Sentences with phrase «bit of toasted»

-LSB-...] tiniest bit of toasted sesame oil right before eating.

Stir in some soy sauce, rice vinegar, and a bit of toasted sesame oil to taste.

I made it for dinner tonight and then drizzled just a bit of toasted sesame seed oil on it!

Olive oil works well but my absolute favorite is to brush the spears with a bit of toasted sesame oil, an oil you can find in the Asian section of your grocery store.

Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice vinegar and a bit of toasted sesame oil, if desired.

Make 8 scoops of dough on the cookie sheet, and sprinkle each cookie with a bit of the toasted sesame 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 too think it'd be great with a tiny bit of toasted rosemary, or maybe just rosemary olive oil.

For a little extra texture, flavour and protein, a bit of toasted soy flour and a hot «cereal» mix of quinoa, amaranth, buckwheat and chia seeds were added to the basic flour / yeast mixture, followed by extra crunch and sweetness from granola.

there's been a lot of faked evidence — like the shroud of turin (which people still insist on believing is real — even after it's been shown ~ scientifically ~ to be a fake)-- and bits of toast with the image of jebus on them — but nothing credible at all in the way of substantiated real evidence.

Bits of toasted almond added a punch that was rather addicting, and avocado — well, we all love avocado, don't we?

They're full of delicious and gooey chocolate with little bites of toasted walnuts for texture and I definitely would say they are worthy of having a line out the door;)

Besides bites of toast and samples of smoothies, I didn't get to sit down and actually eat until a substantial lunch until around 4 pm.

These little bits of toast hit the spot & washed away sickies, brightened hard days of school, magically healed knee scrapes, etc..

Stir in bits of toasted walnuts.

I never would have thought to have a bit of toast with my frittata too, but that is so creative and I must try it!

Some students brought freezer waffles or bits of toast, carefully wrapped in paper towels, while others munched on muffins or donuts.

It really depends; you could do little bits of toast, if you wanted to take a little piece of seedless rye bread, I wouldn't necessarily start off with white toast, but maybe give them some wheat toast.

Within 20 minutes of the first bite of toast, I was doubled over in pain.

Gorgeously easy and nourishing for those times when energy is lacking and you want a bit of toast - topped comfort.

Bits of toast emerge on the palate where black fruits lead the charge along with copious spice notes.

She walks around the building to say hi to all the residents, family members, and employees, and knows who is saving that bite of toast or little piece of bacon for her.

Sometimes you want a big steak dinner with all the works, but at times just a bit of toast will do.

Not exact matches

My friends opened the door, bleary - eyed from the late night of talking previous, and the first thing they did was open a bottle of sparkling apple juice, pour them into fancy champagne glasses and toast my good book fortune, they cheered me on, and we all cried a bit, I think.

-- days overdue, I would make my tea and my toast, get the tinies started on the day with joy, and even take the time to do a bit of writing or social media work around the day's significance.

I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of ground coriander and I was going to toast pumpkin seeds for an added crunch, but I forgot to make them.

I love the mix of sautéed garlic, tamari, chilli flakes and sesame oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame seeds.

I love making a bruschetta out of them, and then dabbing a bit of goat cheese on toasted french bread!

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Heat a griddle and toast the chiles lightly on both sides careful not to burn them or the salsa will taste bitter, 1 minute or less (you just want to release a bit of the oils).

I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of onion and celery.

I topped it with a bit of fresh olive tapenade, fried garlic and toasted sesame seeds.

Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds.

This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.

A handful of toasted and chopped pistachios bring a little toasty nutty finish to the dish and a bit of crunch.

Lastly, it is topped off with toasted marshmallows, crushed graham crackers, and bite size pieces of Hershey's chocolate.

Made exactly as written but I decorated a bit more with a ring of pecan halves and then a circle of toasted coconut inside that.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

Drizzle a bit of spicy salsa over your avocado toast, then top with crushed tortilla chips.

I cover up one corner of toast in 99 % of my photos because they have one bite taken out of them already.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

-LSB-...] bite in all of NYC, it would be the Kabocha Squash Toast from ABC Kitchen.

I often make a little bit of this in the morning, drape it over garlic - rubbed toast, with a poached egg on top of it all.

My perfect BLT and the one I grew up eating (not that there's much of a differentiation between what you're probably used to), was simple — perfectly ripe farmer's market tomatoes (or garden tomatoes) dusted with a little bit of salt and pepper and layered with crisp iceberg lettuce, at least four pieces of crispy bacon (flimsy bacon is a crime in my household) and then smooched between toasted whole - wheat sandwich bread smothered with light mayo.

There's something of marscapone and cream cheese in the chocolate's aroma, and something of golden syrup in the taste, while the «lightly salted pistachios» remind me a little bit of melted butter on toast.

Made this salad for a family gathering today, and it was a hit among non - veg / plant - based food eaters I seasoned the quinoa with a bit of lemon juice and sea salt, and also added some toasted pepitas for crunch, and thin carrot strips for some pop of color.

Thinned out with a bit of broth in a saucepan, I then sautéed a couple handfuls of broccoli in it, added tiny pieces of tofu, a couple big spoonfuls of cooked quinoa, and some toasted almonds.

That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast.

To give this recipe a bit of an Asian flair, toss the broccoli with 1 teaspoon of toasted sesame oil and 2 teaspoons sesame seeds just before serving.

I like to cook my french toast in butter to give it a nice buttery flavor and then drizzle a little bit of maple syrup over the top and serve it with fresh fruit.