Sentences with phrase «of texture needed»

Exactly the right balance of texture needed for this Turkey Meatball Quinoa Bowl!

Exactly the right balance of texture needed for this Turkey Meatball Quinoa Bowl!

Not exact matches

«We focused on maintaining the temperature, texture and flavor of the surplus food, so when it reached a person in need, they could safely enjoy it.»

Cons: Some cats don't like the taste or texture, large pieces need to be broken up by hand, small amount of sugar added — should be used as an occasional treat

Some cats don't like the taste or texture, large pieces need to be broken up by hand, small amount of sugar added — should be used as an occasional treat

You can grind your own almonds yourself in the food processor into a fine flour texture however I'm not too sure on the amount of almonds you would need for this.

Craft breweries and wineries may differ greatly from one another when it comes to the tastes and textures of their creations, but they all have the same need when it comes to keeping their products and ingredients cool.

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

Frozen chiles will keep for nine months to a year at zero degrees F. All of the small peppers can be frozen whole with no further processing needed, and their texture holds up surprisingly well in the freezer — especially for use in chili.

Hi Becky, I imagine that the Vitamix wouldn't work well as it need some sort of liquid to function and wouldn't be able to create such a smooth and creamy texture.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

Although, I love the chewy texture of these sweet potato fries and don't feel like they need to be crisp.

With a smooth chocolate flavor and satisfying texture, this dynamic duo of protein + greens is a convenient way to get the whole - food nutrition your body needs with an amazing flavor your taste buds will love!

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

You want the mixture to thicken a bit - it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to).

Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

To mimic the texture and taste of «normal» baked goods, you often need to use extra ingredients like gums and powders, or a mix of different flours.

That's another sub I use sometimes to make these type of cheeses, although you might need to add a little fat to achieve the creamy mouth feel / cheese like texture that you get with cashews!

You may need to add a little water to thin out the mixture, creating more of a pancake mix texture.

I always think you need a bit of texture in a soup, don't you?

I think that needs to change soon... I love how you tested out the different textures of your fudge - that marks a true craftsman

This super healthy snack just got even healthier as the roasted beetroot gives the hummus a wonderful buttery texture without needing loads of oil.

Do you ever feel like you need to taste / feel the texture of a certain type of dish before you make it?

I think it is an interesting combination of texture and flavor that you need to try someday.

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

The granola is key because it adds a much - needed element of crispy, crunchy texture.

With a true vanilla flavor and satisfying texture, this dynamic duo of protein + greens is a convenient way to get the whole - food nutrition your body needs with an amazing flavor your taste buds will love!

Naturally More is pretty tasty, I really like the texture of it but it bugs me that you need to refrigerate it because of the egg whites in it.

Sure, maybe you end up with a nicer texture but I don't feel the need to add an extra hour cranking the handle on a food mill to the already long process of making ketchup.

Taco salads need to be exciting, packed with lots of flavour and texture, and this one definitely fits the bill.

Perhaps you need a bit of a refined taste to appreciate this — but even for my first try, I was honestly stoked by the taste and texture.

It's an array of textures and flavours so really doesn't need any adornment.

(The regular tofu I use comes in a water packed plastic container that needs refrigerating... it has a much chewier texture than the silken, and would not be a particularly good candidate for this recipe because the pumpkin alfredo sauce texture is mostly determined by the texture of the silken tofu).

Didn't need the crackers for thickening, just smashed some of the potatoes on the side of the pot until it was the texture I was looking for.

Soaking the seeds allows them to attain a softer texture and facilitates a faster cook time, but doing so requires foresight as the seeds need at least 6 hours to soak properly.If you do choose to soak your seeds, simply place the groats in 3 - 4 cups of cold water for each cup you hope to cook.

Ever since the first time I used avocados in this roti (Indian flat bread) I have been enamored with the the fantastic texture and softness that avocados impart to bread and it's always been at the back of my mind that I need to try avocados in some kinds of baked breads too.

But the texture could need a little help and a bit of sweetness would be preferred.

And sometimes you just need a wholesome, filling sandwich that is packed full of texture and flavour.

It has more than 200 base recipes and top - of - the - line customization capabilities, allowing it to meet client needs for everything from functionality, shelf life, flavor and color to texture, packaging, cost and price stability.

The popping process creates the crispy texture of traditional chips without using the fat and oil needed for frying.

Depending on the texture of the nut butter, you may need to work in more seeds.

You may need to add a few splashes of water to get the right texture.

After a mere 11 minutes and the sounding of the smoke alarm (I really need new pizza stones, as mine have a pizza residue that sometimes smokes), the pies were perfection: a crispy - on - the - outside - tender - on - the - inside crust and a beautiful moist red, white and green topping bursting with fresh flavors, colors and texture.

You can certainly substitute regular vinegar but I can not speak for how much this will change the overall taste / texture of the dish as further recipe testing is needed.

I am in need of some advise, I have a pumpkin bread recipe that has a great flavor and almost prefect texture with the exception that it is far too moist for my liking.

The silky, thick, and luscious texture of these Gluten - Free Dark Chocolate Pumpkin Fudge Bars causes the lid clasp — you know, the feeling you get when you're overwhelmed with fulfillment and you just need to press your eyelids together to savor the moment?

You get some texture from the toasted coconut and the big first of coconut flavor in the cookie dough is all I need.

If needed, add 1 Tablespoon of milk substitute at a time until the correct texture is achieved (not too stiff, not soupy — thick and sticky).

Just like with bread making, we need to knead the dough a bit, to develop strands of gluten that give seitan a meaty texture.

Sometimes I need a quick snack to eat while I'm working or on my way out the door, so I decided to alter the frosting recipe a bit and come up with a different type and texture of snack.