Sentences with phrase «baguette into»

2 Cut the baguette into 1» cubes and transfer to a large bowl.

Cut the baguette into slices 1/3 inch thick and arrange in a single layer on 2 baking sheets.

Cut a black - olive bread loaf or baguette into thick slices.

She has only been fooled once, taunted through the glass door as the khaki - uniformed boy stuffed her baguette into his grinning mouth, his hips swinging side to side as he scoffed it.

Tomato basil soup is the perfect pair for dipping leftover baguette into as well!

I added the full amount of vinaigrette to the cheese salad and soaked my baguette into the leftovers, another typical French cultural trick: soaking up the sauces and vinaigrettes with the swipe of the bread!

And then to turn a great baguette into a delicious panini?!

Slice each baguette into 2 ″ wide pieces with a sharp, serrated knife, or if you're feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece.

Here, I've turned the baguette into croutons.

Slice the baguette into medium thick slices and brush each slice with olive oil.

Meanwhile, slice baguette into four equal pieces, then slice each piece in half horizontally.

Meanwhile, slice your baguette into 1/4 - inch rounds.

Cut the baguette into about 25 to 30 diagonal slices.

Cut baguette into 1 / 2 - inch thick slices diagonally, place them on baking sheet and drizzle with olive oil.

Simply turn an artisan loaf / baguette into crispy, handheld vehicles for bruschetta, sauce dippers, or dip dippers for my White Bean Artichoke Spread.

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

Cut the baguette into 1 cm slices, then quarter each slice.

I loved dipping my crusty baguette into the sauce as Peter Minakis from

Slice baguette into 16 — 1/2 ″ thick slices and toast under the broiler, or in the oven at 400 ° F until toasted.

Spread greens on top and cut baguette into pieces on a bias (45 ° angle).

Slice baguette into 12 slices.

Cut the baguette into diagonal slices to allow for the most surface area possible.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Cut the baguette into enough 1 / 4 - inch slices to accomodate the number of individual shrimp you have.

Slice baguettes into 2 inch slices.

Load the baguettes into the oven.

Cut baguettes into small pieces and toast them lightly under a grill.

Not exact matches

The disruption of experiments at Geneva's Large Hadron Collider — by a piece of baguette, no less — has temporarily set back research into the nature's most elusive element: a hypothetical subatomic particle called Higgs boson.

In the age of the smartphone and the baguette, all that is solid really does melt into air.

This is also sublime with diced apricots or the fresh pears of fall and can turn an omelet and baguette supper into a feast.

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

To make them, I mixed the M&M brand spinach, artichoke and cheese dip with more cream cheese to thicken it, and stuffed it into a hollowed out baguette before baking it with olive oil, Parmesan cheese and red pepper flakes.

Running to the market for supplies (don't forget a crusty baguette for garlic bread), swiftly getting the ingredients into the pot, cleaning as I'm going (I rarely do this, but when I do I love myself), teeing up the pasta to cook and the dishes for serving, saving a minute to check your hair isn't a complete mess.

With a dozen bakeries in walking distance wafting the smell of yeast and crusty bread into the streets, a baguette or two found its way to my kitchen more than my waistline would have liked.

Especially, when using a warm baguette for dipping into it.

6) Ladle the soup into oven safe bowls, cover with sliced baguette, and sprinkle generously with parmesan and Swiss.

Let it relax a little so the gluten doesn't work against you, then shape it as you wish, into a baguette, into a boule.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

While baguettes are baking, form the remaining dough into loaves or leave for up to 24 hours and make fresh loaves the following day.

Cut the brie into 1 / 4 - inch - thick slices sized to cover about three quarters of a baguette slice.

knock back the dough, sprinkle over the chopped walnuts, and then gently mould the dough into a long oval baguette shape.

It can be a dip, served alongside hummus, muhammara, and mtabbal or it can be a spread that you slather into a pita bread sandwich or atop some sliced baguette.

Gorgeous photos — I wish I could bite right into that baguette now.

Crostini: 1 sweet baguette, cut into 1 / 4 - inch thick slices 3 tablespoons olive oil a couple pinches of salt 1 large garlic clove, peeled.

Quickly remove the lid, lower the parchment paper with the baguette dough into the center of the Dutch oven.

Alternatively, tearing into a fresh, warm baguette is nothing short of amazing.

While the dough rests, rub a generous amount of flour into a couche or a clean kitchen towel that is longer than your intended baguettes.

Bo No Vietnamese Steak and Eggs is a classic breakfast that's served with fresh baguette to dip into the eggs and to clean the skillet of the buttery goodness.

Garnish with the green onions and serve with crusty baguette bread for dipping into the eggs.

You can dip and dunk raw veggies, crackers, or even some toasted slices of baguette bread into this hearty dip to your heart's content.