Sentences with phrase «sweetest form of»

Hollywood's best dressed moms show us just how imitation can be the sincerest and sweetest form of flattery.

I thought this was the most heartfelt and sweetest forms of appreciation ever.

Not exact matches

I've been in the market in San Francisco for some time right now and my income hits the sweet spot of what you're outlining (~ 250k on two incomes, perfect credit, and $ 0 debt — ZERO — of any shape or form) and I'm finding they're only willing to go to the max of conforming loan limits, which is $ 625k for most properties or $ 729k for an FHA loan (which, for separate reasons, is a tough sell in SF right now).

My favorite form of Buddhism (radically different then most — and certainly in the sweet, safe Western version) is the Vajra Tradition of Tibet.

The largest number of horns crowned the fifty great gods of the Sumerian pantheon, headed by the primal four: An, the Sky Father; Enlil, his son, god of winds; Enki, patron of wisdom and sweet water; and Ninhursag, «Lady of the Womb»» mother of animals and men, form giver, birth giver, «Midwife of the Gods.»

It is now cultivated under the name of paprika in Lower Hungary on a large scale, the fruit three and a half to five inches long and three - quarters to one inch in diameter.1 As this is a sweet variety, it is probably C. grossum, which is a form with very variable fruit.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates — this will form one of the sweetest, creamiest, most delicious mixes ever!

By Peter J. Hatch Jefferson grew various forms of Bells, Bullnose, sweet, and cayenne pepper (Capsicum annuum), as well...

I absolutely love all of your recipe:) It's hard to choose one favorite cuisine, but I think my favorite food is Gohei mochi - it's grilled rice with sweet miso paste in a popsicle form.

Children and adults can also lean on Have an Olive Day to find another treasure, this time in the form of delicious sweet recipes as simple as they are delicious.

You'll be getting plenty of sweet flavor without waiting for the peapods to form.

Black Bean and Sweet Potato Tostadas Black beans are a tasty form of fiber, and the same can be said for sweet potatoes.

All in all, this fudge has a strong resemblance of sweet, salt, and oh so yummy salted caramels, only in a protein packed, fudge form.

In Eastern Maryland and Virginia its pulled pork mixed with a slightly tangy, slightly sweet tomato based sauce, in Kansas its pulled pork drenched in a super sweet, dark colored molasses based sauce, in North Carolina its pulled pork in a shockingly sour vinegar based sauce, and in Alabama... well in Alabama they live under the delusion that the best BBQ in the world comes in the form of a flat, dry, piece of plain pork on a bun paired with a mystery sauce in a squeeze bottle... I kid you not, they really think its great.

When you break down the berries, it forms a sweet, syrupy consistency kind of like pie filling, and you may want to just eat it all by itself (but try not to).

Conventional sushi that's made on sweet white rice can cause blood sugar chaos for many, so this version favours the wholesome goodness of brown rice, combined with fermented soy in the form of tempeh and tamari and a seed component with the addition of tahini.

Netherlands: Stroopwafels Stroopwafels — the best known Dutch sweet comes in the form of Crispy waffle sandwich cookies with caramel filling.

More than 30 years ago, dark - skinned sweet potatoes with sweet bright - orange flesh were introduced into the U.S. To distinguish them from the more traditional tan - skinned variety of sweet potato with less - sweet light colored flesh, the African word «nyami» referring to an edible root, was adopted in its English form «yam» and given to those dark - skinned sweet potatoes.

The answer: a combination of tomato sauce, mustard, vinegar and dark brown sugar, which forms a sticky - sweet, crackly glaze when baked.

Yes, breast milk is very sweet and the majority of its nutritional profile consists of carbohydrates in the form of sugar.

I mean, no butter... no oil... JUST HEALTHY goodness in the form of cinnamon - sweet - pumpkin vibes for your fall - food loving faces.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Today, chocolate enthusiasts and casual consumers everywhere can't get enough of this sweet treat in its many forms.

Often made with uber sweet fruits like mangos, pineapple, etc., they are topped with more sugar in the form of dried tropical fruits and processed granola or cereal.

I have also shared some variety recipes with curd such as curd rice, onion raita which are not in the form of sweets but can be eaten with rice and now sharing this traditional sweet dish known as shreekhand.

I did not add any form of sweetener to my shake as I found it tasty just as is, but if your sweet tooth craves it, add a bit of honey or stevia.

Veggies, garlic, quinoa, eggs, a small amount of whole - wheat breadcrumbs, and our dear sweet potatoes form the base for these pretty, wholesome entrees.

Alyssa from The Queen of Quinoa pairs refreshing mint and bright lemon juice with sweet watermelon cubes to form one of the best gluten free menu ideas for summer.

Scoop about 1 / 6th of the shredded sweet potato between your hands and form a patty by pressing it tightly together.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Of course plant based sources of protein are plenty, in their whole forms — my favorites are lentils, sweet potatoes, chickpeas, and nut butterOf course plant based sources of protein are plenty, in their whole forms — my favorites are lentils, sweet potatoes, chickpeas, and nut butterof protein are plenty, in their whole forms — my favorites are lentils, sweet potatoes, chickpeas, and nut butters.

For years it was thought that chocolate only made you fat and was a form of sweet that was bad for your health.

She has quite a sweet tooth and is not a fan of dark chocolate so when I saw a recipe for orange poppy seed cupcakes in the Australian book High Tea; recipes with a sense of occasion, I decided to adapt this into cake form with the addition of white chocolate, both in the cake batter and the buttercream.

When Champion Produce Sales Inc. was formed in 2007, it brought together several family farm packaging organizations with decades of expertise and which specialized in growing and shipping savory, sweet onions.

It's so completely soft and tender, packed with sweet vanilla flavor in three forms, studded with a mix of juicy roasted berries, and 100 % whole wheat.

In its raw form, the fruit's high fibre content and low GI provides a sustaining supply of energy, quite unlike most sweet snacks.

This simple loaf cake gets a triple - punch of lemon in the form of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup.

In this recipe, sweet potatoes and black beans form the base of a delicious gluten free meal.

Light, tender and with a sweet maple flavor, they're a healthy version of banana bread, just in bite - sized form!

Seriously though, how can anyone not love pumpkin in all its sweet shapes and forms, and curries, and pies, and ice creams, and puddings of all sorts, and in its simplest purest form — just roasted?!

Use the back of a spoon to press and form a bowl shape with the sweet potato skin and remaining flesh.

Stevia: Made from the leaves of a Paraguayan herb, and usually found in powder form, it is 300 times sweeter than sugar.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

And snack 3 came after dinner in the form of super sweet candies my friend Deanna brought back from England.

It's moist and tender without branching into sogginess and just the right amount of sweet to be true to a classic banana bread without becoming a cake in loaf form.

Maybe if it's in the form of a muffin I can convert their sweet potato ways.

I've had a glutinous dough form of it wrapped around sweet bean pastes and rolled in shredded coconut and sesame seeds.

This season, those flavors and textures came in the form of zucchini umeboshi, and roasted duck miso ramen with grilled pork confit and heirloom purple sweet corn.

It's a bit like pound cake in cake form, plus the tangy and sweet raspberries, but at the same time fluffier and more cheese cake like because of the addition of ricotta.

The answer arrived in the form of Lamb meatballs and for those that would like to temper the sweet heat of FIYAH Jelly, a chive yogurt dipping sauce.