Sentences with phrase «bread on the side for»

Hearty bread on the side for dipping is a plus.

Not exact matches

Add the sandwiches to the skillet and cook for 3 to 5 minutes on both sides or until the bread is toasted and the brie is melted.

Scientists on both sides of the Atlantic are researching a little - known cereal that could be used in breads for people with gluten intolerance.

I always place the bread on its side and after cooling for about 1 hour I put it in a plastic bag.

For that you can gently place patties on bread crumbs, it should be coated from all sides.

Enjoy on bread, with bread chips or vegetable sticks or even as a side dish for meatballs, chicken or lamb.

Currently, it's this chickpea salad sandwich from Olives for Dinner on Ezekiel bread with lettuce and tomato, accompanied by a side of roasted brussels sprouts.

We ate it on bread and with bread chips, I dipped veggie sticks in it (or just my finger every time I opened the fridge), we had it as a side dish for köfte (Turkish meatballs) and chicken skewers.

Get comfortable with bread dough on the sticky side as it makes for the softest, least - dense breads.

Grill the sandwich on one side for 5 to 7 minutes, until the bread has nice grill marks and is golden.

When we're looking for a side item to go with a soup or salad, popovers are an easy way to get homemade bread on the table.

For the Crostinis: on a medium - high heat nonstick skillet, add a dab of butter and toast about 4 - 6 pieces of bread, both sides.

We sometimes use if as bread for this slow cooker pulled pork or on the side of a salad or pasta.

Just to be on the safe side, though, I packed two loaves of homemade banana bread, one zucchini bread, enough power bars for my son and me to completely live on, trail mix, and peanut butter and almond butter... just as a safety backup.

We visited at lunchtime and were offered a little menu of gluten - free pizza, pasties and pie and salads for lunch, with a few cakes, scones and breads for sale on the side.

The savory ones are served on the side with soups or salads (you haven't lived until you eat a waffle soaked in tomato coriander soup), and also make tasty bread for sandwiches.

In another large (10 - 12») non-stick skillet, sprayed with cooking spray, warm each pita bread for 30 seconds to 1 minute on each side or place all on a baking sheet and heat in 425 degree oven for 3 - 5 minutes.

Allow the bread to cool in the loaf pan on a wire rack for about 20 minutes, then remove the loaf from the pan using the sides of the parchment paper to help lift it out.

Crusty bread for dipping on the side, and some roasted green beans.

Leave for a few seconds on each side so that the bread absorbs some of the egg mixture.

Roll balls into circles and grill naan bread -LCB- or fry in a cast iron skillet -RCB- for about 60 — 90 seconds on each side.

Dip the bread on one side for a few seconds, then turn and dip the second side for a few seconds.

Cover with a second piece of bread and grill for a minute or two on each side or until golden brown.

I err on the very moist side because it makes for a not - overly - dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be.

Serve with something green for garnish and crumble over some crackers or crusty bread on the side.

So if you're willing to put in a bit more effort, I suggest drying your slices of bread in the oven at 120C, for five minutes on each side.

Dip each slice of bread in the batter for about 20 seconds on each side.

We focused on the lighter side, without the gobs of butter, and substituting whole grain bread for the typical white.

Warm pita bread by placing on top rack of grill for just a minute or two on each side until softened.

Once all the toppings were on the already grilled side of the bread, back out to the grill the pizzas went where they cooked for a few more minutes under a closed top grill.

The texture of the soup is on the coarse side so if you're easily put off by textures this might not be for you, but I loved it with some homemade bread.

I found this recipe that I had saved from an old issue of Taste of Home and knew it would be perfect... especially with some garlic bread for the rest of the family served on the side.

Once the bread is toasted on both sides, top with the tomato mixture reduce the heat to 400F and return to the middle of the oven for 5 - 7 minutes.

Drench both sides of the banana bread in the egg mixture and then place on the skillet and fry each side for 3 - 4 minutes or until browned and crispy.

Once the oil get's hot, add the breaded goat cheese, turn after about 20 - 25 seconds and cook the other side for another 20 - 25 seconds, then transfer on top of the salad

If you wish for crunchy, flip the breads over after 15 minutes of baking and bake until nicely browned on both sides edges, another 15 minutes.

Dip each side of the bread into the batter then cook in the skillet on each side for 2 - 3 minutes, or until light golden brown.

Carefully place the breaded fillet on the frying pan and let it cook on low flame for 6 to 8 minutes on each side.

Mix the dough on medium - low speed for 7 minutes, adding more bread flour by the tablespoon within the first 2 minutes until the dough comes away from the sides of the bowl but still feels slightly sticky to the touch.

Because of my Norwegian roots on my mom's side, it is our family tradition to make flat bread and spritz cookies every Christmas, to serve lefse at family gatherings, and a jar of pickled herring occasionally graces the table (something I have not yet developed a taste for and am not sure that I ever will).

Mix the dough on medium - low speed for seven minutes, adding more bread flour by the tablespoon until the dough comes away from the sides of the bowl but still feels slightly sticky to the touch.

As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open - faced sandwich, with the coconut kale on the side.

Spread mayo all over 1 side of the bread slices (recipe calls for 8 to make 4 sandwiches = math), then put those mayo - side down on your cutting board even if that seems crazy because it's messy.

With the skillet fully warm over medium - high heat, transfer the slices of bread into the pan and cook for at least 3 minutes on each side.

If you're trying to cut down on the carbs like bread, rice and pasta, but still feel the need for something more satisfying, try swapping your usual starchy side for pulses like this herby white bean salad.

Cook, turning to prevent the bread from scorching for about 8 minutes or until the sandwiches are browned on both sides and the cheese has melted.

That little cut of sourdough bread they put on the side is so perfect for dunking in soup or scooping up salad.

Flip the flat bread and cook the other side for a minute till few brown spots appear on it.

Close up the whole shebang with another slice of buttered bread and throw that beautiful creation into your pan on medium heat for a couple minutes on both sides to melt the cheese and then crank the heat up to medium high and cook it for another minute or two to brown it up all pretty and delicious.

While stuffing used to be the heavy high cal side dish on the spread, the nutrient - dense bread, lean protein and lots of veggies in this version means leaves you a little extra wiggle room for holiday pie.