Sentences with phrase «flavor of the toasted»

I love the flavor of toasted sesame seeds.

Swap out the honey for LAKANTO Golden to really bring out the flavors of toasted pecans and vanilla.

The unique flavor of toasted pepitas, chiles, corn masa and herbs give this beautiful bright green Mole a lighter quality and a velvety sauce.

Key to me here is the fact that I used a whole grain pasta, that there is a distinct flavor of toasted sesame oil, and that the dish has vegetables in it (for those of us trying to sneak them in wherever we can!).

I really LOVE dark (practically burnt) marshmallows, there is no mistaking the flavor of a toasted marshmallow... S'mores are such an easy dessert and make for many possibilities.

Plus I love the subtly nutty flavor of toasted buckwheat groats.

The earthy flavor of toasted walnuts rounds out the dish and delivers a little extra crunch.

I really enjoyed this, I love the flavor of the toasted sesame oil.

This tasty crispbread brings all the flavor of toasted sesame seeds and pure sea salt, simply without the gluten!

Beaming with hints of maple candy and ripe berries grounded by heavy body and flavors of toasted grains, malt and nuts.

This cake is dense and punctuated by comforting flavors of toasted nuts, along with aromatic sweetness from dried fruit and Concord grape juice.

In this recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever.

With each sip you will appreciate the incredible combination of a rich 10 % Kona coffee blend and the buttery sweet flavor of toasted coconuts.

We originally tried to pair the scallops with a more oak - driven Chardonnay, but the flavors of toast, vanilla and baking spices were too apparent and distracted from the flavors of the dish, so we scaled down the oak but we wanted to give the dish the same sweetness or ripeness of fruit to contrast the salty and savory flavors of the ham.

And I like how the maple syrup adds a sweet and nutty flavor to the ice cream, which goes so well with the buttery caramel flavor of the toasted pecans.

You can purchase plain or toasted sesame oil, and while I love the flavor of the toasted, it is pretty strong, so with cooking, I often go half toasted sesame and half coconut oil to mellow it out and avoid any burning smells or flavors.

For the truly pumpkin obsessed, this pumpkin seed oil has all of the flavors of toasted pumpkin seeds, in a form ready to drizzle on salads or grain bowls.

And the baked tofu has a spicy sriracha kick, along with the nutty flavor of toasted sesame seeds.

I also prefer the flavor of toasted coconut flakes, so I lightly browned them on the stove before I began the recipe.

Not exact matches

It contains subtle notes of cocoa and toasted nuts and delivers a naturally sweet and rich taste without the extra help of flavors such as sugars or even creamer.

In Fort Worth, people enjoy Caramel deLites, which are more cookie than coconut, vanilla - flavored cookie drizzled with a milkier chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer of caramel, a darker chocolate drizzle and its coconut is noticeably more toasted.

If you like a more pronounced flavor, try toasting some or all of them!

Chia and hemp seed (used in their whole / unground form) are also excellent sources of fiber that can be added in a similar fashion (hemp seed also works well sprinkled on salads and avocado toast, bringing a mild nutty flavor and pleasant texture) and chia is yummy in slurry and pudding form.

It's hearty, healthy, full of flavor, and, when served over toasted Israeli couscous or brown rice, a complete meal.

The filling is studded with toasted pecans and toasted coconut; the toasting takes mere minutes but adds so much in terms of flavor and texture.

This simple spiced carrot soup gets added crunch from toasted pumpkin seeds and a mellow flavor from a drizzle of creamy yogurt.

You might even amp up the sesame flavor intentionally, adding toasted sesame oil or a spoonful of tahini paste to the batter.

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

It's a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

We assembled them from Nancy Silverton's graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately - flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller's marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey's milk chocolate (exactly what we used in summer camp).

I bet toasting the quinoa adds lots of flavor.

But what a lucky accident - these petite cakes explode with the flavor of fresh oranges, toasted hazelnuts and currants.

Toasting amplifies the nutty flavor of the walnuts.

It's full of toasted almond flavor, scented with coconut, and littered with chunks of dark chocolate.

Roasting the strawberries brings out the sweet flavor even more and the addition of the toasted coconut is dynamite!

you can also flavor it with a pinch of cinnamon, a splash of vanilla or almond extract, some cocoa powder or chocolate, or toasted nuts for a crunchy variety.

A delicious fusion of flavors from the soy sauce, brown rice, toasted sesame oil, sake, rice vinegar, ginger and cilantro.

And just a smidge of an aggressively flavored finishing oil like toasted sesame or spicy chile will do wonders.

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.

Crock Pot Creamy Banana French Toast — Full of amazing flavors, this French Toast is loaded with bananas and it's baked in the Crock Pot.

There are two kinds of sesame oil — plain sesame oil is light in color and has very little flavor, while toasted sesame oil is dark brown in color and has a very strong sesame flavor.

In the salad, delicate red leaf lettuce is the perfect platform for the contrasting flavors and textures of the peeled slices of Cara Cara, red onion, golden raisins, and toasted pine nuts.

Do you think the toasting of the nuts adds critical flavor?

Full of amazing flavors, this French Toast is loaded with bananas and it's baked in the Crock Pot.

I recommend toasting the nuts, but I don't think you would lose a critical flavor if you chose to opt out of that step.

I like to cook my french toast in butter to give it a nice buttery flavor and then drizzle a little bit of maple syrup over the top and serve it with fresh fruit.

I like to lightly toast my pistachios because I think it gives another level of flavor, and helps activate the oils in the nut so it breaks down a bit easier.

If you are making a cooked dish, take a moment to toast the cumin before adding it in to the rest of the ingredients to enhance its flavor.

I love the flavor combination and toasted coconut is one of my favorites, though not often found in commercial ice cream shops.