Sentences with phrase «time for more flavor»

Not exact matches

«We have been in business for more than 65 years and over that time we have developed an extensive library of formulas and flavors that make developing new products a much smoother process.»

Very mild in flavor the way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will cook the rice with coconut milk instead of water to up the coconut flavor.

I'd like to do it as written some other time though for more richness and chocolate flavor!

But for more intensely flavored dried culinary mushrooms (e.g. truffle, porcini) just add a bit at a time, tasting as you go until the flavor is to your liking.

But it also just generally great for flavor, and for allowing you to bake the cake for less time, resulting in a more moist cake.

However, the pork loin made for a pretty dry taco filling — next time I'll try using pork shoulder for a higher fat content and more flavor.

I have 4 kids, so if the flavor isn't any different, I'd go for the time saver - but if we're talking about a serious difference, I'm always willing to go the extra mile for a more amazing recipe!

Amazing sweet smooth flavor, but more on the subtle side, I expected a richer flavor, but it is a bit dull, so you have to add more than few drops to get the desirable vanilla flavor, the good side is that it not bitter, but rather sweet, and doesn't cause tongue numbness like some other types I used, I used it for chees cake and the flavor is just right, my only complain would be the small container for the price, as I said it is not robust, you will get through the bottle in no time if you like vanilla as my family do

We love the rich, deeply savory flavor they add to everything from creamy pastas to burgers, but caramelizing onions — truly caramelizing them — requires more time than many of us have for your average weeknight recipe.

I've added parsley and next time I'm gonna probably add some cilantro for more flavor, they do not mind them.

While this may seem unnecessary (and you can skip if absolutely pressed for time), it does create an amazing caramelization on the beef which helps to create a more complex flavor experience.

Even though I love the messy look and flavor of the panzanella, this time I am aiming for a more elegant, layered version.

The three separate rises is worth it... I will have to try the refrigeration next time for more depth of flavor.

I adjusted a few things from the original recipe to save some time and fit my personal preferences, including roasting the garlic for the dressing to add a more mild and caramelized flavor.

Next time I'd make it 1 cup banana for more flavor.

Next time I think I'd add some almond extract for a bit more flavor.

Made these for my family for the second time tonight... the flavors in this dish (ginger, lemon, cardamon, cinnamon and herbs) give it a unique punch that leaves you wanting more!

It's pretty easy to start eating more blueberries, as they're available year round, and they can be eaten on their own or with other berries at breakfast time, and used in healthy baked goods for added flavor, color, and texture.

By doing this, we actually get more than a serving of vegetables in which is amazing for me because my kids barely eat enough vegetables as it is and because of that I'm lacking a lot of the time as well.The vanilla flavor was great and left no funny after taste or weird texture, it broke down nicely.

So if you rather have a less crunchy granola with more peanut flavor, then feel free to cook it for a shorter period of time.

Might add a little more salt and maybe some minced garlic next time for a little extra flavor.

If time allows, let the salad stand for 30 minutes or more, to allow the flavors to blend.

I would cook it this way again, altering flavorings and budgeting more time for cooking.

Next time I make this recipe I will add salt and pepper to the egg mixture along with either red pepper flakes or canned red chilis in adobe sauce for more flavor.

These were good... I made a smaller batch for our Sunday brunch but didn't cut down the garlic... I would add a bunch more garlic next time and some cheese to boost the flavor.

I threw in some almond butter but, flavor-wise, it didn't make a huge difference; I might try peanut butter next time for a more nutty flavor.

I've made this stew more times than I can count, and what I have found through experimentation is that the sludge - like color, low carbonation, and robust flavor of a Guinness truly makes it the best option for this.

I think next time I make these I might play down the brown sugar, I was hoping for a lot more peach flavor and I used more peaches.

Took a bit longer than expected but came out well... it's almost thai flavored w / the coconut / lime combo, so I'd swap in thai basil next time and a bit more cashews or maybe walnuts for a bit more crunch (the cashews absorbed too much liquid and got soggy).

Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.

Sometimes, though, I'm in the mood for a more unique flavor on my bagel; one can only cycle through peanut butter, cream cheese or jelly so many times.

Next time I think I might try adding pancetta for some additional protein and a bit more of that smokey, rich flavor.

I made no adjustments this first time around, but I did find that the flavors were more balanced after the dish sat in the refrigerator for a couple of hours.

If you have the time, give the pork a coat of coriander and chill it for an extra night before roasting for more flavor.

For me, this is more work / time than I'm willing to do, just for the sour flavor, and I haven't found a bagel recipe that calls for this kind of fermenting tiFor me, this is more work / time than I'm willing to do, just for the sour flavor, and I haven't found a bagel recipe that calls for this kind of fermenting tifor the sour flavor, and I haven't found a bagel recipe that calls for this kind of fermenting tifor this kind of fermenting time.

An added note: I made these again (with soaked walnuts, pecans, cashews and pumpkin seeds), but this time I added about 1/4 cup of raw cacao powder for more chocolate flavor.

Every time I cook with these little tongues of flavor I scold myself for not using them more often - this time in particular.

so next time I would add fresh parsley and crushed red pepper flakes for more flavor.

If you have a french press with a very fine mesh screen, you can give your beans a finer grind and steep for less time for a more espresso - like flavor and effect.

It has saved me much time but more importantly has saved me for flavor disasters.

Next time I'll use large amounts of mint, dill and (possibly basil, but more likely) parsley for the flavor combination.

I think they could have a little more lemon flavor, so I think I may substitute one of the tablespoons of water for lemon juice next time.

Best of all, stored in brine, it keeps for weeks, getting stronger in flavor and more delicious as time goes by (in fact, it vastly improves after a month, so make this weeks ahead of time if you can).

Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor.

Having «more to root for» at Buffalo Wild Wings this summer also includes limited time offer menu items highlighting different flavors from throughout the world.

Instead of sacrificing sobriety for flavor, breweries have created low - alcohol, high - aroma IPAs that are about as boozy as Bud Light — but about a million times more flavorful.

Flavor of the Earth sells their turmeric and cinnamon on Amazon, and I love having these on hand in bulk because I don't have to order any more for a long time.

Part of the reason is time: after it's made, the dish is left at room temp for 20 minutes to allow the green beans to absorb more flavor.

Return the dish to the refrigerator and let sit for a few more hours, allowing time for the flavors to blend.

I might add a touch more whiskey and honey this time, for a more pronounced alcohol flavor and moistness — however, this cake gets much much better after being wrapped up a couple days in the fridge.