40 Sentences With "cooked slowly" | Random Sentence Generator

They don't, or they cooked slowly, let's ... They cook slowly.

Each of our versions is cooked slowly, then topped with more cheese and gratinéed.

Simultaneously, some red peas cooked slowly on the stove with olive oil, shallots, garlic, and vegetable broth.

Added to vegetable soups, cooked slowly along with the other ingredients, it provides body and rib-sticking sustenance.

Each item is cooked slowly atop the heat of the parrilla, so the outcome is always grilled, but never dry.

Generally cooked slowly in a very straightforward way, British food's plainness is its brilliance, with dishes that celebrate the produce.

Confit typically refers to meat cooked slowly in its own fat, but beef fat is expensive, so Szymanski opts for canola or vegetable oil.

"The venison there is cooked slowly, slowly, slowly over an open fire, and the meat maintains the scent of the fireplace," Mr. Bottura says.

The patties are cooked slowly, possibly due to the bottleneck of having one small grill, and the anticipation resulting from the long waits can't hurt.

In the state of Jalisco, it also means a hunk of goat or other meat massaged with spices and cooked slowly — formerly in an outdoor pit but these days, chances are, in an oven.

A current cult favorite, Chile Crunch, combines garlic, red-pepper flakes and oil, cooked slowly together until the garlic turns crisp and a little nutty in flavor, and the chile gets toasted and earthy.

There's no folderol, just the facts lined up as if in composition class, the fish cooked slowly in a low oven so that the fat eases out of the flesh to combine with the tart brightness of the lemon juice.

"The combination of the fire roasted pepper puree, the protein filled edamame, the saltiness of the asiago cheese, along with the creaminess of the rice cooked slowly in our housemade vegetable stock is surely going impress and satisfy the perfect image of a risotto," the team wrote in its presentation.

Here's one for you now, appropriate to a midweek repast even if you'll be working 10 hours today: chicken thighs cooked slowly in a lot of olive oil in a pan on the stove so that they go dense and dark and crisp at the edges, with fresh rosemary scattered over them, beneath a spray of coarse salt and freshly ground black pepper.

It has been likened to the cooking method of sous vide where meat is vacuum packed and cooked slowly in a water bath. A similar effect can be achieved by wrapping chicken in aluminum foil.

Black beans and rice, referred to as moros y cristianos (or moros for short), and plantains are staples of the Cuban diet. Many of the meat dishes are cooked slowly with light sauces. Garlic, cumin, oregano, and bay leaves are the dominant spices.

Babbouche is a dish originating in Morocco whose main ingredient is snails. The snails are cooked slowly in broth that contains ingredients such as thyme, aniseed, gum arabic, mint, caraway, and liquorice. The dish is sometimes prepared and served as a soup.

Sugoli is a dessert prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool. The sugoli can be served cool, like a pudding, or preserved in a jar like jam. It is a typical dessert in Northern Italy.

Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy, sherry, or white wine is added at the end to deglaze. The soup base is often topped slices of (toasted) bread (a "croute" or "crouton"). For the gratinéed version, the croute is topped with cheese and broiled or baked.

Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. Lamb is placed in the pot with already melted butter. Onions, eggplants, potatoes, chopped greens and tomatoes are added in separate layers. After pouring the water, the dish is cooked slowly in the oven for 4.5-5 hours.

Milho frito (fried cornmeal in English) is a typical Madeira side dish made of cornmeal, finely sliced collard greens (although kale is a common substitute), water, garlic, lard and olive oil cooked slowly and cooled into forms. Similar to a very firm polenta, it is cut into cubes and fried. It is usually served with espetada and other regional dishes in Madeira.

Some legumes, like white beans and lentils are particularly good and cooked in hot dishes with chorizo. The sopa de ajo, a traditional winter garlic soup dish, made with bread mixed with paprika, water and garlic and cooked slowly. A raw egg is often whipped into the soup as it is served. Morcilla is a form of black sausage made from pig's blood.

Isinglass is also used to help repair parchment and damage to paintings on canvas. Pieces of the best Russian isinglass are soaked overnight to soften and swell the dried material. Next, it is cooked slowly in a double boiler at 45 °C while being stirred. A small amount of gum tragacanth dissolved in water is added to the strained isinglass solution to act as an emulsifier.

Hare is traditionally cooked by jugging: a whole hare is cut into pieces, marinated and cooked slowly with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with (or briefly cooked with) the hare's blood and port wine. Hare can also be cooked in a casserole. The meat is darker and more strongly flavoured than that of rabbits.

