Sentence examples for custard potatoes from inspiring English sources

Exact(1)

Other foods that are potentially hazardous unless great care is taken to keep them at the right temperature include rice, custard, potatoes, puddings and stuffing.

Similar(59)

These enzymes are used for laundry and automatic dishwashing to clean up residues of starchy foods such as custard, gravies, potato, and chocolate.

Fillets of beef dressed with a rich, brown reduction sauce arrived perfectly medium-rare, accompanied by an amazingly light onion-potato custard.

As soon as they come out of the fryer toss them in the cinnamon sugar and serve with the potato custard.

After the National Restaurant Association show, The Aviary hosted a party, sponsored by Groupon's new restaurant focused products, Breadcrumb and Reserve, touting drinks like a Rooibos (Cointreau, lemon, brandy) and small bites like the dreamy Potato Custard.

Amylases are also used in the detergent industries to remove starchy food stains, such as chocolate, custard, gravy, and potato amongst others, which are found on kitchen utensils as well as on clothes [ 16].

There was cockie leekie (a soup of fowl and leeks); egg à l'Argenteuil (scrambled eggs with asparagus tips); veal and ham pie; Norwegian anchovies; corned ox tongue; grilled mutton chops with mashed, fried or baked jacket potatoes; and custard pudding.

I was especially impressed by the supremely tender cabrito (goat), roasted for eight hours and liberally dusted with pepper, and ravishing sweet-potato flan (custard).

Negative recommendations were also given to eliminate or limit the consumption of cream, butter, margarine, cold cut meat, pâté, duck, carbonated and/or sugary beverages, pastries, industrial bakery products (such as cakes, donuts, or cookies), industrial desserts (puddings, custard), French fries and/or potato chips, and out-of-home pre-cooked cakes and sweets.

While the Oxbridge men have sole, partridge, a "retinue of sauces and salads" and a "confection that rose all sugar from the waves," the women at Fernham eat clear soup, beef, greens and potatoes and prunes with custard.

Miso soup and nutty, mauve rice accompany a plate of sides, as thoughtfully arranged as a painter's palette: pickles, egg custard, and seasonal vegetables, like sweet potatoes tossed with sesame oil and mirin.

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