53 Sentences With "add flavor to" | Random Sentence Generator

Fresh or dried herbs can add flavor to vegetables and meats.

Front Burner Jarred orange twists from Italy add flavor to cocktails, cakes and savory dishes.

They don't add flavor to your meal, instead they suck the life out of it.

She also began exploring different spices to add flavor to her high-protein, low-carb meals.

People have to figure out which fungal growths add flavor to food and which ones are toxic.

They started using wood from rooibos and honeybush, another local plant, to add flavor to their wine during production.

Front Burner Packed in olive oil, these romanesco artichokes are ready to nibble or to add flavor to a summer risotto.

In 1933, Harry's New York Bar concocted the Bucket of Blood by integrating wacky seasonings with tomato juice to add flavor to the vodka.

That's when she revealed that not only does she like her ketchup at room temperature, but she uses it to add flavor to her breakfast eggs.

"In museum speak," says the New York City-based curator Vere van Gool, "it's become a sauce term" — a word used to add flavor to just about anything.

While all these varied pronunciations add flavor to the language, they also have their pitfalls: Whenever British people speak, their fellow citizens immediately hear the unmistakable twang of class.

In the late 1860s, Edmund McIlhenny, a food lover and avid gardener living in Avery Island, Louisiana, was determined to create a spicy sauce to add flavor to his food.

To add flavor to the salmon and to insulate it from any possible hot spots at the bottom of the pan, I set the fillets on a bed of thinly sliced fennel.

We've rounded up the best olive oil, coconut oil, flaxseed oil, walnut oil, canola oil, and other healthy oils to help you diversify the cooking oils in your cupboard and add flavor to your meals.

Because the linguine ingredients did not include salt, butter, olive oil or even garlic, it wasn't clear to me what was supposed to add flavor to the pasta; the final answer appeared to be nothing.

You can find Ajinomoto's MSG seasoning packets and spice mixes in many American supermarkets, and it has been working for years to raise awareness about both the safety of consuming MSG and the ways it can be used to add flavor to dishes.

Meanwhile, in St. John's, Canada, chef Jeremy Charles of Raymonds not only uses oils and powders made from the pine needles he forages near his restaurant to add flavor to his dishes (a pine-spiked aioli; a pine custard served with fresh berries), he also uses them for plating.

Merguez is usually eaten grilled. Dried merguez is used to add flavor to tagines. It is also eaten in sandwiches and with french fries.

Pistachio oil is used as a table oil to add flavor to foods such as steamed vegetables.The Nutrition Source - Recipes from Harvard University School of Public Health. Retrieved June 2009.

Ta'leya is a garlic sauce in Egyptian cuisine made by frying garlic and adding vinegar and spices. It is used as an ingredient to add flavor to bamia and koshary.

Louisiana Hot Sauce is used as a condiment to add flavor to foods, as an ingredient in some dishes, and also as a marinade for some foods, such as chicken wings.

It is stuffed into a lamb casing, rather than a pork casing. It is traditionally made fresh and eaten grilled or with couscous. Sun-dried merguez is used to add flavor to tagines. It is also eaten in sandwiches.

Various additional ingredients can be used to prepare the sauce. Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. It is also used as a condiment.

In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it. They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha or rice. It is considered a light food.

Some beer brewers use roasted chicory to add flavor to stouts (commonly expected to have a coffee-like flavor). Others have added it to strong blond Belgian-style ales, to augment the hops, making a witlofbier, from the Dutch name for the plant. The roots can also be cooked like parsnips.

Anfu ham in Anfu County, Jiangxi province, China Cooked anfu ham Anfu ham () is an ancient dry-cured ham from Anfu, Jiangxi, China. It is eaten alone and also used as an ingredient to add flavor to various dishes. Anfu is famous for ham. In Anfu, there is a special company producing it.

Chaudfroid sauce has also been used as a topping for cold galantine, terrine and sweetbread dishes. The sauce serves to add flavor to meats and dishes and to decorate them. Chaudfroid sauce can provide the appearance of smoothness to meats, and such dishes are sometimes garnished with parsley or watercress atop the sauce.

Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying, deep frying or sautéing. Fats are used to add flavor to food (e.g., butter or bacon fat), prevent food from sticking to pans and create a desirable texture.

