Sentences with phrase «added sage»

If you recall, Full Burst added Sage Mode Kabuto as a playable character along with an Itachi and Sasuke vs Sage Mode Kabuto scenario and had that content available via DLC as well for those who owned the original Naruto Shippuden Ultimate Ninja Storm 3 game.

Now to think of it, I should've added sage or rosemary like I did in my lemon sage shortbread cookies.

I added sage, onion powder, and garlic powder.

I wanted to infuse the dish with the flavors of fresh herbs, so I added sage, thyme and rosemary.

I added sage and thyme, a good handful of spinach, and about 1/2 cup of dried cranberries.

On top of the sweet potato gnocchi I've added a sage walnut pesto.

I also added sage for flavor and almonds for crunch.

I also added sage which I think is the perfect complement to the pork and apple.

I love that you added sage... it goes so well with mushrooms.

I used 2 types of broth, miso and chicken plus added sage as well as Italian seasoning.

The Herbs — As you can see, the only thing that I have changed with the confit recipe is to add the sage which goes quite well with mushrooms; however, you can use any herbs that you want.

Mash the berries, add the sage, and allow to steep until slightly cooled.

I didn't add the sage at all, and the flavor was still superior.

Put the stuffing into a large mixing bowl and add the sage, thyme, salt and pepper.

Meanwhile, place the butter in a heavy bottomed pot over medium heat till it starts to simmer, then add the sage and cook until the sage is very fragrant and crisp.

After the onions have started to shrink down and take on a little color (about 10 minutes), add the sage and lower the heat slightly.

Once hot, add the sage leaves and cook until dark and crisp (about 1 minute) then remove with metal tongs to a plate lined with paper towel.

Add the sage and thyme, kale, and salt and pepper and saute for another 2 minutes until kale begins to soften.

Transfer the mixture to a serving dish, add a sage or thyme leaf on top for decor then pour over the clarified butter and chill until firm.

Add sage leaves to bacon drippings and cook until crispy, about 5 minutes.

Add sage, paprika, salt, and pepper to taste.

Add sage to skillet and cook just until crisp, about 10 seconds, then transfer to paper towels to drain.

In a small sauce pan, heat oil on medium, add sage leaves and cook for about 1 minute until crispy, turning over once.

Adding sage would be great.

For Thanksgiving, this is what I would do: Make the loaf, with the ketchup, but omitting the fennel and adding some sage.

Add sage, thyme, and parsley and cook until fragrant, about a minute.

Add the sage, thyme, rosemary, marjoram, red pepper, and sauté for another minute and finally add the vegetable broth to deglaze the pan.

Add sage, thyme, parsley, salt, pepper and water and process into a relatively smooth paste.

Add sage and oregano, stirring until herbs begin to sizzle a little.

Add SAGE LEAVES and sauté about 1 minute, enough to crisp but not burn; remove leaves and place on a paper towel.

Add the sage, basil, soup base, salt, and pepper, and continue cooking 5 minutes longer.

Add the sage, then scoop the squash flesh into the saucepan, discarding the skins.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Add the sage and toast until golden brown and crisp, then stir in the panko.

Uncover and add the sage and thyme and mix to combine.

Add the sage and garlic, and cook, whisking continuously, until the butter begins to bubble, and golden brown flecks begin to form in the bottom of the pan, about 5 - 8 minutes.

Add sage leaves and swirl to combine.

Add sage, pepper, thyme, and paprika, then stir until evenly coated; toasting the mixture for 3 minutes.

In a large pot over medium heat, melt the butter and add the sage.

Add the sage leaves to the hot pork drippings and fry them until crisp.

Add sage leaves, and cook 3 to 5 minutes, or until darkened, crisp, and slightly curled.

Add the sage leaves and fry for one minute on each side or until crisp.

Optional to add sage to fry it up as well.

Add the sage leaves to the pan and spread them out.

Remove peppers from oven and add the sage.

Once hot, add the sage leaves and cook 30 seconds per side.

Add sage; stir 1 minute.

Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.

Add sage and toss to coat.

Add the sage and blend until smooth, using some of the stock to thin the mixture if desired.