Sentences with phrase «flavor than the oil»

I feel the coconut butter may have more flavor than the oil?

Not exact matches

Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and Powdered), Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa Powder, Whole Eggs, Salt, Baking Soda.

I decided to use some walnut oil for this recipe, because it gives the dish a unique flavor and provides you with more omega - 3 fatty acids than most other nut oils.

First time using coconut oil, didn't realize it hardens so quickly so had to re-melt it a couple times but other than that really liked the flavor it gives the bread.

Unrefined coconut oil does lend a distinct coconut flavor to your baked goods if you use more than a few tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut oil (disclaimer: the refining process removes some of the nutrients found in coconut oil).

Contains less than 2 % of the following: Cocoa Powder, Natural Flavors, Coconut Oil, Sea Salt, Sunflower Lecithin, Dextrin, Baking Soda, Steviol Glycosides (Stevia), Sucralose.»

Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)

Ingredients: POTATO STARCH, ORGANIC COCONUT OIL, ORGANIC AGAVE SYRUP, SODIUM BICARBONATE, CONTAINS LESS THAN 2 % OF THE FOLLOWING: CHOLECALCIFEROL (VIT D3), DL - ALPHA - TOCOPHERYL ACETATE (VIT E), CYANOBALAMIN (VIT B12), PYRIDOXINE HCL (VIT B6), POTASSIUM CHLORIDE, MAGNESIUM CITRATE, CITRIC ACID, FRUIT PECTIN, NATURAL FLAVORS, DEXTROSE, SODIUM CHLORIDE, MONOCALCIUM PHOSPHATE Contains: Coconut Oil

Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor.

They have a rich flavor, creamy rather than watery texture, and feature a 19 % oil constitution.

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.

I find Jennifer has a real knack with spices and flavors that I wouldn't be surprised with a sub, like steamed cauliflower or even pumpkin or sunflower seeds, which are lower in fat than nuts, and no oil, it would still be fantastic.

Milk Chocolate: Water, Nonfat Milk, Sugar, Modified Corn Starch, Vegetable Oil (Contains One Or More of The Following: Palm Oil, Partially Hydrogenated Palm Oil, Sunflower Oil, Partially Hydrogenated Soybean Oil), Less Than 2 % of: Cocoa (Processed With Alkali), Salt, Calcium Carbonate, Sodium Stearoyl Lactylate, Artificial, Flavors, Color Added.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

What I love about this recipe is that its easy, requires minimal ingredients, packs flavor, uses truffle oil & rosemary (faves), has little calories, is great for entertaining, has a crunch factor, and more nutrients than the traditional potato based fries!

You don't taste the coconut flavor and the oil is more heart healthy than butter.

It is free of oil, contains more chocolate flavor, and tastes even closer to dessert than breakfast.

INGREDIENTS: Potato Starch, Organic Coconut Oil, Organic Agave Syrup, Sodium Bicarbonate, Contains less than 2 % of the following: Cholecalciferol (Vit D3), DL - Alpha - Tocopheryl Acetate (Vit E), Cyanobalamin (Vit B12), Pyridoxine HCL (Vit B6), Potassium Chloride, Magnesium Citrate, Citric Acid, Fruit Pectin, Natural Flavors, Ginger, Dextrose, Sodium Chloride, Monocalcium Phosphate.

The flavor is so light that it works perfectly for a stir fry and it holds up to higher heat than olive oil.

INGREDIENTS: Potato Starch, Organic Coconut Oil, Organic Agave Syrup, Sodium Bicarbonate, Contains less than 2 % of the following: Cholecalciferol (Vit D3), DL - Alpha - Tocopheryl Acetate (Vit E), Cyanobalamin (Vit B12), Pyridoxine HCL (Vit B6), Potassium Chloride, Magnesium Citrate, Citric Acid, Fruit Pectin, Natural Flavors, Dextrose, Sodium Chloride, Monocalcium Phosphate.

