Turn on your grill, drizzle the olive oil over the four slices of muffin and toast until lightly
browned under the grill.
Not exact matches
Press the sandwich on the panini press for 7 - 8 minutes or until light golden
brown, or reduce the heat
under the 10 - inch skillet to medium - low then place the sandwiches in the skillet and top with the other skillet, pressing down using an oven mitt, and
grill for 5 - 8 minutes, until golden
brown.
Place the bread and brie
under the
grill until the brie just begins to melt and the bread begins to
brown.
Pour the contents of the saucepan into an ovenproof dish, top with dollops of the Moxarella (you may not need / want all of it) and place
under the
grill for approx 5 minutes, until just beginning to
brown.
It might be an idea to zap this
under the
grill briefly to get the topping really crisp and
brown, although of course you would have to sacrifice the gorgeous green colour a little if you did that.
I do
brown the meatballs first
under the
grill before adding to the sauce.
Place
under the
grill / broil for 1 - 2 minutes to
brown tops (optional).
Place
under the
grill for a couple minutes on each side until lightly
browned and crispy.
Toast the bread until golden
brown, on both sides, either
under the oven's broiler, on a
grill, or in a toaster oven.
Spoon the mixture back into the potato jackets, season with salt and pepper then place
under the
grill for 10 - 15 minutes until they turn golden
brown and slightly crispy on top.
Once they are cooked, place
under the
grill for around 10 minutes so they become
brown and slightly crispy.
Follow the instructions for
grilled vegetables or lightly brush the eggplant slices with olive oil, lay on a sheet pan, and place
under a broiler for approximately 10 minutes on each side or until they are golden
brown.
Filed
Under: Main course Tagged With:
brown sugar, caster sugar, chicken, chicken breasts, chicken fillets, Chicken satay, chicken skewers, chili pepper, garlic, garlic cloves,
grilled chicken, ground coriander, ground ginger, ground lemon grass, lemon grass, lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, turmeric
Scatter the remaining cheese on top and place
under a hot
grill for 3 - 4 mins until golden
brown.
Flash
under the
grill to
brown, if you like.)
Thread the eggplant onto the skewers and place them
under the broiler or on the
grill until softened and well
browned, 5 to 7 minutes per side.
Grill on a hot, dry grill pan or broil under pre-heated broiler for about 4 — 5 minutes (until browned) and flip, cook on other side until browned and slightly soft about another 3 -4 min
Grill on a hot, dry
grill pan or broil under pre-heated broiler for about 4 — 5 minutes (until browned) and flip, cook on other side until browned and slightly soft about another 3 -4 min
grill pan or broil
under pre-heated broiler for about 4 — 5 minutes (until
browned) and flip, cook on other side until
browned and slightly soft about another 3 -4 minutes.
To let it caramelise, place the already baked apple cake
under the
grill of your oven until it turns golden
brown.
Grill on the barbecue or cook
under the broiler 4 - 6 minutes per side for whole steak (less for individual steaks) or until well
browned on the outside but medium rare inside
Place it
under the
grill until it starts to
brown evenly, you might have to turn the tray multiple times to achieve this depending on your
grill.
Place the tray back
under the
grill until the cheese melts and starts to
brown, keep an eye on it so that it won't burn.
Filed
Under: Entrees, Recipes Tagged With: Basil,
brown butter, capers, diver scallops, freekah, Garlic Scapes,
Grill, seafood
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