Sentences with phrase «liked the texture better»

I also left out the egg since I had success with it before, and actually liked the texture better than when I had tried it with the egg, giving an added bonus of making the recipe cholesterol - free.

We liked the texture better on the second day so feel free to make these a day in advance.

I tried these with both maple syrup and sugar and liked the texture better with sugar, though you can use either!

Mostly I substitute for any other flour and so far I like the texture better and the recipe turns out lighter.

In the end, I liked the texture better when I kept them refrigerated.

I like the texture better with a primer.

Not exact matches

The rubber - like, non-slip sole protects your razor and brush from falling and its thick texture makes it scratch and shock resistant, as well as easy to clean.

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.

It gets even better a day later when it dries a tiny bit — the texture becomes even more like creamy cheese!

The banana helps make the creamy texture and bind it all together, I've never tried it without but I don't feel like it would hold together as well x

He found that the Fuji and Pink Lady apples were best at keeping their firm texture and sweet - tart flavor, but instead of using refined sugar like Grandma Hoerner did, he used natural juice concentrate, which maintained the original recipe's sweetness and provided additional health benefits.

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.

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.

They are gluten - free, grain - free, fluffy, sliceable, and TOTALLY BREAD - LIKE with the best texture!

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.

It's not about fancy at our house either, but I do like to make sure food is beautiful and has texture and color... A good medley!

I'd like to win because I love trying new gluten free pastas that are also high in protein and have a good texture!

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

I have gas stove as well and the first time it didn't harden and it was more a toffee than a brittle which was fine because I liked the texture.

It has the best parts of grilled corn — the sweet flavor and the buttery texture — without any of the downsides of eating corn on the cob, such as looking like a damn beaver with rabies when you attack a corn on the cob with your mouth and having to floss immediately afterwards.

Like all of our cooking methods, we try to focus on the best possible results in terms of taste, texture, and minimal loss of nutrients.

Pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto - like consistency — not super smooth, a little texture is good.

I like the texture of corn tortillas better, but they do tend to crack when rolled.

Well dang, this combination of texture and flavor sounds like perfection to me!

The Starbucks pumpkin spice muffin is more like a pumpkin cupcake and has a cream cheese filling inside, which, while a good idea, has sort of an odd, gelatinous texture.

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.

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)

My 2 1/2 year old loved them as well, my crazy texture sensitive 4 year old took a couple bites and nicely said «I like them mommy, but I'll eat the rest of mine later.»

I don't know what these are normally like but they tasted good and had a great 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.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

I didn't have any on hand but I usually like to add shredded green mango for texture and added sweetness, which pairs well with the shrimp.

The answer to both is yes, however, the authors themselves warn that you'll get the best final shape and texture from a smooth, thick processed peanut butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3 - ounce jar of Skippy is estimated to contain 1 3/4 cups, saving you some measuring).

For me, they are like the best brownie ever - because I always prefer vanilla - y, cinnamon goodness over chocolate and because they still have the same, great, chewy textures that brownies are known for!

Snickerdoodles are my husbands favorite cookie, but when you add the brownie like texture and how easy these are... well, I may never bake snickerdoodles again.

It's got a chewy texture - good pan-fried like in this recipe; I like it better than tofu.

The soup shouldn't have that gloopy, MSG like texture to it, it shouldn't be over salted (or overly sweet for that matter) and fresh white crab meat is the best crab meat to use.

Because, this recipe results in fish sticks that are seasoned and cooked just the right way, so that the tofu doesn't stand out like a sore thumb — the flavors are married so well and the textures so much on point that the experience is wholly «fish sticks» and not «tofu trying to be fish sticks.»

Most people say they like this better than traditional pies because of the texture.

I used panko for these because it tends to crisp up better and I like the texture a bit more.

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.

The texture was light and crispy like the others and it even looks better for you.

I used mixed nuts here to get a good variety in flavor and texture, but feel free to use this on any nut or seed variety you like — it will be just as excellent!

This sounds like a wonderful change for risotto, especially since steel cut oats are good at keeping the al dente texture that risotto is known for.

However, I like the texture of the flatter version of this cookie better.

Whenever you're trying to come up with a recipe to stuff into a squash there are a few good staples to think about; have a variety of green, a type of meat, something for change in texture like a crunch, and something to give it a creamy consistency.

I usually don't like sugar cookies, but the texture of those look really good.