The most popular marinade is made up of equal quantities of tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).

Otherwise (texture, etc.), it shouldn't make a difference, but I personally don't like using olive oil in baked goods because it contributes more of a flavor than canola or vegetable oil.

I think next time I'll use the coconut oil as suggested because I think its flavor is probably more complementary than the olive oil I substituted.

Also, for some reason coconut oil works better than any other oil in this recipe, although you could go with some other neutral flavored baking oil if that's what you've got on hand.

(vegan, gluten - free, dairy - free, non-gmo, soy - free): Dairy - Free Mozzarella (Filtered Water, Organic Palm Fruit Oil * †, Modified Food Starch, Natural Flavors [Plant Sources], Less than 2 % of: Pea Fiber, Pea Starch, Bamboo Fiber, Calcium Phosphate, Rice Flour, Vegetable Glycerin, Sunflower Lecithin, Sea Salt, Sunflower Oil, Carrageenan [Vegetable Source], Calcium Sulfate, Citric Acid, Microbial Enzymes, Xanthan Gum, Disodium Phosphate, Sodium Citrate), Dairy - Free Parmesan (Filtered Water, Organic Palm Fruit Oil * †, Modified Food Starch, Canola Oil, Natural Flavors [Plant Sources (Contains Autolyzed Yeast)-RSB-, Vegetable Glycerin, Less than 2 % of: Sunflower Oil, Lactic Acid [Vegetable Source], Calcium Lactate [Vegetable Source], Sea Salt, Sodium Phosphate, Carrageenan, Calcium Sulfate, Bamboo Fiber, Nutritional Yeast, Calcium Phosphate, Organic Chickpea Miso * [Organic Handmade Rice Koji *, Organic Whole Chickpeas *, Sea Salt, Water, Koji Spores], Sunflower Lecithin, Citric Acid, Microbial Enzymes, Annatto).

(vegan, gluten - free, dairy - free, non-gmo, soy - free): Filtered Water, Organic Palm Fruit Oil * †, Modified Food Starch, Natural Flavors (Plant Sources), Less than 2 % of: Pea Fiber, Pea Starch, Bamboo Fiber, Nutritional Yeast, Calcium Phosphate, Rice Flour, Vegetable Glycerin, Sunflower Lecithin, Sea Salt, Sunflower Oil, Lactic Acid (Vegetable Source), Carrageenan (Vegetable Source), Calcium Sulfate, Citric Acid, Enzymes, Annatto (for color), Xanthan Gum, Disodium Phosphate, Sodium Citrate.

(vegan, gluten - free, dairy - free, non-gmo, soy - free): Modified Food Starch, Filtered Water, Organic Palm Fruit Oil †, Canola Oil, Natural Flavors (Plant Sources [Contains Autolyzed Yeast]-RRB-, Vegetable Glycerin, Less than 2 % of: Sea Salt, Bamboo Fiber, Nutritional Yeast, Calcium Phosphate, Carrageenan, Sodium Phosphate, Sunflower Lecithin, Citric Acid, Annatto.

I also subbed coconut oil for the olive oil, as I wanted more of a coconut - flavor than an olive oil flavor.

I love the idea of creating flavored oils by blending together oil and spices, rather than waiting for them to steep for weeks or having to buy them in the store.

The bright citrus flavor of the lime in the dressing allows you to use much less olive oil than found in most salad dressings.

High Fructose Corn Syrup, Soybean Oil, Vinegar, Water, Salt, Contains Less Than 2 % of Egg Yolks, Mustard Flour, Xanthan Gum, Polysorbate 60, Natural Flavor (Contains Celery), Artificial Flavor, Extractives of Paprika, Potassium Sorbate And Calcium Disodium Edta (to Protect Flavor)

Very good — even with the yellow curry powder, it still had a different flavor than most Indian - style yellow curries, and I really liked it on the bed of noodles (I cooked the noodles, cooled, cut into smaller pieces, tossed with sesame oil, and spread out on a platter before heaping the curry mixture over them).

