Sentences with phrase «same flavors using»

I think you'd achieve the same flavors using this recipe, but I'm guessing that the texture wouldn't be the same.

Not exact matches

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.

Also, I've recently been using 1 lb ground turkey and 0.5 lbs of ground beef — same great flavor!

You maybe are surprised that this recipe in particular call for Dulce de Leche and I'm sure you are like, that is a little weird, but, let me tell you Dulce de Leche is huge in Costa Rica, we use it in all our sweet desserts, pastries and more, and I'm so happy that I can find it here, because this Arroz con Leche won't be the same without the flavor of this delicious sweet mixture.

While brainstorming ways to make a summery lasagna with the same flavors as the classic casserole, Matheny chose to replace lasagna noodles with zucchini, and use high - protein quinoa instead of a meat filling.

Our Decaf French Roast is the same the dark roasted, intense, bold, and smoky flavor you love decaffeinated using a Natural Water Process, giving you a rich, complex blend, without the caffeinated punch!

Great idea to use these same flavors to marinate tofu.

And I'm thrilled to say that my efforts in using the same ingredients and flavors to create these Butternut Squash Chili Cheese Fries was fully rewarded, the outcome was exactly what I wanted.

I think using the same pan added an additional layer of flavor.

Using the same pan I sautee the shrimp along with some ancho powder and spices for a punch of flavor.

Basically, I took the same combination of flavors I use in the tacos and turned them into one epic burger.

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These were inspired by the BBQ Chicken & Cheddar Pizza I posted about recently, and use pretty much the same flavor profile.

Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake»N Bake using very common ingredients.

The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the popular restaurant version.

We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper, cumin, paprika and garlic powder, then filter the particles out with a fine wire mesh strainer after they've contributed just what the sauce needs.

Btw, I did a concord grape foccacia a few years ago and would definitely use the same flavor profile here.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

Rhubarb + Ginger Shrub (Drinking Vinegar) The amount of ingredients here are part of the base recipe for fruit and herb shrubs, so if you'd like to experiment with other flavor combinations, choose any other fruits and herbs / spices to use in the same amounts.

This challah is really delicious but doesn't seem to have the same sweet egg sort of flavor I'm used to from store bought.

Teff has a beautiful dark brown color, a great earthy flavor similar to amaranth or quinoa, and can be used in many of the same ways in the kitchen.

I thought they could use some more lemon flavor & then I realized I forgot to add the zest to the base — I will definitely make these again & won't make that same mistake.

I used other cake mixes to make different flavor and left the recipe the same and they are awesome (vanilla, lemon, chocolate and red velvet) 5.

I did the same thing the first time I made a german chocolate frosting... mistakenly used condensed milk instead of evaporated — it's way better — better flavor, better texture!

This is a way to get the same sort of flavor experience, but at home, on the cheap, and using ingredients you might just have in your refrigerator.

My mom used to make a seafood lasagna, which has many of the same ingredients and flavors.

Although they all start with the same basic mash, the individual flavors are created by using different yeasts and fermenting times.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

I got inspired to finally get it done when I created my sweet potato black bean tostadas, which uses the same key flavors as this chili.

Organic IQF Herbs cilantro, basil, and parsley The organic line guarantees the same flavor and functional characteristics as SupHerb Farms» original IQF line of herbs: fresh frozen, ready - to - use, customization options, safety tested, and year - round availability.

The flavors of salted soy and fermented savory - sweet isn't totally without precedent for the use explored here... soybean powder (kinako) is often used in conjunction with a sweet fermented soy sauce syrup on grilled mochi in Japan, and the same sauce is used over sweet kanten in some traditional Japanese summer desserts.

It loses a couple of stars for being slightly repetitive (using many of the same ingredients over and over again), and a couple of the recipes I've tried are a bit «over flavored» as they're written.

You get the same incredible flavor combination as the original without using any dairy products.

I used less sugar and a bit less marzipan though and I added a bit Amaretto which is the one alcohol that can add same flavor Thx a lot for this inspiration.

Meyer lemons can be used in the same way as regular lemons, but will often impart a greater lemon flavor, since it does not have to be tempered by extra sugar.

This version uses quick - cooking tenderloin in place of the more traditional pork shoulder, but it has the same robust flavorings, including garlic, cumin, oregano, vinegar, and lime.

Smoke baking is a great technique to use for garlic bread, pizzas, quiche, or a savory breakfast casserole — whenever you want to bake and get a hit of smoky flavor at the same time.

By the same token, when serving Udon with dipping broth, the most popular use of noodles in Japan, the broth is usually less intensely flavored with shoyu and mirin than when using Soba.

In a real pinch you can use a few cans of green chiles although it won't have quite the same flavor.

This three - layer mint brownie cake, filled with chocolate ganache and a mint - flavored buttercream, uses the same recipe, just baked in six - inch round pans!

We use it often for sandwiches; it's filled with the flavor of olive oil, soft and sturdy at the same time, and dimpled all over.

I have made my own granola for many years and my basic recipe is pretty much the same as yours except I use organic pure maple syrup, instead of honey because it gives it such a wonderful flavor.

Hi AJ — The flavor will be the same regardless of which parsley you use.

This recipe uses gluten - free pasta and a homemade vegan nacho sauce to get the same flavor as your favorite comfort food.

The combination of beets and hazelnuts was so delicious that I decided to create a quinoa salad using some of the same flavors.

Sarah, I believe the nutritional yeast is for a bit of «cheesy» flavor, but I believe the texture and 90 % of the taste would remain the same if you didn't use it.

I would also use the same amount of ingredients with 1 - 1.5 brussels - it was lacking some flavor.

From The Author: «If you could create a plant based substitute using many of the same techniques in southern cooking without compromise texture or flavor, why would you ever look back?

If you could create a plant - based substitute using many of the same techniques in southern cooking without compromise texture or flavor, why would you ever look back?

I always make sure to use real yogurt so I know there are no suspicious thickeners or flavorings in it (same with canned tomatoes) but generally speaking it's be pretty hard to sneak gluten into this recipe.