Sentences with phrase «gone for a textured»

So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour.

We are going for the texture of a Lara bar inside - chewy and a wee bit crunchy.

you're going for texture here.

I have been wanting to try a chia jam... I totally love them but don't know if I kids would go for the texture.

I don't know how well butter or cream would compliment the flavors, and I doubt nut flours would blend seamlessly into the sauce; with this one, you're just going for texture alone, and the gums would probably achieve that without compromising flavor or cooking time.

The same goes for texture and color.

For your duvet cover and sham, go for a textured diamond design of woven Belgian flax or a patterned Jacquard weave to add interest.

I planned to wear this polish on Monday for my Manicure Monday series, but my weekend look got irreparably smudged right after I finished, and being low on top coat, I decided just to go for the textured polish right away.

Instead of overt prints, go for texture that reads like a print.

Change the color, add the pattern or go for texture.

Colors this time of year are pretty subdued so go for texture or pattern instead of a bright color.

Since the styling is fairly simple, I went for a textured clutch.

Going for texture is a lovely way of playing with the fashion life, they definitely add another level!

Singer Lorde showed off a slicked down take while Reese Witherspoon went for textured waves.

When designing your author website, why not go for texture?

The company has gone for a textured finish for the power button, which helps in differentiating it from volume buttons, and this is a good addition.

It's a satin and grosgrain mix — again, I was going for texture here — and I used it to hang the wreath like so.

However, if you are seriously bumpy then go for a textured paper which will disguise the surface even more.

Not exact matches

Not sure where i went wrong, followed recipie to the letter and have had to leave it for a good hour and a half and it still was like bread and butter puding, it just wouldnt set to a cutable like texture.

it wasn't my imagination, the day after i had baked them they tasted entirely different, the texture had changed, so i went from not really caring for them at all, to absolutely loving them

Going for frozen a) gives the smoothie a thicker, creamier texture and b) saves money!

But it had the perfect texture — crispy on the outside, dense and chewy on the inside — exactly what I was going for.

I'm not sure if it is the hearty texture, the nurturing warmth, the childhood memories, or the limitless capacity for versatility that gets me the most, so I will just go with all of the above.

I am going to try adding some edamame to the cauliflower rice next time, just for some added texture and crunch.

The perfect melt in your mouth texture you would go crazy for.

The texture and taste was delicious, went great with fried eggs instead of regular wheat toast, and they could easily double for pancakes if I wanted to top them with some fresh fruit and maple syrup.

I'll have to try it with less liquid next time to go for even more of a mousse texture.

The type of rice you use, matters in this recipe — go for the short - grain or medium - grain varieties, as they are moist and sticky, and create a creamier texture.

These meatballs, with a huge amount of leeks combined with the beef, were a wonderful surprise: incredibly light in texture, easy to make, delicious and great to have in the freezer (they can go to the oven still frozen, just bake them for a little bit longer), they might not be your typical meatballs but are certainly worth trying.

This batch has even better texture than without the cocoa, but I'm guessing (and I say guessing because I truly am not educated in the pastry arts) that might also have something to do with using real sugar rather than Splenda.Okay, I've held out for the 33-1/2 minutes it's taken me to write up this post, so I need to go now.

Go with the color and texture as your guide for when it's done.

For me, there are two clues to go by smell and texture.

For a meat substitute, avoid the silken variety and go for the extra-firm, which has a firmer textuFor a meat substitute, avoid the silken variety and go for the extra-firm, which has a firmer textufor the extra-firm, which has a firmer texture.

I decided to use roasted potatoes in the recipe instead of boiled potatoes for extra texture to go along with the crunchy bell pepper.

I love to add savory flavors to my breads (sun - dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.

Then your solids have also dropped so that changes the texture and the mouthfeel and you're going to have to compensate for that too.

You can decide to go for complete creaminess in texture or leave some chunky bites of florets, but this soup is luscious and will leave you licking that spoon for every drop!

It depends on the mood I'm in and for this I really wanted some good texture and a grain that was going to soak up all that delicious flavor.

When cooked, they go to an almost streak - like texture, making them the perfect ingredient for a meat dish.

I went for creaminess with the avocado, texture with the kale and walnuts, and tanginess with the feta cheese.

I decided to go with a mix of coconut and tapioca flour for these to get a great, traditional texture, and it did not fail me!

Perfect for a quick breakfast on - the - go, an afternoon snack or Sunday morning treat, you'll love the sweetness and soft texture.

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!

After making a number of batches, I attribute this bread's soft texture and rich flavor to the fact that, for the first time in years, instead of subbing in yogurt as I usually do, I went with full - fat ingredients.

:) Here are the changes I'll make going forward: Goya's chickpeas, 1/4 c tahini instead of 1/2 c, 1/4 c or more lemon juice, maybe a little olive oil for texture.

That's the texture I go for.

I don't care for the taste or texture of the yogurts made with only coconut cream, as I think they taste too rich and fatty, but feel free to go that route if you'd like to.

The 325 ° version is definitely more spreadable, so if you are specifically wanting a more crumbly, but still creamy, texture, go for the 350 ° temperature for the full 40 minutes.

But rather than going for a thick, cheese - like texture, I created a spread that's more reminiscent of a white bean dip.

Salsa Ranchera is a hot and smoky salsa with a smooth texture that goes great for dipping or on dishes like huevos rancheros, carnitas, chicken, cheese, beef, fish and soups.