Sentences with phrase «spread sides down»

Put 6 slices Spread sides down on work surface.

Top with the remaining slices of bread, spread sides down, and press downward slightly before slicing each sandwich in half.

Put one piece of bread (spread side down) and put a Kraft Single on the piece of bread.

Cover with the third slice of bread with the roasted garlic spread, spread side down.

Not exact matches

Then spread the shad open and nail it skin side down to the plank with four large - headed tacks.

Pour glaze on top of pound cakes and using a frosting spatula, gently spread glaze out to the sides and allow it to drip down.

Place one ball on each side of the waffle iron and press down slowly so the mixture spreads out, cook for 7 - 10 mins until firm and crisp.

Then either with a spoon, using a piping bag or in a squeeze bottle drip ganache down the sides of the cake and spread over the top.

Place on the top layer, even side down, and spread the rest of the icing on top.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Next, spread the remaining (white) frosting on top of the cake, pushing it down the sides as you go.

Spread the chocolate glaze over the top, allowing the glaze to drip down the sides.

When spreading Brussels sprouts on the pan to put in the oven, I like to start them all with their cut side down, flipping them with a spatula halfway thru the cooking process.

Place the strawberries on the prepared baking sheet, toss them with the sugar and salt, and spread the strawberries into an even layer on the baking sheet, cut side down.

Spread evenly in a single layer over baking sheet, arranging the sprouts cut side down as much as possible.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Lay one of the nori sheets on a clean work surface with a long side facing you and the shiny side down, then evenly spread half the nut butter over it, leaving a 3 cm (11/4 in) border on the top side.

Finally, coat one side of the removed circular bread pieces with the avocado spread and place that side down on the center of the bread (on top of the ham).

Take a second layer of cake and spread a layer of whipped topping over it, then place it, whipped topping side down, on top of the already built cake / whipped cream / strawberry layer.

Assembling the cake: place one cake layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly.

Spread over top of cake, allowing some to drizzle down side.

Pour the broccoli onto the baking sheet (it will sizzle loudly) and spread into an even layer, with flat sides down.

That flat top is key to keeping the caramel sauce spread on the top and not totally running down the sides and pooling at the bottom.

Spread about 1/4 cup of the chicken mixture in the center of the tortilla, roll it up and place it at the end of the dish with the end side down.

Spread the vegetables evenly on the prepared pan, cut side down on the sprouts, and cook for 20 - 25 minutes, tossing lightly and turning the sprouts after 15 minutes.

At this point you can transfer the log onto your serving plate seam side down and spread the remaining cream evenly on the top.

Place rolled tortilla, seam side down, into baking dish and spoon sauce overtop, spreading around to coat the entire outside of the enchilada.

Keep aside 2 — 3 heaped tablespoons of the zabaglione to decorate the sides, then spread the rest over one half of the cake and place the other half on top, pressing it down gently.

Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides.

Open out the leg of lamb, skin - side down, then spread over the stuffing, pushing it into the cavities.

Place one cooled cake layer on a serving platter flat side down and top with approximately 1 cup icing, spreading in an even layer to the edge.

Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole).

Pour the cooled ganache on top and use an offset spatula to spread over the entire cake and down the sides.

Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over.

Spread shredded Monterey jack cheese over half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla in a dry, non-stick skillet, pressing down on the top with a spatula until tortilla is toasted and cheese is melted, about 30 to 45 seconds per side.

Quickly take the tea towel off spread your frosting over the sponge, scatter with blueberries is using and at the narrow edge as gently as you can roll the sponge up leaving it seam side down.

Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side.

Spread the filing on the bottom half of the dough and fold the other side on top pressing down without stretching the dough.

When cold, place one sponge on a serving plate (golden side down) and generously but evenly spread jam across the surface.

Spread to the edges, then set the second layer, top - side down, on the mousse.

Place rolled tortilla, seam side down, into baking dish and spoon sauce over top, spreading around to coat the entire outside of the tortilla.

Spread butter on one side of each slice of bread and place in a sauté pan, butter side down.

Take the cooled ganache and pour in the center of the cake, slowing spreading it down the sides of the cake.

This cake is really easy to prepare, doesn't need any sort of decoration except for spreading the chocolate in such a way to spill down the sides.

Spread one side of each piece of bread with the softened butter then flip over so they are butter side down.

Spread remaining frosting over top and down sides of cake.

Turn half the cookies upside down and spread the flat sides with the white chocolate.

The mixture will be very sticky and you will need to stop several times to spread it out again and scrape down the sides.

Like a cake, place all the sauce on top of the loaf and carefully spread down until it evenly covers all sides.

Using a large spoon or tamale spreader, evenly spread about 1/2 cup masa from the middle of the husk down leaving about 1/2 - inch border on the sides.