Sentences with phrase «slightly darkened»

At the foot of the bed, I added a bench, which I slightly darkened with Minwax Gel Stain for additional seating and a place to get dressed.

The rich, pulsing color, slightly darkened, and the spiraling carnivalesque energy are still in force, but better — and the new sculptures aren't bad either.

The exterior comes in a choice of seven colours, distinctively set off by slightly darkened windows.

LED headlights with slightly darkened clusters, a new grille with horizontal chrome highlights and a redesigned bumper with larger foglight enclosures are seen on the refreshed CX - 5.

This is thanks to a new, expressive diamond radiator grille, a striking front bumper with large air intakes, MULTIBEAM LED headlamps as well as new, slightly darkened tail lights with multi-level function.

Roast for 7 - 10 minutes until slightly darkened (they'll smell lovely and toasted) then remove and allow to cool to room temperature.

Bake for 40 minutes at 250 °, until edges are firm and slightly darkened.

Return to the skillet (strain through a mesh strainer to catch the cardamom shells and tomato skins) and stir in the cream; return to a simmer and cook until slightly darkened, about 10 minutes.

Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.

Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute.

Toast until fragrant and slightly darkened, 10 — 12 minutes.

Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12 — 15 minutes.

Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5 — 8 minutes.

Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.

Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8 — 10 minutes.

Toast all chiles in a dry medium saucepan over medium - low heat, tossing constantly, until slightly darkened in color and pan just begins to smoke, about 5 minutes.

Make the walnut sauce: In a large, ovenproof skillet, toast the walnuts over medium heat until fragrant and slightly darkened, about 5 minutes.

Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6 — 8 minutes.

Toast hazelnuts on a large rimmed baking sheet until skins are slightly darkened and split, 12 — 15 minutes.

Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8 — 10 minutes.

Bake crust until firm and slightly darkened in color, 15 — 18 minutes.

Bake cake until top is firm and edges are slightly darkened, 55 — 65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done).

Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8 — 10 minutes.

Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 7 — 9 minutes.

Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8 — 10 minutes.

Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.

Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1 — 2 days.

Increase heat to medium - high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10 — 12 minutes.

Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7 — 10 minutes.

Add tomato paste and cook, stirring often, until slightly darkened in color, 6 — 8 minutes.

Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes.

Cook buckwheat, stirring often, until slightly darkened in color and fragrant, about 5 minutes; transfer buckwheat and oil to a large bowl.

Cook, stirring often, until cornmeal is slightly darkened in color and toasty smelling, about 5 minutes.

Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10 — 15 minutes; let cool.

Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes.

Cook over medium heat until herbs are slightly darkened, 10 — 15 minutes.

Transfer to the oven and roast for 8 - 10 minutes, stirring once halfway through, until fragrant and slightly darkened in color.

-- Transfer to the oven and roast for 8 - 10 minutes, stirring once halfway through, until fragrant and slightly darkened in color.

Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10 — 15 minutes.

Toast coriander seeds in a small skillet over medium heat, stirring often, until aromatic and slightly darkened in color, about 3 minutes.

Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes.

Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13 — 15 minutes.

Located in Varnishers Yard, a slightly darkened courtyard with a buzzy atmosphere and funky wall art, VOC is within walking distance from King's Cross station.

Bake for 25 minutes until the meringue has slightly darkened.

Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5 — 6 minutes.

** Because of the banana in this recipe, you might notice the outer layer of your pudding is slightly darkened when you go to get your pudding out of the fridge the next morning.

I like mine slightly darkened and crispy but don't let it get too dark, watch it!

However, despite leaving the cake in the oven five minutes more than intended, the slightly darkened top hid a light, moist, buttery and most delicious sponge.

Turn the oven down to 180oC (350oF) and leave for another 10 - 20 minutes until the buns are slightly darkened on top and feel dry.

If you add balsamic vinegar that can slightly darken them, but I haven't ever had these beets turn out «black».