Sentences with phrase «about meld»

Some critics are even more pointed, alleging that the committee proposing the change is skewing information about MELD scores to support its position.

Kennedy and Cuomo married with great fanfare and press converage about the melding of two political dynasties to form «Cuomolot.»

Tell me about melding the character of Shuri from what she is the comics into sort of a female Q in this movie.

There has been a lot of talk about the melding of worlds between Kong and...

I had spent nine years living and writing the memoir about the melding of social entrepreneurship in one of Africa's largest slums — Kibera in Nairobi, Kenya — while serving in the Marines.

I take your point about melding temperatures and proxies for them, but the problem is intractable at present.

Not exact matches

The best way to do that is to meld conversations about engagement into the culture — to marry talk about engagement to the work itself.

But there were few extended conversations about being part of a dual - career couple or explorations of how both you and your partner could meld work and family.

For Catholics, seminaries are fundamentally about spiritual formation and discernment, and the role of priest for which young men study inextricably melds individual spiritual direction with coursework and preparation for service to the parish, community, and broader world.

Cook over low heat for about 30 minutes, or until the flavors have melded.

Let stand for about 10 minutes to let all the flavours meld together.

You can use it right away or refrigerate it for about 30 minutes to let the flavors meld together.

This can be used right away, but the flavors will meld and develop after about a week.

cover and put in refrigerator for about 30 minutes before serving to let the flavors meld together!

I like to make them about 30 - 40 minutes ahead of time, to let the flavors meld a little bit.

Lastly, I put the tart together, drizzled a little olive oil over it, and BAKED it for about 10 minutes just to allow the cheeses and the tomato and herb flavors to meld together a little.

Then, simply add all remaining ingredients, except kale, bring to a light boil, lower heat, and simmer for about 30 minutes to allow flavors to meld.

When all the flavors have melded, add the broth and simmer the whole thing gently for about 3o minutes or so.

Add chiles; cook until flavors meld, about 5 minutes.

To brighten the final flavor I added about 1 TBS of champagne vinegar - melded everything together.

Simmer until the gravy has thickened and the flavors have melded, about 5 minutes.

Cook until the veggies are tender and the flavors have melded, about 10 to 15 minutes, stirring every 5 minutes or so.

Add the currants, almonds and lentils and continue cooking, covered, until rice is tender and the flavors have melded together, about 10 minutes.

Reduce heat and simmer till everything melds together (about 3 minutes).

Anywhere from about an hour to where it's just heated up, to 8 hours on low when it's really had a chance for all the flavors to meld together.

Reduce the heat to medium and simmer until the flavors meld, stirring occasionally, about 15 minutes.

Reduce the heat to medium - low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld together, about 15 minutes.

Reduce heat to medium - low and simmer for about 15 - 20 minutes, stirring occasionally, or long enough for the sauce to thicken slightly and for the flavors to meld.

Break up the tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more, then add 3 cups of broth, the reserved tomato liquid, and 1 cup torn bread and let it all simmer until the flavors meld, about 10 minutes.

Heat over medium heat until it starts to bubble, then turn heat down to low and simmer for about 5 minutes so the flavors meld.

Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.

I left the mushrooms to simmer in the pot for about minutes in order to really meld the flavor before adding the carrots and celery.

Using a wooden spoon, stir until the flavors have melded and the garlic has softened, about 5 minutes.

If possible, allow the bowl of pasta salad to sit for about 30 minutes to allow the flavors to meld together nicely.

Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10 - 15 minutes.

Cook until flavors meld together and sauce has thickened, about 15 - 20 minutes.

Cook over medium - low heat for about 10 minutes, or until the flavors meld.

Gently simmer for about 20 minutes, until the flavors have melded and the carrots are done to your liking.

There is something wonderfully appealing about the way a hot oven melds the sweet warmth of cinnamon and a dusting of sugar on a pallet of buttered bread.

Add the crème fraîche and cook, stirring occasionally, until the flavors have melded together, about 5 minutes more.

Bring to a simmer over medium heat, discard kombu, and continue to simmer, adjusting heat as needed, until flavors meld, about 5 minutes.

Reduce heat; simmer until flavors meld, about 1 hour.

Bring to a boil, reduce heat, and simmer until flavors have melded, about 5 minutes.

Let stand until flavors meld, about 5 minutes.

Since beans are already cooked you just need to heat up enough so the flavors meld well together, about 5 minutes.

Bring to a boil, then reduce heat to low and simmer until slightly reduced and flavors have melded, about 30 minutes.

Reduce heat to low and simmer until flavors meld, about 10 minutes.

Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.

Cover, bring to a boil, reduce heat to medium - low, and cook, stirring often, until flavors meld, about 15 minutes.

Mix it all together and refrigerate for about 30 minutes, to let the flavours meld a bit.