Sentences with phrase «in russet»

It reminds me of my living room, which is painted with Behr's «Bagel,» and with furniture and accents in russet, sage green and slate blue keeps its fall vibe going all year long... but the rest of the year I call it «earth tones.»

Outside I've been pulling weeds, tilling the soil and planting mums in russet shades of Autumn splendor.

This waistcoat is made from pure Hermès scarf silk and features the «Torana» design with peacocks, elephants and mythological figures in russet, dove blue and shades of beige on a midni...

I often throw in a russet for him.

Amanda — I think you could use sweet potatoes here, however, the floury texture that you don't like in Russets is exactly why they're great for latkes — they're not very waxy or overly moist - seeming, so they crisp up well.

Not exact matches

His thick russet thatches exist in a state of perpetual tousle, as though magnetized by the invisible energy of some faraway Tesla coil.

In the Pacific, female personnel traded their stockings and Cuban heel shoes for cotton anklets and high quarter russet field service shoes.

With a mixture of correctness and informality sometimes found in England today, a cleric - scientist of the period is recorded to have met his guests in «an old russet cloth - cassock that had been black in dayes of yore, girt with an old leather girdle, an old fashion russett hat that had been a bever tempore Reginae Elizabethae.»

«Our factory is the only one in North America that runs everything with dark russet potatoes,» Albright says.

Sweet potatoes I can totally handle, but my baked Russets are ALWAYS still a little raw in the middle.

I have a bag of russet potatoes in my pantry right now and I definitely plan to make these — simple recipe but looks (and sounds) delicious!

We cut up the russets and steamed them with the cauliflower and threw in a couple sprigs of fresh rosemary and thyme with the steam, then caramelized some onions in lieu of the bacon and it was seriously delicious!

For more information on Idahoan ® Signature Russets Mashed Potatoes, visit their website and keep in touch on Facebook Twitter Pinterest Instagram by following #IdahoanSignatureRussets

If I was a potato in my past life — which I'm not saying I was but I'm not saying I wasn't either because you never know — I was most definitely probably a russet potato because let's be honest, good ol' russets are the best potatoes.

I'll tell you all about how I invented potato tacos and what life was like for me in Idaho as a russet potato.

There is actually a difference in the varieties of potatoes: russet potatoes are the starchiest, while the red skin (or even the yellow ones) are more «waxy» and great for sautéing, skillet frying, and scalloping — really nice for this particular recipe.

I like to use Yukon gold potatoes in a gratin since they have a great tendency to be soft and creamy than russets, but truthfully, you can use either type of potato.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

Russets are the best baking potatoes, so use them in this dish.

Yukon Gold potatoes are considered the mid-range of starch content, between floury baking potatoes (like russet) and waxy potatoes that keep their shape in cold potato salad (like red - skinned potatoes).

In my experience, this dish works best with russet potatoes, since they are starchier and soften nicely during cooking.

I'm not a fan of russet potatoes or red potatoes for making mashed potatoes, as they are dry and bland as can be in flavor, so you need to add too many ingredients to spruce them up.

1 3 - pound corned - beef brisket, in plastic pouch with brine and spices 1 onion 3 whole cloves 2 Turkish bay leaves 1 chile de arbol 4 carrots 5 small rutabagas 1 large russet potato 1 medium green cabbage

1 large russet potato, cut in 1/2 - inch square batons, ends trimmed flat 2 teaspoons canola oil 1/4 teaspoon kosher salt Cooking spray

In 1937, a group of people from the burgeoning Idaho ® potato industry joined together to form the Idaho Fruit and Vegetable Advertising Association, largely to spread the word about the Idaho ® russet potatoes.

3 pounds baking potatoes, washed and peeled, cut in quarters (I used russets) 3 tablespoons butter 1 tablespoon minced garlic 1/2 pound (1 cup) ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 3 eggs, lightly beaten separately in small bowl 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano, rubbed

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some *

Shred the sweet potatoes and russet potato in the food processor and add them to the bowl.

We have multiple russet varieties to choose from and they are all of a good size profile, excellent in appearance and have the higher solids content that always sets Idaho ® potatoes apart.

To demonstrate the solids content characteristic, Chef Doughty drops two potatoes in a pitcher of brine water solution and the Idaho Potato sinks to the bottom - with its high solids content - while the other russet floats to the top.

Fresh Market grocery store has built the world's largest Idaho ® potato display in the produce department using 240,000 russet potatoes.

INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth

For this French vegetable soup, we're using sweet potatoes in lieu of russet for the added nutritional benefits.

Bake up some big russet baking potatoes, scoop out that potato and mix in some goodness.

Thinly slice 1 large yukon gold or russet potato into thin rounds that are about 1/16 of an inch in thickness

Armed with a mandolin, I sliced russet potatoes into 1 / 8 - inch thick rounds and soaked them in cold water to rinse off the starch.

The potatoes were like a slightly thicker potato chip: Take a russet, peel them, cut them in half, and very thinly slice them.

Chips with Caviar Layer Dip: Louie's Gen - Gen Room inside Liholiho Yacht Club in San Francisco, CA When it comes to Ravi Kapur's chips at Louie's Gen - Gen Room, local Russets are fried in rice bran oil and dusted with a Lowrey's - style house seasoning.

Wegan's secret weapon here is cooking hearty russet potatoes in the rendered bacon fat for golden, crispy, meaty bites.

An easy recipe for cheesy, delicious Broccoli Cheddar Mashed Potatoes made in minutes with Idahoan ® Signature ™ Russets Mashed Potatoes.

In this recipe, root vegetables replace the ever - popular russet potato, and while they are called «fries» they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batcIn this recipe, root vegetables replace the ever - popular russet potato, and while they are called «fries» they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batcin fact, oven roasted, so you can feel virtuous while you scarf down a batch.

Slice each russet potato in half, then half again.

Interesting that no Russets (one of my favorites along with Japanese satsuma) are grown in Australia.

I made do with the ingredients I had at home, using russet potatoes, brown onion, eggs and plain bread crumbs, and fried them in avocado oil, which also has a high smoking temp.

You can use russets in a pinch, however they have a tendency to overcook and stick to the pan, so I prefer less starchy potatoes like gold or red «new» potatoes.

However, since sweet potatoes a bigger than the small russets called for in this recipe, I would either make more filling (e.g., may 1 1/2 or 2 times the amount of ground turkey, spices, etc) or use less sweet potatoes (2 or 3).

Newcombe, for instance, made his official professional debut in a sea - green shirt and russet - brown shorts.

The 2018 CAL theme is Woodland; all the shades of Hembury Woods in the Autumn half term holidays; where greens and golds cling to the trees and every delicious shade of russet orange crunches under foot, and while to open up this yarny paintbox under the shade of the Christmas tree felt a little bit like doing the seasons in reverse, it's enough that there is not a single colour in this pack that I didn't love on sight.