Sentences with phrase «sides are textured»

On the Bolt's right side is a textured volume rocker and ribbed power button, and on the left is a SIM slot and MicroSD card slot.

Not exact matches

One side has a waffle weave texture that is best for blotting water from lettuce or removing the fuzz from strawberries.

But if we are to have a lively and fully textured exploration of matters of moral seriousness, both sides of the debate must figure in the calculation.

It presents a nice smooth and creamy texture that is out of the norm for most people and Serve with a side of my spicy avocado hummus and tortilla chips these Green Chile Chicken Enchiladas are a quick and easy meal to prepare for your family any day of the week.

Pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto - like consistency — not super smooth, a little texture is good.

Combining fruits and vegetables in a salad is always a great combination and then the buckwheat sprouts kind of give each bite a chewy hearty texture that makes this salad much more like a meal than a side dish.

For interesting texture and a little hit of spicy sausage flair, I've added vegetarian chorizo sausage, which — and I know this is being a little sneaky — should visually satisfy your skeptical carnivores that you're not just trying to pass off something that's less of a meal, and more of a side dish.

The texture is great... will try baking them next time instead of just pan frying, but they were great on toasted bread with abit of mustard and some arugula and tomato; also great with a side of mashed potato.

The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining banana bread batter on top, the jam oozed out all around the sides / top.

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

The nutty flavor of the farro is perfectly complemented by the zestiness of the lemon, and the creamy texture makes it a delightful side dish for any meal.

Side note: I couldn't find normal egg noodles, but used spaetzle egg noodles instead and the texture was so great!

A hearty side dish with great flavors, colors, and textures is always welcome!

It is a deeply flavored and textured dip that will keep your hunger at bay with lunch or as a snack, or serve as a great side dish to dinner.

Only a few minutes more, and you're now looking at something that pretty much resembles coconut butter, only it has a texture that is a tad on the coarser side.

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.

For what it's worth, I've tried several different versions over the years, sometimes side - by - side for comparison, and this one, based on Joy of Cooking «s «Dairy - Free Chocolate Cake,» has consistently turned out the best, in terms of both flavor and textures worth, I've tried several different versions over the years, sometimes side - by - side for comparison, and this one, based on Joy of Cooking «s «Dairy - Free Chocolate Cake,» has consistently turned out the best, in terms of both flavor and texture.

Mushroom salad with lentils and caramelized onions, topped with crunchy pine nuts and briny capers - it's a symphony of textures and fall flavors, and a fantastic meal in itself, this salad doubles up as the perfect potluck dish, or Thanksgiving side.

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!

I suppose I like polenta texture on the firmer and harder side however creamy is good too depending on what you are having it with!

Fry for around 3 - 5 minutes each side depending on the texture of your patty or until it is golden - brown in colour.

They are crumbly and on the dry side, but very tender; barely sweet; the oats add something magical to the texture (I use old - fashioned).

I have a serious infatuation with polenta, I adore the creamy texture, but I especially love how versatile it is, whether its served simply on its own with a touch of butter and parmesan cheese or acting as a side to some sort of protein.

It reminds me of rice with it's soft, chewy and crunchy texture — perfect for salads, soups, stews and casseroles, or even on it's own as a side or replacement for brown rice.

For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder (use the processor or the rasp side of a box grater).

A little on the sticky side is best and will give you a wonderfully textured loaf.

Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture.

(White) Quinoa / / Most popular form, soft, fluffy texture when cooked, perfect in stir - fry, lasagna, porridge, or as a side dish Black Quinoa / / Sweet tasting, perfect in salads as it holds its shape firmly compared to white quinoa Red Quinoa / / Cooked red quinoa is similar to black quinoa as it holds its shape and is a harder texture than white quinoa Flour / / Perfect for baking & pancakes Flakes / / Great for making hot «cereals»

Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.

You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right.

The texture is definitely more on the soft side and the cookies have to bake a little longer than normal.

I was wondering if the texture ends up a little on the firm side as a regular cheesecake?

As a side note, I'm a fan of the taste, texture, and nutritional profile of Food For Life Baking Company's Ezekial 4:9 cereals, and was curious about their pasta (s).

The texture of the soup is on the coarse side so if you're easily put off by textures this might not be for you, but I loved it with some homemade bread.

In a food processor, process the chickpeas until they turn to a slightly textured paste, be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up.

Pulse the blender about 15 - 20 times, scraping down the sides if needed, just until the hemp seeds taken on a slightly powdery texture and are well - combined with the nutritional yeast.

My variation on this was a little on the sweet side but the texture was light and springy.

When I took them out of the oven just shy of when I would've taken out a non-almond flour cookie by measuring doneness by sight, I had the best texture so for the commentor whose cookies were on the dry side I would recommend that.

This process wilts it's tough cellulose structure, giving it a soft, silky texture and mellows it's bitter flavour to reveal a sweeter side that's normally only accessible through long cooking.

Mushroom salad with lentils and caramelized onions, topped with crunchy pine nuts and briny capers — it's a symphony of textures and fall flavors, and a fantastic meal in itself, this salad doubles up as the perfect potluck dish, or Thanksgiving side.

These fantastic fritters are alive with texture, and a perfect base for an autumn salad, or a side to roasted meats.

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute.

That's why we sear these on only one side, preserving the meltingly tender, near - raw texture on the other end.

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas visible), about 1 minute.

The star quality of this dish lies in «the contrast in texture — it's crisped on one side, but still super super light,» explains senior food editor Andy Baraghani.

Since these cookies are flour-less, the texture will be on the softer side, but they should cook through.

This traditional holiday side dish is lightened up with 1 % milk white sauce, low - salt vegetable stock and crispy Panko topping, all of which makes the flavor and texture... spot ON!

It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's * slightly * sticky, this can be easily fixed by flouring the surface, but if it's too dry / stuff the texture will be totally wrong and there's no easy fix), and I needed to use 4 times the specified amount of baking soda to get it to puff up as seen in the pictures while cooking (not sure what's going on there — could be brands, maybe?).

The texture basically was really light — they didn't really firm up until I flipped them and they fully cooked on the second side.

I am 24 now, and I started a medication 2 years ago with one of the side effects has been acne, The texture of my skin had also become very bumpy / dry and a bit discolored.