How to pronounce “creamy” in English

creamy and soft.

So creamy, crunchy, creamy and crunchy are usually my balance, and then just kind of everywhere in between.

white creamy sauce did you add to it fat and salt so what are you really eating

So you've got creamy, soft bean, and then you've got this lovely, textured chili crisp on top.

Crunchy or creamy, let's be serious.

Chardonnay is creamy and thick and soft.

See how creamy they are?

make this creamy, delicious, unctuous tonkotsu.

It's really creamy.

And it is creamy white on the inside.

The video lacked the creamy resolution, crystalline audio, and voluptuous effects associated with professionalism, and with even the average MTV entry.

Because is it creamy?

Then a creamy sauce of beans, as a very traditional style.

Those get creamy, but they don't get stretchy.

Most people want something creamy and some maybe crunchy texture involved, maybe some cake.

bit of that creamy ricotto over the top.

nice and creamy before I add my tahini which is just a little trick that uh

But a big creamy blonde, I guessed a not-so-long-ago cheerleader, licked her

arrived was delicious creamy the perfect brittle blanket you could barely taste

privileges and got creamy and he made a very conscious decision after that when

And I make it nice and creamy and rich.

It makes it kind of creamy.

So some of it is creamy, some of it is a little chunky, and I love that.

There are just so many creamy, cheesy, milky sauces and other kinds of products that we can make using nuts.

If you only had the creamy substances, it will be kind of boring.

But it's kind of creamy, has a lot of tannins from the tea.

The milk makes a sort of curdled creamy ricotta like substance, and it beautifully pairs with rigatoni, because the rigatoni are basically

The result is tofu that's creamy, nutty, and rich.

And this will also be creamy like a butter cream that isn't a butter cream.

And you can see how creamy it's gone.

But it has a nice creamy aspect to it.

I always thought of butter as being creamy and sweet and-- yeah, it's creamy, but it's not sweet.

It's creamy.

I mean, it's creamy.

You want a texture that's going to be creamy and light in color.

And it'll just go a little wee bit creamy.

And the meat inside of it has got almost a creamy texture to it.

You can't really make an actual risotto that's creamy with anything other than arborio rice, because the other grains don't have the starch that

So what I like to do is I'll put a creamy cheese like that, or goat cheese, in a mac and cheese,

And this is gonna give the peanut sauce a really creamy consistency and it's gonna blend with the peanut butter to make a really nice base for the sauce.

And it kind of gives you this luscious, creamy, melt in your mouth texture.

like even eggplant, which is really luxurious and creamy.

I think the most important thing is they're sort of mild beans that are creamy.

And you end up with this really rich, creamy sort of cattalini bean.

But we're going to change that because this right here not only can make creamy dressings, it can become meringue.

It goes from kind of like that egg whitey to like this creamy, gorgeous, light, cloudy color.

So we're nice and creamy, frothy there.

So gribiche is normally like creamy sauces at the bottom of the plate.

And we could see it on the bone because it goes very pale and creamy color when you get that heat.