Zest is often used to add flavor to different pastries and sweets, such as pies (e.g., lemon meringue pie), cakes, cookies, biscuits, puddings, confectionery, candy and chocolate. Zest also is added to certain dishes (including ossobuco alla milanese), marmalades, sauces, sorbets and salads. Zest is a key ingredient in a variety of sweet and sour condiments, including lemon pickle, lime chutney, and marmalade.

In Hungary and Serbia, caraway is commonly sprinkled over home-made salty scones (köményes pogácsa / pogačice s kimom). It is also used to add flavor to cheeses such as bondost, pultost, havarti, and Tilsit. Caraway oil is used to for the production of Kümmel liquor in Germany and Russia, Scandinavian akvavit, Icelandic brennivín. In Middle Eastern cuisine, caraway pudding, called meghli, is a popular dessert during Ramadan.

Lemon juice, rind, and peel are used in a wide variety of foods and drinks. The whole lemon is used to make marmalade, lemon curd and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice, and other dishes.

The Annual Feast of St. Thomas church Koorachund is considered as the Festival of Koorachundu. Apart from special masses and other activities for the catholic members, it also organizes a variety of activities for the general populace of Koorachundu. The Feast usually begins on 26 December and ends on the 30th of the same month. Giant Wheels and Circus troupes, usually add flavor to the carnival.

Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet. The gourd is lined with soot from specific trees which add flavor to the fermented milk. It is normally consumed with ugali or on its own and is served at room temperature or chilled.

Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. Carrot, celery and beet leaves may also be used. The pancetta and veal may be used in relatively small portions, to add flavor to the soup. Some versions may be prepared using lean ground beef, beefsteak or sausage, and some may include cheese such as Parmesan or Pecorino.

Ohaw or rur is a savory soup of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in their soups. The solid ingredients such as meat, fish, vegetables and/or wild edible plants are added to the stock.

Plaza Theatre in Atlanta offers vegan visitors nutritional yeast for popcorn seasoning. Popcorn seasoning can refer to a variety of seasonings that are used to add flavor to popcorn. In the United States, popcorn seasoning is mass-produced by several companies for commercial and consumer use. Popcorn seasonings may be used to enhance the flavor of popcorn, and some are used to add a buttery flavor to popcorn.

Zesting an orange Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods. In terms of fruit anatomy, the zest is obtained from the flavedo (exocarp) which is also referred to as zest. The flavedo and white pith (albedo) of a citrus fruit together makes up its peel.

Chorizo (, from Spanish ) or chouriço (from Portuguese ) is a type of pork sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).

Giant kelp grows in dense stands known as kelp forests, which are home to many marine animals that depend on the algae for food or shelter. The primary commercial product obtained from giant kelp is alginate, but humans also harvest this species on a limited basis for use directly as food, as it is rich in iodine, potassium, and other minerals. It can be used in cooking in many of the ways other sea vegetables are used, and particularly serves to add flavor to bean dishes.

The Bludwine Company was founded by Henry C. Anderson in spring, 1906. Bludwine Company produced the master elixir in Athens, Georgia, and various Bludwine Bottling Company locations processed the elixir into syrup and bottled soft drinks prepared from the syrup. The syrups were also shipped to and used at soda fountains as an ingredient to add flavor to various beverages. In 1911 Bludwine was marketed as having health benefits, such as aiding in digestion, and some physicians in Athens, Georgia and other areas of the state prescribed it to their patients.

Sliced cucumber, red onion, green peppers, sliced radishes, paprika, other vegetables, ground pepper, and salt are used to add flavor to the slice of bread, and then more drippings are followed to top it off. Periodically, the charred remains are scraped off of the szalonna and are used as an additional topping. This dish was considered to be peasants' food since the most important aspect was the fat, discarded by wealthier Hungarians. Preparation, cooking and serving remain a longstanding summer tradition among even second and third generation American Hungarians.

In the Philippines, where it is called 'sangig', particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles.

In barbecue and kebab restaurants, it can be usually found as a condiment, together with paprika, salt, and pepper. During the summer, generous amounts of dried oregano are often added as the aromatic and flavorful topping to a tomato and cucumber salad in Portugal, but it can be used to season meat and fish dishes as well. The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles.

These are usually low in alcohol and may be re-distilled or blended with the "heart" (distillate with 70% ABV taken after the "heads" are produced) to add flavor to the Cognac. Vigorously fermenting red wine. ;Fermentation : A chemical reaction in winemaking. In alcoholic fermentation it is the conversion of sugars to alcohol by yeast while in malolactic conversion it is the conversion of malic acid to lactic by bacteria. ;Feuillette : A French wine barrel with the capacity to hold 30 gallons (114 liters) in Burgundy and 35 gallons (132 liters) in Chablis.

