Sentences with phrase «done in a bun»

I sometimes braid my hair before bed, but have never done it in a bun before, I'll definitely be trying this out!

Not exact matches

sauce, a flavor this country loves, and we're delivering it in a way that's never been done before by baking it into the bun,» said Burger King chief marketing officer Eric Hirschhorn in a press release at the time.

In the 1990s, the chain gave up toasting its buns altogether in exchange for efficiency, but the quality decline didn't go over so welIn the 1990s, the chain gave up toasting its buns altogether in exchange for efficiency, but the quality decline didn't go over so welin exchange for efficiency, but the quality decline didn't go over so well.

I didn't expect to find David Chang behind the counter at his Momofuku Noodle Bar in New York, but there he was, finishing bowls of ramen with a sprinkle of sesame seeds, arranging slices of pork in soft white buns and handing plates of fried chicken to star - struck customers.

Wendy's, creator of the Pretzel Bacon Cheeseburger, isn't done experimenting with new frontiers in hamburger buns.

One item we didn't try was the burger in a black bun.

Crusty, rustic artisanal buns you can do in your own kitchen.

Do you air dry your hair overnight or wash in the morning, and do you air dry it loose or in a bun / braid / otheDo you air dry your hair overnight or wash in the morning, and do you air dry it loose or in a bun / braid / othedo you air dry it loose or in a bun / braid / other?

I do look forward to making this again, with the eggs, and in hamburger bun shaped in the future, but glad the egg - free version came out moist and delicious.

As you state, most bought buns are either too limp and ultimately don't hold the burger, or in some cases they are too hard and crunchy, which makes for difficult eating.

Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.

And when I'm done the warm, toasty buns with all that glorious reverse seared pork tenderloin, grilled pineapple, melty cheese and crispy bacon stuffed in the middle, will feel like comfort food with that Caribbean feel.

Will there be a GF hot dog bun recipe in the bread book that I have already pre-ordered???? FYI: if you have not pre-ordered this bread book — DO IT.

They tasted just like buns here in Germany do — no even better.

As I live in Germany and don't know what size your ice cream scopes are I guessed and got 6 larger and 1 smaller bun out of the dough.

Next you head into the supermarket (remembering that you had to actually dress up, do your hair, fix makeup etc. to do this) and wander the aisles wasting time looking at ingredient lists and trying to remember if the gums, preservatives and additives have dairy / eggs in them... taking the rolls to the counter, working out whether or not you want to go through the self checkout or keep a checkout operator employed for a few more years... pay... get back in the car... find somewhere to buy bottled water for the dogs... drive 50 km home... unpack dogs and buns and suddenly getting up, stretching... wearing whatever the heck you like with your hair in the air, no makeup, dogs within a hard stares range in case they feel like eating the furniture while you are working and that slow measuring out, baking etc. doesn't seem so time consuming any more.

I had some minced frozen seitan I'd made, some iceberg lettuce (shudder) and white bread (vegan) buns that someone in the family left in the shared vacation fridge, and some cabbage that had been in my fridge at home for ages, but refused to die (don't you love how cabbabe is like that?).

I apply the oil on my dry hair and put it in a bun and then go about doing what I have to do for a while.

I tried steaming the buns for as long as he did in the original recipe, and found that they turned out tough.

I know it is not all that creative but I thought that something to do with «bun in the oven» was a good idea, if it is a little on the nose.

Which, in the end, makes them tasting more like whole wheat buns than they do pretzels, but amazingly delicious and salty whole wheat buns nonetheless.

It's strange how food craving can drive one to do things that he would never thought of doing, like learning how to cook Char Kway Teow (a local favourite dish in Singapore), or my mom's Nonya Chicken Curry, mutton curry, Assam Fish, Steamed Fish (Teochew Style), Sweet & Sour Pork, White Peppered Pork Slices (my childhood favourite), Chinese Steamed Buns, etc..

An overnight stay in the fridge enhances the texture and flavor of the buns by allowing the yeast time to do its thing.

You can serve these dishes mixed together as a salad, like I did on a plate, in buns, however it takes your fancy, it's certainly a hearty Vegan meal to fuel you through your week!

By the way... I didn't use sweetener in them and used 2 small pancakes as hamburger buns for another meal... they were great and held together well!

Their hot dog buns are great too, I those you do not have to cut in half, I just pop them in the toaster whole.

They didn't have a gluten free bun option, but they kindly offered to wrap it in lettuce instead.

Now that the burgers are ready, you can serve them as you wish, in a bun or salad... or what I liked doing is creating a non-traditional recipe and I created Burger Stack — stacking the burgers on some grilled slices of eggplant with kale, pickled red pepper, vegan mayo, grain mustard and organic ketchup.

My only substitutions were dijon mustard (~ 2 tsp) in place of dry mustard and a clove of minced garlic instead of garlic powder for the sauce (if you do this, put them in when you add the ketchup and other wet ingredients) and I used bakery fresh kaiser rolls instead of hamburger buns.

Maria I have a couple of questions: In the recipe above it says 40 - 45 minutes but the video you did 25 min for the pizza crust and buns.

I wanted to make buns, but I did not want to put eggs in it.

I did have all the ingredients to make the Protein Buns (omitting the cream cheese & not folding in the yolks) and they came out perfect on the 1st try.

The buns were done in 15 minutes so I will shorten the baking time on all future recipes.

Did you know that one hot cross bun has at least 5 tbsp worth of sugar in and considering many people gorge on these over the period I thought I would create a more healthier but just as delicious treat.

I kept the opened packet in the fridge for about 2 months before using it for these buns and didn't let them return to room temperature but used them immediately!

Christine, does the filling in these buns taste like Hong Kong cocktail bun filling?

I'd like to incorporate tangzhong into my other bread & bun recipes, but how much do I put in?

when you place the buns in the tray, do you put them close together or a little apart?

About the buns though, I do recommend in the instructions giving them the 10 minute rise time before baking.

The final part was the «bun,» and I found the perfect inspiration at My New Roots: http://www.mynewroots.org/site/2015/09/cauliflower-buns-bagels/ (note, in my modification, I didn't use the psyllium husk or nutritional yeast, mainly because they aren't easily available around here).

Once you are done with that, halve your dog buns and add some lettuce, pickles, oregano, dried onion, one vegan sausage in each dog bun and some ketchup and mustard.

I don't have girls, so I can't say for sure if they react the same way over food, but when my four little boys spotted these Hotdogs in «Real» Buns,

Good to see a recipe without rice or potato so you do nt feel as bad putting them in a bun.

did rise (unsure if it was a full rise) I was making subs so I made rectangular shaped buns, put in a square pan.

Made «as is» the texture is perfect if you don't leave the buns in the oven for too long.

I put the buns in the fridge overnight after they were shaped because I didn't have the time to bake them right away, and let them rise for an hour before baking them the next morning.

Made these tonight and they didn't turn out like perfectly shaped buns, more like scones in terms they were not perfectly round and even but rather more «rustic».

I know there are eleven buns pictures, but there are the two end bits that I had to bake separately because they didn't fit in the tin.

You can pretty much do whatever you like with falafels: eat them on their own, enjoy them chopped up in a sandwich, stuff them into a wrap, have them in a burger bun, or add them to a Buddha bowl or salad, as in the pic below.

I don't recall baking jagodzianki but they were always available in bakeries and they were my favourite, just next to the cheese buns, of course.