Sentences with phrase «brushed with butter mixture»

Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.

Grill the apricots, cut sides down, over direct medium heat, with the lid closed as much as possible, until heated through, 4 to 6 minutes, turning and brushing with the butter mixture once.

Not exact matches

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

Very - thinly - sliced potatoes are parboiled, then brushed with a butter and oil mixture.

Brush the top of each flattened slice with a little of the remaining melted butter, ans sprinkle on about 3/4 tsp of filling mixture.

Brush the tops of the rolls with the butter mixture.

From here, brush the tops of the rolls with the melted butter, garlic and herb mixture, and then give it a final topping of grated Parmesan cheese.

Brush with a butter - and - lemon mixture, then sprinkle with chopped cilantro, marjoram, or savory.

Fold sheet in half lengthwise, then brush the new top of dough with honey butter mixture and sprinkle with pecans again.

With a pastry brush, spread honey butter mixture on the layer of phyllo and sprinkle with pecWith a pastry brush, spread honey butter mixture on the layer of phyllo and sprinkle with pecwith pecans.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

After removing the rolls from the oven, brush with butter / garlic mixture.

Open and split buns onto a separate cookie sheet, brush the tops of each bun with the butter mixture.

Brush corn, zucchini, and onion with half the oil - butter mixture, and place on greased grill grate.

Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely.

Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.

Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.

Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin — that'll make it taste so much better.

Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant - read thermometer inserted into the thickest part of each piece registers 165 °F, 40 — 50 minutes.

The filo was brushed with butter and the chicken was topped with a mixture of mayonnaise, sun - dried tomatoes, basil, prosciutto, garlic and parmesan, and then the filo was wrapped around to make a neat packet.

Brush the tops of the muffins with butter, then roll muffins in cinnamon sugar mixture.

Add the remaining nut mixture then layer 10 more sheets of dough on top, brushing with butter in between layers.

Brush with melted butter and add some of the turkey mixture in a thin line down the side closest to you.

Brush each chimichanga with the butter - oil mixture.

Brush the dough with plant milk, plant cream, or a nut butter - water mixture.

Let the cooked donuts cool for 3 to 4 minutes, then brush with the melted butter and toss in the cinnamon sugar mixture.

Brush each donut with melted butter then toss in cinnamon - sugar mixture until evenly coated.

Brush the exposed meat with a mixture of melted butter, lemon juice, salt and freshly ground pepper.

Brush the meat side of each lobster tail with the butter mixture.

Then brush the top of one muffin at a time with butter and roll the top lightly in the sugar / cinnamon mixture.

Brush with some melted butter, sprinkle two tablespoons - or more - of the sugar mixture and arrange apple slices.

Uncover cauliflower and brush all over with garlic - butter mixture.

Place a fanned peach half in center of each phyllo rectangle, brush with remaining butter and sprinkle with remaining sugar mixture.

Brush bottom half lightly with melted butter and sprinkle with sugar - pecan mixture.

With a pastry brush, spread on the butter mixture.

Directions Preheat oven to 375 ° Core and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon in a small bowl Brush melted butter onto dough, sprinkle on brown sugar and cinnamon mixture Place apple slice at the long end of the triangle and roll up Brush a little butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes, until roll ups are golden brown and apples are soft Serve with a scoop of vanilla ice cream and enjoy!

To enhance this flavor I even brushed the finished doughnuts with more browned butter and dipped them into a cinnamon - sugar mixture.

After we arrived, we were led out back for a quick glass of wine — we were about to handle cutlery of course — then ushered upstairs to the kitchen of Chef Anthony Rossi who had us in short time kneading dough and brushing liberal amounts of butter on what would be our own prepared batch of the classic pastry Fougasse, complete with traditional Herbes de Provence (a mixture of Rosemary, Thyme and Oregano).

Brush one phyllo sheet with a thin layer of the butter mixture.