Sentences with phrase «for deep browns»

If you have warm skin, it's nice to go for deep browns, purples, plums, and golds for eye shadow.

Broil on high for a few minutes for a deeper brown and slightly charred finish on the skin, optional.

Opt for a deep brown tablecloth.

Not exact matches

And for all this, nature is never spent; There lives the dearest freshness, deep down things; And though the last lights off the black West went Oh, morning, at the brown brink eastward, springs — Because the Holy Ghost over thebent World broods with warm breast and with ah!

Dredge the stuffed chiles in the flour, dip them into the egg whites and then deep fry them in the oil for 2 minutes per side, or until golden brown.

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

Transfer fried latkes to the baking rack, and place in the oven for about 8 minutes, until crispy and deep brown.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Bake for 10 - 15 minutes until deep brown and crispy.

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

Put the gratin back in the oven, uncovered, for another 10 minutes, or until the bread crumbs are deep brown and the artichokes are tender.

Continue baking the bread for 38 to 45 minutes longer until the center is set (springs back when touched) and the edges are a deep golden brown.

After the initial browning, most other recipes called for braising the chicken over low heat and I wanted to avoid deep frying so I added those steps.

Bake them for about 15 minutes, flip them over, and bake for another 10 - 15 minutes, or until crisp and deep golden brown.

Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5 - 10 minutes until the mixture becomes thick, syrupy, and deep golden brown.

For those who have a convection oven, I baked mine at 325F for 14 minutes and that was exactly enough — the tips were deep brown on the top and they were evenly brown on the bottFor those who have a convection oven, I baked mine at 325F for 14 minutes and that was exactly enough — the tips were deep brown on the top and they were evenly brown on the bottfor 14 minutes and that was exactly enough — the tips were deep brown on the top and they were evenly brown on the bottom.

Add the sugar and continue cooking, stirring occasionally, for 50 minutes until the onions are deep brown and caramelized.

Bake the loaf for about 25 to 35 minutes, till it's a deep golden brown.

I don't have a deep fat fryer so I shallow fry in a pan for a few mins to brown the breadcrumbs then transfer to the oven to cook through.

Heat the oil to 180C / 350F, then deep - fry the doughnuts for 1-1/2 to 2 minutes, until well browned.

Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it's a deep, golden brown.

Bake for 50 to 55 minutes or until top is a deep golden brown.

Allow the thighs to cook for 8 - 10 minutes, until the skin is deep golden brown, rotating the pieces halfway through so they brown evenly.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Bake for approximately 35 minutes, or until the edges of the bake are starting to turn a deep golden brown and the middle feels firm.

Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.

Bake crescents for 12 - 15 minutes or until deep golden brown.

Transfer the cut out crackers onto the lined baking sheet and bake them at 375 ºF (190 ºC) for about 18 - 20 minutes, or until puffed up slightly and deep golden brown.

For topping, place flour, cold butter, and brown sugar in a deep bowl.

Which are then deep fried to a golden brown for an unforgettable sweet crunch.

Caramelize the onions on medium - low heat for about 20 - 25 minutes, stirring frequently, until they reach a deep golden - brown.

When the oven is preheated to 350 degrees F, bake the buns for approximately 30 minutes or until the outer buns are deep golden brown and the centre buns sound hollow when tapped lightly.

Brown sugar for deep caramel taste.

After rising in the pan bake for 30 - 40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

In batches, deep fry brussel sprouts for approximately 3 - 4 minutes or until leaves start turning a golden brown at edges.

Put in the oven and bake for 45 minutes, or until the potatoes are deep golden brown and tender when pierced with the fork.

Heat the oven to 400 degrees F. Roast the hazelnuts for 5 to 6 minutes until deep golden brown.

Cook the fritters for about 1 - 2 minutes per side or until deep golden brown.

Mince the garlic and sauté it with butter in a deep saucepan over medium heat for 1 - 2 minutes, or just until it's soft and melted, do not let it brown.

Once all chicken pieces are coated, deep fry them in vegetable oil for 5 to 7 minutes on medium heat until they turn beautiful golden brown and cooked through.

Cook for a total of 4 - 5 minutes, flipping when the underside is deep golden brown.

It calls for french green lentils which have a deeper earthy flavor than the traditional brown.

Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.

Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp.

Bake at 425 for 15 minutes, then lower heat to 375 and bake for 35 - 45 minutes, covering crust if necessary, until the crust is deep golden brown and the juices are bubbling and thick.

For this recipe, you want to seek out Medjool dates, which are deep brown (and a little wrinkly, as you can see in some of these pics), sweet, semi-soft, and chewy.

Fry for 2 - 4 minutes on each side until they are a deep golden brown.

For the fritters, pour about 2 inches of oil into a deep frying pan and heat over medium heat to between 350 - 375 °F, or until a piece of bread dropped in the oil browns in 30 seconds.

ook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.

Preheat the oven to 400 degrees F. Brush the buns with egg wash and bake for 15 - 20 minutes until deep golden brown.