Disadvantages also add flavor to a character that can't be obtained solely by a list of positive traits. Advantages and disadvantages often have a thematic element to them. They often provide a direct relationship between how someone wants to role-play their character and a tangible "in-game" enhancement to skill or ability rolls. Systems of advantages and disadvantages are often criticized for allowing or even encouraging min-maxing, where a player strives to take disadvantages which have little or no tangible effect on play while using the character points gained from those disadvantages to pay for powerful advantages.

Talents are advantages that add flavor to a character and either grant bonuses, benefit allies, remove penalties during play, or penalize adversaries. They cost experience points to buy, and must be unlocked in the order they appear on a diagram called a "Specialization Tree" (similar to those found in video games such as Star Wars: The Old Republic). The further down the diagram, the more expensive (and powerful) the Talents become. This means that sometimes a player has to buy Talents that they do not want or require in order to get to desired talents further down the same branch.

Fruit is often present at the end of a meal. Local production is abundant, one of the most popular local products is the annurca apple, a local type of apple whose origins are old indeed: it is believed to have first been planted by the Romans. Slices of watermelon ( 'o mellone) were in old times sold in little street shops (mellunari), nowadays disappeared. The sweet and tasty yellow peach ('o percuoco c' 'o pizzo, in Neapolitan) is also sometimes used, chopped in pieces to add flavor to red wine coming from Monte di Procida, cold and somewhat similar to Spanish sangria.

Renkon (lotus root) side dish is a Japanese word meaning a side dish to accompany rice; subsidiary articles of diet.Kenkyusha's New Japanese-English Dictionary, They are cooked and seasoned in such a way as to match well when eaten with rice, and are typically made from fish, meat, vegetable, or tofu. Nearly any food eaten with rice can be considered okazu, though it is distinct from furikake, which is meant specifically to add flavor to the rice itself rather than to be eaten alongside rice. In modern Japanese cuisine, o-kazu can accompany noodles in place of rice.

In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stirfry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like scallions: the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted. Nước mắm (fish sauce) is the most commonly used and iconic condiment in Vietnamese cooking.

A vegan lemon poppyseed muffin Americans have been preparing muffins since at least the 19th century, using a wide variety of products to add flavor to the basic batter of flour, sugar and butter (generally not prepared with eggs and by definition unleavened). Fruits and even some garden vegetables have served as flavorings. Poppy seeds were already popular in most parts of the world for their taste and texture--as well as the narcotic characteristics of the opium poppy plant they are harvested from. In modern times, growing poppy seeds is a difficult business for American farmers, due to the risk of heroin production.

An experiment published in the International Journal of Dairy Technology suggested that the level of galactose, a monosaccharide sugar that is less sweet than glucose and fructose, can be reduced using different culture techniques. An article in the International Journal of Food Engineering found that trisodium citrate, a food additive used to preserve and add flavor to foods, slightly improved the preferred qualities of pizza cheese. Research published in Dairy Industries International suggested that denatured whey proteins increased moisture retention, but that the improvements were very slight and not economically worthwhile relative to the minor improvements. Some consumers prefer pizza cheese with less browning, which can be achieved using low-moisture part-skim Mozzarella with a low galactose content.

These pearls are used in this traditional dish, known as sagu de vinho ("wine sago"), or just sagu, created in the Serra Gaúcha region, in the northeastern part of Rio Grande do Sul, but consumed in all the state. It is usually mixed with sugar and red wine and then served generally warm (but it can be eaten cold), with crème anglaise on top of it (sometimes with beaten egg whites with sugar). In some recipes, wine is mixed with grape juice, with the intent of making the dessert sweeter and less alcoholic. It is also common to infuse the wine with cinnamon and cloves in order to add flavor to the dish.

Beer can chicken is a barbecued chicken dish and method of indirect grilling, in which an open can of beer or other canned beverage is inserted into the cavity of a chicken and then used to hold the chicken vertically while it cooks on a grill or in an oven. During the cooking process the beer in the can might steam, which might add moisture in the cavity of the bird, and some theorize that the beer vapor serves to add flavor to the dish. Because the chicken is in an upright position, the fat in the bird drains away and the skin is evenly cooked. Prior to cooking, some of the beer in the can is typically removed, with a partially-full can of beer placed inside the bird's cavity.