Sentences with phrase «bit of heat from»

If you haven't been following the iPhone throttling debacle, Apple recently caught a bit of heat from their customers for throttling the CPU performance of older iPhones without user consent or knowledge.

This sweet, astringent red - grapefruit relish gets a bit of heat from red - pepper flakes.

This simple Sprouted Moong Dal Salad recipe is made with sprouted moong dal, lots of fresh vegetables and flavoured with little lemon juice, chaat masala and a bit of heat from chili.

You will taste a bit of heat from the jalapenos and chilies but the creamy avocado dip it's paired with really helps balance it out.

I altered it only by using more ice cream than called for, occasionally, you could experience a bit of heat from the pepper, which, IMO didn't make a difference in taste one way or the other.

They have a slightly sour lemon taste, a bit of heat from the chili and little bit of salt.

This Avocado Citrus Vinaigrette is silky smooth and has a bright fresh citrusy taste with a bit of heat from jalapeño.

This recipe's confit marries sweet, simmered garlic with Parmesan, a bit of heat from a chili or chili flakes and lemon zest into a buttery spread of our dreams.

I absolutely loved the combination of the slightly sweet corn cake and a little bit of heat from the chiles, cayenne pepper and enchilada sauce.

There is a slight tangy from the apple cider vinegar and a bit of heat from the cayenne to round out the amazing flavours in this savoury soup.

A little bit of heat from the crushed red pepper and chili powder along with the sweet of the cinnamon and savory of the butter made each bite complex and nuanced.

Just a tiny bit of heat from the pepper flakes and warmth from the salty broth.

Thankfully, LifeWay has taken quite a bit of heat from writers and agents in the industry, which is encouraging.

Not exact matches

Refining and production are, for the most part, separate activities — they don't benefit much from integration in the physical sense (oil sands upgrading from mines is a bit of an exception, since the waste heat from the upgrader can feed the extraction plant).

If the intellectuals in the plays of Chekhov who spent all their time guessing what would happen in twenty, thirty, or forty years had been told that in forty years interrogation by torture would be practiced in Russia; that prisoners would have their skulls squeezed within iron rings; that a human being would be lowered into an acid bath; that they would be trussed up naked to be bitten by ants and bedbugs; that a ramrod heated over a primus stove would be thrust up their anal canal («the secret brand»); that a man's genitals would be slowly crushed beneath the toe of a jackboot; and that, in the luckiest possible circumstances, prisoners would be tortured by being kept from sleeping for a week, by thirst, and by being beaten to a bloody pulp, not one of Chekhov's plays would have gotten to its end because all the heroes would have gone off to insane asylums.

The Mexicans had an info booth at the festival, and many Italians were in for a hot surprise when tasting powder from Yucatan habaneros: The delayed heat of the habs differs from the direct bite of their local chiles, and keeps building up...

Whisk in the broth, raise the heat, and scrape all the bits and pieces from the bottom of the pan into the sauce.

Remove the pan from heat, carefully pour in 1/2 cup cognac, and scrape up the brown bits from the bottom of the pan.

Remove the pan from the heat and turn the batter into the bowl of an electric mixer fitted with the paddle attachment and stir for a minute or so on low just to cool it down a bit.

Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit).

Remove from heat and add the maple syrup, vanilla, any bourbon or rum you are using and a bit of nutmeg.

Add the cooked leeks back into the pan and deglaze the pan with the balsamic vinegar, quickly stirring to scrape up any crispy bits from the bottom of the pan, then take the pan off the heat and serve, topping with basil sprigs.

Remove your skillet from the heat and carefully clean out the oil and bits of breadcrumbs with a paper towel.

* some bits of nougat / caramel might melt and stuck to the paper once cold — to avoid that, while the cookies are still warm, gently release them from the paper and reshape the cookies into a circle if the melted bits run off and change their shape; I thought of using foil instead of baking paper to avoid the sticking issue, but then I thought the foil would transfer more heat to the cookies and make them too flat Makes about 38 large cookies

Remove from the heat, add a bit of kosher salt and as much pure vanilla extract as you like.

Continue stirring over the heat until a thin film forms on the bottom of the pan; remove pan from heat and let rest for about 5 minutes, to cool the dough a bit.

Chipotle peppers in adobo sauce, which you can find canned in the Mexican aisle of your grocery store, give the sauce heat and smokiness, while the creamy texture and a bit of tang come from Chobani's nonfat Greek yogurt — one of my favorite healthier sauce ingredients.

I've been googling it a bit, and my only idea left is that my baking sheet is too shiny and is reflecting the heat away from the sides of the challah.

The heat from the peppers is mellowed out by the cooking, but the confluence of the bite of the pepper and the umami of the beef make these stuffed peppers truly addictive.

Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2 - 3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).

Once the butter turns slightly golden, turn off the heat, leaving the pan on the burner and scrape any golden bits from the bottom of the pan.

Remove the pan from the heat to add the wine and deglaze the pan, scraping up any bits that might be stuck to the bottom of the pan.

Remove it from the heat and pour the butter into a separate dish to cool completely, leaving behind any burnt bits at the bottom of the pan.

You've got the heat from a bit of cayenne and paprika and some sweetness from a...

When golden brown bits begin to form at the bottom of the pan, remove it from the heat, and continue whisking for another minute or two.

The Jalape?o (a chile of the plant family Capsaicum) derives its bite or heat from capsaicun, a potent chemical that survives both the cooking and freezing processes.

Stir in tomato sauce and water; bring to a simmer over medium - high heat, scrapping up browned bits from bottom of the pan.

Remove from the heat and add the red nuoc cham to deglaze the pan, stirring to scrape off any meaty bits on the bottom of the pan.

Add the 1/2 cup of pecans chunks and remove from heat to cool a bit before drizzling over your cooled cake.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.

The other day I was feeling a bit full of myself, bragging about my love of baking and how even the summer heat doesn't keep me from turning on the oven.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Turn the heat up to medium - high, add in the lemon juice, stir and scrape all the brown bits from the bottom of the pan.

The black bean - corn - tomato combo gives it a fun southwestern flair with a kick of heat from some of that jalapeño pepper, and a little bit of lemon juice adds a nice zing to it that really brings all the flavors alive.

You may have to turn down the heat a bit to keep the mixture from burning on the bottom of the pot.

Deglaze the pan with the remaining 1/2 cup chicken stock, making sure to scrape any brown bits from the bottom of the pan and remove pan from heat.

The Jalapeño (a chile of the plant family Capsaicum) derives its bite or heat from capsaicun, a potent chemical that survives both the cooking and freezing processes.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taHeat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taheat and cover until cheese is lightly melted / Add salt and pepper to taste.