Sentences with phrase «very fragrant»

«They're very fragrant, and I love the mix of textures,» she says.

The maile vine has very fragrant leaves, is highly cherished, and is presented on special occasions.

The flowers are small, white and very fragrant.

Cook until very fragrant, 2 minutes.

Sauté another 5 minutes — should be very fragrant and spinach mostly wilted and onion cooked.

Once it has fully melted, add your sprouts and sauté for five minutes, constantly stirring, until the spouts begin to brown in places and are very fragrant.

Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and cook, stirring frequently, for about one or two minutes or until the mixture turns dark and smells very fragrant.

Cook, stirring, for about a minute or until the spices are very fragrant.

I like my salts very fragrant.

Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.

Then I just turn it on low for several hours, until the apples are falling - apart soft and very fragrant.

The Evening Primrose flower is delicate, yellow and very fragrant.

Add the ginger and cook a minute or two, until very fragrant.

This festive and hearty cake is not only delicious, but very fragrant.

They are from the Damask Rose and are very fragrant, as well as edible.

A member of the mint family, this very fragrant herb has been used in beauty treatments around the world for centuries.

A member of the mint family, this very fragrant herb has been used in beauty treatments...

Very fragrant, just what I was looking for.

The seeds are clean and very fragrant.

In the same pan, add another tablespoon of oil, and cook the garlic and ginger until very fragrant — about 30 seconds.

They are a favorite around the Kramer household because they smell very fragrant while they cook (which lingers in your kitchen well after they are done baking), and once they cool, the cookies have an irresistibly soft texture that almost dissolves on the tongue with a crispy crunchy sugary coated outside.

Ghost chile peppers are very fragrant, so while they are the hottest pepper in the world, they are incredibly flavorful and beautiful.

Very fragrant chilies.

Add the cinnamon, bay leaves, cumin, turmeric, cayenne, cloves, and cardamom and cook, stirring, until very fragrant, about a minute or two.

vadouvan and garlic and cook, tossing often and reducing heat if needed, until very fragrant, about 2 minutes.

Add mirin, ginger, and garlic and cook, stirring occasionally, until very fragrant, about 5 minutes.

Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes.

Rishi Tea's West Cape Chai (loose leaf)-- very fragrant with and rich tasting; and Numi Rooibos Chai (tea bags)-- I find they need to be simmered to get a good strong flavor.

Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes.

In a medium bowl, rub 1/2 cup (100 g) of the sugar together with the lemon zest until it becomes very fragrant.

vadouvan in a small skillet until spices are sizzling and very fragrant, about 2 minutes.

Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.

Sauté until the garlic is very fragrant, about 45 seconds.

Using your fingers, rub the sugar and lemon zest together until very fragrant.

Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8 — 10 minutes.

Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes.

Meanwhile, toast fennel seeds in a dry small skillet over medium - low heat, tossing occasionally, until very fragrant, about 2 minutes.

Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes.

Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute.

Lower heat and simmer rapidly, stirring occasionally, until liquid is reduced by a third and very fragrant, about 20 minutes.

Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes.

Cook, tossing, until chives are just tender and very fragrant, about 2 minutes.

Very fragrant, soft and crunchy too, every bite bursting with just enough sweetness and so much flavour.

Add the onion and cook for a few minutes, until very fragrant and translucent, then add the garlic, curry powder, and the chile.

Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes.

Dry toast your spices for a couple of minutes moving them around frequently until they become very fragrant and start making a slight popping sound.

Cook it for about 10 minutes under medium heat until it is very fragrant.

Continue to sauté until very fragrant, about 1 minute.

Add garlic and sauté about 1 minute, until very fragrant.

Saute for 2 minutes or until mixture begins to become very fragrant.