Sentences with phrase «taste of the walnut»

These look delicious but I don't really like the taste of walnuts.

I like the nutty and mellow taste of walnut.

I used Cashew nuts instead of walnuts as I do nt like the taste of walnut and It was delicious!

I love to balance out the robust taste of the walnut meat with this tangy pineapple salsa, paired with a garlicky creamy avocado sauce.»

Not exact matches

I did n`t have enough pine so I added some walnuts and only used half of the garlic — still enough for my taste.

This bread has go a thick crust and a great taste, with lots of walnuts inside.

I did substitute bourbon for Chivas Regal and when I have them available I add 1/4 or so of pecans or walnuts, it tastes fab.

3/4 cup walnut oil, extra-virgin olive oil, or a combination of both 1/4 cup lemon juice 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/4 teaspoon sea salt, or to taste

Walnuts not only taste great but are a rich source of heart - healthy monounsaturated fats and an excellent source of those hard to find omega - 3 fatty acids.

I did double the cranberries and walnuts after tasting just because I liked the crunch of the walnuts and a little extra sweetness from the cranberry, and I didn't have to add any extra mayo mixture because of it, everything was well coated.

I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana.

I know it was a big tart apple so I'm waiting to see how good they taste and I added 1/2 cup of walnuts just to make it more bread like.

Taste the batter, adding more maple syrup or a few drops of stevia if need be, then stir in most of the chopped walnuts, reserving a handful.

We had the pleasure of tasting a delectable little morsel of goodness, a fig and walnut roll, which many will attest has always been a heavenly combination.

For an energy ball that tastes just like the best homemade banana bread you've ever had, give these banana bread bites a try with almonds, walnuts, figs, ripe banana, shredded coconut, cinnamon, and a touch of vanilla extract and sea salt.

We used mozzarela cheese, as that's what we had on hand; likewise, we used cashew nuts instead of walnuts and didn't even have thre red onions, just white onions, and still it tasted superb.

It was many, many decades ago that I first tasted the pairings of dates with ricotta and walnuts.

You haven't, until you've tasted this one: Buttery and robust, it's the sheer essence of a blend of heritage Santa Barbara walnut varieties.

Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper

Candy Weaver of BBQr's Delight recommends using black walnut pellets for red meat, pork, venison, and other game meat; orange pellets which produce a «tangy citrus taste» for pork, poultry, fish, and seafood; and mulberry pellets which impart a «sweet, tangy blackberry» taste for pork, ham, and poultry.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

First and foremost, the almond butter had to have good flavor: toasty, nutty, and distinctly of almonds; with zero trace other flavors — one of our samples tasted remarkably like walnuts (not bad, just not what you expect from almond butter).

I am also going to try my 1st add - ins — cinnamon, walnuts and raisins...... yummmmm... I am so happy so far with the taste tho — the 1st loaf was to be for dinner — I cut it to give «little» tastes to all present, and had a line of demanding people down the hall, looking for more — it was pretty funny — my poor husband comes in looking for more, and gets yelled at for not waiting for dinner!!

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

Sprinkle with some chopped walnuts and it will taste like a slice of banana bread.

Crispy apples, savory sweet cranberries, nutritious walnuts, and hearty feta cheese come together as a winning combination of great taste.

We don't eat a lot of meat and also keep a kosher kitchen, so here are my go to's these days: three bean veggie chili (inspired by whole foods — GREAT leftover food); roast chicken (Ina's); stir fries with tofu or chicken (super into cabbage and you can get it to taste like moo shoo with the proper sauces); roasted brussel sprouts with barley, cranberries, walnuts, and some goat cheese depending on who you are; grilled chicken (breasts... I know they're not your thing).

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

With garnishes of feta cheese and walnuts your taste buds will thank you, and so will your waistline.

It's filled with the warm, nutty taste of chopped toasted walnuts paired with tart cranberries, sweet pears and just a handful of white chocolate chips making it perfect for this month's Twelve Loaves challenge of using nuts, seeds or grains in a bread.

* 1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of chopped walnuts

1 lb FRESH string beans (frozen is okay, but not as good — DO NOT use canned string beans) 3/4 cup walnuts 2 very large onions, chopped Canola oil or other high temperature vegetable oil (enough to cover size of frypan) salt and pepper to taste

I added a teaspoon of cinnamon and about a cup of chopped toasted walnuts to the dough (it held together fine) and they tasted amazing.

Lots of healthy fruit and walnuts and with no additional sugar, this was just the right side of sweet for our taste.

1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)

Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.

Garden - Fresh Foodie presents a garden - fresh tasting Indian Cauliflower Rice Bowl — the beans and walnuts provide a generous amount of protein to make this a hearty main dish.

The chocolate walnut version reminds me of brownies, and the pecan version tastes more like pecan pie.

If I made again, I'd add more oat flower and try walnuts instead of sunflower for a more neutral taste.

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil

And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every recipe in the book: - I use a wide variety of nut / seed butters throughout the book (almond, cashew, coconut, hazelnut, macadamia, peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them use almond butter and peanut butter.

175g Spelt Flour 50g Oats 1 tsp bicarbonate of soda 1 tsp salt 1 tablespoon each of Pumpkin, Sunflower, Sesame and Flaxseeds (more or less to your own taste) 100g Walnuts (more of less to your own taste) 100g Cheese (Cheddar and Goats cheese are favourites) 1 tablespoon Honey 275 ml Buttermilk

2 cups flat leaf parsley, chopped 1/4 cup mint, chopped 1/2 red onion, diced seeds (arils) of one pomegranate 1/3 cup walnuts, crushed 3 tablespoons olive oil 2 - 3 tablespoons of lemon juice 1/2 teaspoon sumac 1/8 teaspoon allspice salt and pepper, to taste

5 tablespoons chia seeds 2 banana 1 cup blueberries (frozen are OK) a handful of almonds or walnuts, if desired cinnamon to taste

Spaghetti Squash with Garlicky Greens and Walnut Sauce Prep time: 10 minutes Cook time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped kale 1/2 cup chopped walnuts (I've also tried using chestnuts, but it was a bit too sweet) 5 cloves of garlic rapeseed oil salt and pepper, to taste

1/4 cup chopped walnuts 2/3 cup extra-virgin olive oil or a combination of walnut oil and olive oil Salt and freshly ground pepper, to taste 1/2 grated Romano cheese [Or Pecorino, Parmesan, or a combination.]

4 slices rye bread, torn into small pieces 3 tablespoons olive oil 1/2 teaspoon kosher salt plus more to taste 1/2 teaspoon black pepper plus more to taste 1/2 cup walnut halves 2 Pink Lady apples, cored and sliced into rings 1 ounce shaved white cheddar 3 scallions, thinly sliced 1 tablespoon parsley, roughly chopped 1 tablespoon minced chives juice of 1 lime

This super-easy, rich tasting vegan chocolate fudge gives you a nice dose of Omega 3s, as it features hemp or chia seeds and walnuts.

It tasted exactly (and I mean exactly) like a bowl of oats with bananas and walnuts on top.

I'm generally not a liberal user of the «secretly - healthy» label, but if there's any recipe of mine that espouses that concept, it's this amazing Brownie Batter Freezer Fudge, which is made from whole foods consisting primarily of dates and walnuts, but legitimately tastes (and satisfies) like brownie batter.