Sentences with phrase «cheese side down»

How did that bagel get under the bed, cream cheese side down, stuck in the dust bunnies and cat hair?

Next, place the patties onto the bottom buns, cheese side down.

Place one slice of bread, cheese side down, in the skillet.

Not exact matches

Place bread mayonnaise - side - down into hot skillet; add cheese, bacon and vegetables.

Scrape the sides down periodically to avoid any cream cheese lumps.

In only a minute or so, the cheesed side that is now facing down will be done.

Butter one side of the bread, place a couple slices of cheese on the other side and set it butter side down in a frying pan over medium heat.

Slowly drizzle the chocolate into the cream cheese mixer as you are mixing, being sure to scrape down the sides of the bowl and get everything in there.

In a medium bowl beat together the cream cheese, sour cream, 2 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed.

Only down side lots of brakes during rolling with cream cheese feeling.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes.

With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl.

To make these on the grill as I did, simply place the dish alongside whatever you're grilling on the cool side of the grill with the lid down to heat through and melt the cheese (20 - 30 minutes).

Place a large spoonful of the squash mixture in the middle of each corn tortilla, sprinkle with cheese, roll - up, and place seam - side down in the baking dish.

Ingredients: 3 cups fresh spinach Half cup of Parmesan cheese Half cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)

Place a slice of Italian bread oil side down on the open panini grill, top with 1/4 of the steak, two slices of the cheese, and two slices of tomato.

Puree, scraping down the sides as necessary, until the cashew cheese is a smooth, creamy consistency.

Beat softened cream cheese until very smooth, scraping down the sides of your mixing bowl several times to make sure all lumps are out.

Beat cream cheese until very smooth, scraping down the sides of your bowl numerous times to make sure all lumps are out.

funny oven made cheese brown from bottom after 30 min in 170C, had to turn up side down... and then all got broken in to pieces... I'm very dissapointed with myself...

• Puree cottage cheese in food processor for two minutes (scrape down sides after one minute).

Sprinkle the remaining cheese over the top and fold in half, pressing down so the sides adhere.

With the breast side down, fill each piece of chicken with the cream cheese mixture in the middle portion of the breast.

Using an electric mixer on medium - high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1 — 2 minutes.

Spread shredded Monterey jack cheese over half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla in a dry, non-stick skillet, pressing down on the top with a spatula until tortilla is toasted and cheese is melted, about 30 to 45 seconds per side.

Add the softened cream cheese and process for 30 seconds or until smoothly incorporated, scraping down the sides two or three times.

Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well.

Add the walnuts, garlic, lemon juice, salt, pepper, and goat cheese and process until smooth, stopping to scrape down the sides of the bowl a few times if necessary.

Combine the Feta cheese, yogurt, lemon juice and crushed red pepper flakes in the bowl of a food processor and process for 3 - 5 minutes until smooth (you may need to stop it once or twice to scrape down the sides of the bowl with a spatula).

Place the feta cheese, yogurt, harissa and lemon in a food processor or blender and blend until completely smooth and creamy, scraping down the sides of the bowl as needed.

Cook the grilled cheese weighed down with a sandwich press, flipping once, until the cheese has melted and the bread is golden brown, 3 to 4 minutes per side.

Cook the grilled cheese weighed down with a sandwich press, flipping once, until the cheese has melted and the croissant is golden brown, 2 minutes per side.

Beat margarine and cream cheese with electric mixer until smooth, scraping down sides of bowl, if necessary.

Place one tortilla, butter side down, in the pan and sprinkle half of the tortilla with 1/4 cup cheese, 1/2 cup chicken, and 1/4 cup pineapple.

Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.

Sprinkle half of the Parmesan cheese on to the top butter layer of the sandwiches, then carefully flip the sandwiches over on to the griddle pan, butter and parmesan side down.

Add 2 tablespoons cheese to one end of tortilla; roll and place seam side down in baking dish.

Flip 2 of the slices so that the mayonnaise side faces down and use a rubber spatula or a butter knife to evenly spread the cheese over the 2 slices.

Slather remaining slice of bread with remaining ranch dressing and place atop the cheese, ranch side down, butter side up.

Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.

Top the un-mayo» ed sides with a quarter of the cheese, each, pressing down so it doesn't slide around.

Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1» free on all sides of the filling.

Put slices, oiled sides down, on a work surface, then divide half of cheese between 2 slices.

Using an electric mixer, beat the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl from time to time.

But when I got down to it I had doubts, so I did a side by side smackdown comparison of the bechamel versus vegan cheese with tapioca starch.

In the pitcher of a KitchenAid ® 5 - Speed Diamond Blender, puree the bananas, cream cheese, milk, cream, 1/2 cup dulce de leche, salt, and vanilla, scraping down the sides of the bowl as necessary.

Turn 4 slices mayonnaise side down, then evenly spread about 1/3 cup pimiento cheese on plain side.

Top with another 1/2 cup of cheese and remaining slice of bread, brushed side - down and press to seal.