Sentences with phrase «like texture works»

The dressing - like texture works splendidly to turn your cornucopia into a heavenly «hash».

Not exact matches

Biological man can not see how a supernatural entity like the spirit can penetrate within the close texture of his natural powers and set to work within him.

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!

I love the ooey gooey rich texture of these brownies and have shared them with colleagues at work and a few friends, they just can't believe how delightful they are, even the rough, tough boys like them.

Plus, because the blend contains sugar it works great in baking, providing all the necessary functions (like rise, browning, texture and moistness).

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

I've used chestnut flour back when we lived in the U.S., and really liked working with it — a medium weight flour, not too hygroscopic, a light flavor, not grainy at all — I think I'd put it between buckwheat and sorghum as far as texture.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

I liked the texture — the mushrooms worked well in the mixture and were not mushy at all.

«' Keep on trying» is my motto, and I kept working at it until I had a tofu - based ice cream that didn't taste like soy and had the smooth texture I wanted.»

The texture was off, you have to flip them mid bake, and it just seemed like more work.

I think agave should work in terms of texture, but the flavor won't be nearly as caramel - like without the maple syrup.

* I used Yukon gold potatoes because they have a creamier texture, but russets or red potatoes should work too ** I used Cabot extra sharp cheddar cheese, but feel free to try another sharp cheese that you like!

Working in batches, pulse the cauliflower in a food processor, pausing periodically to check the texture, until it reaches an even, rice - like consistency; do not overcrowd or over-blend to avoid forming a paste.

After researching lots of vegan fondue recipes with potato, rutabaga, and more — and admittedly loving the rutabaga - based fondue at Vedge restaurant in Philly — all of them sounded like lots of work with questionable textures.

The texture of the chia seeds also worked great with the raspberries in this jam recipe, it would also work great with other seasonal soft fruit like blackberries or strawberries, I'm thinking;)

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

I then gave it a whirl in my spice grinder for a more flour - like texture, and I think it worked well.

If you've never worked with chia seeds before, they are unique in the fact that they thicken up and have an almost gel - like texture when you mix them with liquid.

I like the frozen banana because of the texture but I'm sure the frozen mango would work as well.

I just like the flavor and texture the finely shredded coconut gives these, but more coconut flour (or flax) would also work just fine!

Other types of lentils will work well here too, but avoid very quick cooking varieties like split red lentils as they'll alter the texture too much.

I was really shocked at how perfect the texture was considering the consistency of the dough; it really looks like it shouldn't work at all.

I hate coconut but I was thinking that oatmeal might work, but use a food processor to chop it up into a flour like texture.

I hadn't seasoned my new crepe pan yet and was impatient, but found with pan I used that abandoning crepe technique and making pancakes a bit thicker it was a little like injera in texture which actually worked really well.

The reason I think it works so well for cookies is that you still get that saturated fat from the coconut, like what coconut oil would provide, so that the cookies can have crispy edges and a buttery texture.

It can be a little tricky to work with because the texture varies a lot with with temperature, but sets really really nicely like a traditional frosting.

I suspect they're mostly comprised of water, but their crunchy texture works well in this pad thai and you can find them at any wholefoods store or online from places like iherb.

Hi Sara, I haven't tried this recipe with raw milk so I'm not sure if it'll work with that — I suggest trying the recipe as it is written first before experimenting so you're familiar with what the texture / thickness of the batter is supposed to look like.

While ground flax seed would definitely work to thicken the pudding, I feel like it'll make the pudding a little chunky with a weird texture.

Even so, the texture will not be as «baked» like, but it will still work and taste fine Enjoy!

The firm, meaty texture of the swordfish makes it a good choice for this bold sauce, though other white fish like flounder or tilapia also works well.

This technique also works great with protein shakes (like my Oatmeal Raisin Cookie Protein Shake or Pumpkin Cheesecake Smoothie), energy balls (like my Chocolate Brownie Energy Balls), and Ice creams (like my Chocolate Banana Ice Cream, among others) to get that coveted flavor and texture fix without the guilt of eating highly refined and fattening foods.

Even if you don't like whole wheat pasta for texture / flavor reasons, it works really well here — whole wheat pasta tastes a bit nutty and its texture works great with the crunchiness of the chopped pistachios.

Working Garter Stitch in a bumpy yarn like this one brings even more texture to the party.

Use half the pockets for collage materials (kids this age like gluing things together and working with different textures), such as colored glue sticks, feathers, cut - out shapes, vacation postcards, pipe cleaners, Popsicle sticks, and pom - poms.

If you're looking for the best chihuahua food with a value price and a variety of textures your dog will like, the Purina Beneful IncrediBites might work for you!

Avocados work on a cellular level to improve hair growth, texture, and dullness — they're like a one - stop shop for all your hair ailments!

Chickpea Flour (also known as besan, garfava flour or garbanzo bean flour): chickpea flour gives a wonderful texture to gluten - free baked goods like muffins, pancakes and cookies, and works much like sorghum or buckwheat.

Another great vlog would be how to use the flours in different combinations for making different textures like the difference between muffins and pancakes etc... Good work.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

I just like the flavor and texture the finely shredded coconut gives these, but more coconut flour (or flax) would also work just fine!

To thicken these oats up a bit, I used ground chia seeds instead of whole (which adds a better texture, in my opinion), a touch of coconut flour to thicken it up and add a cake - like texture (almond meal would also work), a little bit of vanilla, a dash of cinnamon, some NuNaturals pure stevia (without any fillers — just stevia), and finally, creamy non-dairy unsweetened almond milk.

The intriguing flavors and textures of Swiss chard — mild, spinach - like leaves and crunchy, slightly sweet stems — work well in this dish, but you can also substitute spinach, kale, or any other leafy green.

This might sound like a weird choice, but the creamy and fluffy texture of greek yogurt works well with toasts.

I like to add golden flax seed to my cassava flour both to refine the working texture and to give it a delicious mellow, bready flavor.

For this recipe, I used frozen organic mango since it gives the smoothie a creamier texture, but fresh mango also works like a charm.

You will find that every flour will have its own unique and very distinct taste and texture, and I personally have found that a combination of different flours like I have described above work better both in terms of taste and texture.

Note: this works best on thicker - textured greens like kale.