Sentences with phrase «chop the toppings into»

So, we need to chop the toppings into really small pieces to make sure they stick.

Not exact matches

Transfer the seared cod fillets into seperate plates, top them off with the capers, garnish with some freshly chopped parsley and a wedge of lemon

I roasted chopped mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top.

Second idea, half - way through the baking sprinkle at least a half - cup of chopped walnuts evenly over the top and with a flat hand press the walnuts down slightly into the filling.

I start off with the basic pancake recipe, and add 1/2 c chopped walnuts and a little bit of cinnamon, then right after I add the 1/4 c of batter for each pancake into the pan, add some mini semisweet chocolate chips to the top.

2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes — a little paprika, toasted pine nuts, or chopped fresh parsley.

Spoon all the pudding into jars; top with cookie mixture and chopped peaches.

Pour into bowls, top with a dollop of crème fraiche, chopped chives and finely grate horseradish over the top.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried / poached egg and a touch of soy sauce.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

First, chopped in the food processor, with olive oil, put into containers and topped with olive oil to create a barrier and freeze.I use this mostly on pasta.

If you don't have a mandoline, slice your zucchini into rounds and simply spread goat cheese on the slices and top with chopped bell pepper.

Cook it up in minutes, and add whatever pizza topping you like — chopped onion, meat, jalapeños — though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.

These cupcakes are simple but adaptable — swirl different flavors into the frosting to customize it, and top with whatever sprinkles or chopped bits you so desire.

Top with chopped candy and nuts, and gently push down to slightly sink topping into batter.

Press the toasted chopped hazelnuts into the top of the brownies.

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Chocolate Topping: 6 ounces milk chocolate, chopped 2 tablespoons unsalted butter, cut into pieces

Cut the leaves into 1/2 inch slices and also chop up the top half of the stem (discarding the tough bottom part).

I added some chopped portobello mushrooms into the packets to make the dish a little more substantial and I topped the finished dishes with some chopped fresh Italian parsley.

The dark chocolate, since it's chopped instead of using chips, melts into these gorgeous ripples of richness throughout, balanced by just a kiss of sea salt scattered on top.

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

PREP TIME: 15 minutes TOTAL TIME: 15 minutes SERVINGS: 4 2 1/2 c cooked lobster meat, coarsely chopped, or lump crabmeat 1 Tbsp unsalted butter, melted 1/2 package shredded coleslaw mix (7 — 8 oz total) 1/4 c reduced - fat sour cream 2 Tbsp cider vinegar 1 tsp honey 4 top - split hot dog buns (preferably whole wheat), toasted 1 lemon, cut into 4 wedges 1.

It also has serrano peppers, which is what gives it the «Hot» in Chicago - Style Hot Giardiniera, and unlike the large vegetable pieces found in Italian Giardiniera, Chicago - Style is usually chopped into small pieces, making it easy to top all your favorite foods.

The soup will thicken as it cools so let sit for 10 minutes or so before ladling into bowls and topping with goodies like chopped cilantro, avocado, and lots of sour cream.

The Black Bean Hummus is made with lime adobo and topped with tomatillo salsa verde, so naturally as soon as I tasted it, I knew it was destined to be turned into a dressing for Mexican - inspired chopped salad.

With a fork dip them into the melted chocolate and sprinkle on top of the chopped pecans.

Set aside to cool before chopping into the size you want for topping the pizza.

FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped

I made cookie dough, filled it with chopped candy bars, spread it into a skillet, topped it with even more candy bars, and then baked it until the center was soft and the edges were golden and crisp.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Crumble Topping: 1/2 cup all purpose flour 4 tablespoons cold unsalted butter, cut into 1/2 cubes 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon fresh thyme, chopped 1 teaspoon cold water

Sprinkle the chopped bacon and black pepper over top, sprinkle together, and spread out into a single layer.

Method: Drain and chop the tofu and hearts of palm into 1 inch pieces Rinse and chop the celery and scallions Combine in a medium mixing bowl Directly into the bowl, add the dressing ingredients and stir to combine Season to taste Serve with cracker, in a sandwich or on top of a salad

1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped

On Sundays, I'd typically make a big batch of farro, toss it with a Greek - style chopped salad, throw a handful of arugula on top, and divvy it up into five to - go containers for lunch.

Chop the toppings and separate into different bowls.

We eat them sliced with our breakfast, blended in drinks, chopped and transformed into a chunky salsa which we then love to use to top fish tacos.

Arrange browned chicken into the bottom of tagine, then layer on top (in order): carrots, chopped apricots and raisins, and prepared onions.

You have the choice to blend the macadamia nuts into the batter or sprinkle the chopped nuts on top just before you place the cake in the oven.

Chop the rest of the Oreos into pieces and sprinkle them on top (because more Oreos is always a good thing)-- and then it's time to bake.

I've tried chopping them up and tossing them into salads, but I find the carrot tops to be too prickly.

Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble.

Spoon the spinach mixture into the pockets of the pork chops and place in the casserole dish (if you can, stand them up on the thick flat side so the filling is at the top).

Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.

However, they tasted wonderful - and as I had made some of the coconut frosting for a carrot cake, I put a little on top of one of the spread out and flat cookies, sprinkled a little chopped candied ginger on top and rolled it up into a tube - it was absolutely delicious!

Ladle into bowls, and top with chopped chives and / or Roasted Coconut Curry Butternut Squash Seeds.

Rather than using the mashed potatoes to top off this savory pie I've removed their skins, chopped them into bite size pieces, and folded them into the filling.

Finally, chop 5 fully cooked chicken sausages into bite - sized pieces and spread evenly on top of bake.