Sentences with phrase «have a better texture if»

(You can get away with cooking them immediately, but they'll have a better texture if refrigerated first.)

Not exact matches

I made these yesterday and although they had a great texture & baked really well they tasted really bitter so was wondering if anyone had suggestions why and what would have made them bitter?

If I want a less textured biscuit, would it work just as well if I roughly ground the oats in a food processor before hanIf I want a less textured biscuit, would it work just as well if I roughly ground the oats in a food processor before hanif I roughly ground the oats in a food processor before hand?

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

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.

They were moist, fudgy — very fudgy, actually — and tender, and though they don't have quite the same texture as «real» brownies (if you've ever used brown rice flour, you might have noticed that it can give a very slightly grainy feel to some baked goods), they're very good for a quick and gf fix.

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

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

It will still taste good if it's a little «grainy», but will have a texture more like Nutella if you process it long enough to get smooth.

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!

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!

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).

Ideally if you could put them back in the freezer for about an hour once you get to the wedding that would help with the texture as they are better served when cold and firm (slightly frozen).

It went through all the colour changes and looks a good colour now but has a horrible texture — I must admit I haven't strained it I I don't think there would be a lot left if I did!

If you can do a little veggie bullion (maybe 1/2 tsp or half a cube) and a little extra flaxseed meal, the taste / texture would probably be similar... or a nice dry nut flour of some sort would work well too:) If veggie bouillon is a no - go, then I would think omitting it and adding some extra spices would be great too!

I know it would be a different texture than the eggs, but wondered if it would work well, not sure if you have thoughts on that.

For hummus, it helps a lot to have freshly cooked, still - hot chickpeas as well — it makes all the difference to the texture and flavour if you pulse them when they're warm, and then thin it at the end with warm cooking water.

However, if you add sea salt, a touch of maple sugar, and the crispy crunchy texture of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.

The texture is good and the taste once sweetened with agave is quite nice but I'm just wondering if anyone else has noticed that there's a really strong sour odor?

If you'd like to add another texture and flavor (as well as some good, healthy fat), feel free to add some avocado to the roasted corn salsa.

Plums and pluots — a hybrid that blends the color of plums with the flavor and soft texture of apricots — have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead).

And as for the corn meal, if it is a fine corn meal — if not I would recommend pulsing it in a food processor until fine in order to make the texture for the biscuits the best.

Combine the flours, polenta (if using — it gives it a good crunch, if you would like a more traditional crumble texture use more corn flour instead), and salt in a mixing bowl.

so do you think this would be ok for someone with Diverticulitus with all the seeds, if it was all milled up do you think it would taste ok or is the texture the good part?

If you have a high powered blender and can make the pudding really smooth, it's even more fun to eat, but if not (I don't have one) it tastes just as good, but with a little more texturIf you have a high powered blender and can make the pudding really smooth, it's even more fun to eat, but if not (I don't have one) it tastes just as good, but with a little more texturif not (I don't have one) it tastes just as good, but with a little more texture.

While many claim to be the chewiest or the healthiest or the best thing you've ever eaten, it's easy to find fault with them if they are not your favorite kind of cookie - texture, size, flavor, whatever.

If you would still want to use the pumpkin I would do just 1/4 cup of pumpkin and 1/4 cup of olive oil, that way the texture would be much better.

Really curious if it would be good, all of the other flours I have tried the biscuits had an almost gummy texture.

I left my beans a bit chunky for texture — there are even a few whole beans in there still — but I reckon if your puréed the mixture to be quite smooth, this white bean mash would be a really good imitation of mashed potato, especially once you've added the other ingredients!

«My theory is that we would all eat more vegetarian food if it was more readily available, more colourful and a better texture.»

If you get a good raw cheesecake, it has the texture of a New York style cheesecake which just melts in your mouth.

But if you like your waffles to have a consistent texture (ahem, more chewy), this recipe will suit you a bit better.

I find it best to soak them in water overnight or for at least an hour or so to reduce cooking time and make their texture smoother, but if you haven't then don't worry it is not strictly necessary.

The texture of the unwrapped butt will have crunchy edges and the inside meat will not have the seasoning of the injected one but the best way to eat it is to pull the whole butt and toss it together, and if you add a little apple juice, rub and maybe a little sauce it ends up close to the same.

Brown sugar yields the best texture, but if you'd rather use sucanat or coconut / maple sugar, have at it.

Speaking of pasta — I prefer gemelli for both its size and texture, as well as how it holds the sauce, but you can of course swap it out if you have something else on hand.

I have never refrigerated the frosting, and do not think the texture would be as good if you did so.

I've been reading loads of recipes and like the Evelyn Rose recipe it seems that if you blitz some of the shredded potatoes, and then mix all the potatoes together, it gives a much better texture.

We do a superfood smoothie every morning but thought I'd try and give him something warmer to see if he liked it and although porridge is a funny old texture, especially if you're not feeling well, he really enjoyed it.

I think those three vegetables worked together really well and gave me exactly the flavors and textures I was looking for, but if you wanted to use different ones (broccoli, mushrooms, etc) I'm sure they would taste good as well.

The key I have found when using your hands versus is a rolling pin is to be sure to stretch the naan out as well as possible — if you don't get good length, parts of the naan will be really thick and doughy — again, delicious, but not the ideal texture for naan.

I used everything except for the espresso (not really a fan) and the texture of the batter came out thinner then peanut butter which I don't know if I did it wrong, and the cookies came out wide (I probably did it wrong, haha) but OMG they turned out SOOOOOO good, the BEST cookies I have ever made!

my toddler loves textured food but doesn't eat that much if its not pureed (he has only two teeth) so blending his food into a puree works the best in feeding him an appropriate portion.

What I discovered then and have seen proven time and again through the years with my own six very different children as well as with the families I've worked with is that, given the freedom to choose, children will generally experiment with more textures and tastes than if they are forced to eat their parents» choice of food for them.

Almost any food that is healthy and nutritious and has a soft texture makes a good finger food, if it's cut small enough: diced pasta; small pieces of well - cooked vegetables such as carrots, peas, or zucchini; and pea - sized bites of chicken or soft meat.

If you are formula feeding this type of milk can not be absorbed by the baby quite as well as breastmilk so it will come out the other end looking more like a paste and have a firmer texture.

I absolutely love the texture and fullness of this recipe, so I still make it often, but if you don't already have these ingredients on hand, buying an organic pre-made mascara might be a better option.

I'd already tried using plain mashed avocado and it worked pretty well but I wanted to see if I could get a little closet to the texture and flavor or regular mayonnaise.

If you have a griller in your house then, try out this supremely tasty grilled baked potato recipe which is easy to make contains the goodness of several other vegetables as well as animal proteins with the soft texture of tasty potatoes.