In 2012, US News and World Report ranked Lexington #4 on its list of the best cities for barbecue. Lexington-style barbecue is made with pork shoulder cooked slowly over a hardwood fire, usually hickory. It is basted in a sauce (called "dip" locally) made with vinegar, ketchup, water, salt, pepper and other spices. The ingredients vary from restaurant to restaurant, with each restaurant's recipe being a closely guarded secret.

Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran,a district of Bihar. Meat is marinaded in a mix of mustard oil and ghee, garlic, onions, ginger with the paste of spices. The mouth of the handi (earthenware pot) is sealed with kneaded flour. It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking.

Sirop de Liège on a slice of bread Sirop de Liège (French for Liège syrup, Luikse siroop in Flemish) is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweetners are not normally needed. Cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin.

In Spain, egg white are sometimes whipped into the soup, as with egg drop soup. Sopa de ajo is a traditional winter soup in Palencia where it is made with bread mixed with pepper, water and garlic. It is cooked slowly and a raw egg is often whipped into the soup as it is served. Sopa de ajo is also traditional in Castilian- Leonese cuisine and Castilian-Manchego cuisine.

Retrieved April 30, 2020. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, vegetable juice, or even water may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or side dish, and, conveniently, may be served in the vessel in which they were cooked.

Sarthe (Le Mans), Tours, and Anjou, all in central France, are notable sources of rillettes. The term rillette can refer to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste.

Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes.Tracing a Classic Jewish Dish Throughout the Diaspora Some cooks add chunks of meat (usually beef flank or brisket).Merriam-Webster dictionary: tzimmesJoan Nathan, Joan Nathan's Jewish Holiday Cookbook, Schocken, 2004; page 228. The dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon or other spices.

A Lonely Planet travel guide describes it as a soup made from meat, marrow and fat.Vesna Maric Lonely Planet Sicily Regional Guide Series Edition 4, illustrated Lonely Planet, 2008 . 332 pages page 51 It is cooked slowly over embers of coal and stirred. in the "caddàra", the traditional tinned copper pot that is set up outside the butcher (traditionally on Saturdays) to serve the food freshly prepared so as to be consumed hot.

These travels are described in Govinda's book The Way of the White Clouds. Li Gotami and Govinda set out on an expedition to Tsaparang in western Tibet in July 1948, arriving in the ancient city in September. They endured harsh conditions in the deserted city taking shelter in a crude stone hut with rough interiors and sooty walls. They ate two meals a day consisting of porridge and chappatis, cooked slowly over yak dung and brushwood fires.

The Dove Bar was invented in Chicago. Cracker Jack was founded by a German immigrant who in 1871 started selling molasses-coated, steam-popped corn out of a candy shop in Chicago's South Side. Chicago is known for its sandwiches like the Italian Beef sandwich which originated during the Great Depression. Starting with tougher cuts the beef is cooked slowly for several hours then sliced thin and served with sweet green pepper on a roll that's been softened in the beef's own juices.

It is made from lamb chops or veal, onions, tarragon leaves, cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), garlic and salt. Chakapuli can also be made with beef or mushrooms instead of lamb. Chopped lamb is boiled with white wine in deep pan and then the pan is placed in the oven and cooked slowly for 1.5 hours. After this process, the lamb is stirred in the tkemali sauce and chopped greens, garlic are added.

This dish is also referred to as tatey pot or corned beef and tatey pot. In Sunderland the dish is made from leftover meat cooked slowly with leftover root vegetables. If short of ingredients from night before, one would usually add more fresh root vegetables, a tin of corned beef and sliced potatoes on top. The dish is also sometimes cooked in a frying pan, or made in a large pan and served as a soup, which allows it to be left on the hob and later reheated.

Dum Aloo (also spelled as Dam Aloo) or Aloor Dum (, ) is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine,Beyond Wazwan: A Peek into the Cuisine of Kashmiri PanditsThe Dum Aloo trail from Kashmir to Kolkata from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "Aloor dum".

Panackelty (also spelt panacalty, panaculty, panackerty, panaggie or panack) is a beef or lamb casserole traditional throughout the northeast of England, especially associated with County Durham and in particular Sunderland. It consists of meat, mainly corned beef, and root vegetables, mainly potatoes, onions and carrots, all left to bake throughout the day in an oven pot on low heat, or cooked slowly on a low heat in a pan. Its name derives from the fact that it is cooked in a pan. The dish exists in a number of local variations that differ in name, meat and vegetable content.

Confit (, ) (from the French word confire, literally "to preserve") is any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , sometimes even cooler. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes.

Frejon (From Feijão, which is the Portuguese word for beans) is a coconut milk and bean soup which is eaten especially during Holy Week by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a suitable accompaniment to non-dairy foods such as fried fish and peppered snail. The frejons consumed in Nigeria and West Africa are puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding.