Sentences with phrase «things about cheese»

But the best thing about this cheese is that it's really kid - friendly.

The great thing about a cheese board is you can assemble it a couple of hours ahead, leaving you time to get ready for the party.

The nice thing about these cheeses are that they hold their shape to create clean, beautiful slices after the pork has been cooked, not to mention the loads of fresh, creamy flavor.

Not exact matches

Indulging in a gooey mac n» cheese may once have made you feel bad about the terrible things you thought you were doing to your cholesterol levels, but thanks to new research published in the journal Nature Medicine, you can now enjoy without guilt.

NASA just called Max McCalman to ask about this parmigiano - reggiano thing, and McCalman explained its nutritional advantages and pointed them toward a whole - milk version of this traditionally skim - milk cheese, which would have those advantages to an even greater degree.

I've been curious about making nut cheese for a while, but the thought of fermentation at room temperature scared me away, as things can go wrong easily.

Other things are super easy; you can make this cream cheese in 5 minutes and actually be excited about a weekend breakfast at home.

The great thing about pasta is that it takes on all the flavors of the sauce on it making it the perfect canvas for the basil, spicy black pepper, and tangy rich goat cheese.

I'm still looking up things about Paleo and I'm glad you answered the question about cheese.

I wanted to be vegan for years before I finally took the plunge; I care about animal welfare, the environment, and my health, but thought I would absolutely fail out of Veganism 101 due to my love of all things cheese.

Another great thing about this recipe is that the cheapest Brie cheese makes the best baked brie!

The great thing about this appetizer recipe, besides the fact that it's a bowl of tempting hot molten cheese (duh), is that it's so easy.

One of the things I love so much about goat cheese is that it works so well in both savory and sweet dishes.

About the only thing that can make this bourbon pecan banana bread even better is a slather of spiced cream cheese.

The thing about fondue is that it needs 2 other strong cheeses to give that nice strong flavour.

I think it was the tempting chunks of cheese throughout that kept them digging and not complaining about things being all combined.

These days, he has a «thing» about cheese.

The only thing I remember about Ron's burgers is that the filling is a mixture of blue cheese and cream cheese.

The neat thing about these Strawberry Cheesecake Pinwheels is that though I intended them to be a dessert (and that's how I served them), they really remind me of fruity cheese Danish, so you could totally eat them for breakfast as well!

But one thing I can say about the commercial vegan cheeses is that the first ingredient, most of them, is oil.

But one thing I want to point out about the cheeses in my book that are different from what might be commercially available in vegan cheeses is that my cheeses are all cultured.

The great thing about this Vegan Ricotta Cheese is that it has no nutritional yeast.

I have a lot of «things» — like the one about not liking warm, oozy chocolate desserts, sugar rimmed drinks or those waxy cubes of cheese you always see at corporate catering events — but for today, let us just pretend that I have one, and that one is about passed hors d'œuvres and amuse bouches that are too cumbersome to be easily eaten, standing up at a party.

One thing I really liked about it was it is creamy without using cheese.

The great thing about this dish is the various types of cheeses you can use to vary the flavor.

And I've heard AMAZING things about the Dr. Cow brand of raw, aged tree nut cheeses (cashew, etc., etc.,) but I haven't tried either of those yet.

That's one of the things I love about this Danish blue cheese salad.

I can definitely see the appeal of these wonderful little things on a tartine with fresh goat cheese or feta... A great way to reminisce about Summer!

I love so many things about this recipe but taste aside (yes it is the best Mac and Cheese you'll ever make - creamy, rich, with crunchy pasta edges and a slight hint of smokiness from the smoked cheddar), another wonderful thing about this recipe is that it makes enough so that you can enjoy half immediately and freeze the other half for another day.

One of the nicest things about living in France (as opposed to my equatorial Singapore) is not just the 4 seasons but the food that come - and go - with them: fruits, mushrooms of course but also cheese or seafood.

; aye red on the cheese, added a little salt and lots of freshly found black pepper, and grilled the whole thing for about 15 minutes.

The nice thing about cream cheese frosting is that you don't have to melt it down and really see just how much oil is going into it... It kinda grossed me out when I made it.

I've never tried it but have heard good things about pumping mac and cheese sauces!

One thing I love about this recipe is that you can use your favorite cheese and still have a delicious meatloaf.

In fact, my favorite thing about it is all of the flavor - focused recipes, like this vegan blue cheese dressing alternative!

I pretty much put gratin in the category of things that I would have to forget about, because there could not possibly be a way to recreate that creamy heaven without real cream and cheese.

One of the greatest things about «the County», as it's fondly referred to by the locals, is the abundance of agriculture in the area — apple orchards, strawberry fields, vineyards, farmer's markets, cheese factories and other local artisans are everywhere you look.

I wish we could sit down to a warm grilled cheese and an iced tea and just talk about the things we love about summer.

Finally, after the whole thing has baked for about 20 minutes (yes, I turned on my oven in August...) I added some monterey jack cheese and some fresh dill.

I also wanted to say thank you for your post in September last year about the sundried tomato and cheese muffins - I tried the recipe last weekend and they were fantastic - the first thing I've been able to bake that my gluten free niece will eat!

Everything about these Shrimp and Avocado Tostadas is super fresh and yummy, and they have the perfect combination of flavors and textures: Crunchy tostada shells with cream avocado, crispy bell peppers and juicy tomatoes, and of course — the shrimp and feta cheese add the perfect flavor to the whole thing.

The really wonderful thing about making frozen pizzas for my family is that I can add the dairy free cheese right away.

The best bit about this recipe is you can make it the way you love it, beans or no beans, hot or mild, cheese or no cheese or just loads of avocado.Another thing I like about these nachos is that it gets all done on one baking tray.

One thing I discovered over the last year or so is that tapioca starch can take a mixturehas that soft, stretchy quality we all used to love so much about cheese.

The beans are so full of flavor that all I had to do was add a little cheese and pop it in the oven, I think the whole thing took me about 30 minutes from start to finish.

Another thing I love about the Kite Hill cheeses are they are minimally processed.

The great thing about making them at home is you can customize them to your whim... adding more or less chicken, cheese, olives, onions, as you like.

I used to make pesto with Parmesan cheese (back when I also didn't have a clue about food photography, apparently), and then I used to make it vegan with no cheesy substance, and now I have taken things to a new level, introducing the vegan basil hemp seed pesto, with the addition of hemp seeds and nutritional yeast — to bring more cheesy nuttiness to the mix while staying vegan.

In my opinion, I think everyone should be trying the alternatives and not being all cheese - snobbish about the whole thing» but it's not even real cheese».

One of the fun things about vegan «mac and cheese» is that because it's already such a departure from the original dish, you can put lots of different spins on it with different base ingredients in the sauce.