Sentences with phrase «much flavor for»

At first I thought this recipe might be too much flavor for your brain to process, with four kinds of chile powder, chipotle vegetarian sausages, chocolate stout beer and bittersweet chocolate.

No recipe can offer too much flavor for Assistant Food Editor Ann Taylor Pittman.

Not exact matches

Beyond the obvious risk factors of burning your tongue or the inside of your mouth, you're simply not getting as much flavor out of your coffee if you reach for the cup too quickly.

Where can you find women business owners producing butter cookies, children's clothing, hair care products, cold - pressed juice, booties for dogs, soap, fruit - flavored brandy and much more all in one center?

A greater danger lies in over-simplification and distortion, and I am very much aware that in «watering down» Whitehead for the popular palate, I may in fact destroy the real flavor of his philosophy.

However, we did not care for the texture or flavor of these brownies — much prefer the raw brownies in the book to these.

«We have been in business for more than 65 years and over that time we have developed an extensive library of formulas and flavors that make developing new products a much smoother process.»

Also the flavors of the canned tomatoes with the vinegar is to much of acidity, for me really needs a little bit of agave, maple or sugar to compensate.

In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you'll ever need.

Use just as much sweetener as you prefer for the flavor.

unless you know the farm uses compost methods organic really does nt have much meaning either... vegs grown in compost soil are shown to have more flavor (due to sugar analysis) and more trace elements which our diets need there is a whole science to composting and using it in gardens for your vegs

Oh and favorite bread... um its bread so all of them < 3 haha But flatbread is definitely towards the top for me, I love just eating it warm by itself especially if it has this much flavor going on inside already

I have some red miso paste at home and was wondering if that would be an acceptable substitute for the white or if it would change the flavor too much.

My criteria for a great garlic knot: soft on the top with a tiny bit of crunch on the bottom, a little chew to the bread inside (but not too much), and tons of flavor.

Personally, I love the bitter, peppery flavor and texture of red cabbage but if that's too much crunch for you, consider substituting traditional lettuce leaves or green cabbage leaves.

-LSB-...] just don't care much for the flavor) and don't really do smoothies that often, but this Avocado Green Tea Power Shake on the All Day I Dream About Food website piqued my interest so I gave it a whirl.

These are packed with so much flavor you won't believe it's actually good for you.

In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.

I've also made this with almond milk, but didn't care for the flavor as much.

We assembled them from Nancy Silverton's graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately - flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller's marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey's milk chocolate (exactly what we used in summer camp).

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.

I'm more familiar with the use of shallots when you want that onion - y flavor without as much texture and onions for more of a crunch.

Pork tenderloins are one of my favorite proteins for many reasons: they're quite mild, so they are very much a blank canvas and work with a multitude of flavors; they cook pretty quickly; they're lean and healthy; one tenderloin is pretty much the perfect size for us, with my husband eating a bit more than me and my son eating a bit less.

So much YUM and I love that you added such great flavor boosters to this dish — perfect for summer!

Berries ~ I have found that local berries, in season, are much sweeter and flavorful than out - of - season berries, so try to bake with local berries for that extra punch of flavor.

A dark green plantain yields a good flavor, however it crumbled a bit too much for me.

This broth based soup has so much flavor because it is made by stewing a ham bone in chicken stock which produces an incredibly delicious broth for this Ham and Bean soup.

But the weekend calls for something a little more special, something that might take a little more than 2 minutes and 30 seconds to make, but rewards you with much more flavor and satisfaction.

We don't use it so much for the flavor, more so the creamy - nutty flavor it adds.

We don't do much deep frying — but for latkes I've been using expeller pressed coconut oil — it's great for those that don't like the coconut flavor.

So before citrus season is officially over I wanted to capture the colors and flavors of some of the more unusual varieties that we won't see for much longer in the stores... Cara Cara, blood orange, Meyer lemon, Pomelo... I figure if I make and store away a bunch of these popsicles I'll be able to revisit these wonderful fruits long after they've disappeared from the shelves.

Not only that, all of the flavors marry so well together and it makes eating on the go so much more exciting than the PB&J I grew up eating for my school lunches.

I adore pretty much any flavor of Rice A Roni with a definite weakness for both the Mexican and the Spanish ones.

I remember a looooong time ago, when I worked for Trader Joe's, these were my favorite flavor and I would buy pretty much a box at a time.

Which is why you too should make your own vegan homemade almond butters for much cheaper and for waaay more powerful, rich nutty flavor.

I don't care much for pumpkin flavored food....

Chicken jerky is less popular than beef jerky for the same reason most people will choose a rib - eye over chicken breast — on its own, chicken doesn't have that much flavor.

The flavor was amazing!!!! Thank you so much for sharing your talents.

The first attempt had a little too much flour and ended up being just a tad bit dry and chewy, as well as lacking in the sweet potato flavor I'd been looking for.

I was glad that these weren't double chocolate cookies, as all that chocolate flavor is a bit much for me.

Start drizzling cookies with the glaze and add crumbled bacon while keeping in mind that the flavor of bacon is powerful so make sure not to add too much but enough for each bite.

I loved the recipe of making the sandwich as i am very foodie and love to try different flavors of food... I will surely try out the recipe this weekend... thank u so much for posting the wonderful recipe and giving us the chance to cook it as well... Keeping posting with lot more of such yummy items...

Otherwise this looks good but too much time and effort for something that is o.k. Too many ingredients muddle the flavors in my opinion but I can see the appeal for others.

You can substitute pure maple syrup for the flavoring or extract, but the flavor will be much more subtle.

These things have so much flavor, you don't even need to mound anything on them... and they are so very moreish, you'll probably have to keep them under lock and key and have a neighbor hold on to that key for ya...

You see, they remove the fat from roasted peanuts and then grind it up into powder... so you still get all the amazing peanut flavor but it is much healthier for you.

Rieslings have lots of fruit flavors, like apple and peach and apricot, which works well for a fruit filled cocktail, while having enough sweetness to work with the fruit, but not so much that it turns the sangria into dessert.

And, because Greek yogurt goes with pretty much everything, I flavored it up with some curry powder for dipping.

The cilantro lime vinaigrette you make for the shrimp adds so much freshness, and paired with bright tomatoes and creamy avocado, it's a flavor match made in heaven!

I'm a great fan of hummus - as much for its flavor as for its cheap cost and ease.