Sentences with phrase «in a bun like»

I also love your hair in a bun like that - not many people's hair actually looks good in a bun like that.

I also really like your hair in a bun like that:) You look perfectly fabulous < 3

Not exact matches

In her time at Cinnabon, Cole has advanced the company's licensing programs with other franchises, including Cinnabon Delights at Taco Bell, Minibons at more than 700 Burger Kings and International Delight creamer that tastes like the company's famous cinnamon buns.

A woman who worked with me at the restaurant I worked at talked to me often because she saw me as a fellow spirit - filled believer and she felt somewhat like an outcast because she always wore skirts below her knees, her hair in a bun, and no makeup.

At first glance, Abdulrahman may appear like any other Seattle hipster, in a flannel shirt and skinny jeans, with a finely groomed beard, his hair tied into a «man - bun.»

• Use it in salad dressings (like in the No - Noodle Pad Thai in Green Kitchen Travels) • As a filling in croissants or cinnamon buns.

American in AU here and been trying various buns to try and find a great one like you can find back in the US... looks so promising, but I've made the recipe 2 times and they keep coming out flat.

I've worked with plenty of sticky doughs, but I took this one to just tacky, as I like an even crumb in burger buns.

Savoury products like pancakes or burger buns turn pink and gnocchi appear in vibrant shades of purple.

And when I'm done the warm, toasty buns with all that glorious reverse seared pork tenderloin, grilled pineapple, melty cheese and crispy bacon stuffed in the middle, will feel like comfort food with that Caribbean feel.

The main times I've made it have been for large family gatherings and for my GCSE food tech project in which I made choux bun / cupcake hybrids which looked like swans once a week for 2 months -LRB-..

They tasted just like buns here in Germany do — no even better.

Some in my family like bigger burgers — so keep in mind a 1/4 pound burger with all the fixings, including the bun, is 8 points, and a 1/3 pound burger is 10 pounds.

It's like it's screaming at me to bathe it in BBQ sauce and serve it on a bun.

That said it was in a sweet bun rather than a liquid form so I'm still not sure what Green matcha tastes like — will save this recipe for reference, thanks!

Next you head into the supermarket (remembering that you had to actually dress up, do your hair, fix makeup etc. to do this) and wander the aisles wasting time looking at ingredient lists and trying to remember if the gums, preservatives and additives have dairy / eggs in them... taking the rolls to the counter, working out whether or not you want to go through the self checkout or keep a checkout operator employed for a few more years... pay... get back in the car... find somewhere to buy bottled water for the dogs... drive 50 km home... unpack dogs and buns and suddenly getting up, stretching... wearing whatever the heck you like with your hair in the air, no makeup, dogs within a hard stares range in case they feel like eating the furniture while you are working and that slow measuring out, baking etc. doesn't seem so time consuming any more.

I had some minced frozen seitan I'd made, some iceberg lettuce (shudder) and white bread (vegan) buns that someone in the family left in the shared vacation fridge, and some cabbage that had been in my fridge at home for ages, but refused to die (don't you love how cabbabe is like that?).

Also, when I ate in some Russian restaurants in NYC, they had buns, dark bread - like with raisins.

In the tradition of simplicity, like I mentioned in my «tomato bun» burger recipe, it's all about keeping it simple, stupiIn the tradition of simplicity, like I mentioned in my «tomato bun» burger recipe, it's all about keeping it simple, stupiin my «tomato bun» burger recipe, it's all about keeping it simple, stupid.

Wholesale price differences for things like gluten - free burger buns can be similar or even greater than those experienced in supermarkets.

And, BTW, those cinnamon buns look great (and yes, I like to put pecans in mine - let's agree to disagree).

Lean ground sirloin (I like the sirloin I get at superstore) * Lightly toasted gluten free hamburger buns (in Calgary I use GF Patisserie, in Toronto Aidens bakery has a great gluten free hamburger bun) Large heirloom or steak tomato Fresh mozzarella (Superstore, Sobeys carries fresh mozzarella or use your local cheese shop) Chimichurri sauce

I also batch - baked them in a 23 cm square cake tin, Australian style, rather than making individual buns which everyone also liked.

In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatIn addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.

