Sentences with phrase «flavor in a dish when»

Not exact matches

When the source of their beef or seafood changes every week, it can alter the flavor in their dishes and turn off customers.

Flavor Profiles that Pair Together in Recipes Add to favorites When you are creating in the kitchen, every dish is inspired by fFlavor Profiles that Pair Together in Recipes Add to favorites When you are creating in the kitchen, every dish is inspired by flavorflavor.

These mushrooms fit in just right — the garlicky strong flavors stand up to the cured meats, the mushrooms make a nice bite with a toothpick, and the liquid on the bottom of the dish doesn't go to waste when there's bread nearby.

Not only does it confer the most delicious flavor to the dish, it also helps in softening up the Brussels sprouts, which sometimes tend to be a little bit on the tough side when they're raw.

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture.

The Madame Jeanette is from Suriname in South America, and are quite prominent in Surinamise dishes, particularly prized for their flavor and aroma when cooking.

It's best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor....

The taste of the nuts is noticeable if there aren't other strong flavors so I mainly use these when there are other strong flavors (like chocolate) or in things where the nut flavor enhances the dish (like in almond pastry cream) It is available in some stores but is not widely distributed so I order it online (amazon is a good source).

In this low - calorie, high - protein dish, mussels are infused with distinct Chinese flavors when cooked in a garlic, peanut oil, soy sauce and Chinese beer mixturIn this low - calorie, high - protein dish, mussels are infused with distinct Chinese flavors when cooked in a garlic, peanut oil, soy sauce and Chinese beer mixturin a garlic, peanut oil, soy sauce and Chinese beer mixture.

When baked in the pumpkin shell, the macaroni noodles will be perfectly soft and fluffy, and you'll be able to taste the flavors of the fall season as you dig into this dish.

The flavors of the tomatoes and squash really deepen in a beautiful way when they are baked... this dish is SO delicious.

I make dishes like this all the time, but I hardly ever write about them because sometimes I think they are too simple to even post... But my sister in - law was over last night for dinner when I made this and she convinced me to post it It's simple, but it really packs a flavor punch!

Emma, from New Zealand and I believe living in Australia when she wrote this book, has the most wonderfully unique influences on her dishes and flavors.

It's easy to give up, especially in the beginning, when you've worked so hard and then your dish is burnt or the flavors are off.

If you haven't tried smoked paprika yet, I encourage you to give it a go, it's a game changer and will be your friend when building up flavor in many savory dishes.

When gooseberries are in season, Redzepi juices them to flavor this dish.

Its sophisticated flavors make a perfect dessert or brunch dish and will make a cheerful breakfast basket when baked in pretty muffin liners for a satisfying breakfast on the go.

And when we finally got just the right combination of ingredients for a chicken and asparagus casserole that was creamy, cheesy, and had just the right amount of curry flavor without being watery in the bottom of the dish, we were so excited!

They are especially delicious when part of a pasta dish, offering an excellent source of fiber that's low in calories and cholesterol, but packed with flavor.

When using it for things like stir fries or other savory dishes where the coconut taste might be a good addition, I have a cheap, refined coconut oil I use — which is what I used in this recipe too because it would compliment the flavors and I was just using it to fry some veggies.

Very nice, I love roasting garlic, I started making mine a few years ago when I saw it on your blog, its so good, its amazing, good in any dishes, adds so much flavor!

Warming on Salt Blocks and in Salt Bowls: Take advantage of salt's capacity for emitting warmth by creating dishes that luxuriate in the heightened flavor and succulence that comes when fats begin to melt and aromas amplify.

While you could simply take 1 - 2 tablespoons in the morning and call it a day, coconut oil is put to better use when added to a dish to improve its overall flavor.

Also keep in mind that when you cook with it you will have that coconut flavor so you want to use it in dishes and baking when that flavor will enhance what you are making.

With any nutritious dish, salads are best when you combine flavors, textures, and colors all together in one arrangement.

So when I found these chicken breasts, fragrant with curry and lemongrass, sizzling hot off the grill, at the night market in the French - Colonial town of Luang Prabang in northern Laos, I knew I had tasted a rarity — a chicken dish that would play equally well to health - conscious, convenience - loving North America and flavor - addicted Southeast Asia.

This dish came to The Times in a 2003 article about Jamie Oliver: «What I found quite interesting with this dish, being English,» Mr Oliver said, «is that when you eat this, it's quite delicately flavored It's perfumed with the wine and the rosemary