Sentences with phrase «what flavor you get»

You can always call us and ask what flavors we got going or check our SPECIALS page.

Not exact matches

I have found the most moving descriptions of a relationship to be ones that I have never heard before, maybe because I don't take it for granted, and instead of just swallowing it, I have to chew on it, get a taste of its flavors and understand what it all means.

So I was not making any speculations, I was pointing out that if what you say is true, then anyone and everyone would be coming to the same conclusion about the same creator, instead you get 41,000 different flavors of one brand along with tens of thousand of other brands.

For a flavor of what the experience is like, have a look at this video of every driver on a busy highway pulling over, getting out of their cars, and standing solemnly at the sound of the siren:

I got to thinking, «What if I took those same flavors and turned it into a dessert?»

Gold Coast Ingredients welcomed Good Mythical Morning inside our doors to film their episode «Extreme Soda Taste Test» Rhett and Link got to experience what goes on inside our flavor company on a daily basis.

If you've never tried it or don't know what this Coconut, Pecan & Chocolate dream come true cake, you can get the same rich flavors in my German Chocolate truffles.

I tend to use what I have on hand and, the first time I made this champurrado, I used a dark chocolate orange (http://www.traderjoes.com/fearless-flyer/article/2726) instead of bittersweet chocolate and, I have got to say, the flavor combination was absolutely dynamite!

It doesn't matter what day of the week it is — if I get the desire, I jump to action, pulling out the staples while thinking about the flavors or the mix - ins.

Beautiful light, so different than what we've gotten accustomed to seeing here... love the idea of using flavored salts in they simple, elegant salad.

30)- Loaded with all of your favorite baked potato flavors, this awesome easy soup recipe is just what you crave when the weather gets cold.

My favorite ice cream flavor would be just your simple soy chocolate ice cream, call me boring but its what I always get.

We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper, cumin, paprika and garlic powder, then filter the particles out with a fine wire mesh strainer after they've contributed just what the sauce needs.

I seemed to get away with what would normally be frowned upon with my excuse that, «I'm here from Florida and want to make sure that I remember the wonderful flavors from Madison.»

No matter what you think about the classic combo, I believe that it the most epic flavor combination out there, and whoever invented it gets a gold star.

Honestly, I wasn't prepared for how wonderful these breads are — texture and flavor far beyond what you'd expect from a bread that you can get into the oven in under twenty minutes flat.

Instead, let's get those wee little cabbage - head looking things tender on the inside and crispy on the outside and treat them to a sprinkling of wonderful flavors, and * then * see what we think!

We'll get to the molasses in a second, but the spices are a crucial part of what gives anything that warm, holiday flavor that defines gingerbread.

I'd love to make it again in the future, but it would be fun to experiment with it a little bit and get some unique flavors for different occasions — what are some interesting combinations or substitutions we could try with this recipe?

Dear Arman, what a great way to get all those flavors and nutrition in.

The flavor is what got me on this recipe.

A single tablespoon goes a long way, both in flavor and in nutrients: it delivers 48 milligrams of magnesium, or 12 % of what the average person should get in a day.

What and how much should I inject to get the meat flavored all over?

Sometimes I like more flavor than heat so this is a perfect way to get just what I want:) Thanks for sharing!

My favorite cream cheese flavor was always chive, so that's what I used, but feel free to get creative.

Ask them exactly what ingredients and how many ingredients go into those «natural» flavors and you won't get a straight answer (if they answer at all... I emailed them and didn't get a response).

Also, for some reason coconut oil works better than any other oil in this recipe, although you could go with some other neutral flavored baking oil if that's what you've got on hand.

The buttery rich flavor that comes from happy eggs is unlike what you'll get at your typical super market.

You want it to get nice and browned — this is what adds flavor to the roast and will make your tacos very, very tasty.

Included was a simple vanilla ice cream with miso, which got my attention because I liked the idea of what they said would add «a rich butterscotch flavor» to ice cream.

I got to the what I think are the perfect recipes for each flavor.

Lately, I've been having a lot of success with cooking pasta in what I think of as «risotto style» with a minimal amount of flavorful liquid that gets absorbed into the pasta as it cooks, creating pasta that bursts with flavor, as well as a nice sauce that isn't tomato - based.

Apart from getting ready for a fabulous feast, your healthy self might be wondering what healthy desserts to make.These Gluten - free desserts have all the fall flavors you'll ever need!

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

What's great about this recipe is not only that you get some of the best flavors of Mexican food, but that you can freeze it ahead of time for easy prep later on.

(2) They add savory flavor, which, while different from what you might get from traditional seafood, is no less delicious.

What atrracted me the most in this recipe was the combination of flavors because I have mostly imagined and seen tofu with asian flavors - soy sauce, basil sauce, chilli garlic sauce... you get the idea!

I always try to decide before I get in line what flavors I'm going for that day so I don't get overwhelmed by the choices once I get to the counter.

What could be more important than working to get good food to our kids at school and high sugary flavored milk drinks out?

We have got to figure out what Flavor of India uses they would really bring out the garlic taste in this dish.

Other than the flavor and texture, what I really enjoyed about the whole grain bread was the nutrition I was getting; fiber, protein, iron, calcium, and more.

My fiancee and I have a terrible habit of getting buffalo wings multiple times a week... With new years» resolutions and waistlines not what they were in college, I'm so grateful for the same flavor without the guilt!

Ideas on what to add when using regular canned tomatoes to get the right flavor?

What's more is that most of the soups do not have broth or stock on the ingredient list, so almost all of the flavor you are getting is from the fruits, vegetables, beans, nuts, and whole grains themselves!

I didn't buy the seasoning blend at the store because my family doesn't like most of what was in it but I did get an onion to chop super fine to put in for flavor what seasonings if any should I use to make sure this soup has a good flavor without the seasoning blend?

But get rid of that alcohol and what's left is a rich, woodsy flavor that's perfect for seasoning up a big old sloppy casserole.

I love anything gingerbread flavored and never get tired of it, no matter what time of year!

But what I love most about winter squash is the deep sweet flavor that you get when you roast it.

They're rich in umami, which is the savory flavor quality that sort of mimics what we get from meat.

How they get their different appearance and flavor actually comes from which strain was planted and what age the mushroom was when picked.