Sentences with phrase «in a dry skillet over»

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.

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.

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

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

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

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

Toast coconut in a dry skillet over medium heat.

Toast the breadcrumbs in a dry skillet over medium heat until light golden.

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.

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

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.

Toast sunflower seeds in a dry skillet over low heat until golden brown, about 2 minutes.

* 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.

Place walnuts in a dry skillet over medium heat.

If desired, toast 1/2 cup walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant.

Toast almonds and coconut in a dry skillet over medium heat, stirring often, until fragrant and beginning to turn golden brown.

Toasting your spices in a dry skillet over medium heat until they become fragrant is another great way to wake up the flavor.

Toast pine nuts in dry skillet over medium heat 3 to 4 minutes, stirring occasionally.

On the stovetop, place the sesame seeds in a dry skillet over medium heat, stirring them frequently with a wooden spoon.

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

Prepare the cucumber soup: While the yogurt strains, toast the walnuts in a dry skillet over medium heat until they become toasted and the oils begin to develop.

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

Char rosemary sprig in a dry skillet over medium - high heat, turning occasionally, until blackened in spots and fragrant, about 4 minutes.

Toast the sesame seeds in a dry skillet over medium heat.

You can either spread your grains on a rimmed baking sheet and toast in a 350 °F oven until lightly browned (about 10 to 15 minutes), or cook them in a dry skillet over medium heat, stirring often, until they're just slightly browned and smell fragrant.

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute.

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving

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.

In a dry skillet over medium heat, cook the bacon until crispy then remove to a paper towel - lined plate to drain.

butter 1 - 2 cups pitted sweet cherries, halved 1/3 - 1/2 cup sliced almonds, toasted (toast in a dry skillet over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar, lemon wedges, honey and / or maple syrup, all for serving

Put a tortilla in a dry skillet over medium heat.

Meanwhile, toast the mustard seeds in a dry skillet over medium - high heat, shaking the pan while they toast, and stop when they start popping, after about 3 minutes.

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.

Toast the nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned; about 5 minutes.

To toast nuts or seeds, place them in a dry skillet over medium - low heat.

To make Stir - Fry: Toast cashews in dry skillet over medium - high heat 3 minutes, or until fragrant.

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!

Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned.

Alternatively, nuts can be toasted in a dry skillet over medium heat, shaking the pan regularly; this is more convenient for a small amount of nuts, but the result is less even.

Note: To toast almonds, place them in a dry skillet over medium heat, shaking pan often until nuts are toasted and fragrant, about 3 to 4 minutes.

Not exact matches

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

To toast pecans, place nuts in a dry skillet set 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 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).

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.

Place almonds in a large dry skillet over medium - high heat.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

To serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.