Sentences with phrase «has the best texture of»

For perfect paleo pancakes, get a fish spatula and make this recipe, which just so happens to have the best texture of just about any paleo pancakes I've made to date!

This is a take on recipe I found on Serious Eats, and by far has the best texture of any vegan ice cream I've tried.

They have the best texture of any non-white flour pasta I've tried, but I love that they're much better for me!

Now, the studio proves its place in the industry with the technical progress it's showing in The Order: 1886 — which probably has the best textures of any game we've seen on new - gen hardware.

Not exact matches

Pink Slime For better or worse, lean, finely textured beef — otherwise known as «pink slime» — has been an additive in most ground beef in the U.S. for the better part of a decade.

Understood in this way, a family is something quite different from a political community, and the language of «rights» — which, in my own view, has served us well in the political sphere — is peculiarly unable to capture the texture of family life.

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured desserts!!

Hi Becky, I imagine that the Vitamix wouldn't work well as it need some sort of liquid to function and wouldn't be able to create such a smooth and creamy texture.

Of course you still have the classic super creamy texture of normal hummus, as well as the subtle hints of tangy lemon, smooth tahini and peppery cumin so you won't be loosing any of your favourite hummus elements, just adding to their awesomeness with a few new additionOf course you still have the classic super creamy texture of normal hummus, as well as the subtle hints of tangy lemon, smooth tahini and peppery cumin so you won't be loosing any of your favourite hummus elements, just adding to their awesomeness with a few new additionof normal hummus, as well as the subtle hints of tangy lemon, smooth tahini and peppery cumin so you won't be loosing any of your favourite hummus elements, just adding to their awesomeness with a few new additionof tangy lemon, smooth tahini and peppery cumin so you won't be loosing any of your favourite hummus elements, just adding to their awesomeness with a few new additionof your favourite hummus elements, just adding to their awesomeness with a few new additions!

I've said it before and will say it again — the flavor and texture of dried legumes is so much better than that of the canned kind.

Best of all, this chicken here still has that amazing crisp - tender texture, smothered in that sweet garlicky sauce.

Seitan has the perfect texture of meat which works well in sandwiches if you're looking for that meaty element minus the animal ingredients.

Lately I've been stirring collagen protein into my oats as the collagen powder dissolves completely and doesn't change the taste or texture of the oatmeal at all, it just brings in a good 10g of protein!

:) I'm thinking that using oats in place of all of the oat bran might not be a good idea - but what you could try is using some homemade oat flour, which would give you more of the texture of oat bran (and which can be used in all sorts of baked goods).

My guess is that you will find that the almond milk ice cream has less of a creamy texture due to the lower fat content, but I think it will be good.

The flavor and texture of the actual bread is the best I have ever made but the jalapeno and cheese add just another layer of specialness.

Chops are lean and wouldn't have a very good texture if stewed for a long period of time — something like lamb shoulder would be a better addition to a soup because its connective tissue would break down and add richness to the soup.

I also left out the egg since I had success with it before, and actually liked the texture better than when I had tried it with the egg, giving an added bonus of making the recipe cholesterol - free.

Dried blueberries have a soft and chewy texture that goes well with a morning bowl of oatmeal.

These cookies have a little more sass than your typical chocolate chip: with a bit of old fashioned rolled oats for added texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.

Many of the well known cheeses such as Brie and Mozzarella come in low fat or even fat - free varieties although many consumers complain that these really have little of the taste and texture of their full - fat varieties.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

This pizza has major texture and flavor and is absolutely perfect for a (please, let it be) end - of - winter celebration of the type of cuddly cooking that just doesn't taste as good when it's above freezing outside.

It has the best parts of grilled corn — the sweet flavor and the buttery texture — without any of the downsides of eating corn on the cob, such as looking like a damn beaver with rabies when you attack a corn on the cob with your mouth and having to floss immediately afterwards.

It definitely has a unique texture, sort of chewy, yet in a good way.

I can just picture how well the soft texture of the banana would work here.

After baking six different versions and tormenting our families for days with endless debates about which had the best flavor, the best texture, the best... muffin excellence... Gretchen and I settled on just the right balance of healthiness and all - out yumminess.

If you didn't know better, it might be a bit difficult to place the flavor of these cookies as being specifically cashews, but it would surely be easy for you to recognize a depth and richness to their taste — and with their famously (well amongst my family) soft texture, well, let's just say you might not look at other cookies the same way again

I also tried to use a few lessons I learned from my biscuit adventures to give myself the best chances at successful scones — scones are in between biscuits and muffins on the baked items continuum, and the quality of a good scone is all about texture — so I figured it would be best to try something a little different from my biscuit attempt.

The Starbucks pumpkin spice muffin is more like a pumpkin cupcake and has a cream cheese filling inside, which, while a good idea, has sort of an odd, gelatinous texture.

Will the texture of the noodles still be good if put in the fridge, or would it have to warm to room temperature?

The original recipe is still great for anyone who likes baking with almond flour, but I have to admit that I prefer the texture of this version even better than the original.

Next time I would take about 1/2 of them and puree with the hand blender to get a better texture — I don't have a food processor.

On the other hand, I've been adding all sorts of texture and flavor pops over the top of the silky soup, like garbanzos or lentils, spiced seeds, and this genius savory pistachio granola, which kicks up just about anything it's added to to the best degree.

I also added a 1/2 cup of chopped walnuts, because I had them and thought they would add some good texture.

I also had a random tray of plump portobello mushrooms as well as a fat head of broccoli, so they got roped in for extra taste, nutrition and all - important texture.

Based on taste, texture, availability, price and ease of use, we've compiled a list of what we think are the best store - bought, gluten - free breads on the market.

Made from a combination of nuts, coconut, and dates, they have a decedent fudge texture but are secretly pretty darn good for you.

I love the great mix of texture and how simply delicious this sounds, it would pair well with anything!

It also had such a creamy texture from the oats, beans, and avocado that just seemed to work together as well as the balance of flavors.

I'm not a fan of the texture of no - boil noodles, but if you've found a good brand, I'll give them a whirl!

Luckily this frosting doesn't harden OR get too gooey — it keeps its texture really well — I just found chilling it gave it that extra bit of thickness that a cream cheese frosting should have.

Granny Smith apples hold their texture well during baking but they also have a little tartness to them which balances the sweetness of the filling.

The even greater news is that those little seeds are super good for you (as you've probably heard x100) so if you're missing out on eating them because of the texture thing, you don't have to any more!

Whenever you're trying to come up with a recipe to stuff into a squash there are a few good staples to think about; have a variety of green, a type of meat, something for change in texture like a crunch, and something to give it a creamy consistency.

And if you really coat them well before baking them, they have a delicious «skin» and when you bite into them, the texture of the cauliflower is very similar to a chicken wing.

If you're still opposed (not everyone loves the taste of stevia), I can't promise the same results, but I would say in that case, yes, powdered sugar would be best... but it will change the final texture (it may be a wee bit softer because of the sugar).

Overseas, they've looked at adding coconut flour to wheat flour based foods: Breads with coconut flour addition up to 10 % ranked «good» and 20 % ranked «satisfactory», whereas 30 % substitution [ranked] negatively affected appearance, texture and overall acceptability of the product, ranked «poor» in sensory evaluation.

Since mason jars worked so well for me, I knew I wanted stackable, clear glass jars that would show off the colors and textures of my favorite dry goods.

This stuffing is slightly more labor intensive than other recipes, since it has the added component of roasting vegetables, but they add the best flavor and texture to these muffins.