Sentences with phrase «in a dry skillet»

-- Pumpkin seeds, toast in a dry skillet until golden and aromatic.

Those get toasted in a dry skillet until they are fragrant and the seeds are starting to pop.

Heat the cumin seeds in a dry skillet for about 1 - 2 minutes.

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

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

2 Cook each tortilla in dry skillet over medium heat 2 minutes per side, or until mozzarella has melted and tortillas are crisp and brown.

To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted.

It's easy to toast your spices: Before grinding, toast whole spices in a dry skillet over low heat.

Roast all the ingredients lightly in a dry skillet, about 4 - 5 minutes.

To toast coconut (for the topping): Place sweetened shredded coconut in a dry skillet over medium - low heat and cook, stirring frequently, until fragrant and lightly toasted.

Simply in a dry skillet over low heat until it's fragrant and starting to lightly brown But you can use regular untreated quinoa flour in this recipe and it's still delicious!

Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.

To bring out extra cashew flavour roast them shortly in a dry skillet at low heat.

Lightly toast the pecans in a dry skillet over medium heat until lightly fragrant.

Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2 - 4 minutes).

To do this, place the grains in a dry skillet over medium heat and stir them frequently.

* To toast walnuts, place nut pieces in dry skillet over medium - high heat and stir occasionally for about seven minutes, or until pieces are browned lightly.

To make the bites, toast the quinoa in a dry skillet.

Place the bread crumbs in a dry skillet over medium heat and brown bread crumbs for a few minutes, stirring frequently until golden.

While the veggies are roasting, toast the hazelnuts in a dry skillet over medium high heat, tossing continuously until the nuts start to give off a roasted aroma.

While the sweet potatoes get happy in the oven, toast the walnuts in a dry skillet until fragrant.

Place walnuts in a dry skillet over medium heat.

Finally bake the flour tortillas in a dry skillet or pan with medium to high heat.

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two.

Roast the spices in a dry skillet over medium heat, taking care that they don't burn.

Spread pine nuts in a dry skillet and toast them on a medium burner until they become lightly toasted.

Put a tortilla in a dry skillet over medium heat.

Sunflower seeds you can do in a dry skillet on your stove top.

Char the garlic in a dry skillet if you are using an outdoor grill to prevent it falling through the grates.

Prepare the gremolata: Toast the breadcrumbs in a dry skillet until light golden, about 2 minutes.

In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff.

Toast almonds in a dry skillet until light brown and fragrant, stirring often to prevent burning.

Sauté in a dry skillet on high heat to quickly evaporate the juices.

Just place the walnut halves in a dry skillet and toast over medium - high heat, stirring frequently, until they just begin to glisten.

Toast the panko in a dry skillet set over medium - low heat stirring often until lightly golden.

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!!

Pecans are also toasted — but not just boringly in a dry skillet or oven.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

Warm tortillas one at a time in the dry skillet, toasting lightly on both sides.

I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).

Roast the poblano in a dry skillet, turning every few minutes.

You toast coriander seeds, cloves, star anise, and a cinnamon stick in a dry skillet until fragrant, add them to some warm vegetable broth with an onion and some peeled and smashed ginger, plus an Indonesian soy sauce (which I couldn't find, so I used her suggested substitution of brown sugar and tamari).

Make the dressing by toasting the caraway in a dry skillet just until fragrant - a minute or two, tossing regularly.

Toast the allspice, cloves, cumin, coriander and black peppercorns in a dry skillet until fragrant.