Sentences with phrase «browned bits of flavor»

Sautéed in the same pan, they pick up all the savory, browned bits of flavor clinging to the bottom.

Not exact matches

These cookies have a little more sass than your typical chocolate chip: with a bit of old fashioned rolled oats for added texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.

Those are browned milk solids — tiny bits of flavor alllllll over the place, y ’ all!

Since we were going for a healthier dish, I love how the blueberries make for a sauce loaded in antioxidants while just a little bit of brown sugar gives it the molasses flavor I associate with Sloppy Joes.

Whisk continuously to prevent the brown bits from sticking to the bottom of the pan, as these contain most of the flavor, until the desired dark brown color is achieved.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

I decided to branch out a bit and try one of their new flavors from Triscuit Real Foods line, which has ingredients like Brown Rice, Sweet Potatoes and Red Beans.

Extra cocoa, brown sugar and a bit of vanilla are added to a dark chocolate cake mix, giving these mini cupcakes an extra BAM of chocolate flavor.

A very nice cake came out of the oven: heavy crumb from the almond flour was brightened by the lime flavor, with tasty browned edges and a little bit of crunch from the topping of sugary slivered almonds.

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

The browned bits formed on the bottom of the pot give this dish its rich flavor.

Next deglaze the pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and remove any lumps, scraping the brown bits off the bottom of the pan (these babies are full of flavor!)

Some of those flavors include Cinnamon Bun Fun (cinnamon low - fat yogurt with pastry crumbles, caramels and cinnamon roasted pecans), S'More S'Mores (vanilla low - fat yogurt with honey craham crackers, milk chocolate and toasted sugar bits) and breakfast - inspired varieties such as Sunrisin» Raisin (raisin brown sugar nonfat yogurt with bran flakes, walnuts and honey praline pumpkin seeds).

I scraped the bottom of the pan with a wooden spoon to pick up any bits of browned onion and jalapeño (this adds tons of flavor to the dish) and stirred together the mixture.

Deglaze the pan with the white wine, scraping any browned bits from the bottom of the pan for added flavor.

There's no shortcut when it comes to caramelizing the onions — it's going to take time and quite a bit of stirring for them to achieve that deep golden brown color (which equals depth of flavor, too), so be patient.

However, I do prefer dates, especially medjool dates, because they have a taste reminiscent of brown sugar, which makes the flavors a bit more similar to a traditional crust.

As the onion cooks, it will release moisture, which will help the brown bits dissolve and loosen — think of these as little flavor bombs.

And avoid nonstick at all costs: You'll need those browned bits as the flavor base of your pan sauce.

Scrape up the deeply flavored browned bits on the bottom of the pot.

I used brown sugar to have a bit of a caramel flavor.

You can skip this browning step, but you will sacrifice quite a bit of flavor.

When put with my wife's taco dip (basically cream cheese mixed with home - made taco seasoning (Alton browns Taco seasoning # 19) with a bit of lettuce and tomatoes on top) it was hard to tell where the subtle crunch of the lettuce left off, and the chip crunch began (WOW)... They were a little lacking in flavor (which is actually an advantage if you want to add flavorings), but otherwise very good (can u say Doritos dust?)

Those brown bits on the bottom of the pan are going to add flavor to the sauce.