「broth!」の共起表現一覧(1語右で並び替え)
該当件数 : 87件
ade from grain(s) and/or bread flavored with a | broth and seasoned with herbs and spices. |
to bite-size pieces, cooked briefly in boiling | broth and then served either in the broth as soup or |
flank steak boiled and served with vegetables, | broth, and sometimes matzo balls. |
er, or Old Bay Seasoning is often added to the | broth and seasoning. |
Sops were served with wine, soup or | broth, and then picked apart into smaller pieces to |
This is then filtered off from the rest of the | broth and washed to give clean calcium citrate. |
Beefamato is a similar beverage made from beef | broth and tomato juice with a touch of Worcestershir |
ne paste, added to the vegetables and tamarind | broth, and then cooked. |
s, pork head, pork belly, pork rind, liver und | broth and seasoned with salt, allspice and pepper. |
soup type where the food items are served in a | broth and provided with chili sauce and hoisin based |
r, cumin, bay leaves, sofrito, olives, capers, | broth, and a meat--usually smoked ham, pork, or turk |
night long, until the water has become a thick | broth and the meat has separated from the bones. |
Added to this | broth are soft noodles and various vegetables or kim |
rose agar (BAM Media M127) and potato dextrose | broth are common microbiological growth media made f |
Matzah balls are usually served with chicken | broth as matzah ball soup. |
o PPLO (pleuropneumonia-like organism) agar or | broth base |
s will choose different peppers to use for the | broth base. |
eezed lime juice, and then dipping it into the | broth before eating it. |
for biomass is done in aerobic conditions, the | broth being aerated. |
s are loaded individually into the hot cooking | broth by chopsticks, and cooking time can take from |
The | broth can then be turned into powder for easy distri |
ouis Pasteur, who showed that aerating yeasted | broth causes yeast cell growth to increase, while co |
showed that by bubbling oxygen into the yeast | broth, cell growth could be increased, but fermentat |
Podlaski 'Salceson' (pork brawn, | broth, chives, cumin, spices) |
at egg noodles, bihon, clams and chicken, with | broth colored with annatto) |
Miso soup is a light | broth containing miso. |
atient, "Tracy I." When cell-free filtrates of | broth cultures of this bacillus proved to possess st |
Plate count | broth does not contain agar. |
Soluble factors are released into the | broth during the boiling procedure. |
uid tobacco enema, supplemented with a chicken | broth enema, and pills of opium and calomel (taken o |
ng a mixture of beef (minced or chopped), beef | broth, flour and butter for thickening, parsley, sal |
The | broth for sujebi is usually made with dried anchovie |
sed to add meat flavor in cooking, and to make | broth for drinking. |
monly used in microbiology to produce Lysogeny | broth for the growth of E. coli and other microorgan |
it more tender, then slow-simmered in a spicy | broth for flavor. |
te was responsible for the palatability of the | broth from kombu seaweed. |
it are possible) which is mashed together with | broth, garlic, olive oil, and pork cracklings or bit |
Dehydrated | broth is also available in granular form. |
Scotch | broth is a filling soup, originating in Scotland but |
The | broth is poured over the dish before topping with go |
Additionally 7H9 | broth is used as a medium in the Mycobacteria Growth |
Selenite | broth is used as an enrichment medium for the isolat |
The | broth is sometimes mildly spicy, rarely very spicy, |
Middlebrook 7H9 | Broth is a liquid growth medium specially used for c |
Its | broth is made from boiling beef bones, ginger, and s |
Another one stirring the | broth is Sukumari, the oddly named Miss Dick(Dickamm |
Fluid thioglycolate media or thioglycolate | broth is a multi-purpose enriched differentiating me |
Mineral salts pyridone | broth is a selective medium for bacteria that can me |
An A1 | broth is a liquid culture medium used in microbiolog |
The | broth itself is also eaten with a spoon or by drinki |
Kuzhambu is a stew based on a | broth made with tamarind, urad (bean) dal and toor d |
st of the four and is a pale, clear, yellowish | broth made with plenty of salt and any combination o |
Kokkoh is an infant formula | broth made from whole grains, seeds and legumes ligh |
Similarly, production in | broth may be followed by dripping the broth on a nas |
ng reduces potency, a "tea" made from a boiled | broth may be preferred. |
Released Damnation and | Broth of Oblivion also appear on Deep Tracts of Hell |
Broth of a Boy is a 1959 Irish comedy film directed | |
h is most commonly served with a cup of jus or | broth on the side of the plate, into which the sandw |
up form but it can also be served dry with the | broth on the side. |
Sometimes water, chicken | broth or soy milk are used. |
Beef | broth or beef consomme is sometimes substituted. |
The cooking water is also consumed as | broth, or used as a base for a piuga-and-vegetable s |
, thin noodles may be boiled with some type of | broth or stir fried in a wok. |
Creole dishes also do not contain | broth or roux; instead, the creole mixture is simmer |
onions, garlic, or leeks, with fresh vegetable | broth or bouillon cubes used and olive oil or butter |
with a combination of boiled chicken meat, the | broth produced by boiling the chicken, multiple dump |
was no bread: meals consisted of tea, gruel or | broth served three times a day. |
of stewed beef (such as brisket) in beef based | broth served on top of spaghetti noodles and garnish |
ciation (APHA) recommends that lauryl tryptose | broth should be used for the Mean Probable Number Pr |
nd is often served with fried meat and chicken | broth soup. |
Vegetarian 'Salceson' (soy, | broth, spices) |
Veal 'Salceson' (veal brawn and skins, | broth, spices) |
The Sound that Mystica created | broth the trance into the heart of the Mainstream Mu |
30 minutes and then decanting or straining the | broth through cheesecloth. |
In 1745, John Needham added chicken | broth to a flask and boiled it. |
Dried lavash is often crumbled into the | broth to add substance. |
made from roasted groats that are cooked with | broth to a texture similar to rice or bulgur. |
cken by boiling or parboiling, allowing a rich | broth to form. |
Both the roasting and the | broth used Italian-style spices and herbs. |
las zomos (μέλας ζωμός), or black soup / black | broth, was a staple soup made of boiled pigs' legs, |
If needed, prepare multi-strength | broth weighing the appropriate quantity of the dry m |
related to the IV injection of boiled cannabis | broth, which had been filtered through a cotton clot |
Super Optimal | broth with Catabolite repression (SOC) is SOB with a |
Birria is served by combining a bowl of | broth with freshly chopped roasted meat of the custo |
lder or breast) and mirepoix, and bolsters the | broth with flour, butter, cream, and/or egg yolk. |
le cocktail by combining tomato juice and clam | broth with spices. |
re not generally served in bread bowls, as the | broth would make the bread get too soggy too quickly |
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