Sentences with phrase «very mild taste»

It also has a very mild taste, often taking on the flavor of whatever its mixed with.

With a very mild taste, you can pair it with anything and not have to worry about that «fishy» taste ruining the rest of your meal.

It has a very mild taste and can be used as a substitute for potatoes, rice and other higher - carb foods.

It can be made with less of the spices, garlic and ginger if you prefer a more sublte cheese or without any seasonings for a very mild taste.

The curds have a very mild taste similar to cottage cheese.

Some have a very mild taste or are flavored with fruits and other sweeteners.

And besides making green smoothies out of it, I add a few pieces to my berry smoothies as well since spinach has a very mild taste.

We used the untoasted version here (from Rapunzel), which is pale green or beige and has a very mild taste.

Butternut squash has a very mild taste and its flavour is not as strong as pumpkin.

It has a very mild taste, almost nutty, but no bite like cream cheese does.

It is actually a very mild tasting fruit, so it does not impart any taste to the drink whatsoever — it just gives lots of body to it, and is ofcourse healthy.

Yuca is very mild tasting, similar to a potato.

This is a very mild tasting soup, the watercress adds some peppery tones but it is overall a simple clean tasting soup, I will be having it accompanied with a salad but some crusty bread would be fabulous served with this soup.

It's a very mild tasting green, so a lot of people love to use it.

Peanut oil is very mild tasting vegetable fat made from the oily, edible seed.

Not exact matches

I find it very odd that some people seem to think it has a very mild flavour, which is why I suspect it might be a flavour experienced differently by different people (we all have different sensitivities with flavours — some are extra sensitive to bitter tastes for instance).

The large kinds are usually mild in flavour, the medium - sized sometimes mild and sometimes the reverse, while the small kinds are invariably very pungently hot to the taste.

This recipe creates a very mild cheesy sauce that is meant as a backdrop; use the salsa to spice up the flavor to your tastes.

Spaghetti squash doesn't quite taste like rice, so the flavor was slightly different than a traditional Mexican - style rice bowl, but the squash is very mild and mostly takes on the flavor of whatever you are cooking it with, so it was still delicious.

The coconut taste is very mild.

I added slightly more than 3/4 cup of the coconut milk, which was a mistake because the ice cream had a very mild coconut taste to it.

Yes, the two pies taste very similar, but the mild sweet potato flavor works better with «pumpkin pie» spices than pumpkin itself.

As I already said, this cheesecake has a very light and creamy texture.It tastes mild and fresh and is only lightly sweetened.

Huge, very mild, great tasting and super sweet classic variety from Mexico.

The Palfys» invention made possible the large - scale commercial production of very mild («Noble Sweet») paprika, which had a much bigger export market than the hotter - tasting varieties.

It contributes that sought - after, creamy texture, with a very mild, subtly sweet taste that generally becomes background to any other added flavor, plus there is the bonus of having a nutritious root vegetable in your dessert.

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

the taste of biriyani is just mild very mild... except the sourness of the curd i can not taste anything else.

It is so good, and almost has a cornbread taste, but a very mild one.

Love this idea, but, alas I'm celiac, so no more couscous for me... I have, however, been substituting quinoa for couscous and find it very similar in all the qualities that matter: texture, mild taste that lets other flavors pop... this recipe goes into my cool summer salads / warm winter side dishes file!

Coconut energy bars with chocolate dressing Very delicious coconut and nuts energy bars, sweetened with fresh dates and dark chocolate overflow that perfectly complements the mild taste of coconut.

Considering how mild, pleasant and versatile almond flour is in terms of taste and texture, it has become a very valuable addition to any baking pantry, gluten free or not.

Although I used quick some scallions in this recipe, there are times I use even more, because when cooked the taste is very mild and not as intense as eating raw scallions.

I did splurge for hazelnut oil which I'd never tried and found it very mild and very disappointing, and couldn't taste it in the salad at all.

It is such a nice way to get protein and the taste is very good and mild!

You could use just about any mild - tasting oil (like very mild olive oil) in this recipe.

It looked beautiful, tasted very chocolaty, the salted caramel was mild (I might add a bit more salt the next time) and the cream was a nice addition to break up the richness of the cake and ganache.

You can use any milk you have, but if you ever see this milk on the supermarket shelves grab one, it is so nice and very mild, nutty and an unusual taste.

The increased amount of milk we use results in a product that is even higher in protein than Greek yogurts, and because of the mild taste of our skyr, we don't have to add very much sugar to our product.

It took several minutes, with little rests for my wimpy machine, but the result was very smooth and a very mild flavor which I couldn't taste at all in the brownies.

All the flavors have had time to combine, and i can really taste the garlic now, although it's still very mild.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

No worries either about an after taste since the garlic literally melts into the stew and becomes very mild and sweet.

This is very smooth and mild tasting (almost no taste).

The parsnip cake is cousin with the carrot cake but the parsnips add some very unique mild root tones along with the traditionally sweet taste and moist consistency.

The Palfy's invention made possible the large - scale commercial production of very mild, «Noble Sweet,» paprika, which had a much bigger export market than the hotter - tasting varieties.

8 to 12 fleshy red peppers (mild, medium, or hot, to taste) * 4 medium eggplants 1 to 1-1/4 cups olive oil (divided use) 1 large onion, finely chopped 3 large garlic cloves, finely chopped 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar) Salt and pepper to taste Garnish: chopped fresh parsley * Use 8 to 12 large red New Mexico red peppers if available, or substitute 6 very large red bell peppers.

Preserved peppers included whole, very hot, red and green peppers (much like hot New Mexican); long strips of fleshy, bright red Macedonian peppers, mild to medium - hot in taste; long, thin, hot green, red, and orange pickled peppers; and Bulgarian letcho (sort of like a Slavic version of ratatouille) made from red and green sweet peppers, onions, tomatoes, and tomato paste.

From September to mid-October, the farmers» markets of Vladivostok were filled with fresh peppers: green, red, and yellow bells; large green and red tomato - shaped peppers, with a mild but rich flavor; long, sweet peppers much like Hungarian ones, pale yellow - green or bright yellow in color; very dark green peppers, similar to small bells but pointed at the base; triangular - shaped peppers like Spanish pimientos de piquillos, ranging in color from pale green to dark green to bright red; long, wide, red and green peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green peppers; and long, pointed, bright red or jalapeño - green peppers, very much like de Aguas.

Manuka honey can also be added, but I don't bother as its a very present, very mild cider taste.