Sentences with phrase «flavors of whatever»

Also if you could comment on the taste of other flavors of whatever you recommend, it would be great.

Friendly reminder here that more so than a nonstick or stainless steel pan, the cast iron takes on the flavors of whatever it's cooking.

The cut of meat is so inexpensive, and it takes on the flavors of whatever you season and marinate it with beautifully.

I love the fact that it doesn't heat up my house, and the flavors of whatever I'm grilling taste so much better with that smokey, fire - roasted goodness!

There will be flavors of whatever we call it, coworking, or workspace as a service, but the terminology will shift.

Tempeh takes on the flavor of whatever it's cooked in, making it a versatile way to add heartiness and protein to a meal.

The chewiness seems to soak up some of the moisture and flavor of whatever you've chosen to dunk them into — I like lattes myself — then imparts that flavor into the chew.

Spaghetti squash doesn't quite taste like rice, so the flavor was slightly different than a traditional Mexican - style rice bowl, but the squash is very mild and mostly takes on the flavor of whatever you are cooking it with, so it was still delicious.

It's pretty flavor - neutral (similar to tofu in this sense) so it will pick up the flavor of whatever you marinate it in.

I promise the resulting moisture and texture and flavor of whatever you're making will be worth the cost and inconvenience.

Eggplant is a great way to stretch your food dollar because it's meaty, rich texture literally takes on the flavor of whatever you're cooking.

Pork rinds have this amazing ability to take on the flavor of whatever you spice them with, making these a crave - worthy sour cream and onion «chip.»

I'm loving the cauliflower... holds, or maybe I should say «takes on» the flavor of whatever you put with it..

It's hard to believe that such a super simple recipe can have such big flavor, but that's the beauty of mushrooms — they marry with and magnify the flavor of whatever dish they are in.

Best ways to eat it: Tofu takes on the flavor of whatever you cook it in.

It will not impact the overall flavor of whatever you are drinking by far too much.

Tasty, easy, versatile (takes on the flavor of whatever it's with) and fat loss friendly.

Formulated to enhance the flavor of whatever you're...

But cauliflower's gift is in shape - shifting ability to mimic a variety of dishes by taking on the flavor of whatever it's cooked with.

Zucchini has a very mild flavor and picks up the flavor of whatever you add to it.

It also has a very mild taste, often taking on the flavor of whatever its mixed with.

Adding some whole grain barley to the pot will improve your health along with the flavor of whatever soup or stew you're cooking.

Jaymi's Notes: One of the best things about tofu is its ability to soak up the flavor of whatever it is being marinated with.

Not exact matches

Whatever your flavor of exercise — maybe you're a yogi, a gym rat, or a running fanatic — make it a part of your daily routine to keep your body and mind in check.

Whatever my flavor of the week was.

np, I appreciate your courage in publishing your cartoons; those in church leadership need to see them, and learn something from whatever flavor of discomfort they stir within them.

So is a functional community: the main flavor is love, but then it has notes of believer, atheist, agnostic and whatever else you contribute to it.

It's just unfathomable how such a large part of the world's population can live in a logical world and yet be so aligned with the «teachings» of a complete mystery being somewhere in the sky or «within in» or whatever the current flavor / incarnation is.

He will conform to whatever the flavor of the day is, if he want to keep his political aspirations alive.

Having grown up in Christianity and experiencing firsthand some of its various iterations, i.e., Baptist, Presbyterian, and Methodist, and spending the effort reading up on others in an attempt to comprehend their core logic, it became apparent to even me, a young and knowledge - seeking individual, that religion is nothing more than a man - made concept — whatever flavor you subscribe to.

I found the flavor to be very mild; it basically absorbs whatever you cook it with and the texture is slightly crunchy, kind of like watercress.

I've been seeing a lot of people posting about My Oatmeal and am intrigued... I like that you can add in whatever toppings and flavors, that's pretty cool!

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

In stores across America, Nature's Own provides a variety of flavors and styles to fit whatever sandwich you have in mind.

This recipe was inspired by the «classic» Thai Salad that's typically made with meat, but for whatever reason the flavors of the dressing in junction with the ingredients was something I always loved.

I didn't end up with any of the runniness issues that others experienced but for whatever reason, this didn't blow me away — I think perhaps because there was no stand out flavor.

Jaren at Diary of a Recipe Collector Mandy at Mandy's Recipe Box Kelley at The Grant Life Danielle at The Creative Bite Nicole at Or Whatever You Do Julie at Julie's Eats & Treats Megan at With Salt & Wit Jen at Yummy Healthy Easy Justine at Cooking & Beer Sara at Bitz & Giggles Chelsea at Chelsea's Messy Apron Samantha at Five Heart Home Tanya at Lemons for Lulu Andi at The Weary Chef Melanie at Melanie Makes Danae at The Recipe Runner Amanda at Fake Ginger Serene at House of Yumm Cate at Chez Catey Lou Ashley at Spoonful of Flavor Jessica at Sprinkle Some Sugar

Though my version is made with two superfoods (anti-inflammatory turmeric and roasted seaweed, both of which give this bad boy a big flavor boost), the actual vegetables you use in the soup can vary based on whatever you prefer or have on hand.

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.

Extract, flavoring, oil — use whatever form of minty flavor you like.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

The dates are plenty sweet to counteract the dark, almost bitter chocolate flavor — it was the perfect balance for our taste, but if you have more of a sweet tooth you could use whatever non-dairy chocolate you like!

That is the name of the recipe — and actually it has been proven that the alcohol cooks out but the flavor or whatever alcohol you are using remains.

The only downside is that bananas have a habit of overwhelming whatever other flavors you have going on, so this really only works if you want a distinct banana flavor in your baking.

You can choose whatever type of chocolate you want; I went with bittersweet, but next time I'll go for something a little sweeter, as there isn't a ton of sugar in the base (which is also nice — you can really taste the cookie dough flavor).

Because Chia seeds have no flavor of their own, they distribute and take on the taste of whatever food or

The flavor bursting velvety sauce of hearty pumpkin puree whisked with soy sauce, smooth peanut butter, lime juice, mirin, brown sugar, fresh basil and Sriracha is further enlivened by stir fried red curry, ginger and whatever crunch of vegetables you choose.

Whatever your favorite cake flavor and depending on what else you plan on adding to the mix, you will be adding 1/2 to a whole cup of dry cake mix.

Strawberry is one of my favorite, but I'm sure you can use whatever flavor you prefer.

6 packs of Earl Grey tea or whatever flavor you prefer 1/2 cup packed brown sugar 1/4 cup white sugar 1 egg 2 tbsp honey 1 tsp pure vanilla extract 2 tsp cornstarch 1 tsp baking soda 1/2 tsp salt 2 cups all purpose flour Earl Grey Tea Butter Directions: 1.