Sentences with phrase «flavored using things»

Not exact matches

If you've never used nutritional yeast (the ingredient that imparts that cheesy flavor), there are a few things you should know:

If aquafaba isn't your thing, you could use the «flax egg» mixture I use in my Cashew Butter Snickerdoodles, but know that there will be a difference in flavor from the flaxseed.

I always use refined coconut oil since I have picky family / taste testers who would prefer I left the coconut flavor out of many things That crumb topping is gorgeous!

I especially like using the vanilla - rum extract for things with chocolate — like choc chip cookies or brownies, and the vanilla - vodka extract for foods with more delicate flavors.

Another thing I do for flavor is to be sure to use a locally grown, artisan honey.

I add 2 Tbsp pure maple syrup or honey (you can use agave or apple honey) to add flavor, but the brown rice syrup will really help hold things together.

Get the flavors of a spicy jalapeno popper in Kelsey Nixon's cheddar waffle, and take things to the next level by using them as the bread in a breakfast sandwich.

I love your idea of using broth in place of the cream to lighten things up a bit and bring out the flavor of the spinach, perfect for a midweek meal.

Kate, I'm not obsessed with quinoa (that whole unfurled prophylactic thing stops me in my tracks) but this salad looks terrific — I love the colors and flavor combo and of course it uses both radishes from my farm share (occupying space in my fridge) and citrus from the band fruit fundraiser cases in the breakfast nook!

Now you can reproduce the taste and crunchy breaded texture of the real thing with a brining process similar to that used by the huge fast food chain to create a moist fried chicken that's filled with flavor, followed by a double - dipped coating.

These shake things up by using chicken instead of beef, and by giving them an Asian flavor.

Keep things warm, cozy and sustainable with this leftover turkey soup — it even uses the carcass for a richer flavor.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

The thing I love the most about using Fruit & Veggie Strips and Layered Fruit Bar pieces instead of dried fruit is the amount of flavor they pack and the melty texture they provide.

The great thing about this dish is the various types of cheeses you can use to vary the flavor.

Changing things up - play around with the recipe after you make it the first time - you can stir in seasonal herbs for different flavors, or use different spice blends.

I did the same thing the first time I made a german chocolate frosting... mistakenly used condensed milk instead of evaporated — it's way better — better flavor, better texture!

I'm no expert on pickling things, but my impression is you have an awful lot of latitude in what flavorings you use.

But the thing about tilapia is that I actually find it a little too mild, so, I pretty much just use it as a vehicle for adding 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).

it's the combination of two things, first is the onions, they have to be perfectly caramelized but without being burned, and second is the broth that you use, which really is what flavors the entire soup.

After you use this no - longer - top - secret kale trick, whip up some baked buffalo tofu, add a few other mix - ins and drizzle the whole thing with creamy vegan ranch dressing, well... you've got yourself a kale salad full of irresistible flavors, but with the health factor to back it up.

yes I think maybe the fact that I used the lady fingers with the liquor might've mess things up a bit although the peanut butter flavor with the cream cheese was not my favorite either... and I really like peanut butter which is weird!!

Things like salad dressings, crackers, chips, flavored yogurts, they all have added sugars where the fat used to be.

I honestly don't think I've ever eaten an anchovy before, but I see them used all the time on the food network and they seem to add a really great flavor to things, so it might be time that I try them out

The second thing could have been my sweetner, I use walmart brand sweet n» low and I am not 100 % fond of the flavor but I use it in small quantities to semi satisfy my craving for sweets.

I was experimenting with hot cereal this weekend (using millet, as we can't do the wheat thing), maybe I'll try out your flavor combo next weekend.

Instead of using 10 different things to get the flavor you crave, use a little finesse.

And the nice thing about fat is that if you use it right, it leaves that unmistakeable and «unduplicaetable» flavor, while conveniently wicking out the «grease» component.

Sure thing — the recipe uses a butter - flavored coconut oil, so using regular coconut oil will work just fine.

I've never actually baked a cake from the mix, I just use it in things to get that cake batter flavor, so I don't know how the cake would turn out baked!

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

I use those flavors on so many things.

If you use the carton and make sure it's unsweetened it doesn't have that much coconut flavor overpowering things.

It's chewy and slightly sweet and has a big, nutty flavor, and it can be used in salads, soups, riffs on risotto, and about a million other things

Super Porktastic Meatloaf This meatloaf is billed as being packed with plenty of pork flavor, and that's because they're using bacon to top things off.

If you prefer a lower - calorie option but still want a peanut butter flavor in your shake, then use powdered peanut butter in place of the real thing.

I found I could easily have used 3 apricots; since it was a marvelous thing to bite into the almond cake to find small bursts of apricot flavor.

I like to use sea salt in my nut butters to pull out the flavors and keep things interesting.

Tandoori masala is often used to flavor things that are cooking in the tandoor.

It's a wonderful dip / sauce that I've been adding to things that I would normally use hot sauce in or something that needs a nice pop of flavor.

You can also use other things to increase moisture, such as zests (lemon, orange), flavorings, (mint, vanilla) chocolate, peanut butter, bananas, nuts, or fruits — which all taste amazing in coconut flour pancakes.

-- Smoked Salmon Lettuce Wraps — I love all things smoked salmon, it's the perfect protein to use on sandwiches, pastas, salads, croquettes, etc... It has a beautifully salty and smoky flavor, and it's loaded with...

Any neutral flavored oil will work in the actual dough, but for the filling the only thing you can use in place of the coconut oil would be vegan butter (or regular butter, if you eat dairy).

This vegetable risotto recipe keeps things pretty basic by using carrots and peas for added spring flare, flavor, and texture....

Leave it to my mom to make a great thing even better — letting the impossibly flavorful fat from the lap cheong render into the pan before using it to panfry your greens, and sizzling thin slices of garlic in it, to boot, means that every bite is laced with flavor.

When it comes to flavorings and flavor enhancers, though, things get much more complicated because so many ingredients have been approved for use by the FDA.

I like to use it in combination with other things so that the flavor of banana isn't so strong.

Our early settlers used it to leaven pancakes and biscuits; today, we enjoy sourdough starter in treats as diverse as chocolate cake and pizza, where we value it for its rich, complex flavor as much as its ability to make things rise.

Some people see fiery foods and think, «This is ridiculously hot — I can't taste a thing,» while others use their analytical abilities and think, «This is great — I can taste all these incredibly strong flavors.»