Sentences with phrase «flavors you used here»

Wow, what interesting flavors you used here!

I have a lot of CSA broccoli at the moment and I love the flavors you used here.

Love the flavors you used here Zainab!

Not exact matches

Here we highlight the challenges and opportunities put forth with the new regulations, and analyze how to use each flavor of crowdfunding to find the best risk - adjusted returns within the real estate market.

In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here.

It gets its creaminess from tahini and nut butter, and its sweetness from prunes (you can also use dates, but I like the richer flavor the prunes yield here) and honey.

But, we had to use it up, and the flavor was gorgeous here!

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.

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.

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.

It's important to use only a small amount, however, since it does have a strong flavor and more isn't better here.

I use both here, but you can just use the green portions if the white have too strong of an onion flavor for your tastes.

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 whUse 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 whuse 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

While I liked spice rum in here, you'll get a more pronounced rum flavor if you choose to use a dark rum, such as Meyers.

It's inspiring to be here — not because I necessarily want to use crescent roll dough in my baking, but because everyone is really enthusiastic about baking, and trying new recipes and flavor combinations.

Irish Beef Stew — Here's an Irish stew that lives up to its name by using Guinness for flavor.

Beautiful light, so different than what we've gotten accustomed to seeing here... love the idea of using flavored salts in they simple, elegant salad.

Of course, if you prefer a ground beef with a higher fat content, by all means, use that here, or use a mix of chuck and sirloin — which is a great way to get some more fat and juiciness from the chuck, and flavor from the sirloin.

Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake»N Bake using very common ingredients.

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

I think they should sell pumpkin puree in a tube (like tomato paste) to make it easier to use a tablespoon here and there — such a special and seasonal flavor!

All general funfetti rules apply here: do not use sanding sugar in the macaroon mixture because the colors will bleed and use clear imitation vanilla for that nostalgic birthday cake flavor that will also keep your batter bright white.

And here's a dish that doesn't use any meat, but provides a rich curry flavoring you're sure to come back to again and again.

Btw, I did a concord grape foccacia a few years ago and would definitely use the same flavor profile here.

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

Rhubarb + Ginger Shrub (Drinking Vinegar) The amount of ingredients here are part of the base recipe for fruit and herb shrubs, so if you'd like to experiment with other flavor combinations, choose any other fruits and herbs / spices to use in the same amounts.

I used mixed nuts here to get a good variety in flavor and texture, but feel free to use this on any nut or seed variety you like — it will be just as excellent!

Key to me here is the fact that I used a whole grain pasta, that there is a distinct flavor of toasted sesame oil, and that the dish has vegetables in it (for those of us trying to sneak them in wherever we can!).

We blend, flavor and package all our teas right here, in Hawaii using premium tea and all natural flavors.

And in the spirit of sharing, here is a favorite quickie bean soup recipe of my own: a can of unflavored re-fried black beans (or pintos), preferably unsalted, with enough of approx equal parts Swanson's Mexican Tortilla - flavored broth & milk (I use soy) to make creamy (I usually use half an empty bean can of each).

chicken or turkey sausage, sweet Italian is great, but almost any flavor would work (We used a red wine and cheese variety from Trader Joes here.)

The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

Here's a great use of leftover veggies; the result is a salad rich in fiber, low in calories, and bursting with flavor!

As well as the new strawberry jalapeno I've used here, there are a number other tasty flavors such as blueberry lemon and triple berry.

Since this is one of my favorite salads in the world, I make it often, but I use «Sucrine» lettuce here in Paris, since it has a tiny bit more flavor than iceberg lettuce.

I love the color and flavor of acorn squash, and I use pumpkin here and there, but taking down a pumpkin can put me in a foul mood.

In every dish here at Civico 1845, you can taste the natural flavors of each ingredient we use.»

The use of dried shrimp in here intensifies the flavor.

Poblano chiles are used here for their flavor and serranos for their serious bite in this hearty stew that's perfect for a crisp fall day.

Popular variations of this traditional Greek cookie recipe use mastic liqueur to add flavoring or red wine and cinnamon, like this recipe here.

The flavors of salted soy and fermented savory - sweet isn't totally without precedent for the use explored here... soybean powder (kinako) is often used in conjunction with a sweet fermented soy sauce syrup on grilled mochi in Japan, and the same sauce is used over sweet kanten in some traditional Japanese summer desserts.

Whether you use a little or a lot in your chili, the flavors are sure to cover up any Green taste here and you are left with a savory, rich spicy meal that would never be looked on as «diet» food in my book.

Here is how the magic happens: the garbanzo beans are used for texture, and the chocolate, sugar and coconut are used for flavor.

Here, the flavor of Belgian chocolate is recreated using simple ingredients readily available from your pantry.

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

For a true Southwestern flavor use the heavier mesquite wood — very sparingly here — or pecan.

Love the combination of flavors you've used here.

I've used chorizo seasonings here (ancho chili powder, achiote for color and flavor), but really you could use any chili powder or even taco seasoning from a packet; the ancho's just a bit more authentic.

But even the ones here can be tempted into some flavor if used in a dish like this and right now am grateful that in lieu of tomatoes I have a garden filled with herbs, including oregano.

If you'll hear me out, here are the advantages: you can make a low - fat cream cheese spread with all the flavor of bagels and lox, but using much less lox and lower calorie cheese.