Mayonnaise (soybean oil, whole egg and egg yolks, water, distilled vinegar, contains less than 2 % of salt, sugar, lemon juice concentrate, calcium disodium EDTA added to protect flavor, aquaresin paprika (color), natural flavor), Water, Distilled Vinegar, Sugar, Spices, Natural Flavors.

My crust had a stronger coconut - y flavor than I prefer, but I only had raw coconut oil on hand.

Peppermint Oil has a much stronger and more concentrated flavor than peppermint extract so you need only half the amount to obtain that deliciously cool and refreshing mint flavor.

Water, Pea Protein, Contains Less Than 2 % Of Cane Sugar, Sunflower Oil, Sea Salt, Sunflower Lecithin, Natural Flavors, Gellan Gum, Carob Bean Gum, Tricalcium Phosphate, Vitamin A Palmitate, Vitamin D2, Vitamin E (D - Alpha - Tocopheryl), Vitamin B12, Dipotassium Phosphate.

Lemon oil is more concentrated than lemon extract, which means that less is needed to bring a bold flavor.

The difference between peppermint oil and peppermint extract is Peppermint Oil has a much stronger and more concentrated flavor than peppermint extraoil and peppermint extract is Peppermint Oil has a much stronger and more concentrated flavor than peppermint extraOil has a much stronger and more concentrated flavor than peppermint extract.

The steaks cook up beautifully and you get a different flavor and color than if you used oil.

Extra virgin coconut oil will have a stronger coconut flavor than a refined version.

Swiss Miss milk chocolate cocoa mix ingredients read: sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2 % of: salt, dipotassium phosphate, mono - and diglycerides, carrageenan, acesulfame potassium, sucralose, artificial flavor.

way better for you than the fried kind and no flavor is lost by baking it on the olive oil.

Water, Pea Protein, Cane Sugar, Contains Less Than 2 % Of Sunflower Oil, Vanilla Extract, Natural Flavors, Sea Salt, Sunflower Lecithin, Gellan Gum, Carob Bean Gum, Tricalcium Phosphate, Vitamin A Palmitate, Vitamin D2, Vitamin E (D - Alpha - Tocopheryl), Vitamin B12, Dipotassium Phosphate.

Water, Cane Sugar, Pea Protein, Contains Less Than 2 % Of Sunflower Oil, Cocoa Processed With Alkali, Vanilla Extract, Natural Flavors, Sea Salt, Sunflower Lecithin, Gellan Gum, Carob Bean Gum, Tricalcium Phosphate, Vitamin A Palmitate, Vitamin D2, Vitamin E (D - Alpha - Tocopheryl), Vitamin B12, Dipotassium Phosphate.

Even though the base is mainly bananas and coconut oil, those flavors seem to enhance the lemon flavor rather than dominate it.

TriSource Protein Blend (soy protein isolate, calcium caseinate, whey protein isolate), maltitol syrup, chocolate flavored coating (sugar, fractionated palm kernel oil, cocoa powder, whey, nonfat milk, soy lecithin, natural flavor), cane invert syrup, fructose syrup, oligofructose (from chicory root), soy crisps (soy protein isolate, tapioca starch, salt), alkalized cocoa powder, whole oats (contains wheat), roasted almonds, high oleic canola oil, and less than 2 % of: chocolate, water, soy lecithin, natural flavor, sugar, dextrose, caramel color, peanuts

It has a higher smoke point than olive oil and, because it's so neutral, it's not going to change the flavor of what I'm making.

Asado chefs cook their meat very simply, without much enhancement other than a dab of olive oil and a touch spice to accent the organic, natural flavors of their beef, lamb, and pork.

Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil's flavor.

Toasted sesame oil already has a more concentrated flavor than regular (untoasted) sesame oil, and Kadoya's version is even more deeply flavorful than most.