Sentences with phrase «in syrupy»

I can tell you after years of study of final expense products that they are typically a terrible value wrapped in a syrupy «we understand the needs at your age» kind of sales pitch.

Majority of canned pineapples are bathed in a syrupy solution that is made of sweeteners.

Hachette (and several of the authors, in syrupy open letters) has maintained that Amazon doesn't care about authors or the damage this contract negotiation does to the authors» livelihoods, that it only cares about its bottom line.

Film Review by Kam Williams Headline: Santa Woos Overburdened Mom in Syrupy Sweet Christmas Comedy Nancy (Gabrielle Union) has had her hands full trying to raise three kids alone since her divorce from J - Jizzy (Charlie Murphy), a narcissistic rap star who's too self - absorbed to bear his fair share of the responsibility of raising the children.

DeFrancisco calls Miner and asks very specific questions, in a syrupy voice, about the perks of the job.

Stir until it all comes together in a syrupy glaze.

Maybe it stems from my days as a waitress during the breakfast shift where everything was always covered in syrupy stickiness?!

Yet theirs can be the tendency toward a shallow monism in which God, the world and the self rollick in a syrupy nature mysticism.

Not exact matches

Obama's visit in March 2016 had left Cuban leaders ambivalent about the hand of friendship he extended: Fidel Castro, ailing and almost 90, stirred from his retirement to attack the American president's «syrupy words,» and what he saw as an insidious plea for Cubans to forget the Americans» dark history with the island.

The nail in the coffin for syrupy cereal mascots might be a law tabled in late - April by the Federal Trade Commission, proposing that companies should only market food to those ages two through 17 if they are low in fats, sugars and sodium.

They are a sobering tonic in the face of all the syrupy platitudes that seem to abound today, especially in Western Christianity.

Jesus loves us, this we know, for the bible tells us so, but he never loves us with the sort of syrupy instinct to sentimentalism that can sometimes overtake us when — in our parenting or our socializing — we allow our affections to override the need to speak a truthful word, because it might be seen as discomfiting, or hurtful.

This accusation of «syrupy platitudes» is not only found in the western part of the world, it is found in the third world countries as well.

I still have stacks of letters written to me in the most syrupy sweet sincere spiritual vitriol you could ever read.

You will get very sweet syrupy water and you can also blend the dates after 24h have passed (or earlier is in hurry) so you will have a thicker syrup as well (I normally do this to use all the dates I soaked in water).

Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes.

I can say with confidence that my first chai tea latte was not the authentic, brewed - to - order kind you'll find in Portland, Oregon but a sweet syrupy imposture that some places still pass off as chai tea.

Add the wine and when syrupy toss in the tomato juice and chunks.

The fruit becomes syrupy in the hot oven, bathing itself in sweet, sticky juice.

The heat of the oven coaxes out their inherent sweetness, but the simplicity of the tart leaves them intact, rosy skins and brilliant yellow flesh in a stunning sunburst arrangement, surrounded only by buttery pastry and their syrupy brethren.

Place 1/4 cup sugar and the orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.

Place shallot in a saucepan over medium high heat and add the vinegar, allowing the mixture to reduce until only a few tablespoons of syrupy liquid remains.

Is a quadruple layer stack of fluffy chocolate with chocolate chips sprinkled in and drizzled in extra syrupy sweetness a bit extra to be filed under the breakfast category?

If you're feeling extra fancy, you can boil your balsamic vinegar into a syrupy reduction — I used mine as is because I was in such a hurry to get these scrumptious morsels into my mouth.

[Chef's Note: For an easier method, the jam can also be made without first making a caramel: Just combine the figs, sugar, butter and orange juice in a large saucepan, bring to a boil and continue to boil until thick and syrupy, about 20 minutes.

I tried this and it definitely doesn't look syrupy like in the picture.

