Sentences with phrase «go with dresses made»

When traveling, go with dresses made out of fabric that is crease - resilient and not easily damaged.

Not exact matches

«I make dresses to accompany the customer and when we figure out a style of dress then I go and bling it up with my Crow style,» she said.

That, in my opinion, puts this shirt above the rest and makes it more than worth the money considering it'll be your go - to white dress shirt for decades with proper care.

To make some money to support her haute couture work, she needed to go into more production - line clothing with regards to Chinese wedding dresses.

With more than half of eater occasions being off - premise4 — make sure you are offering a «to go» portion dressing from Kraft Heinz, providing the flavour, quality, variety and consistency your consumers ordered!

We love going to church and casual dress makes going with an joyful heart easier.

With a homemade salad dressing and a crash course in fish blackening, you're going to be pretty impressed with yourself after you make this mWith a homemade salad dressing and a crash course in fish blackening, you're going to be pretty impressed with yourself after you make this mwith yourself after you make this meal.

I figured out their awesome salad dressing, but now I want to make a bread to go with it.

You're going to love this, whether you make it plain or dress it up with cilantro and lime (my fave!).

The lemon curd dressing goes perfectly with all kinds of berries, and also makes this salad so easy to put together.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

I eat it with everything... It's my go to for pasta, I mix it with olive oil for a salad dressing, I even spread it on my bread when I'm making a sandwich!

Oookay... so those freakishly perfect grocery store grape tomatoes I just purchased are now going into the oven instead of on top of the salads that I was planning to make to go with the * double * batch of your buttermilk dressing that I just made!

I love a beautiful cabbage salad and in cooler months I make a version with a combination mayo / old - fashioned boiled dressing with peanuts that is a hit everywhere it goes.

Juan's mum also suggested that this dressing can go with salads, since its light and the lemon flavour makes a good summer salad combination.

Even though it's an ugly muddy color (and my weak photo skills don't do it any favors), I'm so in love with this dressing that I'm going to start making it year round.

And I agree, tahini makes a nice dressing to go with kale.

My Real Foods order came in the morning, so I made a dressing with a squeeze of lime, and a dollop of live miso paste — this is going to be a new favourite product!

What I love about this recipe, is everything from A to Z. It's easy, involves a handful of ingredients, is nutrient dense, can easily be made in bulk, has tons of texture, flavor, aesthetic appeal, non vegan approved, a dressing that goes well with anything and is perf for any season!

Paired with tahini, lemon juice, olive oil and sea salt, it makes a unique Iranian inspired salad dressing that goes really well with earthy beets.

I am going to try making it with nacho cheese sometime soon, instead of the catalina dressing that I always use.

I made hot wings this weekend at my kids» request, and whipped up a bowl of bleu cheese dressing / dipping sauce to go with them (my request).

I don't think I can ever go back to bottled salad dressings after making my own with citrus.

You can make this for dinner, then use leftovers for the lunch box (moisten with additional dressing as needed), or just make it for lunch - packing from the get go, for which it yields a generous number of servings.

A whole head of garlic goes into making this spicy herb sauce, which can be used as a marinade, sauce, or thinned out with more oil and lemon for a salad dressing.

A fantastic salad made with the combination of different veggies and quinoa with a wonderful sesame miso dressing that goes perfect with the salad.

I make all different sorts of curry (simple, delicious, lots of variety of types), these days we're having Greek salad with fresh bread on a weekly basis (the bread is to sop up the dressing, but who's going to not love fresh bread and salad?!)

Maybe not the most «spring - y» of salads, but this Sushi Salad with Carrot - Ginger Dressing will honestly fulfill your sushi cravings without actually having to go out and buy it (unless you make it at home in which case, I salute you).

And it worked, until a couple of days ago when I went to the kitchen to make a lovely kale salad with this dressing.

I made this Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing to go with Alanna's Golden Vegetable Chickpea Minestrone with Lemon Parsley Oil and Eva's Apple Bread Pudding with Caramel Drizzle.

Made with simple ingredients and easy instructions, this will be your new «go - to» dressing!

So, I went and I got my plate of crunchy salad veggies, made a salad dressing adaptation of Minimalist Baker's peanut sauce, and topped it all with some buttery avocado and crunchy peanut clusters inspired by Asian Cafe's sushi.

It's packed full of flavour, made with minimal ingredients and has an amazingly tasty sweet honey coconut dressing to go with it.

With more than half of eater occasions being off - premise4 — make sure you are offering a «to go» portion dressing from Kraft Heinz, providing the flavour, quality, variety and consistency your consumers ordered!

Stuck with this idea that I was going to make myself a beautiful salad I created the dressing I thought Green Goddess was supposed to be.

I simply made a huge batch of the dressing ahead of time and loaded up the rolls with simple sliced veggies I purchased at the store, as long as you have at least avocado, lettuce, and cucumber, you are good to go.

This red curry stir fry is made with eggplant, snap peas and tofu smothered in red curry coconut sauce and dressed with whole peppercorns and fresh basil.Every now and then, or actually pretty often, I go out to...

This flavorful vegan potato salad is made with tender red potatoes in creamy cashew dressing with fresh dill, red onion and a (totally optional) sprinkling of tempeh bacon.When I first went vegetarian, I made many - a-meal out of items from the...

I made the dressing earlier in the day and was worried that the dressing was going to be to sweet but it was perfect with all the ingredients in the salad.

I decided I was going to make a Cheddar Jack and Bacon Shrimp and Walnut salad topped with Cheddar Jack and Bacon Salad Dressing.

This creamy vegan ranch dressing is made by blending silken tofu with lemon, herbs and spices.A friend of mine went to a yoga retreat a while back.

You could definitely make this with carnival or butternut, and the dressing goes well on just about anything.

This flavorful and totally vegan Thai green mango salad made with shredded mango in a cilantro lime dressing and topped with coconut bacon.A few weeks ago, I went out to dinner at a Thai restaurant with my family, in celebration of my Mom's...

I'm going to try making the dressing with the other spice staples added — ginger, paprika and yellow «saffron.»

I didn't have a teaspoon / tablespoon measure, but after making the dressing I ended up straining out some of the cumin seeds as the bite was a bit too distracting from the honey - lemon - salty flavor which went beautifully with the salad ingredients.

I'm going to experiment with adding all the seasonings and veggies I would put into to the stuffing / dressing I used to make and add it to the almond flour and eggs and bake that up.

Toss the vegetables with the buttermilk dressing, a little bit at a time to make sure they're covered evenly, but hey, don't go overboard and make this a big old gloppy, swimming mess, ok?

And to go with the spicy tofu I made this delicious salad with quinoa, kale, charred corn and roasted capsicum, dressed with lime juice, extra virgin olive oil and tabasco.

I love this recipe and was going to make it for dinner tonight — I don't have time to make your green goddess dressing, and I picked up Annie's regular goddess dressing because the Green Goddess Annie's wasn't vegan — do you think the regular Annie's goddess dressing will taste okay with this?

Fortunately, I had some fresh blackberries in my refrigerator that I needed to use up before they go bad so I decided to make a new pancake recipe with a dressed up berries topping.