actually happened to like the taste and texture of the final product, so I threw it on the site with some disclaimers.

I haven't tried using dates, but I thought the cookie dough texture reminded me a bit of Larabars, so I think dates would work.

Of course it doesn't taste the same as feta but it does have the saltiness I like so much (although I think I'll even use a bit more salt next time) and the texture is amazing!

I did a rough puree so that there was still a bit of texture.

That is what we do when we make corn chowder and it keeps the textures so you have lovely, smooth and creamy sauce, nice tender potatoes and then, luscious, toothsome, tasty corn with a little bit of crispness still intact.

Never been disappointed in the least by any of your recipes, they've even conquered my boyfriend who's a die - hard meat - addict, so thank you so much for helping me to get him there, slowly...;) And by the way, he hates it when the peanuty / almondy flavor is too strong, which is kind of the point in a pad thai, so I tweaked your recipe a bit by replacing the peanut butter by one avocado and a few teaspoons of almond butter, it made the trick in terms of texture and met the overwhelming approval of everyone around the table!

I like pure organic stevia in some applications (like coffee and tea where you just need a bit), but it doesn't provide the right texture in this recipe, so it's important not to sub the maple with that without adding some other sort of liquid, which I haven't experimented with.

The first time I had it was truly life changing — I wasn't expecting any of the flavours or textures that I experienced in my first bite of the «bread» and enjoyed it so much I immediately helped myself to a second slice.

Even if I do love oils, moisturizing with just oils is rather... oily, and they tend to take quite a lot of time to absorb properly, so I wanted to come up with something that's as moisturizing as an oil, but has a bit more texture.

Those flash - fried bits of sesame or orange or General Tso's chicken are so sweet and addicting, and it turns out you can cheat that texture at home.

I don't «love» mayo, but I've found all Greek yogurt to have more of liquidy / tart texture and flavor so I add the mayo to soften it up a bit.

The blend of textures and flavors — a bit peppery, a bit sweet — is so refreshing.

Choosing the right foods and textures for your baby at stage one of the weaning process can be a little bit tricky, so be sure you keep the following tips in mind:

They have different likes, different dislikes, different preferences and so you don't have to feed them exactly the same you know you can kind of say this is my texture kid and this one is going to need you know things a little bit more puree.

The yellow sweet potato is slightly firmer than its cousin, the orange yam, so you'll notice a little bit of a crunchy texture paired with the warm, ground meat.

I googled a bit and some sites say that while you can use it as a substitute it won't give a «chewy» texture so I do think it'll change the texture of the rolls.

Of course, chocolate makes everything better so I added a bit of cocoa to give it that rich mousse texturOf course, chocolate makes everything better so I added a bit of cocoa to give it that rich mousse texturof cocoa to give it that rich mousse texture.

Use it in all of your recipes, but especially where you want a subtle bit of texture: On top of avocado toast, on the rim of a margarita, sprinkled over salads, or (so good) over just - baked chocolate - chip cookies.

The kohl kajal has a more velvety texture so with a bit of a good blending it will glide onto the eyelid and will be able to be used as a base for any darker or smokey eye look.