Sentences with phrase «texture in a bite»

The different textures in each bite are also pretty magic, the carrots and pepper add a little crunch, while the mushrooms add a delicious meatiness and the cabbage strips and spinach add a wonderfully smooth touch.

It's a sure - fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite.

Each of the grains is high in fiber but offers unique nutrients, plus the three sizes mean a variety of textures in each bite.

I think one the keys is to use a pretty wide mix of vegetables so that there is variety in flavors and textures in every bit.

If I can't feel that onion texture in a bite, I'm in love with everything else about the old onion.

There is loads of texture in each bite of this dish with the creamy rice, slight crunch from the onion and celery and tender asparagus, peas and wilted kale which add substance.

And a few veggies are throw in at the end for some extra texture in every bite and to make the recipe a bit healthier.

For the seeded interior, I went with millet and flaxseeds, which add just a subtle bit of texture in every bite.

Giada De Laurentiis» corn muffins are moist and delicious, thanks to buttermilk and sour cream, and they have savory, chunky texture in every bite, courtesy of whole corn kernels.

An explosion of flavor and texture in every bite!

This Asian Sesame Salad with Sriracha Salmon is a light and refreshing salad sensation, full of diverse flavors and textures in every bite.

This recipe takes about an hour to complete, but when it's done your baby is sure to be excited by the yummy smells and excellent textures in every bite.

These energy bites will have crunchy texture in every bite

Not exact matches

Thus, when Canada brought McWraps over from Europe last spring, there were changes — the sweet chili sauce was made spicier, and tortilla chips were added to the Fiesta wrap because Canadians apparently appreciate multiple textures in a single bite.

Lunchtime is the perfect opportunity to slip in a bit of meditation: «As you eat or drink, just focus on the various flavors, textures, and sensations of the particular food or drink.

Take a bite and savor the taste, texture, even how the food feels in your mouth.

Our family always used a bit of brandy in our mince would adding a little to the mix affect the texture at all?

I don't mind the texture with bits in it and I would imagine leaving the pulp in is a great source of fibre etc...

The texture is incredible — a mix of gooey and chewy with crunchy bites of baked buckwheat in between.

Wow!!!!» Was a bit skeptical of putting avocado in but it does make a incredible mousse texture!

They have an amazing texture too with that perfect cookie crunch echoing in every bite.

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don't want to bother with the drizzle.

Also, I felt that the texture once cooled was still a bit soft / mushy so I placed them in the fridge to firm up.

However, if it isn't meat, make sure you choose an ingredient that is a bit firm and has bite because you want this layer to contrast in texture with the mushy layer.

Blend until smooth (or as smooth as you like your pesto; I like mine with a bit texture) then add the salt and stir that in.

Texture: Tender bits of meat in a creamy, gooey sauce.

this is a perfect way to add in some texture as well as a little bit of extra nutrients.

Oven - fried nuggets use less oil and therefore have less fat, but are a bit softer in texture.

These scones are a bit crumbly the inside should be like a biscuit texture, they should melt in your mouth and crumble a bit when you bite into them.

In its most basic form, we have sharp cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby coloIn its most basic form, we have sharp cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby coloin onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby color.

Mmmmm... I was in a bit of a dilemma first, since we get millet in two variants: in a husk and without it, but without it, there would be no crackely texture, so that sorted it.

only I found that the soup was a wee bit powdery in texture coz the dried legumes were not soaked enough.

Although I use buttermilk in mine and I always substitute a cup of freshly ground wheat flour to give them that nice wheaty bite a little texture and that lovely wheat flecked appearance.

You don't want them too fine, because the cookie bits stay crisp in the ice cream and provide a great texture.

It results in amazing texture, but it is a bit involved, you are left not only with the wok to clean but the large pot used for the pre-cooking time.

It does have a bit more texture (I mean there's still bran and flax seed in there) but no ones ever complained that they are too gritty.

I love mixing spaghetti squash with regular spaghetti so that you get the same texture as pasta, but with fewer calories in every bite!

In this recipe I prefer the oat flour with a little bit more texture than the pre-ground one that is superfine.

About half of the chickpeas are dumped in, sautéed for a bit and then transferred to the blender along with a little bit of chicken stock to create a thicker, slightly smooth texture.

The whole wheat flour made them a bit grainy in texture but the flavor made it hard to complain I've been tasked with filling the freezer with them!

I would try to keep them in small bites so that you can enjoy the crunch texture.

Their toothsome texture makes each bite melt in your mouth, and the sweet taste of butterscotch is balanced every so slightly by espresso.

Put the cereal in a large ziplock bag and gently roll over it with a rolling pin until the cereal is coarsely crushed into bits, resembling panko in texture.

If you don't like the texture of the chia seeds, you can blend all the ingredients in your blender, which grinds up the chia seeds a bit.

And while the coconut and pineapple add texture and sweetness, the sugar on top adds crunch, and the dark rum adds a bit of luxury, my favorite part of this banana bread is the hint of nutmeg in the batter.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I love the granola topping — lots of texture and interest in every bite!

Maybe I'm blinded by love for my husband who is seriously in love with them, but they give a great chewy texture to every bite, while the walnuts have awesome crunch.

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.