Sentences with phrase «dry toasted in»

-- 2 cups peanuts Sudanese peanuts — 1/2 cup walnuts — 2 cups pitted dates for 15 - 20 min (soaked in Chai tea or another tea of choice or simply warm water)-- 1/2 cup dried apricots for 15 - 20 min (soaked in tea / hot water)-- 1/4 cup raw sesame seeds (dry toasted in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp ground coffee

Roughly chop the almonds and pistachios, either with a knife or in a mortar and pestle, and dry toast in a pan on the stove top for just a few minutes.

Not exact matches

Knowing I was injecting enough surprise in the schedule itself, I stuck to the CBC's dry - as - toast format of years past in presenting it (on Mondays at eight, we'll have this... at eight - thirty, we'll have that...).

In the same dry pan, toast 1 tablespoon of dulse for 1 - 2 minutes until fragrant.

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

Red pods can be made darker by dry - toasting them in skillet on top of the stove, stirring constantly.

Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely.

Toast the cashews in a dry saucepan for a couple of minutes, until golden.

While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side.

You can toast them in a dry pan - tossing occasionally - for 5 minutes over medium heat, or in a toaster oven or oven on 300 degrees for 7 minutes.

You get some crunch from toasted almonds, and sweetness from dried figs which works nicely to offset the acid in the shallot vinaigrette.

Toast in the oven until light golden brown and dry, about 30 minutes for the bread and 45 for the cornbread.

It will be a little drier in texture but spreads nicely across toast or waffles (or anything in sight, in my case!).

I put them in a dry skillet over medium - low heat and toast, flipping and turning, until the coconut is evenly browned and until the nuts have started to brown and have a toasted aroma.

Lightly toast pumpkin seeds in a dry pan.

Tip: To toast almonds, place them in a dry skillet over medium high heat.

Toast pine nuts in a dry skillet until lightly browned.

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

To do this, simply rinse a few times under cold water, then toast it in a dry skillet over medium heat.

For a delicious hotslaw I will toast sesame seeds in a dry skillet and set aside.

To toast pecans, place nuts in a dry skillet set over medium heat.

Toast the sesame seeds in a dry skillet for about 2 to 3 minutes until just golden, then remove from heat.

(For deeper flavor, you can toast them in a dry skillet for a few seconds first, until they become a little deeper red, but be careful - that is spice - gold you're playing with there!)

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped

To toast walnuts: Place walnuts in a dry skillet over medium heat.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Toast the pecans first in a dry skillet on the stove top then add them to the syrup just before serving, rubbery pecans are just nasty!!

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

Toast the chilies in a dry saute pan over medium heat until they become fragrant, about 3 to 4 minutes on each side.

Put the pine nuts in a saute pan and dry toast them until starting to become golden and fragrant.

In a dry skillet, toast the sesame seeds until slightly golden and aromatic.

About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt

I have been a fan of Matzoh since first introduced to it in 1978 and yes, toast it, eat with P & J, have it dry with tea, eat it with absolutely anything.

Once you're done toasting your pistachios, take a 1/4 -1 / 2 cup of them and pulse in a dry food processor a few times until they become crumbly.

Mixing in the whole toasted oats gives these cookies more texture, and hydrating the dried apples with steeped chai tea gives these cookies an extra boost of flavour!

Once your oven is heated, add your pistachios to a dry baking tray & roast in the oven for 7 - 10 minutes until lightly toasted and fragrant.

Toast the pine nuts in a small dry skillet over medium - low heat until light brown, 3 to 5 minutes.

While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don't burn).

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Toast some unsweetened coconut on the stovetop - just place coconut in a dry pan on high heat for a couple of minutes - you'll be able to smell / see it brown and know it's done!

To toast walnuts: Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasted.

Boil or steam the broccoli for 3 - 4 minutes, toast the sesame seeds in a dry pan and thinly slice a spring onion.

Put all (except the sesame seeds) of the ingredients, including the toasted seeds, in a food processer and process until the dried fruit and seeds are ground up and the mixture turns into a sticky solid ball.

I let mine sit out loosely covered to dry out a bit, and then prior to making the stuffing I cut it into cubes and toasted them in the oven for a few minutes so they wouldn't completely disintegrate into the stuffing.

Or toast a handful of nuts in a dry frying pan and throw in some sea salt, chopped rosemary and a pinch of chilli for a delicious and nutrient - rich snack.

I wonder if you could candy dried blueberries in maple syrup and have blueberry cinnamon toast crunch...

Toast pine nuts by stirring them in a dry (no oil) pan for a few minutes until nicely brown but not burnt.

fresh thyme, chopped 1/4 cup fresh chives, snipped 2 medium apples, diced (I used Fuji) 1 cup dried sweetened cranberries 1/2 cup sliced almonds, toasted in a dry skillet

I used the base recipe and switch out the add - ins to dried cranberries, dark chocolate and toasted pecans.