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" ... 1. Place the chopped jalapeños, paprika, 6 garlic cloves, 1/3 cup of dry white wine, and 1 Tbs. salt in a blender of food processor and process until you have a smooth paste. Transfer to a large bowl or glass baking dish, and add just the leave of 2 of the sprig of thyme and 2 of the bay leaves, roughly torn. Add the pork loin to the bowl or dish and coat thoroughly in the marinade. Transfer the pork and all of the marinade to a large Ziploc bag. Refrigerate for at least 8 hours, or up to 24 hours. Remove the pork from the fridge and let stand for 30 minutes at room temperature before cooking. ... "
" ... Add jalapeños to a shaker and muddle. Add the rest of the ingredients, except tea, to the shaker. Add ice, shake, and double strain into an ice filled rocks glass. Top with tea and stir lightly. Place jalapeño slice on the rim. ... "
" ... Add the jalapeños, then replace the shaker cap and shake three times. ... "
" ... Aromas of fresh-sliced jalapeños shimmer through sweeter notes of cucumber and citrus zest, and set the stage for spicy yet thoroughly balanced flavors of peppers, cucumber, and something almost floral. The spice starts on the tongue and ultimately lands at the back of the throat, providing a wonderful sense of heat that never overwhelms. The tight-rope that the distillers walked here is remarkable. Also check out the other four seasonal gin expressions from The Revivalist, as well as their various bottlings of Resurgent Bourbon, which I cannot recommend highly enough. ... "
" ... Grill heirloom tomatoes and jalapeños and set aside to cool. Sauté the sliced red onion and garlic until soft with a pinch of salt and pepper. Once everything has cooled, add salt, pepper, jalapeños, tomatoes, and sautéed onion and garlic to a food processor and puree. Taste for flavor and heat and season as needed. Add diced onions and cilantro. Mix equal parts of the Bloody Mary mix and heirloom tomato puree. ... "