Sentences with phrase «dry texture of»

The dry texture of the Westie's coat also works to cut down on doggy odor.

Plus the dry texture of popcorn makes it even more likely to get caught.

If you're missing the sharper flavor and pleasantly hard, dry texture of artisanal style cheeses, fortunately, those options are expanding, as well.

If you're not a fan of the dry textures of the Color Tattoo Eyeshadows, you'll really enjoy these crayons.

Not exact matches

Only the more dry ones that do nt have the right sticky texture, and the only ones i do find come in a pack of about 8 for like # 4 which is quite expensive, do you know where i can buy some at a decent price!?

The texture of the bars is not very pleasant, a little dry and somewhat cakey, and there is something off in the flavour.

Hi Ella, can I use dried figs instead of dates as they are a similar texture and quite sticky!

Sadly dried dates don't work properly most of the time as they're just not soft enough, the texture is pretty different so the effect just isn't the same — sorry!

I've said it before and will say it again — the flavor and texture of dried legumes is so much better than that of the canned kind.

We're talking about textured orzo, a handful of crumbled feta cheese, and pieces of ruby red pomegranates and dried cranberries all tossed together in a bowl with a Cranberry Pomegranate Vinaigrette.

Classic shortbread has a crumbly texture, but because of all the butter it's not at all dry, and actually melts in your mouth.

Dried blueberries have a soft and chewy texture that goes well with a morning bowl of oatmeal.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Too much icing and its too rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too dry..

I am unsure how that would change the overall texture of the grahams... it may make them very soft and (or) dry, but you could give it a try!

The chewy texture of sun - dried tomatoes is just amazing and I love the rich umami flavor they impart.

When they're too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play - Doh makes them just right for shaping into cookies.

The texture of the orzo on the top was more dry than «crispy» like lasagna top.

The texture of a Stokes Purple ® is a little drier and denser than a traditional sweet potato, rendering it perfect for a substitute flour filler in my grain - free, gluten - free flatbread recipe.

The fiaschetta are dry - cured in rooms heated with a natural log fire for 40 - 50 days.The spiciness of this salami is a perfect balance for delicate, close textured Umbrian bread.

Mixing in the whole toasted oats gives these cookies more texture, and hydrating the dried apples with steeped chai tea gives these cookies an extra boost of flavour!

I really love the chewy texture of sun - dried tomatoes.

Pulse the dough in the dry pitcher of the Vitamix to achieve that ideal crumbly texture, then sprinkle generously atop a spiced apple mixture.

Once you begin exploring the nuances of whole dried chiles, which range from smoky to spicy to sweet, you'll never go back to the gritty texture and sharp, tinny flavors of store - bought chili powder.

The other two flavors will be a little bit more dry in texture, but they still taste amazing and I'd rather have a little bit of a difference in texture than add oil, which does not have great caloric or nutritional bang for your buck.

These little bags of 100 - percent freeze - dried fruit are all natural, no sugar added, gluten free, kosher and non-GMO, and they have the most delightful taste and texture.

If you store different flavored and textured cookies together they will end up taking on the characteristics of each other i.e. a dry crisp textured cookie stored with a soft textured cookie will absorb its moisture and become soft.

Though the cornmeal can give the cookies a drier texture, it isn't anything a glass of milk can't cure.

I love to add savory flavors to my breads (sun - dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.

The thing I love the most about using Fruit & Veggie Strips and Layered Fruit Bar pieces instead of dried fruit is the amount of flavor they pack and the melty texture they provide.

As in the low carb and gluten free Sun - Dried Tomato and Asiago Zucchini Bread that I posted yesterday, I pureed the zucchini into these muffins which gave it the lovely fluffy texture without chewy shreds of zucchini weighing down the cake.

Since mason jars worked so well for me, I knew I wanted stackable, clear glass jars that would show off the colors and textures of my favorite dry goods.

Its not like that of good chole available with bhatura in mkt.i.e dark colour of chole with typical dry and special texture if you can give that recipe i will be thankful to u. I like that special chole with bhatura

Udon While dried udon noodles are readily available in the West, I prefer the soft, yet chewy texture of frozen udon.

The realm of gluten free ingredients is vast, and I wanted to think a bit as to just want comprised those dry ingredients in my pancakes There are different textures, coarseness, and flavors to think about depending on what you want to achieve.

If you can do a little veggie bullion (maybe 1/2 tsp or half a cube) and a little extra flaxseed meal, the taste / texture would probably be similar... or a nice dry nut flour of some sort would work well too:) If veggie bouillon is a no - go, then I would think omitting it and adding some extra spices would be great too!

I also know some people who literally take a spoonful of the seeds (dry) followed by a bunch of water (for those with texture issues)

With a firm and slightly dry texture, I can reheat this the next day in the sauce of my choosing.

Chicken leg meat, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), flavorings, jalapeà ± os (jalapeà ± o peppers, salt, acetic acid, water, calcium chloride), contains 2 % or less of: corn starch, gelatin, textured soy flour (soy flour), chicken flavor broth (hydrolyzed corn gluten, soy protein, wheat gluten, salt, sugar, autolyzed yeast extract, dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), celery salt (salt, celery seeds), vinegar, cilantro flavor (dextrose, modified corn starch, extractives of cilantro), guar gum, disodium inosinate & disodium guanylate.

You can use canned beans instead of dried beans, but dried beans are preferable because their texture is so much meatier and they sop up the pesto a lot better than their canned counterparts.

It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake.

And then there were a few goldilocks loaves: whole wheat breads that toed the line of sweet, nutty, and sour, and had good texture (not too dry or too gummy) to boot.

Our method of peeling, drying, and grinding creates a gorgeous texture just like that of wheat flour, before and after baking.

You should have the perfect cookie dough texture but if too dry add a little splash of almond milk, if wet add a little extra spelt flour.

For a nice balance of flavor and texture, aim for a mix of at least four dry ingredients; a good ratio to follow is 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something else.

First, it's all about a melted - chocolate coating, then Trisha adds a combo of powdered sugar and cocoa before mixing in chewy dried cherries and crunchy pistachios for welcome texture.

You can also use TVP (textured vegetable protein) which you buy dry in a bag in the health food section of your store.

i'm a type 1 diabetic that strives for tight control - this bar is perfect for when my sugar is trending down but not too low - just enough sugar to help my glucose level to rise but not too much to make my blood sugar spike - taste is very good - texture is similar to most granola bars without being «dry» - the oatmeal raisin is a great if you don't like or are tired of chocolate

The bulk of the dry ingredients is actually the blanched almond flour which I think makes the bread have this wonderful nutty flavor and gorgeous texture.

Made this and it tasted good... texture was like that of a very dry brownie... will have to play with microwave time.