Sentences with phrase «texture you want with»

The pizza stone is a fundamental equipment if you wish to achieve that tasty, crispy texture you want with your baking dish.

Instead of having to use a ton of sugar and cream cheese, you use the siggi's pumpkin & spice yogurt to give it the pumpkin flavor + creamy texture you want with lower sugar and higher protein.

Not exact matches

He believed that people wanted to hold things again — things that weren't keyboards or tablets or smartphones, things with texture and personality.

The pecans help with the texture so I would recommend you replace them with another nut such as almonds if you don't want to use pecans although this will alter the taste!

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.

Chowchow is one lean condiment you can slather with much greater abandon than mayo wherever you want more zing and texture!

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.

So as we approach the barbeque / party / picnic / summery foods potluck season I wanted to make a roasted potato salad that maintains elements of a classic mayonnaise style dish, except ditching the dairy and replacing it with a fun flavor - bomb dressing and subtle layers of texture.

At first, I didn't have a clue about what to replace the ground meat with, and I really wanted something with the same texture.

It has an after taste that combined with the gritty chalky texture makes me want to puke!

(If you want to start a «lively» discussion, ask two people who grew up with traditional Jewish cuisine what is the proper texture for matzo balls.)

If you want to replace all of the butter with avocado, you can do so, but the texture will be different and you will want to increase the amount of liquid to compensate.

I've made Shepherd's Pie before with just vegetables, but I wanted something a bit more filling and with a bit of texture to it, so I changed the recipe up a bit to incorporate the crumbles and to make it a bit healthier than the traditional Shepherd's Pie.

The texture and taste was delicious, went great with fried eggs instead of regular wheat toast, and they could easily double for pancakes if I wanted to top them with some fresh fruit and maple syrup.

I'm more familiar with the use of shallots when you want that onion - y flavor without as much texture and onions for more of a crunch.

Yet, I wanted, indeed needed a Chilli with texture, such as this Chunky Chilli.

If you make this with fresh fruit instead of frozen, you'll want to add about 1 cup of ice cubes for that frosty texture.

You'll want something with a harder texture so it doesn't just fall to pieces in the soup.

Keep in mind that carbonara can be tricky because you are cooking with eggs and if you don't want scrambled eggs mixed with greens and pasta (I have done it — tastes fine but the texture is undesirable).

A few notes about the ingredients; the crust can be made with whole almonds and unsweetened coconut, but if you really want that shortbread texture and color blanched almonds or almond meal is what you're looking for.

CLIF Kid Zbar Iced Oatmeal Cookie has a chewy texture and a kid - friendly oatmeal cookie flavor — with nutrients kids need and organic ingredients parents want.

Julie sent over the recipe, and we both discussed how we wanted to make some changes because of the undesirable texture — her version fell apart easily and did not have any body (they would mash with even the slightest push).

Although I was extremely happy with the appearance and flavor of the bread, the texture was not exactly what I wanted, so I'm making a new loaf as we speak.

I love to add savory flavors to my breads (sun - dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.

Consumers want the old favourites, but with improvements in taste and texture, and in healthier versions.

I want to experiment with a lighter texture.

Some people also don't want to see mono - and diglycerides [emulsifiers which will yield a more stable foam structure, with smoother body and texture] on the label, so we've worked to help balance that loss of aeration with natural flavors.

I love eating them straight up with almond milk like cereal or soaked overnight, but I wanted to make a recipe that really highlighted the amazing texture, which is why these cute little vegan caramel crunch bars were born.

These lightly charred chicken fillets are brushed with oil and lemon juice for the soft and crispy texture you want to get from grilling.

The changes you want to make are all feasible, but will affect the bread's moisture and texture, so you'll want to play around with it a bit.

(You want the tomatoes to be fairly ground, but still with lots of texture.)

You can make tasty falafel with canned chickpeas but if you want more flavour and texture I recommend to use dried chickpeas.

I wanted to provide them with something more «normal» in look, taste, texture; something that was more affordable and didn't take 1000 ingredients to make.

You may want to add that after you cover the dough with the plastic that you should let it rest for «30 minutes» while the pot is heating because for those of us who multi-task in the kitchen, we can forget a simple step like that and it does make a difference in the texture of the bread.

I decided to combine oat flour, rolled oats, desiccated coconut and coconut flakes, because I wanted to play with the textures and the flavors, but you can use just Read more

I tried cooking the cauliflower as written and it was just roasted cauliflower with pretty hot hot wing sauce, I tried dipping the cauliflower in the sauce then re-roasting and that produced the crispiest texture, but not the crunchy coating I wanted.

«In More with Less, Jodi shares her philosophy for cooking simply and using food as medicine to create recipes full of texture and flavor that we want to eat with both our eyes and our hearty appetites.»

I made this with seitan and loved it, but if you want a firmer texture, you can use a vegetarian beef product.

If you want a grain with a slightly different texture and taste, give quinoa a try.

Since I wanted these to be healthier than most muffins, I used white whole wheat flour, which gives you 100 % whole grain goodness, with less of the heavy texture and wheaty flavor.

Whether you need a savory burst of flavor with our Zesty fruit bars, a delicious + crunchy serving of real veggies with our new Veggie bars, or just want a healthier, easier way to reward yourself with our Chocolate Bites, we've got a taste, texture and flavor for everyone.

I was really pleased of these chocolate raspberry molded candies look, what I wanted to achieve was some dark chocolate coated candies with raspberry marbled white chocolate ganache filling and some cocoa nibs for a bit of crispy texture.

Now, I'm no scientist and I haven't asked Alice how or why this works, but I'm thinking it affects the texture of the brownie, giving them an absolutely perfect chewy exterior with the dreamy perfect inside you want in a brownie.

You want the bacon fat to still be a liquid but slightly cooled — when it get's to that mid point of being solidified and liquid it takes on an extra greasy texture and get's a little gritty which doesn't work well with these cookies!

I make mine with a tsp sunflower seed lecithin to keep it from separating, which happens rather quikly with the brand of coconut - milk I use... so that might be a helpful tip to some of you who want a smoother texture too: --RRB-

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

In this pesto sauce I used almonds instead of pine nuts as I usually would since I wanted to re-create the flavors of Puglia, and then topped the pasta with some additional chopped toasted almonds for both texture and flavor.

The subtle Asian flavors of garlic and ginger combine with sautéed eggplant to create a wonderfully textured dish that you'll want to make again and again.

With sourdough, you want to aim for the interior temperature of 190 °F and that should give you a moist but tender texture with just the right amount of softnWith sourdough, you want to aim for the interior temperature of 190 °F and that should give you a moist but tender texture with just the right amount of softnwith just the right amount of softness.