Sentence examples for ground vegetable from inspiring English sources

Exact(3)

Fried dumplings with a ground vegetable stuffing are tame, especially compared with the spicy kimchi pancake.

Nitric acid and H2O2 has been used to digest the vegetable samples, 1 g of ground vegetable sample was digested with 5 ml of nitric acid and 3 ml of hydrogen peroxide.

The carcass of the animal was incorporated into the ground vegetable generated at SPZPF (from its gardens, pruning of trees), at the approximate ratio of 30:1 (C N), as an established procedure adopted by the Environmental Management System at the park.

Similar(57)

Sandy Nordstrom and Bob Ashenbrenner feed their golden retriever, Benny, a diet of raw bison, chicken and ground vegetables, and put him through regular workouts.

Corn soup is thick and filling; so is the cow heel soup, usually brimming with ground vegetables like dasheen root, cassava and yam that have long been a staple here.

One of my tastiest surprises was malai kofta, a Gujarati vegetarian dish that consisted of oval dumplings made of ground vegetables and cheese in a luscious cashew and almond cream sauce.

Above-ground vegetables are admired for their sunnier aspirations.

Since spinach is a ground grown vegetable, make sure to clean it thoroughly.

Other openers worth a mention were baden jan buranee ($3.95), or tasty, tender, sliced, cooked eggplant with dill-flecked yogurt sauce; and two crisp, pastry turnovers -- boulanee kachaloo ($2.95), pan-fried and stuffed with herbed, spiced potatoes; and sambosas packed with ground beef, vegetables, chick peas and herbs.

The boat-shaped, vertically cut, stuffed dough pides (not pizzas or pitas) and the lahmacuns, flat bread covered with finely ground lamb, vegetables and spices, are typical of the tasty, inexpensive and often interesting dishes at this Island branch of a well-established Manhattan restaurant.

Chef Daniel Hebet (previously at the Michelin starred La Mirande in Avignon) bases the menu on what's grown in the hotel grounds, so vegetables take centre stage - green peas with Luberon lamb, or artichokes with sea bass.

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