Sentences with phrase «just have the best texture»

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.

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

I love mushrooms; they just have the most amazing texture — thick, meaty and hearty, as well as an absolutely delicious taste that seems to go amazingly well with any savoury dish!

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 additions!

Other than that, I loved it, and is infinitely better the day after when the flavours have meld and the texture is just right

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!

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!

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.

After freezing the texture breaks down so you barely have to mash them, but the end product is just as good.

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.

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 whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture.

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 use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

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.

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.

You could use raw almonds but I think roasted just have such a better flavor and 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.

I think that the crinkle cookies (made like traditional cookies) may work just as well and would be a true cookie flavor / texture.

I have started buying organic beans, but usually just store brand, and I find that they have a much better texture and flavor.

Just made these tonight for my husband and I. I think even broccoli haters will like them; they also would be good to serve to lacto - ovo vegetarians, as they are rather «meaty» in texture.

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?

It tastes just as good or better than any artisan bread I have bought at the bakery — the extra yeast lends itself to a more sourdough style without the need for a starter, and the texture is perfect.

the trick to getting the best texture is to take them out of the oven when they are just starting to think about turning brown but haven't yet.

I made mushroom risotto with it just last night, and it was good, but the rice had a different texture — chewier and less creamy than Arborio.

Thanks to cashew nuts, the texture is smooth and really creamy, and this is a good all - purpose gravy that would go with just about anything, I imagine.

Just kidding, it actually means «mixed rice» but since part of the point of bibimbap is to achieve a good mix of colours and textures, eat the rainbow would be apropos!

definitely doing these again you may have to add a little more than a Tbsp (maybe another tsp, I eyeballed it lol) until the texture is just right... But the ends didn't burn as quickly and the flavor and texture is wonderful... Good luck everyone!

It did help to toast the bun and the crunch of the coleslaw was good, but then you bite into that tofu... Maybe it was just the contrasting textures that didn't work quite as well as I had hoped.

I can not describe to you how insanely good this is, I can just confirm that it's just as amazing as anything that my Eye - talian nana used to make.The butternut noodles have this good carby texture, despite having far fewer carbs and calories than grain - based noodles.

Call forth all your artistic talent and arrange the vegetables best you can in one single layer — play with colors, textures, shapes and sizes and just have fun!

This bread is great fresh out of the oven, but I actually think it is even better toasted — it just has a great texture for toasting!

The flavors and texture just come together a lot better once they've cooled off.

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 texture.

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.

Even with soaking that wasn't a good idea, they just don't have the tender texture of fresh.

We use glace cherries in our which are obviously super naughty and don't really bear any relation to real cherries, but they are just right in a pineapple upside - down cake — and have a much better texture than tinned ones — bleugh!

I'm that obsessed:) This oatmeal is slightly different, nuttier, and it is the best I have ever had:) to save time in the morning, and because I like a little mushier texture, I soak it overnight, cook it for just a minute or two in the morning.

I love them in smoothies or just as snacks, they seriously have the best texture

When I took them out of the oven just shy of when I would've taken out a non-almond flour cookie by measuring doneness by sight, I had the best texture so for the commentor whose cookies were on the dry side I would recommend that.

I often just bake the jackfruit bits for 5 - 15 mins after cooking, they definitely have a better texture that way.

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

We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).

These seeds just taste amazing and for me really bring this meal together, as they provide a gorgeous texture contrast which all good food should have.

One isn't better than another, they just have different textures.

Just omit the coconut milk (you get a better texture when it hasn't been frozen) and garnishes for now.

I use 2 whole eggs + 6 egg whites because the texture / taste seems better than with just egg whites - I've tried all the possible permutations It also depends on your palate.