Sentences with phrase «not much flavor»

In stead, I found it to be meh, not much flavor.

They turned out dense and bran - ish with not much flavor.

-- Piquin peppers will give you heat, but not much flavor.

It is very hot not much flavor but very hot.

Not much flavor by itself which doesn't bother me but taste more natural.

Not much flavor also.

The honey does not integrate well, and agave nectar may be a good substitute as a looser natural sweetener, but either way there is not much flavor imparted from that ingredient.

not much flavor..

I made these for our 4th of July meal and it was quite a lot of work but not much flavor.

Grainy texture (even when swapping half of the flour for regular flour) and not much flavor.

The pistachios add crunch but not much flavor.

Easy dish but not much flavor.

-LSB-...] meh, not much flavor.

The almonds added a crunch, but not much flavor, so we'll skip that next time.

It was very tender out of the instant pot, but it didn't much flavor.

Spaghetti squash is also super versatile because there isn't much flavor so pairing with different sauces and herbs really turns out delicious!

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.

Customers love the high quality and low price of these cat treats, though some cats simply don't like some of the flavors as much as others.

There's just enough spice to make it interesting — but not too much as to drown the flavor — and the shredded chicken is delicious.

Hey, if you can bring yourself to believe in a magic man in the sky and that people come back from the dead after three days, that particular flavor of Christianity isn't that much of a stretch.

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

I've been intrigued by your site and want to try a lot of your recipes but many use this ingredient - would you say it would be safe to just skip it oftentimes or, would you be able to suggest some good substitutions so I'm not losing too much on flavor?

I think competition in the beer world is all about taste and flavor and not so much about being competitive.»

I sprinkled some coconut shreds on top which definitely brought the flavor up a little, but other than that I added just a little more baking powder cause my first batch didn't rise as much as I had wanted it to.

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!

I expected to enjoy them, but I didn't expect how much their high quality would lend itself to their taste texture and 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

You might also try a couple of sprigs of rosemary (you won't need as much, as rosemary is a stronger flavored herb).

Honey is also an option, but I also find the honey flavor to be a little overwhelming, so don't add 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.

I would not have imagined such a simple recipe could have so much flavor.

The bottles themselves are beautifully designed and even though they are small, you don't need much to give your meal a burst of the bourbon flavor.

It will give it a protein boost and a yummy tart flavor (you will not need nearly as much milk if you add yogurt, if any at all).

-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.

Beet and Pineapple Juice Beets have a strong and earthy flavor that some people love, and some people aren't as much of a fan.

If your vanilla is a little stronger or a little weaker, it doesn't keep the cake from rising; it only affects the flavor, and you will soon learn how much to use.

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

I like that as many times my guests want the flavor and not so much the spicy hot as I do!

I don't like to do too much to them, so the beautiful fresh flavor shines.

I couldn't say mow much the bourbon flavor comes through as it has been more than a year since I made these.

The sauce comes in 4 different flavors: Hummy Mustard (sweet and tangy), Ranch Ranch Revolution (couldn't believe how much this tasted like actual ranch... very creamy too), Caesar (so good that it rivaled my Vegan Caesar Dressing!)

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

I don't think these changes made the flavor much different from the original, however, and it is GOOD.

Probably don't add as much as your husband would enjoy, but they do add a nice flavor and yes, make the eggs pretty.

I haven't noticed too much difference in flavor, though the apple cider does taste just a bit different.

The First Rise: Sometimes called fermentation, allowing the yeast to create gas and flavor, and good elasticity in the dough, but not so much that it becomes slack from over rising.

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

Admittedly, this is not a pizza in the truest sense of the word, but if you'd like pizza flavors with a «crust» that's gluten - free, low - glycemic, and low - carb, this is an idea you may end up liking just as much as I did!

I think just a teeny tiny pinch of cumin adds a little flavor that makes it sooo much better!As far as making sure guacamole does nt go bad too soon, I like to take some plastic wrap and lay it down on the mixture itself making sure to cover up any exposed areas, then popping a lid on the container.

So mainly all you need is: 1/2 green celery, washed, dried and chopped in 1 cm pieces (cut it in horizontal, do not follow the shape of the stalks, just chop them), 2 cups of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a stronger taste and it covers too much the celery flavor... but you can try that version too), 2 tbsp.