Sentences with phrase «flavors used at»

Not exact matches

Its use of hops creates hints of apricot, peach, mango, and lemon flavors, but it still packs a bit of a sting at 7 % alcohol.

We are your gateway to the best Bourbon brands, flavors and varieties — from the 10 signature distilleries at the helm of Kentucky's world - famous Bourbon culture, to the 14 craft distilleries using innovative approaches to reimagine a timeless tradition.

Wingstop's made - to - order cooking approach, doesn't use the the hot lamps used at most fast food chains that tend to dry out proteins and weaken flavors.

Jeremy, Herb Montgomery over at http://www.renewedheartministries.com has the perspective about the Lazarus and the Rich Man story that it is actually a common story from Egypt, Cannan, all over the area, each with its own distinct flavor, but a common tale known by people of the day, which is why Jesus used it as an illustration, but not to expound on some kind of theological truth about hell or the afterlife.

You can have flavor in the coating (strawberry, cherry, mint, or vanilla) by using the fine, all - natural flavor oils from our friends at www.boyajianinc.com.

He found that the Fuji and Pink Lady apples were best at keeping their firm texture and sweet - tart flavor, but instead of using refined sugar like Grandma Hoerner did, he used natural juice concentrate, which maintained the original recipe's sweetness and provided additional health benefits.

You could try using refined coconut oil which has no flavor at all.

At first I thought that we could use real maple syrup or even the maple - flavored syrups that are more commonly used on pancakes today (they are actually corn syrup - based and artificially - flavored).

I'm on my second batch of homemade vanilla and I've heard that if you use vodka (I did because it's cheap), you should add some bourbon or rum at the end to improve the depth of the flavor.

For best flavor, store at least one week at room temperature before using.

The fact that this study showed any improvement at all is remarkable, considering they used commercial yogurt preparations that are notoriously unhealthy — loaded with artificial sweeteners, colors, flavorings, and sugar.

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

You could use avocado oil, or if you wanted the flavor of EVOO, whisk or stir in by hand at the end to prevent bitterness.

Also recipe should specify to only fill the pans about 1/2 full at most... I was using mini bunt pans and despite leaving space to rise, they spilled all over... Flavor is so - so.

This way I can prioritize the order I use my produce, so nothing gets wasted and everything gets eaten when flavor is at its peak.

If you are interested in any of the flavors showcased at our booth this year, all of the flavors and colors used in our ice cream sundaes and beverages can be found in our recap below.

It could have used at least a whole other can of pumpkin to bring the flavor out.

Sophie — use the cremini mushrooms, they have better flavor than white button shrooms and are now readily available at most markets.

At once earthy and warm, these little seeds pack a big punch, especially once heated in oil, adding a characteristically North Indian flavor when used in curries, Indian stir - fries, and rice.

While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

Frosting and white baking chips (which are not real chocolate, but are easy to use here because they set up nicely at room temperature after melting) together do have a strong vanilla flavor, but they're almost too sweet.

In keeping with my healthy sandwich / pita idea, I decided to use ground chicken breast to make the curry - spiced chicken patties because it's really lean and takes on whatever flavors you throw at it, in this case: garlic, ginger, onion, jalapeno, scallions, curry powder, and other spices.

I'd use a little at a time, then taste, you don't want too much of a lemon flavor.

At the Center for Nutrition Policy and Promotion, we are excited about using local foods and flavors to create healthy and delicious plates.

I didn't follow the recipe much at all, but used the theme of the flavorings and spices mostly.

And because at any given moment there could be multiple flavors in there at once, I like to use a pretty label to keep them organized!

I used instant / rapid rise yeast, put the ingredients in at room temp, made them at midnight, halved the recipe, didn't have whole milk so I used part water and part half and half — and they turned out beautifully — loved the crunchy outside, light interior, and wonderful yeasty flavor!

All of the Gold Coast Ingredients flavors & colors used will be listed at the booth.

The folks at Divine Flavor use natural and improved agricultural methods to ensure healthier crops that are richer in nutrients and offer sustained shelf quality.

When you make sauce at home, even when you used canned tomatoes instead of fresh, you get a flavor that is richer and more balanced than any store bought version.

6 If the gelatin is to be used by the food industry, sweeteners, flavorings, and colorings may be added at this point.

I would think getting a Bloody Mary from a bar or restaurant using fresh juiced tomatoes is a rarity, but if you make one at home, there is nothing like the flavor and aroma of fresh juiced tomatoes.

I still cook it so that the flavors all come together and it gets really crunchy and delicious like the cereals we're all used to — I just do it at a lower temperature for a longer time.

The easy way is to grab a bag of the new habanero - flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant.

Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience.

Hi Lexi, I am new to your blog, but have a teenage son who has dairy allergies, and can not tolerate chocolate... I'm wondering if you have any ideas for a yummy (peanut free as well) brownie using this recipe, but with something besides cocoa??? I'm not good at changing recipes, but was thinking of some sort of blondie or snickerdoodle - type flavor... if you ever get creative with this idea, I'd REALLY love to hear about it!

I once again used lollipop flavoring, I'm telling you, it's where it's at as well as some Rodelle vanilla bean paste to give it that creamy float flavor.

I like my hummus a little spicy and use this go - to recipe but I've given you 10 links to try at the end of this post to fit your individual flavor profile.

Now, she still used bottled concoctions from the store (which at the time was what we all did about 20 years ago) but to watch her mix and match till the flavors were what she wanted it to be and not what the folks that made the bottled stuff decided... magic!

I prefer to get around this problem by using pure olive oil, then whisking in some extra-virgin gently at the end for flavor.

I've used chestnut flour back when we lived in the U.S., and really liked working with it — a medium weight flour, not too hygroscopic, a light flavor, not grainy at all — I think I'd put it between buckwheat and sorghum as far as texture.

The grain sweetened chips that I use for the chocolate recipe lend a certain flavor that seems a bit heavy at times.

Summer is in full swing and the mercury has my neck of the woods pegged at «Heat Wave that is Hotter than Blazes» so I was really excited when International Delight contacted me to share a recipe using a new Cold Stone Creamery flavor!

For this recipe, we sidestep the issue entirely and use rotisserie chicken, commonly available today at grocery stores, and add it at the end, which means that we can leave the soup base to simmer for as long we want, while adding a chicken flavor boost via leftover chicken bones from the rotisserie chicken.

We've found the best results when using fresh herbs and chilling the olive mixture overnight or at least for a few hours to allow the flavors mingle a little.

I use griddled squid in this salad, which provides nice chewiness and squid's distinct sweet seafood flavor, but really you could use any protein, like shrimp, tofu, an egg, or nothing at all.

You become used to the coyingly sweet flavor of the canned frostings you buy at the store, & this one tasted almost un-sweet.

It's pretty easy to start eating more blueberries, as they're available year round, and they can be eaten on their own or with other berries at breakfast time, and used in healthy baked goods for added flavor, color, and texture.

«It's something that we've served in the restaurants for 14 years, and it's crazy to me that it will now be available across the U.S. I seriously put Ssäm Sauce on everything, so we're really excited to see how people use it at home, especially now that we have the Spicy and Smoky flavors, too.»