Sentences with phrase «like texture for»

It applies like a powder, but it resembles a cream - like texture for a flawless, illuminated complexion.

Safe in microwave, boiling water, dishwashers and sterilizers, Innovative and non leaking anti colic vents, Squeezable, soft, skin - like texture for happy baby

I found this mixture to be a little more liquid than expected — it probably would have resulted in a more cobbler - like texture for the end product.

It absorbs any excess moisture and creates the cookie dough - like texture for the balls.

Not exact matches

It's cool to snap off the tablet and use Windows app like Texture (for magazines), Skype, sketching and design apps like Photoshop with the Surface Pen, or just watch Netflix.

Only the more dry ones that do nt have the right sticky texture, and the only ones i do find come in a pack of about 8 for like # 4 which is quite expensive, do you know where i can buy some at a decent price!?

I had to bake for around 30/35 minutes but they've come out lovely, kind of like blueberry muffin texture!

Mine tastes disgusting — like weirdly textured sweet potato (and I love sweet potato, I love all the ingredients listed actually), and almost like it is uncooked, although I left it in for the correct amount of time and the fork came out well.

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.

Texture is a bit like eating very tasty mud:) but I just added some toasted nuts and seeds on top for the crunch.

I have to be honest that I wasn't totally convinced on these before I made them, the idea of roasted leaves being totally delicious seemed a little far fetched, but they're surprisingly crispy and I like adding them to meals for the texture.

I like to add almonds to mine before I blend it, for extra texture and a nutty taste.

I like to add walnuts too for a little crunch, it's nice as it spices up the texture a little to give you a bit of everything!

I like J.B.'s suggestion, and I'll add crushed peppermint candy (maybe better for adults because of texture after crushing) and / or Andes mint pieces (more child - friendly).

If you are one of those people who isn't a fan of the «frog spawn» like nature of the chia pudding then simply place in your food processor for a good 5 minutes until it resembles something much more like that familiar pudding like texture we all used to love as kids.

While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.

I substituted the swiss chard for kale, and would recommend steaming it before adding it to the soup if you like a softer texture.

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.

What I also like is that opposite of my usual brownies, it didn't matter that the cake wasn't entirely cold when I served it, it was good anyway both in texture and flavour Thank you very much for the recipe, it is now bookmarked.

Not sure if I'd really care for it though since I like a creamier ice cream, not really an icy texture

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

Chickpea flour or water!!!! For savoury - besan flour (chickpea flour) Makes great frittata like texture when blended with oil and water and heated.

I'm not much for the idea of bread pudding, but the texture of cornbread and the sweetness of blueberries seem like something that would work wonderfully in a dish like this.

Yes, Suz, I like using rolled oats for added texture, but quick oats should work just fine!

then because i like the greek yogurt texture, i strain it for a few hours more in the fridge.

Of course they're different in taste and texture, and it's not like I don't enjoy the real deal, buttery and sugary brownies (even if I do like them a little less sweet now), but I will gladly choose these as a very healthy replacement for everyday chocolate cravings and save the real brownies for only very special occasions.

Now, my grandmother's mandelbrot is a well - kept family secret, but I figured since I liked the texture so much, that they would make a good starting point for these rosemary chocolate biscotti.

Its shortbread - like texture is the perfect base for an ooey - gooey layer of toasted salty nuts.

Mix only the dry ingredients together, then add the wet ingredients, saving the water for last, into this powder and mix thoroughly until it transforms into a silky pudding - like texture.

I like ingredients on one plate so the taste and textures of a meal can come together, while my husband prefers separate plates, separate identities for each of the ingredients that make his....

This sounds like the perfect recipe for stuffing - moistness of bread, crumbliness of cornmeal so that it both absorbs flavor and provides texture.

They are not fans of the leafy texture of spinach, so this is an easy vehicle for spinach that they actually like.

They are perfect for stir fries, and giving casseroles like this a little more texture.

So if you don't really like cauliflower, it's a really good substitute for rice and very, very similar in texture.

I would like to... I have a knack for re-creating some of my favorite dishes that I try out at restaurants by taste, texture and presentation lol.

Shortbread recipes call for uncomplicated ingredients like butter, sugar and flour but there are many different methods to create that tender, buttery cookie with just the right amount of sweetness and the perfect texture.

Sometimes the texture of panna cotta is off - putting for me, but this was like a rich, thick, amazing dark chocolate pudding with devil's food cake and caramelized white chocolate mousse, sprinkled with just enough sea salt for balance.

Their deliciously caramel - like flavor and soft texture make them perfect for adding to any kind of recipe you can think of.

I like to top it off with sliced banana, soaked almonds and pomegranate seeds for added texture and flavor.

If you «re looking for an «ice cream like» texture, make sure you use frozen bananas.

The longer the banana has to ripen, the more the fruit's sugar develops making for a way sweeter though admittedly mushier banana (which is why I only use them like this when the texture isn't important).

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.

For years, I've been a consumer and collector of the paper ones, but in the spring I decided to give the digital versions a try and signed up for Texture, a Netflix - like subscription service that provides access to almost every magazine imaginabFor years, I've been a consumer and collector of the paper ones, but in the spring I decided to give the digital versions a try and signed up for Texture, a Netflix - like subscription service that provides access to almost every magazine imaginabfor Texture, a Netflix - like subscription service that provides access to almost every magazine imaginable.

It has become a lifesaver for me when I crave something bread - like that I can pick up and bite into with that texture.

It sounds like it would be a nice option for cakes and muffins to try and achieve a lighter and fluffier texture.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Hi Elana, I really like this recipe for the texture of the bread.

i use the chickpea flour when i make actual seitan, but for this the thick texture and consistency of mashed chickpeas seams required to make it actually seam like country fried chicken steaks.

This spectacular subji is based on the humble green bean, but is impressively dressed up with a list of medicinal and flavourful Ayurvedic ingredients like cumin, ginger, mustard seeds, shredded coconut for texture and the freshness of coriander leaves.

I made these with just banana & coconut, & while I liked the texture, I was hoping for a bit more flavor (they were wonderful topped with a dollop of strawberry jam).