Bacon — yes, American - style bacon in Rome; not exactly the pork product I associate with the city, but who am I to question these things — was grilled to a perfect, lightly charred crisp then topped with peppery wild arugula and drizzled so - very - lightly with an aged balsamic vinegar, the kind that is thick, dark and almost syrupy, as sweet as it is punchy, the kind that probably costs too much but that I still encourage everyone to buy, just once, because used judiciously (which is to say, not in a steak marinade, please, use the cheap stuff for that) it will last forever.

Simmer the berries gently, over medium - low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes.

Taste the sauce, and if you still want a more powerful flavor and syrupy texture, continue reducing it to as small as 1/2 cup in volume.

Place the liquid in a small saucepan, along with the sugar, and simmer for about 10 minutes or until the sauce is syrupy.

In small saucepan, combine honey and cardamom over low heat; cook for about 5 minutes or until honey is thin, syrupy and fragrant.

The sticky dough transforms into gloriously caramelized layers, syrupy in the middle and crunch around the edges.

I often grill delicata (with seeds though and after marinading in a strong balsamic vinaigrette that turns syrupy on the grill), but was wondering what else to do with it.

Posted in *** Most liked recipes ***, Baked, Comfort food, Desserts, Extra syrupy desserts, Heartwarming dishes, Intermediate, Mainland Greece, Our hand picked recipes, Pastry recipes, Traditional Greek Taverna Recipes Originally published on May 13, 2013 Last updated on December 18, 2017 By Eli K. Giannopoulos

My Oma taught me her southern secrets to making the best version: Let the Strawberries soak in sugar to get all syrupy and delicious, make the biscuits with buttermilk (before we knew dairy made me sick), and heavy whipping cream makes the best topping.

Posted in Baked, Beginner, Desserts, Extra syrupy desserts, Mainland Greece, Our hand picked recipes, Tea and Coffee nibbles, Traditional Greek Yogurt Recipes Originally published on May 17, 2014 Last updated on April 8, 2015 By Eli K. Giannopoulos

Blister in a small pan until the juices release, add sugar to taste and then stir in some almond meal to absorb the syrupy juices.

Pomegranate reduction: In a thick small sauce pan reduce 1 cup of pomegranate juice by half or until it becomes syrupy.

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30 — 45 minutes.

Posted in Advanced, Baked, Desserts, Extra syrupy desserts, Intermediate, Mainland Greece, Our hand picked recipes Originally published on December 30, 2013 Last updated on April 19, 2014 By Eli K. Giannopoulos

In a microwave, heat the remaining preserves until syrupy in consistency, about 30 secondIn a microwave, heat the remaining preserves until syrupy in consistency, about 30 secondin consistency, about 30 seconds.

Slowly whisk in heavy cream, bring to a simmer; cook, whisking occasionally, until very bubbly and syrupy (about 5 minutes).

The sugar - water mixture will turn syrupy and golden - brown in color.

The natural sugar in the juice is what makes it syrupy.

Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium - high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes.

Simmer in a saucepan (or you can microwave) until syrupy.

• combine all ingredients in a pan and bring to the boil, simmer gently for 10 minutes, stir, then continue to simmer for 40 - 50 minutes until thick and syrupy, stirring regularly.

Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10 — 15 minutes.

In Ethiopia, it's a milk-less spice infused tea; in Kashmir, it's salty and steeped in a samovar; in Starbucks, it's a syrupy, saccharine, pre-mixed blend (people, why are you still drinking this stuff?In Ethiopia, it's a milk-less spice infused tea; in Kashmir, it's salty and steeped in a samovar; in Starbucks, it's a syrupy, saccharine, pre-mixed blend (people, why are you still drinking this stuff?in Kashmir, it's salty and steeped in a samovar; in Starbucks, it's a syrupy, saccharine, pre-mixed blend (people, why are you still drinking this stuff?in a samovar; in Starbucks, it's a syrupy, saccharine, pre-mixed blend (people, why are you still drinking this stuff?in Starbucks, it's a syrupy, saccharine, pre-mixed blend (people, why are you still drinking this stuff?)!