Sentences with phrase «very small leaves»

Using English ivy, philodendron, or holly (all with very small leaves), spray lightly with gold paint and arrange around fruit to cover styrofoam completely.

Not exact matches

What's more, his polarizing lack of political correctness can also work against him among women and minority businesspeople, leaving the door open to his rival Clinton, whose small business platform and reputation for getting the job done may very well win over undecided voters.

Unfortunately, only a very small number of companies offer full - time working mothers any kind of paid - leave options, which according to Jessica Shortfall, author of Work.

I also agree that Blogs will continue to be popular because in our age of consumer - generated knowledge, consumers love to voice their opinions as their way of leaving a small footprint on very large corporations or just simply expressing their opinions and feeling like they are heard.

Very small allocation justified, if all all, given the perilous track record rare earth miners have left behind for forensics.

I didn't ask for this very small part of who I am any more than albinos asked for their skin tone, or left - handed people asked to never be comfortable using scissors or can openers made for us «natural» right handed people.

I would go for my very small discussion group, then leave, instead of staying for the worship service.

As the woman shrieks and rails («You there with your fancy man in the garden in the bright light of day... canoodling with him you in nothing but your floral swimming costume and showing your very thighs»), Mantel's mother, in a turn that anticipates Mantel's later descriptions of Anne Boleyn, rises from where she is basking, blinks, and dawdles indifferently indoors, leaving her daughter — small, foursquare, hands planted on her hips — to defend the family honor.

I too am grieved, very seriously grieved, but I try not to look at the denominations, I know in time those that are truly born again will have their eyes opened and perhaps leave churchianity and will become a small remnant meeting in people's homes in humility to God and not striving to build larger churches and giving heed to seducing doctrines.

I do not make a fortune from this small business but it is a very stable income source and it leaves me a lot of free time.

Because many Latin American countries don't value milk as a nutritional staple and only consider it a necessity for babies and small children, milk is left behind at a very early age.

And so it goes that this afternoon, my big, fat, goofy chocolate lab passed into the infinite and left us mortals here feeling very terribly, awfully small.

8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

This homemade recipe is very versatile; one batch will be able to make 4 - 5 sizeable empanadas for dinner - think of them as the Mexican version of a calzone - and still have enough left over for smaller,...

This homemade recipe is very versatile; one batch will be able to make 4 - 5 sizeable empanadas for dinner - think of them as the Mexican version of a calzone - and still have enough left over for smaller, appetizer - sized pies to enjoy later!

The animals are happy and content, except for one small thing; they each miss someone very special to them, who had to be left behind.

I left a very small bag of garbage hanging out on the balcony.

We opt for Peruvian criolla cacao as it's renowned for being the very best; it's rich and fruity and leaves no bitter aftertaste, meaning we only need to add a small amount of coconut sugar to sweeten our chocolate.

Scale the ingredients up to feed a crowd, or consider chopping all the salad ingredients very small, and spooning the salad onto whole endive leaves to serve.

Going back to each round, take a small rolling pin or dowel and, keeping away from the very center (leaving a nickel or quarter size area of thickness in the center), roll the wrapper from near center toward you, spin 1/4 turn, do the same all the way around until it's about 3 1/4» in diameter with a slightly thicker «belly» than the rest of the circle.

2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pSmall handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black psmall and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

Take a leaf or two of basil and tear it into very small pieces; add it to the sauce.

Add the coconut oil and pulse until very small pebbles of coconut are left.

Shaundi — The blender will leave the seeds in (so will a food mill, unless you're using very small holes, which I never bother with).

There was a very small portion left for Mr. Maebell when he got home.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

1 recipe rough puff pastry 1 very small zucchini or other summer squash 2 ounces goat cheese 1 tablespoon fresh thyme leaves 1/4 cup walnut pieces (optional)

I only had a very small amount of water left in the pan after I cooked the potatoes and carrots but I did use a slotted spoon to scoop them out so I didn't blend the cooking water into the sauce.

Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

I can have molasses, in very small amounts, so I'd leave that in.

750g carrots, preferably organic 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)

Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)

I only added a very small amount of fresh curry leaves in addition to the spices called for in the recipe, and I used Pastene brand canned «ground peeled» tomatoes.

Ingredients butter, for the serving dish 1/2 French baguette (or 1 batard), cut into 1 - inch cubes 1 large shallot (or 2 small), thinly sliced 1/8 pound very thinly sliced prosciutto, chopped 1 cup white wine (I used Barefoot Chardonnay) 1 1/2 to 2 cups (6 — 8 ounces) grated Gruyère 1 sprig fresh thyme, leaves removed, stem discarded 1/2 teaspoon freshly ground black pepper

My suggestions would be 1) start by making the patties smaller (approximately the size of a flattened golf ball) 2) leave them in the fridge for at least 30 minutes to firm up and 3) make sure the pan is very hot when you cook them so that a crust is quickly formed, you can then turn down the temperature once the outside has been seared to ensure the middle is cooked.

Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting

When you are pureeing your apple mixture it is ok to leave some very small chunks in there, but you want to make a fairly smooth sauce.

-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper

I had everything but fenugreek leaves and fresh mushrooms, so I used some soaked dried mushrooms cut very small.

Working quickly, remove the choke: pull out the very small purplish leaves at the very center — this will make it easier to spoon out the choke (the fur at the center of the artichokes).

Sure, there have been fine examples of it happening over the years; David Beckham, Paul Gascoigne, Kevin Keegan, Paul Ince, Steve McManaman and Gary Lineker all spent time abroad in the peak years of their career, but ultimately the number of English players abroad is very small in comparison to the number of Spaniards playing outside of Spain or the number of Frenchmen leaving Ligue 1.

For Friday game only an small but very important adjustment: R.wing back position to OX, Left Wing back for Kolasinac.Thes rest of the team should be kept.

Protest by fans a damp squid, its only a very small minority, if they leave there are plenty more on the waiting list for season tickets.

You are 100 % right but i think the problem with the fans (me incl) is that Arsenal / Arsene should of signed more players in the summer with the money we had in the bank to give us the depth to rotate and not have players injured 40 % of the time leaving us on the edge of exploding playing at 60 % for 2 months solid in a very much tighter premier league where even so called smaller teams have more money, bought better players and are not easy to beat these days.

Arsenal on a normal day can defeat any team left in the competition, but must be careful as it is a very unforgiving competition, where the smallest mistake can be punished severely.