Sentences with phrase «flavor of the sauce in»

Not exact matches

The new breed of Chicken Fries are dusted in spices to mimic the flavor of classic buffalo chicken wings without utilizing the traditional sauce.

Its flavors lingered for a long time in my mouth and oddly reminded me of soy sauce.

In the new Smoky flavor, BBQ meets Korean chilies in a tangy sauce that is the perfect balance of spicy, smoky, and sweeIn the new Smoky flavor, BBQ meets Korean chilies in a tangy sauce that is the perfect balance of spicy, smoky, and sweein a tangy sauce that is the perfect balance of spicy, smoky, and sweet.

The chips will come in the Fire and Mild flavors of the brand's sauce packets, and a Classic flavor.

McCormick and Co., the Sparks - based spice and flavorings giant, announced late Tuesday that it will acquire the maker of Frank's RedHot Hot Sauce, French's Mustard and other leading brands in a $ 4.2 billion deal.

In the end the blend of toffee nut syrup, Frappuccino ® Roast Coffee, milk and ice topped with a layer of dark caramel sauce, whipped cream and a drizzle of mocha sauce — was the winning flavor combination.

The pureed chiles become part of the sauce, resulting in a thick sauce with less vinegar, and with a very intense flavor.

McCoy started marketing his product in 1986, a time when no one was making different flavors of apple sauce.

The company — which is in its third and fourth generations of family ownership and management — creates seasoning blends, rubs, marinades, injects, sauces, syrups, glazes and flavor systems from processed — not raw — spices and ingredients that it receives from its suppliers.

In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you'll ever need.

Their organic pasta sauce is made with real vegetables and herbs, all of which are organic, and that's very much reflected in the delicious, classic flavor that works incredibly well in this lasagna.

The chipotle peppers in adobo sauce give the cheesy sauce such a flavor packed smoky - spicy taste that you just can't get enough of!

The real kick of flavor is in the sauce.

Weekday Supper Menu for the week of November 4 — 8 Monday Beer Battered Fish with Oven Baked Chips and Spicy Tartar Sauce from Bobbi's Kozy Kitchen All the great flavor of pub style beer battered fish with crispy potato chips and spicy tartar sauce in the comfort of your own Sauce from Bobbi's Kozy Kitchen All the great flavor of pub style beer battered fish with crispy potato chips and spicy tartar sauce in the comfort of your own sauce in the comfort of your own home.

Using mozzarella in place of the cheddar creates a milder flavor and is yummy when made into meatballs and tossed in with pasta and marinara sauce.

True, Tex - Mex just like any other cuisine hinges its success on different combinations of flavors and all but it doesn't have to be overwhelming and leave you fearful in the kitchen, especially if you have the right ingredients on hand and in particular sauces like those from 505 Southwestern.

I heard of this chain a couple of times in the past and the main reason I stopped in was because I was not only starving, but also heard that their sauces had «Award Winning Flavors.»

I love how the cashews really soak in the flavor of the sauce!

In this dish, not only do they add a lot of flavor, but they act as a thickener for the sauce as well.

Alternate your flavors of choice in a single layer then let the sauce puddle on top.

Fried until crispy on the outside and tender on the inside, these juicy wings boast a sweet - spicy sauce that gets its bold flavor from a combination of molasses and chipotle peppers in adobo sauce.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

The idea is to make a pasta sauce that hits all the same flavor receptors as pesto: the edamame is nutty and the miso is umami, providing the pine nut - parmesan punch that we love about pesto, and ginger in place of the basil provides fresh, herby flavor.

For example, if you are going to add to some spicy soup, it will pick up all that spicy flavor of the soup, in this case, it absorbed the aroma and the taste of roasted pepper sauce.

That familiar and universally - loved flavor you've come to expect in every enchilada and tamale begins with our mild version of LA VICTORIA ® Red Enchilada Sauce.

I added about 1 tablespoon of enchilada sauce to the sweet potato nacho sauce instead of the pepper in adobo (didn't have it) and added a few tablespoons of nutritional yeast for a more «cheesy» flavor.

I'm totally loving this Mild Buffalo Sauce because you get all the flavor of Buffalo without the heat so the other flavors in your dish still shine through.

To make this creamy, yet creamless mushroom sauce, you'll first need to marinate the mushrooms in a little bit of white wine, just to give them more flavor.

For a main dish with a burst of orange flavor, try my Smoky Chicken Sandwiches with Chipotle Orange Pineapple Sauce or this easy Ramen and Veggies in Orange - Chili Sauce.

Green tea adds a subtle background flavor to this salad and reduces the amount of soy sauce needed in the dressing.

Use in place of a fresh - squeezed lemon to enrich flavor of salads, sauces, pastries, and beverages.

Made with lasagna noodles, pepperoni, marinara sauce, and ooey gooey mozzarella cheese, this recipe has came to be a family favorite and has all the tasty flavors of pizza in a pasta dish.

The entire symphony of flavors from marinated chicken in spicy bacon paste (The bacon does keep the chicken from drying out, while simultaneously giving it a smoky flavor), brushed with barbecue sauce and a perfect temperature and time used for grilling these finger lickin» delicious Chicken Kabobs.

Dressed in a yogurt - lemon sauce and topped with honey toasted walnuts, this salad is chock - full of flavor and is packed with beneficial nutrients like fiber, Vitamin C and calcium.

It's also what gives our Tomatillo Verde Sauce its fresh flavor and medium heat, in addition to a zesty blend of chiles and a hint of cilantro.

It's also VERY flavorful (tofu is basically a sponge that soaks up whatever flavor you cook it in) and quite cost effective, as well — as usual, my pantry contained many of the ingredients for this sauce already, so it ended up costing me about $ 4.00 per serving for this amazing meal.

Spice up your favorite chili with the hearty flavor of BUSH»S ® Beans, masterfully simmered in our original chili sauces, made with a special blend of chilies, spices, garlic and onions.

The flavors are better the longer you leave the chicken to marinate in the sauce, and the acid of the balsamic vinegar acts as a tenderizer for the meat.

The resulting light sauce delivers the flavor of olive oil in a way that doesn't merely coat, but adheres to the pasta.

To add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley.

Kikkoman ® Less - Sodium Soy Sauce is a fantastic product to keep in the kitchen for recipes like this because it adds plenty of flavor without the need for added salt or oil.

Enjoy the unique umami flavor of shiitake mushrooms in your favorite vegetable stir - fry, sauces, gravies, vegetable stocks for soups and stews and add to your Sunday morning scrambled tofu.

Use them in place of bell peppers in the Cajun Holy Trinity (bell peppers, onion, celery), for smaller stuffed peppers, for sweeter sauces, soups, stews, and even steeping to flavor liquids.

They are the four flavors of condiments typically found in Thai noodle shops: Phrik Phon (dried ground chiles), Phrik Naam Plaa (Thai chiles in fish sauce), Phrik Naam Som (mild green chiles in vinegar), and Naam Taan (sugar).

I keep seeing all sorts of red wine sauces out there, sounds like a good fall flavor to cook in!

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

I gave it a try a couple of weeks ago in a Swiss chard gratin — my produce seller at the greenmarket has flamboyant bunches of it these days — and was favorably impressed: despite the not - so - appetizing, cement gray color of the sauce when I poured it in, it baked to a creamy consistency, and its pronounced nutmeg flavor played along with the chard quite well.

Otherwise, make this recipe when you want a warm and cozy pasta bake in a creamy sauce packed with the flavors of fall!

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed