Sentences with phrase «coconut until golden»

In a saute pan without oil, toast the flaked coconut until golden brown.

Toast coconut until golden brown and nutty - smelling, about 7 — 8 minutes, stirring once during cooking.

Heat oven to 350 and toast flaked coconut until golden brown, watch it closely it will burn and only takes a few minutes.

Remove from the heat and in a separate non-stick frying pan, toast the desiccated coconut until golden.

Not exact matches

Place the tray into the oven and bake for about 20 minutes until the almond have darkened and the coconut chips turn golden brown.

Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes.

Once the coconut oil has melted and the pan is hot, add the patties to the pan, cooking for about 3 minutes on each side until cooked through and golden brown.

Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through.

Bake for 45 minutes or until the top of the cake is puffed and golden, a knife blade comes out nearly clean, and your house smells like a coconut palm grove.

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.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

Toast 1/2 cup shredded unsweetened coconut in medium skillet over medium heat, shaking pan frequently, until golden brown, 2 to 3 minutes.

Cook for 5 - 8 minutes, stirring regularly, until coconut is a uniform golden brown colour.

Sprinkle the coconut and flax meal over the granola and bake about 10 minutes, until everything is golden brown and smells toasty, stirring once or twice during baking.

I love pan frying mine — just a bit of coconut oil and frying on either side until golden bake, but you could also easily bake these.

Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.

Sweet topping: Heat some coconut oil in a small pot, add almonds and raisins, stir for 2 minutes until almonds are slighty golden brown, add cinnamon and grated coconut, stir for another 1 -2 minutes.

Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.

If using the coconut, carefully toast it for a few minutes (in an oven or toaster oven) until golden brown.

Toast the coconut, buckwheat and sunflower seeds in a fry plan (skillet) over medium heat until lightly golden.

Add coconut flakes, stir continuously to prevent burning until golden brown.

Place the shrimp onto the cookie sheet and bake for 15 - 17 minutes, or until the coconut is golden brown, turning the shrimp half way through baking to be sure that both sides become golden.

Add the chile pepper, salt and ground pepper and continue to cook, stirring constantly, until the cashews and the coconut are both golden brown and the chile has toasted a bit.

In the same skillet, toast the coconut, stirring constantly, just until it begins to turn golden (note: toasting the coconut second will help unstick any toasted rice flour that's stuck in the grooves of your pan if you have a textured pan like me).

Heat coconut oil in deep fryer or large pot to 375 degrees F. Place egg rolls in hot oil, a few at a time, and fry 2 - 3 minutes per side or until golden brown.

Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3 — 5 minutes.

Spread the coconut and pecans in a large baking sheet and toast in the oven, stirring every 3 minutes, until the pecans are fragrant and the coconut is golden, 5 - 6 minutes.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.

Place in the center of the preheated oven and bake for about 3 minutes, or until the coconut is fragrant and lightly golden brown on the edges.

Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 6 - 7 minutes.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400 ° F. Stir occasionally and shake around until coconut is golden brown.

Place the nuts and coconut on a baking sheet and toast in the oven until golden brown.

Meanwhile, toast coconut in a large non-stick skillet over medium heat, stirring frequently, until golden, 3 to 5 minutes; set aside.

In a small skillet, dry - toast the flaked coconut over medium heat until it just starts to turn golden.

Cook the mixture until the coconut is golden and the sliced almonds are toasted, about 3 - 5 minutes.

Bake for 6 minutes then sprinkle on the flaked coconut and broil for 1 - 2 minutes until golden.

Spread the coconut out evenly onto the baking sheet and bake for about 5 minutes, or until the coconut is lightly golden brown.

Whipped Cream and Garnish 1 1/2 cups heavy cream (cold) 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown

When the coconut oil is hot and melted, add the tofu and cook until golden brown and crisp on all sides (reducing heat to medium after 1 minute), about 2 to 3 minutes per side.

Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute.

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

Once you are ready to serve place sweetened coconut flakes in a large frying pan and toast over medium heat, stirring frequently, until golden and crisp.

Return the coconut - nut mixture to the rimmed baking sheet and bake until golden - brown, about 10 minutes.

In a small pan on low to medium heat toast the shredded coconut without any oil for a few minutes until it becomes golden brown and aromatic.

Bump up your oven to its highest temperature and bake for 3 minutes or until the coconut macaroons are golden brown.

Melt coconut oil in a frying pan and fry the pancakes until golden on both sides.

Spread coconut flakes on a baking sheet and bake at 350 °F (175 °C) until light golden brown, about 8 to 10 minutes, stirring frequently.