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browned

browned Sentence Examples

  • He parked the car and strolled over to her, stretching out a browned hand in greeting.

  • In C. Darwin's garden two rows of scarlet runners were entirely killed by frost, except three plants, which had not even the tips of their leaves browned.

  • He parked the car and strolled over to her, stretching out a browned hand in greeting.

  • browned on both sides.

  • Fry the chicken until lightly browned on both sides.

  • Heat the butter in a heavy pan and sauté the rabbit pieces and chopped shallots until nicely browned.

  • The little flesh that remained on his face was patchily browned, and bore traces of white greasepaint and rouge.

  • When the oil is heated add the meatballs to the frying pan and cook until they are browned.

  • muffin halves under broiler until lightly browned.

  • Add Salt and 5 2. Meanwhile, make the beurre noisette (browned Butter) by melting the butter in a saucepan.

  • Instead of welsh rarebit we had a very pleasant variant made with stilton melted in Port wine then browned off under the grill.

  • The little flesh that remained on his face was patchily browned, and bore traces of white greasepaint and rouge.

  • In C. Darwin's garden two rows of scarlet runners were entirely killed by frost, except three plants, which had not even the tips of their leaves browned.

  • Their faces were browned by the sun; their hands were hard and gnarly; their backs were bent by much heavy lifting; their clothing was in tatters.

  • Instead of Welsh rarebit we had a very pleasant variant made with stilton melted in Port wine then browned off under the grill.

  • Bake for approximately 20 minutes until the balls are nicely browned and reach an internal temperature of 160 degrees F.

  • Saute garlic, onion, and bell pepper until lightly browned, about 5 minutes.

  • Saute the chicken on both sides until it is lightly browned, about 3 minutes.

  • Add the wine and stir over the heat, scraping the browned bits off the bottom of the pan.

  • Roast the asparagus until tender and lightly browned, about 15 to 20 minutes, stirring once or twice.

  • Remove the browned sausage to the same plate as the chicken.

  • Soups may also be garnished with cubes of bread or puff paste buttered and browned in the oven or fried in deep fat.

  • If dark soup is desired, it may be made by the addition of a little caramel, dark roux, browned vegetables, or diced fresh meat.

  • Who doesn't appreciate a dessert-gone-dinner side, covered with crispy browned marshmallows?

  • Dredge a selection of winter vegetables in olive oil and dried herbs, roast them until they're browned and caramelized, and serve with pasta or bread and another drizzle of olive oil.

  • Place nuts on a cookie sheet in a single layer, and keep the oven temperature at around 160 degrees Fahrenheit Turn the nuts once during the cooking and remove when lightly browned.

  • Drain off as much of the fat as you can from the browned ground beef.

  • Pour stock into the hot pan, making sure to scrape all of the browned bits from the pan with a wooden spoon.

  • Toast in the late 1800's and early 1900's, for example, was commonly inserted into the middle of a metal frame and held over a fire and rotated so the bread browned on both sides.

  • Pour equal amounts of the batter into the prepared pans and bake until lightly browned, about 40 minutes, testing for doneness with a toothpick inserted into the center of each cake.

  • Bake approximately 15 minutes until the bottoms of the potatoes are lightly browned.

  • Bake for about 30 minutes or until lightly browned on edges.

  • In a large skillet, heat oil; add chicken and cook until lightly browned, about two minutes per side.

  • In kettle, heat olive oil and sauté onion, carrots, and ground meat until vegetables are tender and meat is thoroughly browned, about 15 minutes.

  • The thickness of tenderloin lends itself well to a browned, caramelized exterior with a nice pink interior.

  • Continue to cook, stirring until mushrooms are well browned and any moisture released from the mushrooms has evaporated.

  • Sear the tenderloin on all sides until lightly browned, for a total of about two to three minutes.

  • Some past favorites dishes from diners have been the seared scallops appetizer and the browned butter trout.

  • Regulars enjoy the huge chile-rubbed steak burrito and the carnitas--seasoned pork simmered in beer broth, then browned--corn tortilla taco.

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