Sentences with phrase «hazelnuts on»

2 Spread hazelnuts on separate rimmed baking sheet.

Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they're golden and fragrant.

With a teaspoon, frost the cookies with a little bit of the ganache and sprinkle some chopped hazelnuts on top.

Align the hazelnuts on the baking sheet, and bake for 10 minutes.

Place hazelnuts on baking sheet and roast for about 12 - 15 minutes, until nuts are fragrant.

Place hazelnuts on a baking sheet; bake at 350 ° for 15 minutes, stirring once.

Add herbs to your salads and sandwiches; top your morning porridge with fresh or frozen berries; sprinkle toasted hazelnuts on your grilled fish.

Toast hazelnuts on a baking pan in oven until fragrant (6 - 8 minutes).

Place the hazelnuts on a baking sheet and bake for seven to 10 minutes, until they turn golden.

Place the hazelnuts on a roasting tray and put in the oven at about 180C (Fan) for 12 — 15 mins, tossing about half way through to get an even roast.

Place the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, about 8 to 10 minutes.

Spread the walnuts and hazelnuts on a baking sheet, place it in the oven, and toast the nuts for 10 minutes.

Spread hazelnuts on a small, rimmed baking sheet and toast, tossing occasionally, until fragrant and light brown, 7 — 10 minutes.

Toss pecans, walnuts, cashews, and hazelnuts on a rimmed baking sheet and toast 4 minutes.

When the nuts are done and the nicecream has been in the freezer for 30 min prepare the dish by placing some roasted hazelnuts on the bottom of a plate, scooping some nicecream on top and decorating with mint leaves.

Spread the hazelnuts on a baking tray and roast them in the oven for 10 - 12 minutes until golden brown (keep an eye on them as they burn easily!).

Place pumpkin seeds and hazelnuts on rimmed baking sheet and bake until nuts and seeds are golden brown and aromatic, about 15 minutes, rotating and shaking up the nuts and seeds every 5 minutes or so.

While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they're golden and fragrant.

Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they're golden and fragrant.

Toast the hazelnuts on a rimmed baking sheet in a 350 ° oven, tossing occasionally, until golden, 8 — 10 minutes.

Toast hazelnuts on a large rimmed baking sheet until skins are slightly darkened and split, 12 — 15 minutes.

Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8 — 10 minutes.

The hazelnuts on top are gorgeous.

Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6 — 8 minutes.

Spread hazelnuts on baking sheet and bake until skins blister and nuts are fragrant, 12 to 13 minutes.

Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10 — 12 minutes.

While the ribs and cauliflower are cooking, scatter hazelnuts on a rimmed baking sheet and toast on bottom rack, tossing once, until golden brown, 30 — 35 minutes.

A drizzle of sweet cashew cream, some shaved chocolate and a bunch of chopped hazelnuts on top.

Place hazelnuts on a baking sheet and toast in a pre-heated 350 °F oven until the skins come off easily, about 10 minutes; turn off oven.

Line a baking sheet with parchment and place the hazelnuts on top.

Those chopped hazelnuts on top have a bit of a story, though.

Spread the hazelnuts on a baking sheet and toast in the oven until golden brown, about 8 minutes.

Place the raw hazelnuts on a baking sheet and roast for 8 to 10 minutes, until the skins are peeling and the nuts start to smell and appear toasted: be careful no to burn.

Toast the hazelnuts on a parchment lined baking sheet in a 300F oven for 30 minutes.

Place hazelnuts on a baking sheet and bake for about 13 - 15 minutes or until brown and fragrant and the skins are starting to peel.

Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10 — 12 minutes.

Place the hazelnuts on a baking sheet and bake for about 10 - 15 minutes or until their skins start to blister and peel.

Spread the hazelnuts on a baking tray and toast them in the oven for 10 minutes.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Place the hazelnuts on a rimmed baking sheet.

This way, it would be like having a warm chocolate custard with toasted hazelnuts on top.

Place the hazelnuts on a baking sheet and bake for 10 minutes.

Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes.

Place the hazelnuts on a baking sheet and roast for 10 minuets.

Made this with hazelnuts as I had lots of ground hazelnuts on hand.

Love these brownies I added toasted hazelnuts on top before baking and it tasted amazing!!!! Big hit at the party.

Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned.

Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight.

Crunch through the hazelnuts on your plate, pour more wine, repeat.

Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6 — 8 minutes.