Sentences with phrase «roasting one minute»

Not exact matches

The post prompted Darby to upload a 17 - minute video in which she describes Stenson as having «roasted» her with his «savage» Facebook caption and defends her request of the hotel, saying she had «nothing but the purest intentions.»

While Stenson obscured the identity of the email's sender in his post, Elle Darby outed herself in a 17 - minute YouTube video, in which she said Stenson had «roasted» her.

Once coated, roast in the oven for about 20 minutes or until vegetables are as tender as you like them.

A mostly derivative pastiche of questionable musical integrity, the piece was roasted (backstage, of course» as professionals we will play as well as we can anything that is put on our music stands) by most of my colleagues, and we complained bitterly that the last minute programming of the piece (replacing Brahms» Third Symphony) was no more than a marketing ploy foisted upon us by Sony Classical in order to boost CD sales of the work.

Roast in the oven for about 25 minutes, flipping everything once or twice during this time.

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tender.

Remove the roast from the smoker, transfer to a cutting board, and allow to sit for 20 minutes.

Roast for 3 - 4 minutes, keep a close eye on them as they want to crisp but not burn.

Roast the vegetables in the oven for 45 - 50 minutes until cooked through, adding the courgettes half way through.

Mix ingredients together and let sit in the refrigerator for about 30 minutes before adding to brisket or BBQ'd roast pork that has been pulled or chopped for sandwiches.

Place in the oven to roast for 10 - 15 minutes until golden — alternatively you can sauté these with everything else if you are feeling lazy!

Spread the mixture on a baking pan and roast for 20 minutes.

Cut the corn off the cob and put in a hot, dry saucepan over medium high heat and roast the corn for 5 minutes, stirring constantly so that it doesn't burn.

Remove the roast from the cooker, tent with reserved aluminum foil, and allow it to rest for 10 minutes before slicing.

Continue cooking until the roast has an internal temperature of 155 degrees F., about another 20 to 25 minutes.

Place the pork on the cooking grate and roast 25 to 30 minutes per pound (about 2 1/2 to three hours) or until the pork has an internal temperature of 145 degrees F. Remove the roast from the grill and bring it into the kitchen.

The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes — I add the peeled garlic for the last 5 - 10 minutes as roasted garlic is delicious in hummus.

Roast your almonds and pine nuts in the oven for 5 - 7 minutes until golden brown.

You can buy unsalted roasted peanuts, or you could just roast them yourself in the oven for about 10 minutes.

Once the roast is done, remove it from the oven and leave it to bind for about 20 minutes before slicing and serving with a thick spread of sweet cranberry sauce!

Roast at 200C for 30 minutes.

Roast the pimento berries in a dry skillet until they are aromatic, about 2 minutes.

Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325 - degree oven until the garlic browns, about 45 minutes to an hour.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

One crucial step is missing here: You want to roast the aubergines (eggplants) over a gas flame (or wood flame if you have access to a grill or wood oven) for a full 10 to 15 minutes, turning them every now and then with tongs or a fork to cook evenly.

Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure way to a fun dinner or a low - maintenance spread for last minute company.

Roast in the oven for 15 - 20 minutes until golden, adding the walnuts right at the end to toast.

Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium - rare, 160 degrees F. for medium or 170 degrees F. for well - done.

Give it all a really good mix and roast in the oven for 15 - 20 minutes until cooked.

Again, I add the peeled garlic for the last 5 - 10 minutes so that it can roast too.

Roast the cauliflower for 30 minutes.

Roast for about twenty minutes, until they're nice and tender.

Remove the birds from the refrigerator at least 20 minutes before roasting, preheat the oven to 400 °F and lightly butter a roasting pan large enough to fit both of the birds without crowding.

Combine the first set of ingredients thoroughly in a bowl, and place in one layer on a cookie sheet (you might need two) Roast for about 45 minutes, until tender and slightly charred.

About 15 minutes in to the roasting time, chop your onions and garlic.

Spread onto the baking tray and roast for 20 - 30 minutes or until golden, flipping halfway through.

Roast for 25 minutes, until the berries have significantly softened and there's juicy goodness happening.

(You can also put them on a foiled lined baking sheet and roast in a 350 * F. oven until golden brown on the bottom side about 10 minutes and then turn them over and roast opposite side.

Then I whipped out my go - to roasted veg, brown rice cake, and roasted garlic hummus snacking combo about 10 minutes before Body Pump.

Add the lamb back to the roasting pan and roast lamb and potatoes together for 12 - 15 minutes, until the lamb is crispy and browned.

Sprinkle with sea salt and roast for about 35 minutes until tender.

You start with with squash and cauliflower first — it gets tossed in a generous dose of garam masala, salt and oil then roasted for 30 minutes.

Roast in the oven for 30 - 40 minutes or might be even less depending on the quash size, so you might want to check it even sooner.

We usually roast at 450 for just 20 minutes (starting with broccoli, peppers, onion and cauliflower and adding zucchini and mushrooms halfway through if we have them).

Spread in a layer on a baking sheet and roast for approx 25 minutes, or until soft when pierced with a fork.

Space them out in a baking tray and roast till golden, approximately 30 minutes.

Spread them onto a baking sheet and roast until golden brown or for about 20 minutes, flipping halfway.

Roast about 45 minutes, shaking the pan and checking on them every 10 minutes or so.

Bake for 20 - 25 minutes, until berries are roasted and fragrant.

Drizle with olive oil and sea salt — then roast at 375 for about 20 minutes.