Sentences with phrase «much flavor you get»

I'm always amazed at how much flavor I get when I booze up my food, especially when that booze is something I don't find the least bit drinkable.

It's surprising how much flavor you get from this quick simmer with just canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil.

Not exact matches

But to get on new store shelves, they had to either give the retailer the first cases of product free or pay a slotting fee — as much as $ 150 per flavor, per store.

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.

That means that you'll get a much stronger flavor from the same beans if you use high - magnesium «hard water» in place of distilled or softened water.

That flavor is much less noticeable in the chocolate one, even my mom (who hates sweet potato) loves the chocolate one so maybe give that one a shot next I am not used to baking by weight but am getting into the habit and have started including the gram measurement on my most recent ones, so hopefully that helps!

You don't need much pesto to get the amazing flavor, and I top mine with some freshly grated parmesan.

Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems if they eat the coconut oil while they are refusing the nut butters.

I'm not a huge fan of the flavor of turmeric, but I try to get it into my diet as much as possible.

Prior to ordering the Coconut Almond flavor I had ordered the Vanilla Chai flavor from Bodybuilding.com and had gotten a much larger contain with 30 servings.

I like mine lemony and will always add a couple drops of pure lemon oil to get a bright citrus flavor without watering down the dip with too much juice.

I'm not huge into fries or tots as I think there are much more exciting flavors to indulge in... but these, I could get into!!

In the skillet you can get a much deeper, more evenly crisped and browned crust, while the grill produces those smoky, charred flavors that adde even more meatiness to the mix.

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.

None of us like the coconut flavor / smell very much, so it makes it simpler to just get expeller - pressed in bulk.

Do you think I could get away with vanilla extract or will it alter the flavor too much?

So... I got to thinking, why not take all the flavors I love so much and throw them together into a breakfast casserole?

Wild American shrimp have much better flavor, and don't have the health safety concerns of foreign farmed shrimp, which I won't get into here, since it would be rather unappetizing.

Any ideas would be much appreciated as the flavor was incredible, now I just need to get it frozen!

Get the stock cubes or paste and use then with water, for a much richer flavor.

Its amazing how much flavor you can get from a couple of leaves.

The crunch and flavor make getting your greens so much easier!

My husband thought it almost tasted overcooked (although it was very chewy and moist), and I agreed it tasted a tiny bit like it was browned too much, but in the end I thought it gave the cookie an interesting flavor, like caramel that gets very close to getting too dark.

This was good but I would add 2 more slices of bacon, twice as much bread, and probably use a cut up tomato in order to get more juice and more of a BLT flavor.

As much as I aspire to love stevia, I haven't been able to get on board with it at all — its flavor is the only thing I can taste when I add it to absolutely anything, so coconut sugar has been my # 1 powdered natural sweetener choice for years.

What and how much should I inject to get the meat flavored all over?

With turkey burgers, you need to figure how to get the moisture in the burgers, but also some flavor, as the ground turkey alone is much milder that beef.

The salad is also incredibly healthy, getting a little extra protein from the almonds and even though higher in fat, I shaved the manchego very thinly so you get the bold flavor without adding too much....

It's got kind of a Greek vibe to it (think avgolemono soup flavor, but not thickened as much), which I'm sure you could amp up by adding a little Greek oregano and pairing it with a Greek side salad.

Freshly ground spices are much more aromatic, and I think this produced more cinnamony flavor than I usually get from just two teaspoons.

If, like someone else who posted, you don't like blue cheese (who doesn't like a good roquefort, I don't know, but I digress...), you can always substitute a quality, flavorful cheese (keep in mind that the recipe will get much of it's flavor from the cheese).

You can use pretty much any tomato - y base to make baked eggs but because I'm all about quick fixes during the week, I got Prego Italian Sauce (this Roasted Garlic & Herb flavor is the absolute bees knees) during my weekly Walmart run because it tastes homemade, has the perfect amount of sweetness to balance out its savory notes, and is gobbled up by Warren and the bambino with equal fervor.

I didn't get much banana flavor in the topping at all because it was so fudgey and chocolately, but I like bananas so maybe I just didn't notice.

Took a bit longer than expected but came out well... it's almost thai flavored w / the coconut / lime combo, so I'd swap in thai basil next time and a bit more cashews or maybe walnuts for a bit more crunch (the cashews absorbed too much liquid and got soggy).

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

These days I don't eat much of that flavor combination anymore, but with this recipe I can get my favorite flavors without the gluten and dairy.

And while the pumpkin deserves to have its moment, the Magic Bullet helps us realize that you can get just as much flavor and seasonal delight out of other winter squash relatives.

Dice up the jalapeno a bit smaller than the other veggies so it blends in better and also so that you don't get too much flavor in one bite.

It seems the point is to get SOME flavor in it, not so much which flavor.

Microwave popcorn gets the job done, but for more flavor and that much - deserved anticipation, there's nothing like the stovetop method.

You get much bigger flavor from roasting the veggies before you blend them up!

I hope you're getting as much inspiration as I am from the variety, creativity and amazing flavor combinations of the salads being shared here.

It's much easier to get rid of excess fat when it's been in the fridge, plus the flavors meld together and become more delicious by dinner time.

Have been using it tons, as its got so much good stuff in it and seems to absorb alot of companion flavors.

It's got so much texture and a nutty flavor that I love, which is why I enjoy it so much in salads like this.

It does add quite a bit to the cheesy flavor, so if you can avoid cutting it out completely I would - I added a tablespoon at a time when I developed the recipe and it took a while to get much of a kick.

With maple syrup and vanilla, of course, because I still can't get over how much I love those flavors in the carrot butter.

In terms of fall flavors and powerhouse ingredients, it doesn't get much better than this.

Vegetables diced into tiny pieces are much more enjoyable to eat, plus they get completely covered in the dressing and absorb all its amazing flavors.

You won't need as much to get that sweet flavor.