Sentences with phrase «bread slices into»

Bread upma is almost like the basic upma recipe and also takes in similar ingredients but it is more quick than the upma and we just need to add the bread slices into the tempering or tadka and give a mix and the dish is ready.

Dip the bread slices into the egg mixture, letting them soak for a minute each side.

Dip bread slices into batter, coating evenly.

Using tongs or hands, and working in small batches, dip bread slices into prepared egg mixture.

Cut the bread slices into halves and toast them.

Cut 5 - 6 bread slices into bite - size pieces.

Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish.

Soak each side for a minute and place the bread slices into the pan.

I'm wondering if anyone else had a hard time fitting the bread slices into the pan?

Not exact matches

But the T - Fal Classic Avante 2 - Slice Toaster with its a 30 - degree incline has garnered legions of fans who like that they can get a better view of their bread being transformed into toast.

Cut into 8 even slices, as if you are slicing a loaf of bread.

I baked it in a loaf pan and couldn't wait to slice into it as soon as I could smell the aroma of fresh - baked bread wafting from the oven.

At a 45 degree angle slice bread into 3/4 inch slices with a serrated knife.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Step 3: Slice bread into 1 1/2 in.

Cut the French bread into 1 / 2 - inch thick slices.

Stuffed into a pita, slathered between slices of your favorite bread, served with crackers or atop a bed of greens, no matter which way you present them, check out these delicious egg salads for spring.

When you are ready for a slice of bread, pop it out of the freezer and into the toaster.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

Make slices into the bread about 1 1/2 inches apart and then do it in the other direction as well.

Place one slice of bread (butter side down) into the pan.

I usually use a slice of bread to dip into my BBQ sauce.

Preheat the oven to 375 °F (I like to use my toaster over for this) and thinly slice the bread into 1/2 - inch thick slices.

This makes two breads which slices into about 12 dense wedges.

I began to slice the bread into chunks for my Panzanella Salad.

Remove the crust from the bread slices, and cut into small pieces.

I serve it with Italian bread that is sliced into thin slices, bake at 400 degrees for 6 — 10 minutes until lightly brown.

I didn't measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces.

Go heavy handed and just slice chunks off the block to melt, you get the best coverage over the toasted bread before plunging into the Guinness scented, onion filled broth.

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:

Generously butter your griddle, and dip one slice of bread into the egg mixture, then flip so that both sides are completely coated.

toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika

While onions cool, slice bread into thick slices (1 to 1.5 inch thick) and brush both sides with olive oil

I let mine soak for about 20 mins, but I have a feeling that soaking overnight (I would think with all slices on an even keel), then carefully arraigning in the dish to bake, may prevent the super soggy bottom since the custard would be evenly absorbed into the bread.

Press the brie firmly onto the bread slices then, face down, into the almonds.

I've learned to make sure to have lots of bread for dipping into the juices and adding an extra orange sliced because guests will fight over those delicious pieces.

3 large green tomatoes, cut into 1 / 2 - inch - thick slices 2 eggs 1/2 cup skim milk 1 cup whole wheat flour 1/2 cup cornmeal 1/2 cup whole wheat bread crumbs Salt and pepper to taste Canola oil

To make the french toast, cut bread into slices 1/2 inch thick.

Try it spread onto a slice of freshly baked bread, or blended into your favorite hummus recipe.

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.

5 slices maple bacon, chopped 1 cup ciabatta bread, cut into 1/2 -1 inch cubes 1 large shallot, coarsely chopped 12 - 15 sage leaves

2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper

4 large slices white sandwich bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges

3 slices Italian bread, torn into small pieces (1 cup)(I used whole wheat bread) 1/3 cup milk 3 oz.

Dip each zucchini slice in egg whites then dip each round into the Parmesan bread crumb mixture, making sure to coat it evenly on boat sides.

1 - 1 / 4 cup bread crumbs (or 3 slices of slightly stale bread made into crumbs with grater or food processor)

Rather than cutting the bread in long slices, I sliced them into thick medallions.

Slice the banana bread into 1/2» -1» slices.

1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb