Sentences with phrase «of russet»

With a base color like that of fine grains of sand combined with striations of russet, Golden Sandstone's light hue is refreshing and modern.

After a run of russet - hued collaborations with cinematographer Darius Khondji, Allen is working here for the first time with the venerable Vittorio Storaro, and the change has done him the good.

Luxury Palette in The Dolce Vita (Fill 5.2 g) with a quartet of eyeshadows in shades of russet reds, earthy browns & shimmering gold tones.

It also has over a quarter of your daily fiber and has far fewer calories than a regular potato of the russet variety.

Not having heard any construction advice from you, I have moved forward, I hope, by eliminating popcorn and reducing the amount of russet potatoes consumed.

I followed the recipe except for using sweet potatoes instead of russet and it was SO GOOD!

To test this tip, America's Test Kitchen stored two bags of russet potatoes, one with an apple and one without, in a dry, dark spot.

Four years later, Anna Lindholm, an evolutionary biologist at the University of Zurich in Switzerland, began to notice white patches of fur on a few of the russet - colored mice.

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.

2 tbs olive oil 1 onion diced 2 garlic cloves minced 1 lb ground Italian sausage 4 cups of water 1 cup cream 2 - 3 cups of milk 2 lbs of russet potatoes peeled and diced 1 lb chopped zucchini Salt and pepper 1 6oz bag baby spinach roughly chopped

Instead of russet, I used tri-color potatoes.

I am so excted to try this but wondered if i might ask, do you think it will change the creaminess of the soup by using a sweet potato instead of russet?

I followed the recipe except for using sweet potatoes instead of russet and it was SO GOOD!

We added some small baby creamer potatoes instead of russet and 1 teaspoon of garlic.

Butternut Squash Mashed Potatoes 1 butternut squash1 russet potato1 tablespoon brown sugar Garlic Mashed Potatoes 1 pound of russet potatoes3 tablespoons butter4 cloves garlic, minced1 / 2 cup whole milkSalt and pepper to taste Curried Mashed Potatoes 1 pound of russet potatoes2 tablespoons butter1 small yellow onion, finely chopped1 clove garlic, minced2 tablespoons curry powder1 / 4 cup sour cream1 / 4 cup plain low - fat yogurtSalt and pepper to taste 1.

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

Peel 2 - 2 1/2 pounds of russet potatoes.

(Both have passed) I see know where I went wrong by using Yukon gold instead of russet potatoes and need to add more eggs.

I made this tonight and substituted sweet potatoes instead of the russet and omitted the mushrooms (only because we're eating them tomorrow) and it was AMAZING!

I used a combination of russet potatoes and red potatoes.

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.

«We use one variety of russet potatoes and sweet potatoes, and that, combined with the canola oil, produces a great - tasting chip.»

The company has five varieties of russet potato chips — Sea Salt, Creamy Dill, Sea Salt and Vinegar, Sea Salt and Cracked Pepper, and Smokin» Sweet Barbecue — as well as the Cinnamon and Brown Sugar variety that is made from sweet potatoes.

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!

I have tried three times now to make something that comes close to those chewy, fluffy clouds of russets, flour and egg.

There is some confrontational contemporary art among the rosebeds, from the jagged points of russeted steel that make up Bernar Venet's 17 Acute Unequal Angles, to the unrelenting stares of three monumental heads by sculptor Thomas J Price.

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.

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.»

They are the preferred breed of potato for french fries at many fast - food restaurants, but Covered Bridge is the only chip maker to use dark russet almost exclusively — the only exception is its sweet potato chips.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

The other minor change was using a russet potato instead of Yukon gold.

I used russet potatoes instead of red.

I love that you used sweet potatoes instead of regular russet potatoes to top this with.

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!

To go with that, Sweet Potato Latkes; shredded sweet and russet potatoes fried into golden, crispy pancakes, served with a dollop of sour cream.

For this recipe, I typically use Idaho ® russet potatoes, though any variety of Idaho ® potatoes will work (adjust ingredient amounts and bake time accordingly for baking the potatoes).

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.

This is the star line - up for our soup: one tired head of cauliflower, one large russet potato getting soft and beginning to sprout, 2 red bell peppers with some bad spots removed.

It would be like selling a bushel of sweet potatoes and calling them russet potatoes.

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

First, I use white potatoes instead of the more common russets.

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).

Here I have made a smaller batch than the original and used medium - sized Yukon Gold potatoes instead of the large russets so the recipe is a little different — perfect for 3 to 4 people.

Always use russet potatoes, never boiling potatoes, unless of course you are making «smashed potatoes».

Recipe: Nadia NatashaImage: Nadia NatashaTime: 30 Minutes Ingredients 4 medium russet potatoes, scrubbed and rinsed 3 tablespoons olive oil 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife 1/2 teaspoon dried rosemary, crushed fine 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme -LSB-...]

Next time i'm going to try using a mix of gold, russet, and purple potatoes from my local trader joes to see what it looks like!

Russets definitely yield the best results when it comes to oven fries, but if you would like to use other types of potato, like red, white or purple, you definitely can.

Thin - skinned potatoes are a bit smaller than russets, so you may want to use 1 - 2 more than the recipe calls for, so you'll have about the same total yield of fries.

If you're using russets you'll want about 5 medium or about 2 pounds of Yukon's.