Sentences with phrase «other flavor and texture»

They don't take too much time or effort, but they'll add a whole other flavor and texture dimension to the dish.

However, the company continues to explore other flavor and texture options and it seeks to further distinguish itself in the marketplace.

They're so creamy and blend so well with other flavors and textures.

I carefully balance every flavor and texture with all the other flavors and textures present.

Not exact matches

My food goal is to identify each fruit, vegetable, and mushrooms» flavors and textures, imagine how they'd interact, and mix them to augment and complement each other.

Pros: Chewy texture creates abrasive action to remove plaque, dual - enzyme system prevents new plaque from forming, made with farm - raised catfish, freeze - dried to preserve nutritional integrity, contains antioxidants and other healthy nutrients, natural fish flavor is attractive to cats, made in USA

Chewy texture creates abrasive action to remove plaque, dual - enzyme system prevents new plaque from forming, made with farm - raised catfish, freeze - dried to preserve nutritional integrity, contains antioxidants and other healthy nutrients, natural fish flavor is attractive to cats, made in USA

As with all other tomatoes, plums are best in season — but they're also one of the best tomatoes to cook with in the off - season because their flavor and texture is generally superior to greenhouse tomatoes.

The key to a killer tostada is to layer the flavors and textures so that they contrast and compliment each other.

Ever since I went plant - based, I've NEVER found any other plant protein powder that comes even close in flavor, texture, and quality of ingredients.

The texture is moist and chewier than any other paleo banana bread I've made, has a great mildly sweet flavor, and you can dress it up any way you like (chopped nuts, chocolate chips, raisins, blueberries, etc!)

If you didn't know better, it might be a bit difficult to place the flavor of these cookies as being specifically cashews, but it would surely be easy for you to recognize a depth and richness to their taste — and with their famously (well amongst my family) soft texture, well, let's just say you might not look at other cookies the same way again

It gives the chili a creamier texture and great flavor without overpowering the other ingredients.

A natural, almost sweet flavor and texture that you just don't find in other «whole grain» cereals.

I've spiralized zucchini for other recipes, and while it has more texture and flavor than cucumber, I'm sure it would still be delicious here.

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.

It has a chewy texture that holds its own against the other filling ingredients, and the nutty flavor adds to the dish, instead of just blending into the background.

The other two flavors will be a little bit more dry in texture, but they still taste amazing and I'd rather have a little bit of a difference in texture than add oil, which does not have great caloric or nutritional bang for your buck.

If you store different flavored and textured cookies together they will end up taking on the characteristics of each other i.e. a dry crisp textured cookie stored with a soft textured cookie will absorb its moisture and become soft.

So gums and other processed ingredients are added to make up for the loss of flavor and texture whole milk provides — in addition to loss of nutrition.

I have all the other ingredients (including the all - important spiralizer) but I've never cooked with yeast so I don't know whether it's essential and what effect it has on the flavor and texture.

I love the texture / chew and flavor, but is there any way to help them keep their shape other than keeping them in the fridge?

The texture and flavor of Idaho - grown potatoes surpass any others.

I often use cereal flours for their texture, and the others for their flavors.

It's been years since I've eaten sprouts but the other day I had some on a sandwich and was reminded of what a fresh flavor and bite of texture they add to a veg heavy sandwich like this.

It may be the mood I'm in; other times it's all about the weather, making me crave something gooey and soft, full of flavors and textures from my childhood.

When paired with a pleasingly pungent blue cheese and the almost nutty texture and taste of quinoa, you get a taste experience that I can describe no other way than Manheim steamroller for your Mouth — a modern orchestra of fa - la - la flavor!

When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture.

This stuffing is slightly more labor intensive than other recipes, since it has the added component of roasting vegetables, but they add the best flavor and texture to these muffins.

This is the reason that you can use so little matzah meal (or other flour)-- the potato starch holds the latkes together giving both a richer potato flavor and a much better texture and consistency.

Other than that the texture and flavors were really amazing.

It's pretty easy to start eating more blueberries, as they're available year round, and they can be eaten on their own or with other berries at breakfast time, and used in healthy baked goods for added flavor, color, and texture.

Well, they're super nutritious together, they complement each other in texture and flavor... and they're really easy to prepare.

I agree with the other reviewers» assessment about the texture being weird, and they just didn't have the nutty, oat - y richness of flavor that one might expect.

The loaves turned out even larger than the other way and the texture and flavor was just like when I did the recipe letting it rise overnight.

The other ingredients add different textures and complementary flavors.

It's got the rich tomato base, is full of hearty beans, and has great texture and flavor from the corn, kale and other veggies.

Such a nice accent flavor and texture to the other ingredients.

Any other ingredients like fruits, nuts, liquids and sugars only add to the flavor and texture of the quick bread.

Love this idea, but, alas I'm celiac, so no more couscous for me... I have, however, been substituting quinoa for couscous and find it very similar in all the qualities that matter: texture, mild taste that lets other flavors pop... this recipe goes into my cool summer salads / warm winter side dishes file!

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

The global bakery market grew 26.0 % from 2010 to 2015 and is projected to achieve a compound annual growth rate of 1.8 % from 2015 to 2020.1 Dairy ingredients play a major role in this growth with capabilities to improve browning, flavor, texture and other key bakery applications attributes.

You can also add in other flavor enhancers like grated / chopped milk chocolate (to add sweetness and smoothness), cocoa powder, peanut butter (some tablea are flavored with ground peanuts and this adds a nuttier taste and texture), vanilla extract, or even rum or tequila (I swear I did not do this for breakfast.

A few other changes: I added chopped walnuts for extra flavor and texture, and went easy on the sugar.

All types of soup and sides can benefit from the nutrition, flavor and textures U.S. cheese, whey and milk proteins, permeates, yogurt and other dairy ingredients provide.

The chewy farro, sweet beets, smoky chicken, crispy chickpeas and crunchy pomegranate seeds really complemented each other — both in texture and flavor.

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

Her recipe doesn't call for this method, but the Paul's grilled the kale and added garlic to the recipe, which was the perfect move, as it really complemented the flavors and textures of the grilled zucchini and other veggies.

I used coconut flour, which is not the texture of normal coconut, it is very fine and when combined with all of the other strong flavors in this cake, it's flavor will not stick out.

Plus its mild flavor and relatively firm texture make it super-versatile — try it in other recipes to replace more expensive fish like flounder, sole or cod.