Sentences with phrase «season form with»

The third month of the year was all about the bike, as Armitstead continued her early season form with wins at Strade Bianche and Trofeo Alfredo Binda, as well as Geraint Thomas taking a first Paris - Nice title.

Not exact matches

After winning 2008's competition largely by forming personal bonds with each houseguest, then helping plot their evictions, he served both as coach to a team he selected as well as a contestant on the most recent season.

After struggling with a knee injury late last season, Devonta Freeman says he is on track to returning to the form that made him the NFL's highest - paid running back.

Instructions or presentations of the family, clan, or city are explained and justified by tales — «charter myths» in Malinowski's term — or knowledge about religious ritual, authoritative and absolutely serious ritual, and about the gods involved, is expressed and passed on in the form of such tales; then there are the hopes and fears connected with the course of nature, the seasons, and the activities of food supply; there is the desperate experience of disease.

Several kinds of bread were prepared from maize, some of them, as the tlaxcalli, being in the form of larger and thicker cakes, and some in the shape of balls, as rice is now often served with curry or other seasoned dishes.

Anya's approach starts with a deep - rooted reverence for what nature provides in all of its seasons — and in all of its sometimes neglected or wasted forms.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

- For the burgers, season meat with salt and pepper and form into 2 inch patties of equal size and thickness.

Here they've maintained their original form, and are baked up with Creole seasoning so they're spicy, and crunchy, and yummy.

I formed those into balls and sprinkled them all with salt and pepper, rolling them around a bit so all sides were seasoned.

Add seasonings and work mixture together with hands forming four evenly sized pucks.

As a cook, I find it extremely joyous to work with what each season provides me, forming recipes that celebrate and compliment our needs and desires that change at different times of the year.

In its ideal form, a black bean burger should be moist and meaty, with a patty that holds together and forms a substantial crust, packed with robust bean flavor and the seasonings that complement it.

Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1 - 2 minutes.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeSeason — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

We're both inspired by the seasons and we like to cook with ingredients in their purest, more natural form.

There is an enormous consumption of chillies in India, as both rich and poor daily use them, and they form an important ingredient in the curries and chutneys in general use, when ground into a paste between two stones, with a little mustard, lard, oil, ginger and salt, this forms the only seasoning which the millions of poor in the East can obtain to flavour their insipid rice.

Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10 — 15 minutes.

With pineapple, mango and papaya never really in season here it was nice to get the flavours in frozen form, and the cold fruit was soothing on my sore throat last week.

In addition to providing contest entry forms, H - E-B attracted purchases with special savings on premium Idaho ® potatoes and Magic Seasoning Blends ®, a new Idaho ® potato salad recipe card developed exclusively for H - E-B by Chef Prudhomme, and a cooking demo by the master of Cajun cuisine at two San Antonio locations.

Season the steak with the salt and cook in the iron skillet, flipping and rotating every 2 minutes, until a deep brown and crusty sear forms, about 10 minutes total.

Season with salt and pulse until a rough sauce has formed.

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

Spanakopita is delicious, and if you're unfamiliar, it's traditionally made with spinach, Feta, onions and seasoning, wrapped in sheets of flaky phyllo dough and either formed into triangular servings or baked into layers and served like a casserole.

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

This season, those flavors and textures came in the form of zucchini umeboshi, and roasted duck miso ramen with grilled pork confit and heirloom purple sweet corn.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Begin by making the garlic yogurt sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill and 1/2 teaspoon fresh lemon juice, season generously with sea salt and freshly cracked black pepper and mix everything together until well combined, cover with seran wrap and add it to the fridge

Finely mince 2 cloves of garlic and them to a mortar, add 1 tablespoon of rinsed capers and pound with the garlic until you form a paste, then add 1 tablespoon of dijon mustard, 1 teaspoon of fresh lemon juice, season with sea salt and freshly cracked black pepper, and mix everything together

Give a flavorful punch to any dish through our chicken bouillon products, choose from either the powdered or cubed forms of bouillon and season your dishes with style, give your recipes an irresistible flavor that will impress your family and friends.

Spicy chipotle hummus with pepper - jack cheese pair with a well seasoned burger and sweet Hawaiian bun to form the perfect summer burger.

All I do is mix my bison meat with a few shakes of worcestershire sauce, and a little steak seasoning on top or just salt & pepper, form the patties and grill»em up.

While grill is preheating, form ground beef into patties, season both sides with salt and set aside.

Just chop shrimp in a food processor, mix them with chopped onion, tomato, egg yolk, flour and seasonings and form meatballs that you will throw into a flavorful spicy tomato broth made in 20 minutes.

Today on the blog I'll be keeping it short and sweet but with lots of yummy goodness in the form of three awesome condiments that will keep us all going through this late summer season.

While the onions are cooking, season the ground beef with salt and pepper and form it into four patties.

Form into four patties and season with salt and pepper.

Chocolate obsessive and Good Food Award - winner David Briggs of Xocolatl de Davíd combines the dedication and precision of a seasoned chef with beautiful ingredients showcased in elegant simplicity — and he's also redefining «granola bar» in chocolate form.

Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes.

Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, cilantro, and lime juice until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.

Continue patting and tossing until grains dry out, forming some crispy goodness, and separate, about 3 minutes; season with salt and pepper.

Protein rich edamame along with fresh cilantro, fiber rich carrots and broccoli slaw, digestible cumin seeds crushed in a food processor and mixed with other outstanding seasonings then formed into burger patties, screams.......

While the oil heats beat the egg whites until they form stiff peaks and then stir in the yolks one by one while beating until you have a fluffy batter season with salt.

There will be many stars on show on both sides and we will be pinning our hopes on trusty Olivier Giroud, who has come back to form with a bang recently after a dismal start to the season.

He must not be sold.He's also better than a lot of Chelsea youngsters.That's not enough basis for him to be sold.At top form he's better than Pedro, Moses and Willain.These are players whose main strength is dribbling and he tops them there no doubt.I remember him in one season having the highest dribble success rate percentage in the EPL.All he needs is to develop a level of consistency.A lot of their youngsters have potential but most won't be good as the Ox.The Ox himself has not reached full potential yet.He hasn't developed a certain level of consistency.Him also being a squad player is because of those above him.Those above him are all quality players.This won't be smart business at all.He's just going to destroy himself in another club and after being patient with him we are now deciding to sell him?

Never expect more than 20 games in a season with form and fitness together from Ramsey so the best option is buy Goretzka and send Nelson on year long loan to a bottom club and the boy will be good enough for first team football in full swing from next year.

His current contract with Arsenal is up for renewal at the end of this season, and Toral is keen to stay fit and impress Arsene Wenger with his form to earn an extension in the summer.

Danny Rose has struggled to cement regular playing time this season due to injury accompanied with the fine form of Ben Davies in the Englishman's position.