Sentences with phrase «toast seeds until»

Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes.

Toast seeds until golden brown and fragrant, about 3 - 4 minutes.

Not exact matches

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely.

Toast, tossing frequently, for 1 - 2 minutes, until the seeds begin to pop and become fragrant.

Toast the sesame seeds in a small skillet over medium - low heat until fragrant, just a few minutes.

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

Toast the seeds by spreading the sunflower and pumpkin seeds on a baking sheet and toast until they start to bToast the seeds by spreading the sunflower and pumpkin seeds on a baking sheet and toast until they start to btoast until they start to brown.

Toast the sesame seeds in a dry skillet for about 2 to 3 minutes until just golden, then remove from heat.

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

If you are using raw sunflower seeds, you can toast them in this same pan for 2 - 3 minutes until lightly browned.

In a dry skillet, toast the sesame seeds until slightly golden and aromatic.

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

Drizzle a bit of toasted sesame oil and sprinkle a bit of toasted sesame seeds on your served dish and you will have yourself something that may just satisfy your craving for bibimbap until your next visit to a Korean restaurant or a food cart!

I like to toast nuts and seeds either on a baking sheet in a 300 °F oven until fragrant or in a cast iron pan until fragrant.

First — Toast the pepita and hulled raw sunflower seeds until they release their oils and give off a nice toasty aroma.

Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4 — 5 minutes.

Put all (except the sesame seeds) of the ingredients, including the toasted seeds, in a food processer and process until the dried fruit and seeds are ground up and the mixture turns into a sticky solid ball.

In a medium pan, toast (shake the pan frequently to prevent scorching) the pepitas and sunflower seeds on medium heat until they release their oil and give off a nice toasty aroma.

Second — Put the ingredients in a food processor, including the toasted seeds, and grind until it forms a solid sticky ball.

TOAST the caraway seeds for about 5 - 7 minutes or until the spices are aromatic and begin to take on a golden color.

Combine the pepitas, sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and toast in the oven until lightly browned and toasty, 15 - 18 minutes.

Bake in a 325 degree oven until toasted, about 30 minutes, stirring seeds every 10 minutes to make sure they are not burning.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

If you prefer, toast the hemp seeds by greasing pan with Nutiva Organic Coconut Oil and toasting at medium temperature for 3 - 5 minutes in toaster or regular oven (325 °F) until lightly brown.

Toast the cumin and coriander seed along with the black peppercorns in a dry frying pan over a medium heat until they smell toasted — anything up to 5 minutes.

Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

Remove the black seeds and toast in a dry pan over medium heat for a couple of minutes, moving the seeds constantly, until they are fragrant.

Toast the coconut, buckwheat and sunflower seeds in a fry plan (skillet) over medium heat until lightly golden.

Toast the sesame seeds in a dry pan until they're golden brown.

Transfer to a bowl, add sesame seeds to skillet and toast until brown and fragrant.

To make the dipping sauce, simply mix your sweet chili sauce, lime juice, and toasted sesame seeds together until well combined.

Add the chili and fennel seeds and toast for another 30 seconds or until fennel is toasted in color and fragrant.

Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1 - 2 minutes, until fragrant.

Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.

While it is sitting, toast the mustard seeds over medium heat until they pop.

Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2 — 3 minutes or until fragrant and light golden.

In a small frying pan toast the mustard seeds until they begin to pop.

In the same skillet, toast the sesame seeds, almonds, canela and cloves until the nuts are golden and the spices become aromatic.

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes.

Make the chicken: In a small skillet, toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes.

Toast the sesame seeds in a dry pan until lightly golden brown and fragrant, then mix through the vegetables.

In a large non stick frying pan over high heat, toast the caraway seeds until fragrant, about 30 seconds.

Dry fry until the pumpkin seeds start to pop and everything is nice and toasted.

Cook mustard seeds in a large heavy skillet over medium - high heat for 30 seconds or until toasted and fragrant.

Toast fennel seeds in the dry skillet until fragrant and beginning to brown.

I toasted the cereal and gram flour (and sunflower seeds for the peanut version, or walnuts for the pistachio one) on a dry frying pan until fragrant and just lightly browned, for about 10 minutes.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle until finely ground.

Place 2 tablespoons sesame seeds in a small skillet over low heat and toast, stirring occasionally, for several minutes until light brown.