Sentences with phrase «for meat flavored»

I don't care for meat flavored or scented things, who wants that aroma when brushing your dog's teeth, or later when their face is in your face?

Not exact matches

«The positioning of our brand is something that we have done differently for every other channel, obviously we have created a whole new line largely based on flavor as well as graphics, but the major differentiation that we are offering is it's a GAP - rated meat and we do not have that anywhere else,» he says.

Loaded with real meat and irresistible flavor, Zuke's Mini Naturals Dog Treats are the perfect choice for any dog.

The company says it offers premium, pit - smoked whole muscle meats with customer injections, rubs, flavors and spice blends for retail or foodservice; oven - roasted pork loins, turkeys and chicken breasts; and custom - blend batches of sauce.

Ground turkey is an ideal choice for oat quinoa chili, as it is so lean and so full of flavor, but any good lean ground meat will be suitable.

Many of us are vegetarian because we simply DO NOT care for the flavor or smell of meat.

Add black beans, taco meat, bell peppers, chili powder, garlic powder, cayenne pepper, salt, and pepper and simmer for 15 minutes or so until peppers have softened and the flavors have had a chance to mingle.

Other meats - Often I add a little pepperoni or chicken sausage that comes in a variety of flavors, I like to use a spicy chicken chorizo with Spanish dishes, for an example.

With a hint of sweetness, they're ideal for any meat and flavor combination.

I will let this cook for 3 or 4 hours and than chop meat of shank and add back to soup, along with hominy and taste for flavor.

For the serving size and the amount of satisfying flavor pork tenderloin offers, you seriously can not beat this cut of meat.

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.

Tons of healthy protein (important for me since I don't eat meat), flavor, fiber, and a good dose of greens.

Whenever I am first cooking for a full on meat eater, I always turn to these preparation because they retain the nutrients yet roasting adds deep full flavor to the vegetable.

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.

I might try some of the other flavors, but for now, I like to keep meat in its more «natural» form.

My kamado grill is set up for indirect grilling with a plate setter on the lower rack to deflect the heat around meat and slow down the cooking process to infuse that smoke flavor without drying out the meat.

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 wheat

The flavors are better the longer you leave the chicken to marinate in the sauce, and the acid of the balsamic vinegar acts as a tenderizer for the meat.

I love this sauce on any meat, it gives a special flavor for cooking on splashing directly on the cooked meat.

The native Asian fruit is being hailed as one of the most innovative meat alternatives for its remarkable «pulled pork» texture and ability to absorb flavors.

It has a variety of uses — for basting roast meats, to adding flavor to gravy, as a topping for minestrone or polenta or as wafer - thin slices placed over bruschetta or freshly baked bread.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

lobsters will give you just the right amount of meat and flavor for this show - stopping bisque.

as a Hindu, I don't eat meat on Tuesdays but my partner is a mega-carnivore and huntress so we're always on the lookout for Tuesday dinner dishes that don't compromise on flavor & heartiness.

The flavors for my ginger lemongrass pork lettuce wraps are inspired by the Hue Rolls at Mau and the Pho Rolls at Rice Paper Scissors here in SF — both places wrap up marinated meat and other goodies in thick pho rice noodles as finger food.

For those days, I love re-creating vegetarian version of recipes with lots of fresh ingredients, and bold flavors to enjoy a flavorful weeknight dinner no matter if we eating meat or not.

By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.

Tips for tender meat and a flavorful sauce: — Browning = flavor, so brown the short ribs in a skillet first.

Coconut oil imparts a nice coconutty flavor when used for cooking, which is actually quite tasty in chicken and meat recipes.

When trying to decide a meat for my stuffing, I really wanted to have a lot of flavor.

I've already told you guys, I love grilling, for me the grilled veggie and meat flavors are the best.

These days, Sriracha is used just about on everything, not just Thai or other Asian food — you'll find it used on eggs, meats pizzas, pastas and other entrees as well as a bold flavor for popcorn, chips and nuts.

In the kitchen the black gojies can also be used in stews or as delicious ingredient with meat (pork, chicken or fish), just add a handful of berries 15 minutes before the meat is done for a delicious sweet flavor.

Like all my soups (except of course chicken soup, beef borscht, fish soup etc: Soups that have meat of fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any stock or broth to be delicious.

Licorice Chocolate and gum (I even skip the ones that are manufactured in a facility where wheat is processed) Flavored potato chips (for good health you should just steer clear of this category in general) Deli meats and hotdogs (gluten loves processed foods!!)

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeFlavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeflavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

I do whole chicken in the slow cooker with skin on for moisture and flavor, then strip the skin off, save the skinless meat for other dishes, season the skin with whatever I'm in the mood for, lay it out on a lightly spray - oiled cookie sheet, and broil it for a few minutes until crispy.

I haven't cooked them yet, but I mixed everything up to let the meat absorb the flavors for tomorrow nights dinner, at which point, I'll roll the meatballs and finish the recipe.

however, americans eat too much meat, generally speaking, and i prefer to save it for special occasions or use it in small quantities to flavor larger amounts of food (a little bacon in some greens goes a long way).

Meat lover's pizza in slider form is a recipe for flavor success, try this delicious snack you can make in under an hour today.

Let the meat sear for about 12 minutes (this process is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time.

The most popular marinade is made up of equal quantities of tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).

The wood infuses the meat with a slightly smoky flavor that's a perfect match for the roasted green chile.

I threw in a meaty piece of beef shank for flavor and meat, and got the most gelling stock I've ever had in my entire life!

The difference will be in the shorter cooking time and less time for the meat to be flavored by the smoke.

This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro.

Be sure to stop by Rosamunde to try one of the three mouthwatering Beyond Sausage flavors and share on social with #BeyondSausage for a chance to be featured on the Beyond Meat channels.

A San Francisco favorite for sausages, Rosamunde will offer all three Beyond Sausage flavors alongside the other meat - centric options on their menu.