Did you ever wish you had someone that knew all your likes and dislikes (we’re talking food here), things you’re trying to avoid (again…food), things you’d like to include more of in your diet (like a grilled vegetable recipe that you’ll like) and then just tell you what to make when you asked? Well, now there is. It’s not actually a some one, but a some thing. You’re already on your computer trying to find recipes to make, well now you can go to your computer and have it give you recipes instead of you having to search for them. How cool is that?
McCormick has a new feature on its website called FlavorPrint. Think of FlavorPrint like a fingerprint…only with flavors. Here’s how it works.
There are thousands of recipes on the McCormick website and each one of them has a Flavorprint. The Flavorprint is a visual print that’s made up of 33 different spikes. Each spike has a different color and represents a different flavor profile (i.e. cheesy). Here’s where it gets cool. You go onto the McCormick Flavorprint site and fill out a profile. No, it doesn’t take long and they don’t ask you a bunch of weird questions. You check the boxes of the different foods and flavors you like and dislike. Then the program does the rest.
The FlavorPrint system, like other online services, learns from you. The more information you put into it, the more precise the recipes are going to be to your liking. As you share more of your cooking style, equipment that you have and flavors that you like (and dislike) the program will change up the recipes you’ll see as a match for you.
After your first little “quiz” you can then choose your recipe category like: “Spice Up Your Sides” which is what I chose. From there, I was able to choose Rice Recipes, Salad Recipes or Side Dishes Recipes. Once I chose Side Dishes Recipes, I was offered a huge selection of recipes to choose from. Each recipe showed its FlavorPrint along with a percentage. That percentage told me how closely that dish matched up with my Flavor profile that I had in the system. I chose to make the Mixed Vegetable Grill (it showed a 94% match) and I LOVED it! I’ll admit that I was pretty suspicious of the whole percentage thing, but I really did like it. The seasonings worked really well with all of the different vegetables in the dish.
The amount of veggie recipes in their database is fantastic! I’m guessing that you won’t have any trouble finding new and exciting veggie recipes for dinner anymore (there’s a whole lot more than veggie recipes though). Oh, and for you observant types…you may have noticed that there seems to be some sweet potato missing from my pictures. That’s because I forgot to cut it up and add it in. That whole mise en place thing really works…if you do it. Obviously, I don’t do it enough. Oh, and I ended up using 6 of those sweet baby bell peppers instead of one red bell pepper. The peppers at my grocery store looked like they should have been tossed 2 days earlier. ICK. These were much fresher.
After I made the dish, I logged back into my account and rated the dish. McCormick has made it so easy to keep their FlavorPrint working for you. After I left my rating, I was able to switch over to the Flavorprint link and update my flavor preferences and what kinds of food and kitchen equipment I keep on hand. Then I went back to the recipe links to see what it suggested I make next. Not only is it easy to use, but it’s pretty fun too!
So why don’t you hop over to the McCormick FlavorPrint site and set up a quick profile. I bet you’ll have an easier time coming up with what to make for dinner tonight.
For the record, if you couldn’t already guess, this is another post in my summer series with McCormick. Yes, they’ve paid me for my work…but what I say is up to me.
- 2 tablespoons light brown sugar
- 1½ teaspoons McCormick® Basil Leaves
- 1 teaspoon salt
- ½ teaspoon McCormick® Garlic Powder
- ⅛ teaspoon McCormick® Black Pepper, Ground
- 2 tablespoons olive oil
- 8 asparagus, spears, ends trimmed
- 1 medium red bell pepper, cut lengthwise into 6 strips Substitutions
- 1 medium zucchini, cut lengthwise into ½-inch slices
- 1 medium yellow squash, cut lengthwise into ½-inch slices
- 1 small sweet potato, cut into ¼-inch rounds
- 1 small red onion, cut into ½-inch rounds
- Mix brown sugar, basil, salt, garlic powder and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.
- Place vegetables in grill basket, grill rack or thread onto skewers.
- Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.
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