Use it in Italian - inspired dishes like pasta, pizza, and tomato sauces, or to
flavor vegetables and meats for grilling.
Not exact matches
I have eliminated some of the more common foods that are curried, such as
meats, seafood, fruits,
and vegetables,
and have concentrated on herbs, spices, seasonings,
flavorings,
and unusual condiments.
It's commonly served with couscous,
vegetable and meat tagines,
and grilled foods,
and is also used to
flavor soup
and egg dishes.
• Spice: Spice
flavor trends have increased throughout the past few years, with products including crackers, chips (potato,
vegetable, tortilla), nuts, popcorn,
meat snacks
and recently a growing number of savory nutrition bars.
We've got 2 types of
meat involved, a
vegetable, lots of
flavor,
and cheese (if you want!).
This Cajun style jambalaya has the
meat and vegetables separate from the rice
and packs so much
flavor you'll wonder how it can be considered «diet food».
While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits,
and cream of wheat Delay start makes breakfast
and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short -
and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa,
and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for
flavored pasta
and rice mixes, beans, soups,
and one - pot meals Steam cook:
vegetables,
meats, fish,
and more Hot cereals: great for oatmeal, grits,
and cream of wheat
100 % Vegetarian Vietnamese Banh Mi Style Sandwiches Gochujang
flavored vegetarian
meat with pickled
vegetables, jalapeno slices,
and cilantro Served on a warm French baguette
The
flavors of the
meat and vegetables also add to this wonderful stew, giving it a fantastic depth of
flavor.
Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet
and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional
flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice
Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The
Vegetable Literacy — highly informative
vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The
vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made
and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds,
and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads,
and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake,
and fruit wine Le Petit Paris — a cute little book of classic sweet
and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the
flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of
Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Bee
Flavor — a whimsical cookbook that builds intense
flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Bee
flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking
meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs,
and Whiskey — a journey through Southern food in many forms, from home pickling
and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts,
and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches,
and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane
and Todd of White on Rice Couple Melt — macaroni
and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the
flavors of craft beers, from beer expert Jackie of The Beeroness
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or
vegetable broth 16 ounces soy crumbles or diced chicken
flavored seitan (or 8 ounces faux
meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder,
and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray
and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed
and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
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).
Our natural
flavoring ingredients derived from herbs, spices, fruits
and vegetables can be used to create unique seasonings that boost the appeal of
meat and poultry products.
While Falcinelli loves using tomato sauce as a finishing touch to many dishes, Castronovo will also incorporate it from the start of a recipe: «I love how tomato sauce can act as an amazing braising liquid
and the way it takes on the
flavors of fish,
meat or
vegetables.
Add small chunks of tofu to your favorite stir - fried dishes along with your
meats or
vegetables and it will soak up the
flavors that are already present.
It is big on
flavor and the
meat can be used any number of ways — served with mashed potatoes
and vegetable, made into a sandwich, or repurposed into a quesadilla.
Arugula Pesto - a quick
and delicious
flavor highlight to go with any kind of pasta,
meat, or
vegetables.
The broth in this stew is full of rich
flavors that completely satisfy along with the tender
meat that melts in your mouth
and the flavorful root
vegetables that everyone loves.
Harissa is a key component in Tunisian cooking
and it is very versatile when
flavoring meat, fish
and sometimes
vegetables.
They have bacon rolled up with the sirloin, so you're going to get plenty of
flavor,
and it's nice that they have matched all of this
meat with Brussels sprouts, one of the healthiest
vegetables around.
The surprisingly «
meat - like» quality comes from a combination of mushrooms, browned
and flavored with gluten - free soy sauce, sherry
and vegetable broth.
Smooth
and approachable fruit
flavor matches very well with a wide range of foods including pork roast, pasta with rich tomato sauce, poultry, as well as grilled
meats and vegetables.
MARINATE: To
flavor and moisturize pieces of
meat, poultry, seafood or
vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade.
SPJC's pleasing aroma,
flavor notes, color,
and viscosity are compatible with fruits,
vegetables,
meats, dairy ingredients, baked goods,
and vegetable oils with no discernible color loss or bleed due to processing or storage conditions.
Epazote is one of those rare spices, used to give
flavor to foods like beans.Chile powder is an essential
and inseparable seasoning in Mexican cuisine used in a variety of dishes
and recipes like
meat, poultry, stews,
vegetable dishes
and salsas.
I don't wipe out the pan beforehand because the
flavor of the
meat and marinade seasons the
vegetables quite nicely.
Our culinary - inspired
flavors, bases, marinades
and concentrates start from simple, «pantry ingredients»:
meats, seafood, poultry, herbs
and spices,
and vegetables.
Levels as low as 0.5 % have been used to reduce salt
and remove MSG from soups
and snack foods, create mouth - watering crackers,
and boost the
meat, cheese
and vegetable flavors of meal kits, sauces
and dips.
