Sentences with phrase «soups time after time»

I mean, the meat, veggies, broth... it's so easy to fall into a rut where you make identical soups time after time.

Not exact matches

I found that after blending and heating the first time, the soup needed blending again.

While the soup is very nice served immediately, it's even better after the flavors have had time to meld.

The second time, it would not absorb the water and I ended up draining most of the liquid out and eating it like a soup after simmering for quite awhile.

This time I used the food processor after cooking the asparagus and onion, then after adding the milk I ran the immersion blender through the soup for good measure.

The soup can be made ahead of time, or even if you make a double batch a few days before, this can be a meal made from the leftovers after you've already enjoyed mushroom soup for a couple days.

Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep - work when you and your friends just want to kick back and chow down after a long night.

The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition.

After having this soup for the second time as leftover lunch today at work, my husband texted to tell me that this recipe is «a keeper.»

I tried kale for the first time when it came in my CSA, and after making Mark Bittman's kale soup (with wheatberries, tofu and potatoes)-- it's a favorite!

If the soup is too thick, add more non-dairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.

I was inspired to make a red lentil soup after tasting it for the first time in Istanbul, where they add fresh mint - I will be trying that next time.

You can enjoy this soup directly after preparing it or you can reheat it the next day, when the flavors have had time to marry more fully and actually make the soup taste even better.

15 minutes was waaay too short a cooking time for the rice and it was still like a soup 5 minutes after the shrimp were added.

After reading other reviews on the high calorie count of this soup, I made the following adjustments: I reduced the corn to 2 ears, used chopped green onions I had on hand (which reduced initial cooking time) and used unpeeled fingerling potatoes (4) again because I had them on hand, again reducing cooking time.

Seriously, every time after that I always ordered the broccoli cheddar soup with baguette on the side.

If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition.

Last time I made a lentil soup I added a hot sauce after it was done.

Again I ate one bowl of this leftover soup, but what to do with the rest, after eating this soup so many times I honestly didn't feel like eating the rest.

After the soup, my sweet tooth had fully kicked in and decided it was time for some fluffy pancakes.

The filling was THAT good, I keep tasting spoonful after spoonful, so I knew it was only a matter of time before it just became chicken pot pie soup.

I love soup in the winter time because it's a great way to warm up in the freezing weather, and a delicious, healthy thing to eat after all the heavy food from the holidays.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Immediately after tasting it for the first time I ran to Matt (well carefully speed - walked), spoon in hand, telling him to stop what he was doing and try this soup.

If you are preparing the soup using a traditional Japanese donabe (ceramic pot), keep in mind that the udon noodles will continue to cook even after the pot is removed from the heat, so do not overcook the noodles when boiling them the first time.

Should you have any left over, this soup is great reheated, after flavors have had time to blend.

after a huge dump of snow in nyc i'm recalling some wonderful times when we used to start early in the day with big pots of soup, homemade bread and by dinner all our straggler friends bringing the wine.

I realized after making this stew the first couple of times that it's essentially my omi's lentil soup, one of the few things she cooks.

In the event we save enough room after enjoying a our delicious Idahoan ® Premium Steakhouse ® Potato Soups, these Individual Dark Chocolate Pudding Cakes can be whipped up in no time using ingredients that can be kept on hand at all times.

Glad you enjoyed the soup:) Yes, that happens to my Vitamix every time I use turmeric, too, but I find that the color goes away after a week or so (and numerous washes).

No Knead Crusty Whole Grain Emmer Loaf Adapted from Jim Lahey's My Bread Spring is a great time to bake bread - nothing beats fresh bread and hearty soup for dinner after a chilly day in the fields or woods.

To extract the most flavor, make it one day and eat it the next day after the soup has plenty of time to marinate and meld in the refrigerator overnight.

After we roasted our pumpkin seeds it was time to roast our butternut squash for soup.

Do you mean ten minutes from the time you hit the soup button (I.e. Counting the time it's coming up to pressure) or do you mean 10 minutes after it's come up to pressure?

after reading this post, all i can say is forget chicken noodle soup — the next time i'm ill, i'll be craving this!

I hand» t thought about mushroom soup in the longest time, but after seeing a few mushroom soup posts on Sunday Night Soup Night, I was inspired to try making my own mushroom soup again, but from scratch!

the obvious fact is that the club began to stagnate in football terms a decade ago after the CL semi against man utd and has been in outright retreat over the last 3 years... some fans were calling for wenger to leave in 2011 - 12 as it was clear he could not cope with a more competitive environment others have been more tolerant, hanging on to fa cup glory and hoping that he would somehow self correct his weak and erratic management style but most now realise that is not possible and that the club will deteriorate further under his management so also want him gone, that has left a hard core of wenger loyalists who are either fixated with the past (selecting episodic good and bad times to justify wengers decade long failure) or too frightened of the future to contemplate a change (with selective reference to failed managerial changes by way of justification) or both, to conclude, through a mixture of panglossian fatalism and corporate philosophising, how lucky we are to have such an honourable and educated man in charge... along with their confused references to club loyalty and addiction to computer games these are troubled souls who need our sympathy and concerned medical advice... SO JUST F OFF STOCK UP ON CANNED SOUP AND GO SUPPORT ASTON VILLA ON FIFA!

After our soup was created, we had to let it «cool» off and dry so it was time for more playing!

After we learned all about what Panera does and how they have their dough made fresh and delivered to each bakery and how the pastries and soups and everything are made specifically for Panera it was time to wash our hands.

For most soups and chowders the work is in the prep, but after that its nothing but low heat and time!

Both times after adding the nutmeg, cinnamon and chili powder the soup turned brownish.

After that dick - in - the - soup party conference it's time to rachet up the toughness to maximum Mom - Mom.

You can make big batches — all soups keep great in the refrigerator for days, you can freeze them, and they even taste better the second or third day after the flavors have had time to meld.

Hitting the gym six days a week might sound like a good idea after four low - cal wines, but research shows that radical, one - size - fits - all goals rarely stick (remember that full - time job, social life and soup kitchen shift).

Warm soup and bread is a staple this time of year, something pulled out after the summer months where we pretend they don't exist, instead favoring sautéed vegetables, anything grilled, and a rainbow of color from the market and the backyard garden.

It tickled me that by the time they left (after 3 weeks of gramma education), they actually ate meatless soup without the ramen part, and came to prefer their ramen soup with a couple grated carrots and chick - peas!

When you have extra time, stock up your freezer with healthy homemade soups and other meals that you can quickly reheat after a long day at work when there isn't time to cook.

Also, I try to eat as little carbs as possible after lunch time so I've been eating more cracker breads / rye crackers as a substitute for bread and they're actually really satisfying to dip in soups etc..

Awe here's hug from me and I am so sorry that you sick after Holly, taking your time and take care yourself my darling Mira, wan na make a soup and send it to you:).

This soup is perfect for after a storm or any time we needs comfort.