Sentences with phrase «for good crust»

I'm a sucker for a good crust and oat flour and almond flour is one of my favorite combinations when it comes to baked goodies!

Dip each chop into the egg, then coat thoroughly with panko, and, for a good crust, repeat.

That is picture perfect, I was looking for a recipe, for good crust, I loved the way you browned the top, it's great when you find what you are looking for, thanks, for making me hungry,

This step is super important for a good crust.

For the best crust texture, eat the tart the same day it's baked.

Not exact matches

It offers a wide range of crusts and toppings for all steaks as well as a unique selection of house - made sauces.»

This recipe for a cauliflower crust pizza has been on the blog for a while but it just wasn't quite right so I've spent a while playing around with it to create something perfect for you all, and I can honestly say this is now one of the absolute best recipes on the blog!

Divide dough in 2 portions (for two double crusts) or 4 - 5 portions (for 4 - 5 single crusts) and wrap each section well by wrapping first in plastic wrap and then insert into a ziplock bag.

Named «the best Italian restaurant in Houston» by the Houston Press in 2013, Ciao Bello is known for its house - made pastas and its Roman - style sottile, thin - crust pizzas.

I've seen recipes for all kinds of veggies in the crust and I think more veggies is always better.

If using a baking sheet, bake the crust for 8 minutes instead of 6 during the first stage of cooking for best results.

However, their crust is really good, for those who can eat nuts.

I would suggest making or purchasing a regular pie crust for this one (I think it would taste better as well).

I tried this and found it a tad dry so when my husband came home with a bushel of plums I skipped the crust and subbed silken tofu for the almond milk and plums for pears - it worked really well.

Most other recipes call for cheese in the crust to hold it together like a glue, as well as on top as a topping.I'm trying to cut back on dairy and it looks like you've created the perfect cauliflower crust.

That is such a good idea using cereal for the crust!

In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.

Well for starters it has a supremely thin crust, that is crispy yet a little floppy all at the same time.

I really can't figure out a good pie crust and crustless pie just isn't doing it for me!

Roasted Turkey with Herb Butter and Roasted Shallots -LCB- Cookin» Canuck -RCB- Roast Turkey with Pears and Sage -LCB- Adventures in Cooking -RCB- Mayonnaise Roasted Turkey -LCB- She Wears Many Hats -RCB- Roasted Turkey Breast with Bacon and Herbs -LCB- Jelly Toast -RCB- Sweet Tea and Citrus Brined Turkey -LCB- Confections of Foodie Bride -RCB- Oven Roast Turkey Breast -LCB- Dine and Dish -RCB- The Best Thanksgiving Turkey Breast -LCB- Heather's Dish -RCB- Mustard Crusted Turkey -LCB- Food For My Family -RCB- The Juiciest Salt and Pepper Turkey -LCB- Noble Pig -RCB- Turkey Roulade with 5 Minute Stuffing -LCB- Busy In Brooklyn -RCB- Braised Turkey Thighs with Cranberry Wild Rice -LCB- Rachel Cooks -RCB-

This bread has a lovely colour, crust and texture and is definitely breadier rather than cakier, which is what I look for in a banana - themed baked good.

After discovering that my tortilla dough works amazingly well for making crispy and thin pizza crust, I've tried it with many of my favourite toppings.

Classic chocolate wafer cookies work best for the crust.

so heavy and holds the heat really well pizza crust comes out crispy on the bottom and heated evenly also great for my sourdough bread

For more experienced cooks, the book has a lot to offer as well: a lot of recipes for pie crusts, pizzas, breads etc etc that spark your own imagination and creativiFor more experienced cooks, the book has a lot to offer as well: a lot of recipes for pie crusts, pizzas, breads etc etc that spark your own imagination and creativifor pie crusts, pizzas, breads etc etc that spark your own imagination and creativity.

Pita would be a good speedy alternative to pizza crust for sure.

The next morning I had buttermilk date ice cream with orange blossom water and one of my failed pie crusts for breakfast (failure is good for something, at least) with chopped pecans on top.

But for a thin crust in an electric oven (that will never get like a wood oven crust) just one rise is good.

Chilled butter is good for a more shortbread crust.

For the pie crust, use a food processor (my Ninja Blender worked just as well) to combine 1 1/2 cups of the all - purpose flour, salt, and sugar.

We threw a few in for good measure and sealed the top crust with the remaining dough.

-LSB-...] flour and see how well it «subbed» for the full yuca root I use in my pizza crust, empanadas, perogies, egg rolls, and other yuca -LSB-...]

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Thus I found myself with a serious and urgent desire to produce creamy key lime dessert goodness, and about four graham crackers left in the house — well short of what I'd need for a full pie crust.

I am constantly on the search for the «best» or «perfect» recipe for certain things — among them, pancakes, pie crust, and chocolate chip cookies.

-LSB-...] and see how well it «subbed» for the full yuca root I use in my pizza crust, empanadas, perogies, egg rolls, and other yuca -LSB-...]

By the way, for those of you who like a fine cinnamon - sugar crust on things, there's a dessert that's just... simply one of the best things I've ever baked that's not Jacob Henry.

Yup, pecans are so good for us that we can eat them as a snack or use them to top our salads, crust our fish, chicken, and pork, and even add»em to our desserts, like these Pecan Pear Squares...guilt - free!

Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none.

The tartness of the filling pairs beautifully and deliciously with the dark chocolate and the whipped cream, and the crunchy Oreo crust... well, it'll keep you coming back for more.

PS — I'm the fan who made your Deepest Dish Apple Pie for Thanksgiving (as well as the marbled pumpkin cheesecake gingersnap crust thingie).

Layers of greyish pecan goop, cinnamon roll crust, cashew cream, and maybe some ganache for good measure.

It's works for me, and I've gotten better and better at it with every pie crust.

If you want extra credit, make this with my recipe for homemade pie crust, but it works just as well with store - bought.

I made your spaghetti squash crusted quiche for breakfast and had the buffalo chicken pasta for lunch... They were soooo good.

I love toasting almonds for salad toppings, making almond crust for chicken or fish, and best of all baking them into lovely, nutty, scrumptious desserts... especially cookies..

The crust was easy to work with and after baking was flaky and buttery, the filling was absolutely delicious (I made it with Antonavka apples - they're the best apples for pies, I assure you) with the heavy cream addition working wonderfully with the other contents, and the struesel topping was the perfect texture, not too floury and tasted just the way a struesel should.

And mushrooms are so much better for you then the flour crust

I'm always looking for ways to better re-create that fried food satisfaction, and we all know crusting and baking is the next best thing.

But for the best creme brulee I ever made, I included sesame seeds in the sugar crust (on a whim!).