Sentences with phrase «cup of golden brown»

When fork tender, add a half cup of golden brown sugar and a quarter cup of Canadian maple syrup.

Add two cups of golden brown sugar.

Not exact matches

Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2 - 3 minutes.

These French toast cups come out of the oven beautifully golden brown.

granny smith and golden delicious apples, peeled, cored, and thinly sliced juice of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch

1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3 cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons butter, melted

In a sauté pan, over medium - high heat, begin to brown the diced braised bacon and then add 1/2 cup of olive oil once the bacon is golden brown.

Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp of cinnamon - sugar mix stir and then dip the fried squash in it!

Bake for 15 - 20 minutes, or until the edges of the cups are golden brown.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Add 2/3 cup of batter to your preheated waffle iron and cook for 4 - 5 minutes, until golden brown.

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.

Add flour and 1/2 cup of reserved fat and whisk for about 5 minutes until roux takes on a nutty smell and is golden brown and smooth.

Simply heat 1/2 cup of olive oil over medium high heat until hot, then working in batches fry thin strips cut from four corn tortillas until golden brown.

Add 1/4 cup of batter and fry until golden brown on both sides.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles, loses its shine, and underside is a light, golden brown (2 - 3 minutes).

Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides.

Spoon about 3/4 cup of batter onto the center of the iron and cook until a golden brown crust forms.

Heat the waffle maker and once it's ready, pour about 1/4 cup + 1 tablespoon of batter into a lightly greased waffle maker until it turns golden brown.

can diced tomatoes 1/2 cup water Juice of 2 lemons 1/2 cup brown sugar (packed) 1/4 cup golden raisins, optional 1 pkg papardelle noodles, or other wide noodles

Ladle 1/4 cup of cornmeal batter into the pan, and cook until the top begins to bubble and the bottom is golden brown, about 2 - 3 minutes.

At that point, I begin to gently stir until the sauce is a golden brown at which time I drop a tiny bit of the sauce with a teaspoon into a cup of very cold water.

Once the onions are a light golden brown, pour in a 1/4 cup of water to deglaze the pan and continue to cook for 5 minutes longer, stirring occasionally.

1 lb wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2 sticks) butter, melted (I used only about 2 - 3 tablespons of Brummel & Brown) 1 pound cottage cheese (I used reduced fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained

I'm diabetic so I tweaked this recipe and replaced the honey with Lakanto Monkfruit Sweetener Golden (Golden is more like brown sugar, found on Amazon, and is mostly Erythritol with some monkfruit), using 1/3 of a cup, 1/8 cup of water, microwaved until sweetener is dissolved).

Top each bagel with a little bit of Daiya shredded cheese (the remaining 1 cup) and bake in oven for 25 - 30 minutes, or until golden brown on bottoms and cooked through in the middles.

You can also do a caramel type syrup like this using 3/4 of a cup each of white & golden yellow (or light brown) sugar, and 1 1/2 cups of water.

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.

Pour about 1/4 cup of batter per pancake onto the griddle and cook for 3 minutes or until bubbles form on the surface, the edges are set, and the pancakes are golden brown on the bottom.