Which, in the end, makes them tasting more like whole wheat buns than they do pretzels, but amazingly delicious and salty whole wheat buns nonetheless.

It's strange how food craving can drive one to do things that he would never thought of doing, like learning how to cook Char Kway Teow (a local favourite dish in Singapore), or my mom's Nonya Chicken Curry, mutton curry, Assam Fish, Steamed Fish (Teochew Style), Sweet & Sour Pork, White Peppered Pork Slices (my childhood favourite), Chinese Steamed Buns, etc..

You can serve these dishes mixed together as a salad, like I did on a plate, in buns, however it takes your fancy, it's certainly a hearty Vegan meal to fuel you through your week!

As for the recipes my family enjoyed... The granola smelled like a cinnamon bun while baking, and the end result was a crisp, crunchy, and totally scrumptious granola that will have you forget about your oat - based cereal in a matter of seconds!

There are actually a ton of yeast - free breads and other recipes (like cinnamon buns) in that book.

It tasted exactly like the meat served in the Vietnamese vermicelli bowls (bun thit nuong) that I grew up eating.

We're big fans of hot cross buns in our household, but I've never jazzed them up nice like this before!

I used to work at La Farine in the Bay Area when I was in high school... these look a bit like those wonderful morning buns they used to make.

Now that the burgers are ready, you can serve them as you wish, in a bun or salad... or what I liked doing is creating a non-traditional recipe and I created Burger Stack — stacking the burgers on some grilled slices of eggplant with kale, pickled red pepper, vegan mayo, grain mustard and organic ketchup.

There is nothing like the flavor of beef cooked over an open fire, or in my case, glowing coals, on a toasted bun with all the fixings.

Christine, does the filling in these buns taste like Hong Kong cocktail bun filling?

I'd like to incorporate tangzhong into my other bread & bun recipes, but how much do I put in?

We have Maxim bakery in NYC too... I guess mostly the bakery here are from HK branch... like Taipan, Fei tat... well this bun really look great!!

Would you suggest prepping the brown sugar topping and proofing the rolls overnight like I used to with regular sweet buns or just for the time allotted in the recipe?

I had it in lettuce wraps tonight, going to make a spicy version of a taco salad tomorrow night... Besides putting it on a bun like pictured, any other ideas?

You are so lucky to have such wonderful friends in your life and it sounds like you had a magical time in the kitchen cooking up these little sweet buns.

While I scoffed at the reviewers who'd said this bun was scone - like, I kind of see what they mean, in that the crumb is pretty loose (rather than light and springy) and the base of the bun is crisp and buttery.

Oh this sounds wonderful, I wish I could find small Italian bread for this sandwich, I have a hard time finding a bun here in Oklahoma that stands up to the sandwich and the juices, or they fall apart, I like the idea of using the Italian dressing mix in it, I have printed it and the weekend is coming so we will be trying, thank you for sharing

Made these tonight and they didn't turn out like perfectly shaped buns, more like scones in terms they were not perfectly round and even but rather more «rustic».

You can pretty much do whatever you like with falafels: eat them on their own, enjoy them chopped up in a sandwich, stuff them into a wrap, have them in a burger bun, or add them to a Buddha bowl or salad, as in the pic below.

Hot dog buns, like their filling, vary in different regions of the country.

In books like Scandikitchen: Fika and Hygge and How to Hygge by chef Signe Johansen, cakes, buns, and pastries are served and cherished on their own ordained surface.

Architected like a cinnamon bun, it's practically optimized for maximum impact: «You get all of the pizza dough, mortadella, ricotta, and pistachio pesto in every single bite.»

The buns also have a nice amount of fiber (which is not that common in gf buns) so that they're not just like eating air, but not too filled with seeds either.

Like other clubs, Spyce serves plenty of meat, although in chef Alan Garl's kitchen, the burger and the pulled - pork sandwiches come on grilled brioche buns, while the grass - fed ribeye is from Fulton's in the Blue Mountains of the Pacific Northwest, and comes with perfectly sautéed green beans.

Moist and tender gluten free cinnamon roll muffins are like the best cinnamon bun you've ever tasted — but made quick and easy in a cupcake tin.