Baste example sentences

"Baste" Example Sentences

1. Make sure you baste the turkey regularly while roasting it so that it stays moist.
2. I basted the roast beef with a mixture of olive oil, garlic, and herbs before placing it in the oven.
3. She basted the chicken with homemade barbecue sauce every ten minutes as it cooked on the grill.
4. First, baste the pork with the sauce and put it into the oven.
5. While the pork is roasting, baste it frequently with the pan drippings.
6. The chicken was delicious and very juicy because my wife remembered to baste it regularly.
7. Baste the pork tenderloin with olive oil, salt, and pepper before putting it on the grill.
8. For extra juiciness, baste the turkey breast with butter and herbs throughout the cooking process.
9. Baste the vegetables with olive oil and seasonings before roasting them in the oven.
10. The secret to perfectly roasted pork is to baste it often with an apple cider sauce.
11. Basting the roast beef with Beef Consommé every 20 minutes kept it moist and flavorful.
12. After turning the brisket, baste it again with the barbecue sauce.
13. I basted the grilled hamburgers with the leftover barbecue sauce.
14. The recipe called for basting the roasted chicken with a lemon thyme butter sauce.
15. Make sure you baste the lamb chops generously with the mint chutney before grilling them.
16. Baste the duck with the orange marmalade glaze while it cooks in the oven.
17. You'll need to frequently baste the flank steak with the lime juice and garlic mixture as it grills.
18. Baste the stuffed bell peppers with marinara sauce before putting the pan in the oven.
19. Do not forget to regularly baste the fish filets with melted butter as they bake.
20. After flipping the pork chops, continue to baste them with the apple juice sauce.
21. While basting the chicken thighs with the lemon butter sauce, take care not to let any splatter on your skin.
22. Make sure you keep basting the meatloaf regularly with the ketchup based glaze during baking.
23. Baste the cornish hens with the white wine sauce every 15 minutes for extra flavor and moisture.
24. The key to perfectly roasted asparagus is to generously baste the spears with olive oil and salt before placing them on the pan.
25. Baste the baked potato halves with olive oil and garlic salt before placing them in the oven.
26. After rotating the ribs, continue basting them with the barbecue sauce.
27. The secret to juicy grilled burgers is to frequently baste them with melted butter while they cook.
28. Baste the ham with the pineapple juice glaze every 15 minutes as it bakes.
29. To keep the stuffing from drying out, baste it regularly with pan drippings as it bakes.
30. The grilled swordfish steaks come out wonderfully moist if you remember to baste them with lemon butter sauce.
31. Basting the Brussel sprouts with olive oil and a splash of balsamic vinegar before roasting gives them extra flavor.
32. Basting the portobello mushroom caps with the reduced balsamic vinegar and olive oil glaze helps keep them from drying out as they grill.
33. Make sure to frequently baste the rack of lamb with the homemade mint sauce to keep it tender and delicious.
34. Baste the broccoli florets with olive oil and minced garlic before roasting them.
35. Do not forget to baste the flank steak with barbecue sauce after turning and searing it on the grill.
36. Baste the grilled zucchini slices with Italian dressing mixed with fresh herbs and minced garlic.
37. The secret to juicy sliced steak in the oven is to baste it regularly with a pan sauce or au jus.
38. Make sure you baste the roast goose with the homemade apple sauce glaze at least twice during cooking.
39. Remember to baste the baked eggplant halves with olive oil and Italian seasoning salt before placing them in the oven.
40. Baste the grilled pineapple rings with melted brown sugar and honey for an extra fruity flavor.
41. Do not forget to frequently baste the stuffed squash halves with the marinara sauce throughout the baking time.
42. Baste the Cornish game hens with the prepared lemon garlic herb butter sauce twice during roasting for superb flavor.
43. Baste the scallops with melted butter before placing them under the broiler for a few minutes.
44. The grilled quail turn out the most tender and juicy when basted regularly with olive oil and herbs.
45. Make sure to frequently baste the halibut filets with the lemon butter sauce during baking for extra juiciness and flavor.
46. After turning the grilled pineapple, baste it again with the spiced rum glaze.
47. Baste the roasted butternut squash rounds with olive oil and fresh rosemary to enhance the natural sweetness of the squash.
48. Do not forget to baste the patty pan squash with olive oil, salt and herbs before roasting.
49. The roasted sweet potato wedges turn out deliciously sweet and caramelized when frequently basted with melted margarine and brown sugar.
50. Basting the stuffed acorn squash halves with chicken or vegetable broth keeps them from drying out during the long baking time.
51. Don't forget to baste the grilled shrimp with the prepared honey mustard sauce for extra flavor.
52. Baste the grilled portobello mushrooms with extra virgin olive oil and balsamic vinegar for added flavor and color.
53. Basting the braised leeks with white wine and chicken broth helps keep them tender and moist during cooking.
54. Remember to baste the pineapple upside down cake while baking for a moist and caramelized finish.
55. Do not forget to baste the grilled peaches with honey and lemon juice to enhance their natural sweetness.
56. Baste the panfried trout filets with melted butter and fresh herbs for added flavor during cooking.
57. Regularly basting the baked beans with the sauce made from ketchup, molasses, brown sugar and mustard helps develop a rich flavor.
58. Make sure you baste the puff pastry straws with egg wash before baking for a shiny golden finish.
59. The secret to perfectly roasted asparagus is basting the spears generously with olive oil and salt before roasting.
60. Do not forget to baste the roast duck with the homemade ginger soy glaze every 15 minutes throughout roasting.

Common Phases

1. Baste the turkey

2. Baste with butter

3. Baste with oil

4. Baste with sauce

5. Baste the chicken

6. Baste the roast
7. Baste the pork

8. Continue basting
9. Baste with pan drippings
10. Baste frequently

11. Do not forget to baste
12. Baste with herbs
13. Baste generously
14. Baste regularly
15. Baste twice