Sentences with phrase «too little flavor»

Too little flavor.

I'd rather have too little flavor than too much!

Not exact matches

Fetus in the hot DOG,,, Fetus in the hot DOG,,, (give it a little Latin flavor),,, Wise Latino maMA,,, Wise Latino maMA (dedicated to SCOTUS, too)

To be sure, there is the «hot, sweet Catholicism» of his aunt, the «stern and unyielding Calvinism» of the Presbyterian cook, the lukewarm Anglicanism of his boarding school («a religion that «Never Went Too Far»)-- all part of the warmed - over stew of a divided Christendom long past its prime, of which only the «warm gravy of Catholicism retains a little flavor.

A little rosemary would work too, but just a little so it doesn't overwhelm the lemon flavor.

Honey is also an option, but I also find the honey flavor to be a little overwhelming, so don't add too much.

My criteria for a great garlic knot: soft on the top with a tiny bit of crunch on the bottom, a little chew to the bread inside (but not too much), and tons of flavor.

Even though it's a little more fatty, sometimes it's nice to add some coconut milk in there too for flavor.

The dressing was a little too tangy for me so I adjusted with more honey and made sure I let it sit to marry the flavors.

Didn't use the yogurt this time because I thought the flavors were little too mild to support the dairy dilution.

I added a couple of tables [filtered] s of tahini... I think I had a bit too much water and it needed a little more flavor and creaminess.

I think just a teeny tiny pinch of cumin adds a little flavor that makes it sooo much better!As far as making sure guacamole does nt go bad too soon, I like to take some plastic wrap and lay it down on the mixture itself making sure to cover up any exposed areas, then popping a lid on the container.

This inspired me too... but I agree with Kristin that something is needed to kick up the flavor a little bit.

The fake stuff is too when you think about what goes in there: sugar, water, and a little maple flavoring.

I'd use a little at a time, then taste, you don't want too much of a lemon flavor.

I found the flavor of egg was a little too predominant, so I tried it with four eggs instead of five — instant fix, the bread was unaffected consistency wise.

Just as the colors were each a little different from the next, the flavors were too.

The flavor was there, but it was a little too wet and not cakey enough, so I figured I've made about 20 new things since then, and maybe I've acquired some baking skills along the way.

The flavor was there, but it was a little too wet and not cakey enough, so I figured I've made about 20 new things since then, and maybe I've acquired some... [Continue reading]

That's terrific, both that it worked well with a sub for potato starch and especially that your kids like»em too (I was a purist when I was little, a big fan of «plain» flavored foods.

My absolute favorite flavor from this little soft serve ice cream shop close to my home is pistachio, but I am always trying to cut back on the amount of sugars I eat too, so when I saw this I was so excited!!

I like to add fresh grapes for sweetness and cashews for a little unique flavor crunch and Paul usually tries to sneak in a little extra sweet relish too!

The first attempt had a little too much flour and ended up being just a tad bit dry and chewy, as well as lacking in the sweet potato flavor I'd been looking for.

It was a tad dry, from cooking the milk mixture a little too long, but it had great flavor and I will make it again.

Start drizzling cookies with the glaze and add crumbled bacon while keeping in mind that the flavor of bacon is powerful so I show a little restraint and make sure not to add too much.

They were a little too sweet for my personal tastes at first, but I found the flavor mellowed after a couple of days.

But the thing about tilapia is that I actually find it a little too mild, so, I pretty much just use it as a vehicle for adding flavor.

Do you know what's funny — I've made these cookies over a dozen times now and they turn out slightly different every time (it's always a little surprise) but the flavor always manages to be rather yummy:)-- hope you like them too!

I added some Crushed Hot Chili Pepper Spread to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch... then added a little spicy marinara sauce, but not too much...

however, americans eat too much meat, generally speaking, and i prefer to save it for special occasions or use it in small quantities to flavor larger amounts of food (a little bacon in some greens goes a long way).

Straight wood is a little too strong for me and most others but when you pre-burn it you take most of the strong flavor out.

I think maybe there's a little too much turmeric flavor.

A little fat equals a lot of flavor too.

I like to add a little smoked paprika to it too — lends a nice, subtle smoky flavor and turns it a slight earthy pink color

The salad is also incredibly healthy, getting a little extra protein from the almonds and even though higher in fat, I shaved the manchego very thinly so you get the bold flavor without adding too much....

I was a little worried they might be too hot, but it turned out the flavor was very mild.

He commented that the flavor didn't stick to the noodles enough... I'm thinking that after I added the milk to the soup / seasoning it looked a little too liquid - y.

I STILL OF COURSE TRIED THE PIZZA EVEN THOUGH IT WAS A MESS AND IT WAS TASTY, BUT I FEEL AS THOUGH THIS PIZZA HAD MAYBE A LITTLE TOO MUCH GOING ON AND IT COMPROMISED THE FLAVOR

I flavor mine with a stick of kombu, but a bay leaf and a little salt works, too.

You could try a different type of wine - I'm sure it will be delicious with anything that's not too sweet, though the flavor and texture might be a little different.

The first time, I tested this out, I actually found the chipotle flavor a little too tame.

It only uses lemon zest, so if you're after an extra shot of lemon flavor I would add in a little juice too.

Sometimes if I use too many Brazil nuts or hemp seeds, the flavor is a little off for me, so I'm careful to not overdo it on the «unique» additions.

Depending on your preferences, you can play around with the flavors a little too.

Usually the recipes have too much work & little flavor.

Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming, stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.

With a little imagination, you can easily adapt it, too: Add orange zest or coffee powder for different flavors, or make cupcakes for a twist on presentation.

Keep in mind pumpkin puree doesn't have much flavor, so you might want to taste the batter and adjust your spices accordingly... maybe add a little more almond butter too.

Both have wonderful flavor, but I find they are a little too soft.

I used a cinnamon - infused vodka for this recipe and it added a little extra flavor to the crust too.