Sentences with phrase «flavors used so»

I love all the ingredients and flavors used so I was really excited to try it.

Not exact matches

I've been intrigued by your site and want to try a lot of your recipes but many use this ingredient - would you say it would be safe to just skip it oftentimes or, would you be able to suggest some good substitutions so I'm not losing too much on flavor?

So if you want horseradish to retain its hotness and flavor, add it toward the end of the cooking process — or use it in cold condiments such as horseradish - spike mayo and sour cream.

I was curious to know what is used in their place, as they possess such amazing flavor and are essential to so many dishes around the world.

That flavor is much less noticeable in the chocolate one, even my mom (who hates sweet potato) loves the chocolate one so maybe give that one a shot next I am not used to baking by weight but am getting into the habit and have started including the gram measurement on my most recent ones, so hopefully that helps!

Scoop out your desired flavor of ice cream (I like this brand for storebought) using a large ice cream scoop, so that you are forming a solid sphere that's about 1 serving size.

We make two kinds, one with vodka, so it doesn't have any flavor added from the alcohol and one from a good cognac that we use as its own flavoring, since the vanilla and cognac flavors are so nice together.

Rather than peel the carrots and parsnips, use a vegetable brush to scrub them, so as not to lose their intensely flavored skin.

I used to eat those bars a LONG time ago until I realized that their darn «natural flavors» in them were what was causing me so much abdominal pain and weakness... it was horrific.

I just use a tiny bit, so it elevates the flavors of the chicken broth and adds to it without overshadowing it.

I think that, somehow, my brain got stuck on a concept that goes something like this: «ketchup = awfully pungent condiment frequently used to cover up the not so agreeable flavor and / or texture of certain prepared foods and dishes.»

Fall is upon us now so I wanted to make some delicious desserts using some of my favorite fall flavors.

I'm sure you could just use steamed cauliflower, but the caramelized, earthy flavor from the roasty toasty bits just tastes so fabulous with the rich flavor of the Brie.

If chocolate in the brownies overpowers the flavor of applesauce so it can be safely used, and is in fact, one of the best egg substitute in brownie mix.

Oh by the way I wanted to let you know that you certainly use hazelnuts to make this recipe more like the Nutella flavor, but I find that almonds are less expensive so I prefer to just use those.

The flavor is prominent, so if you don't want to commit to adding this type of oil you can either use half pumpkin seed and half vegetable oil so that you get some of that nutty flavor.

They're using almond flour to form the base of these muffins, so there's no corn used and nothing that gives it corn flavor, but the essence is still there in the texture of the muffins.

You maybe are surprised that this recipe in particular call for Dulce de Leche and I'm sure you are like, that is a little weird, but, let me tell you Dulce de Leche is huge in Costa Rica, we use it in all our sweet desserts, pastries and more, and I'm so happy that I can find it here, because this Arroz con Leche won't be the same without the flavor of this delicious sweet mixture.

Magic bars are just so versatile — really you can use any type of crust and any flavor of toppings.

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.

I'm in sorta high altitude Mexico City but didn't make any changes to the recipe (except using the smaller amt of sugar) and it turned out fine (although they are a leetle on the flat side, but the flavor is great, so I don't care).

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).

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques — roasting, baking, or broiling — that intensify flavors, resulting in vegetable - forward cooking that has never tasted so good.»

I do use chickpea flour sometimes for veggie burgers and falafel, and it works very nicely and even adds some flavor, so I can definitely see how it would work here.

There is so much flavor and it comes from using fresh green onions.

They do say they use «artificial» peach flavor so even the taste is fake...

So mainly all you need is: 1/2 green celery, washed, dried and chopped in 1 cm pieces (cut it in horizontal, do not follow the shape of the stalks, just chop them), 2 cups of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a stronger taste and it covers too much the celery flavor... but you can try that version too), 2 tbsp.

That woman knows so much about using whole foods & letting flavors display themselves proudly!

The ripe mashed banana keeps the muffins moist without a lot of added fat and I chose to use agave nectar to sweeten them, since it's natural and the flavor is so mild that it wouldn't compete with the chocolate & banana flavor like honey or maple syrup might.

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

I didn't have coconut oil so used canola to keep the flavor neutral.

It was so easy to whip together, and since I used good olive oil, it had a ton of flavor as well.

It is so important that you use name brands as well, just seems that the flavors are much better.

Raisins do provide a really great sweetness so it's nice that you could use them to amp up the sweet flavor in this recipe without having to add extra sugar.

And I love the flavors you used — so unique and interesting.

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.

I used to be obsessed with flavored drinks when I was in college and now I'm skeptical of those little artificially sweetened packets... so this seemed like a good alternative.

I did not have any fresh tomatoes, so I used one can of Rotel diced tomatoes with chiles (Original flavor), and did not add the separate can of green chiles since the canned tomatoes already had them.

I'm not fond of cocnut flavor and her cocnut oil definitely tastes of coconut, so I used olive oil.

And because the lemon flavor is so key to this recipe, I definitely recommend that you use fresh squeezed and not the kind you buy in the bottle.

We all love sesame oil's flavor so this is now the only kind I use (won't replace my lighter types).

However the wine is an integral part of the flavor, if you are comfortable using it, I would recommend doing so.

I've used curry powder and coconut together in several dishes in the past, so I knew the flavors would still work well.

I don't use it a lot in recipes, but it's a must for that authentic gingerbread flavor and is one of the only natural sweeteners I will use since it's so full of nutrition.

I wanted this particular meat sauce to have a slightly different flavor profile than a typical meat ragu, so instead of using red wine and crushed tomatoes, I went for a sweet, but acidic balsamic vinegar and pungent wheat beer.

Is there a substitution that could be used so the coffee flavor isn't overpowering?

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

My family really enjoys the flavors of the Southwest so I decided to make a pasta casserole using Hidden Valley ® Fiesta Ranch Dips Mix.

I love using quinoa flakes but they do have a different texture and flavor than oats, and quinoa flakes are quick cooking so sometimes it makes the recipe work differently.