Sentences with phrase «toasted almonds give»

Whole - wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.

The toasted almonds give the caramelized top just a bit of crunch.

Toasted almonds give the essential crunch to the salad and the lettuce adds crispiness.

Heidi - The red lentil soup was fabulous - the addition of kalamata olives, feta cheese and toasted almonds gave it some zing.

Not exact matches

The toasted sesame oil and almond butter give the sauce a rich base, while the lime and tamari (aka gluten - free soy sauce) add some zing.

It also had toasted slivered almonds which gave a delightful crunchy texture and a generous amount of mint to finish it off.

To give these oats a nice crunch, I added a tablespoon of slivered almonds, and toasted coconut chips.

I dry roasted the almonds and pumpkin seeds to give them a nutty, toasted taste.

The banana and toasted coconut yogurt give it a bit of a tropical feel and the cocoa powder and almond milk make it taste a little like dessert.

Fold in the toasted slivered almonds, Chill in the fridge for 20 - 30 minutes (I feel it gives the ingredients time to blend together).

In addition to the essential olive oil, lemon and garlic, I added parsley to give it a rounder flavor, plus toasted almonds, which I always use in my pesto.

An addition of almond flour gives this pie crust a nutty, toasted flavor — a great complement to the sour - cherry filling.

This recipe, combines the roasted potato, the herbed garlic butter with the toasted almonds that give an extra crunch.

Cookies — Linzer Cookies from A Canadian Foodie — Turtle Cookies from A Pretty Like in the Suburbs — Sparkling Toffee Cookies from Jelly Toast — Chocolate Drop Cookies from Kitchen Heals Soul — Christmas Card Cookies from The Simple, Sweet Life — Double Chocolate Chip Oatmeal Cookies from Kitchen Treaty — Masala Chai Snickerdoodles from Oh Ladycakes — Chocolate Toffee Pecan Cookies from Clockwork Lemon — Gluten Free Lace Cookies from Wheat Free Mom — Merry Cherry Icebox Cookies from Bakersbeans Bars / Squares — Holiday Lemon Cheesecake Bars from The Kitchen Magpie — Salted Caramel Swirl Brownies from What's Gaby Cooking — Peanut Butter, Chocolate and Oat Cereal Bars from Bake or Break — Nanaimo Bars from Warm Vanilla Sugar — Toffee Triangles from If You Give a Blonde a Kitchen — Dolce de Leche Bars from Buttered Up — Cookie Butter Oatmeal Bars from Chelsea's Messy Apron — Cranberry Almond Brown Butter Cereal Bars from Lovely Little Kitchen — Cranberry Cheesecake Brownies from Eat Good 4 Life — Raspberry Almond Streusel Bars from TasteFood

A caramel popcorn aspect is apparent in the cup, roasted corn and caramelizing sugars, a sweet / savory mix, that gives way to layers of raw sugars and toasted nut tones like almond in the finish with a sweet toffee accent.

To start, I toasted the whole natural almonds for 10 minutes to give it an extra crunch.

Give the fronds a ride in the food processor with the usual suspects for a new take on pesto or really up the game with roasted fennel bulb, fennel fronds, toasted almonds, garlic, olive oil and a touch of French grey sea salt.

The toasting brings out the flavor of the almonds and sweet raisins and gives Almondina its delightful crunch!

Stir in the stevia, vanilla extract, and any extra ingredients (toasted almonds add a lovely crunch, and frozen berries give the mousse a great fruity twang!)

So when your quinoa is good and cooked, transfer it to a large bowl and to it, add the orange chunks and juice, diced avocado, toasted almonds, cranberries and chopped thyme, then give everything a gentle toss; adjust seasoning if necessary and serve.

-1 / 4 cup apple cider vinegar -1 / 4 cup Champagne vinegar -1 tablespoon Dijon mustard -2 tablespoons gave syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2 cup canola oil -1 1/2 tablespoons minced shallots -1 pound Brussels sprouts, blanched then shredded -1 medium carrots, peeled and shredded -1 apple, cored and sliced into match sticks -1 / 3 cup slivered almonds, toasted