Sentences with phrase «stronger flavor like»

I also have a standard glazed pecan recipe that we love, but don't be afraid to mix it up by adding extra pepper or even making something with a stronger flavor like Thai Curry Cashews.

Meaning it definitely had that stronger flavor like in goat cheese.

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I would say the bottarga pasta is more subtle then a puntanesca (or puttanesca) sauce that combines so many strong flavors like anchovies, olives, capers, garlic, lemon, and tomatoes.

Schlafly Beer's Single Malt Scottish Style Ale This ale, aged for several months in barrels sourced from Scotland, has a smoky character that pairs well with strong flavors like distinct hard cheeses and salamis.

This ale, aged for several months in barrels sourced from Scotland, has a smoky character that pairs well with strong flavors like distinct hard cheeses and salamis.

«For dishes with big, strong flavors like chiles and garlic, I like to add a little honey, maple syrup, or fruit purée,» he says.

The most plain - Jane one is definitely applesauce and for the others (minus the banana), you can somewhat mask the flavor by incorporating them into a recipe that already has a strong flavor like chocolate or coffee.

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Not exact matches

For those that think heroin, coke and any of those other gnarly drugs are strong, try a good dose of religion — like the drugs, there are many flavors and many will also get you killed.

i had the amount of dates you used, but when i made these two recipes, the date flavor was very overpowering and i could barely taste any strong brownie - like flavors or even the sweet potato (for this one!).

It would also be incredibly good with any spicy flavor like Jalapeno or Spicy Thai ™ — anything with a strong saltiness to it.

The eggnog flavor is just perfect... it is strong enough to know that it's supposed to taste like eggnog, but it's not over powering at all.

I have used macadamia nuts and they work really well, but you really need to like the taste of macadamia nuts because the taste as strong whereas with the cashews, it's a more neutral flavor.

Buckwheat's one of those flours that I like but it's a pretty strong flavor.

(note — i also like strong flavors, so if you prefer things a little more delicate, tread softly).

If you don't like or don't have either, thyme, fresh or dried, would work well here but it's much stronger in flavor and only half as much should be needed.

Some like the stronger molasses flavor.

You can soak them in your favorite nut milk and customize the pudding any way you'd like, since chia seeds don't have a strong flavor.

Like others, I didn't get a strong pumpkin flavor (used 1.5 cups of fresh puree), but also like others, I didn't care one Like others, I didn't get a strong pumpkin flavor (used 1.5 cups of fresh puree), but also like others, I didn't care one like others, I didn't care one bit.

And although I don't like to much of a strong coconut flavor I think I will try these out.

Soak 12 oz of coarsely ground coffee in 60 ounces of cool water for 12 hours, drain through a filter and enjoy an incredibly strong but amazingly smooth coffee that you can use as a concentrate — you'll use less in a smoothie like this since a little goes a long way flavor wise.

Yayyyyyy!!!! I've been (fingers crossed) waiting for this comment, and especially your reaction as the date - hater I am so happy you both like them, chocolate and mint together are a pretty strong guise for all that date flavor!

I'd like to get a stronger flavor next time but these were definitely good as is.

I've found when I use quinoa flour in recipes that have a strong flavor base (like chocolate or coffee), I can't taste the quinoa, but in more delicately flavored recipes, you might want to consider toasting your quinoa flour.

Hello Georgia, I made the recipe last night for dinner and it had a pretty good flavor but not as strong as I would have like it.

RECIPE NOTE: I don't like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavoring oil.

The flavors of muhammara are quite strong and can thus easily stand out at the dinner table, so make sure you enjoy it as a preface to a meal with equal amounts of density and flavor, like a roasted chicken or beef dish.

Don't like the strong flavor of coconut?

Fish was like butter, flavor very good, and strong.

It basically looks like a white carrot, but has a stronger flavor to it.

Also, you can omit the bourbon if you'd like but the bourbon flavor is not very strong.

I like to use ginger to counter act the flavor of the strong veggies, in this case the kale, parsley and celery.

I do find that with 1 can of chickpeas, I have do more like 1/4 -1 / 3 cup of tahini or it gets this strong, bitter flavor that I don't love.

My way, the flavor was strong, tart, not puckery, and yet with plenty of sweetness — like the flavor of a perfect lemon meringue pie filling.

Hi Peter, it depends how strong you would like your Cajun flavor to be.

The taste of the nuts is noticeable if there aren't other strong flavors so I mainly use these when there are other strong flavors (like chocolate) or in things where the nut flavor enhances the dish (like in almond pastry cream) It is available in some stores but is not widely distributed so I order it online (amazon is a good source).

It had a good coconut texture but I would have liked a stronger flavor.

We like using orange juice with whole wheat, as it tempers the wheat's potential strong flavor, while not adding any orange flavor of its own.

When I do the spices for traditional pumpkin / sweet potato bread or pie, I don't pay attention to the measurements (for the spices) and kind of just throw things together because I like it to have a strong flavor.

I have both, but sometimes I don't like the strong coconut flavor from the extra virgin oil in some recipes.

And so I like to use strong bold flavors when I cook with them.

I like the addition of vanilla for a stronger chocolate flavor.

My family likes strong flavors and often don't like recipes that marinate for 1 hr.

The flavor is very strong and you just don't like it or can't get your kids to...

They are very similar to the Katherine Hepburn Brownies only they contain double the amount of unsweetened chocolate and a little more flour, which gives them a stronger chocolate flavor and a more fudge - like texture.

I love ginger snaps, and especially like those with strong flavor.

I personally don't like coconut milk here because of its strong flavor, but I think almond milk is great.