One of the oldest spices known, this cortex from a small tree, is used mainly on desserts, fruits
and beverages, but its fragrant aroma
and flavor has also been considered the secret ingredient in some
meat stews, rice preparations
and vegetable dishes.
Used for color
and flavor in a variety of dishes such as rice,
vegetables,
meat stews
and fish, annatto is found in the pulp that covers the...
Give soups,
vegetables,
meat, poultry, chicken
and pork delicious
flavor with Mexene chili powder seasoning, Canjun Shake Canister
and Lemon Pepper Shake Canister.
Its sweet in
flavor and is a great finishing sauce for any grilled
meat or
vegetables.
Caramelized
meat and vegetable notes added before cooking infuse made - from - scratch
flavor throughout the protein.
Perfect for adding a subtle tang to cooked
vegetables or salad dressings as well as for enhancing the bold, fiery
flavor of grilled
meats and fried seafood, the culinary possibilities with Panola Pepper Hot Sauces are as endless as your imagination.
It's commonly used as a condiment with couscous,
vegetable and meat tagines, grilled foods,
and to
flavor soups
and egg dishes.
This
meat - as -
flavor concept is economical, decently healthy,
and very much in tune with your friends who are currently into this whole «
vegetable - forward» thing.
Whatever its precise origin, the word used by itself embraces a vast number of sauces utilizing every imaginable combination of
meats,
vegetables, spices,
and flavorings — sometimes up to three dozen different ingredients.
At Noma, Redzepi has been treating
vegetables like
meat: braising them, basting them,
flavoring them with lots of herbs
and butter (preferably that made from sweet, rich goat's milk).
Roasting the
vegetables along with a trio of umami - rich ingredients (miso, mushrooms,
and kombu) give this
meat - free broth a deep, satisfying
flavor that can be used in a variety of soups or braises.
We've
flavored the lamb shanks with North African spices
and woken up the rich
meat and vegetables with a handful of pomegranate seeds
and fresh mint leaves sprinkled on just before serving.
And finally, the chosen
meats, fish, or
vegetables in the curry also add their unique
flavors.
To give the peppers more
flavor the chiles have to roasted, peeled
and cut into strips,
and even though the recipes can change, the chiles are sautéed with seasonings, herbs
and onions to be served as a side dish with
meats or
vegetables.
Almond - Crusted Tofu with Roasted Garlic
and Fennel Puree Asian - Style Lettuce Tacos Asparagus
and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue -
Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue -
Flavored Black - Eyed Peas
and Collards Barbecue -
Flavored Roasted Tempeh
and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean
and Chipotle Burgers by Candle 79 Black Bean
and Rice Cakes Black Bean
and Sweet Potato Burritos Black Bean, Mushroom,
and Quinoa - Stuffed Peppers Black - Eyed Peas
and Rice Black - Eyed Peas with Butternut Squash Cajun Beans
and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn
and Veggie Enchiladas Corned Beefless Brisket
and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant
and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast
and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant
and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac
and Cheese Taco Casserole Mac
and Cheezeburger Bake Magnificent Mixed Beans
and Bulgur
Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange
and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils,
and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash,
and Rapini Ratatouille
and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan
and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea
and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli
and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet
and Sour Tofu with Broccoli
and Almonds Sweet
and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza
Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners
and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest,
and Tarragon Yakisoba Noodles with Tofu
and Bok Choy Zucchini - Potato Casserole
Whether a spicy ranchero sauce to pour liberally over crispy fried eggs, salsa verde to slather on grilled
meats and vegetables or a stewed fruit concoction to spread on buttered toast, adding extra
flavor to ordinary foods can make all the difference.
Under the direction of Chiu, Pat
and Dominique, Tony
and Jenny Stockman (who also went on the India trip),
and Mary Jane
and I were treated to appetizers consisting of various satays, skewered
meats; pork ribs marinated in plums
and hoisin sauce; stir - fried
vegetables with garlic; lamb with black pepper, an intensely
flavored dish that was fiery hot yet without chillies;
and beef penang, a curry like dish that was hot with chillies.
Just before roasted or grilled
meats and vegetables are served, reheat the sauce, add enough to the dish to
flavor without saturating the meal,
and pour into a gravy boat to allow guests to add as little or as much additional sauce as they wish.
When ingredients are sourced right from the farm, we can take advantage of seasonally available fruits
and vegetables, seafood that was in the Gulf just the day before,
and fresh
meats with perfect
flavor.
Use pomegranate molasses to give a sweet - tart
flavor to roasted
meats and vegetables, or in salad dressings or beverages.
Grilling always brings out a lot of
flavor to
meats,
vegetables and fruits
and with a pan you can use on your stovetop, you'll be able to grill all year long!
Grilling
meats (
and vegetables) adds unique
flavor and texture, plus is an easy way to entertain guests.