Sentences with phrase «lightly golden»

First toast the chopped almonds in a wok until lightly golden and fragrant.

Add the garlic and cook, tossing, until the garlic slices are lightly golden, about 1 minute.

Place 2 apple slices in skillet, spacing about 1/2» apart, and cook until lightly golden, about 1 minute.

Add sunflower, sesame, coriander, and cumin seeds to saucepan and cook over medium heat, stirring, until seeds are lightly golden and spices are fragrant, about 1 minute.

After your shallots and garlic have cooked for 15 — 20 minutes until very soft and lightly golden, it's time to add the good stuff.

In a small saucepan, combine olive oil, coconut oil, sliced garlic, and cinnamon stick and place over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the garlic is lightly golden, 5 to 7 minutes.

Bake for 8 - 10 minutes, or until lightly golden.

The tops should be lightly golden, and the muffins should pass the toothpick test.

Cook for about 12 minutes, or until lightly golden.

Bake the casserole at 350ºF for 30 minutes, until the vegetables are piping hot and the topping is lightly golden.

Bake until lightly golden, about 15 minutes.

Add the minced garlic and sauté for 5 — 7 minutes more or until onions are soft and garlic just starts to become lightly golden.

Bake until dry and lightly golden, 30 to 40 minutes, stirring granola a few times along the way.

Preheat oven to 350 °F and then bake for 15 to 20 minutes, or until lightly golden.

Bake the muffins for 25 - 30 minutes or until lightly golden brown and crispy on the top.

* To toast sesame seeds, place raw seeds into a frying pan over medium - high heat, stirring constantly until lightly golden and fragrant.

Place back in the oven and bake an additional 13 - 17 minutes or until lightly golden.

In a non stick pan, toast the cashew nuts until they are lightly golden before adding the cinnamon and the plantain chips.

Bake at 400 degrees for 10 minutes, then reduce the heat to 350 and bake about 40 to 50 minutes, until the crust is lightly golden and the filling is bubbling.

Bake at 350F for about 20 - 25 minutes or until lightly golden.

Transfer them to the oven and cook for 25 - 30 minutes, until firm and lightly golden on the outside.

Bake 25 - 30 minutes, until bubbling and lightly golden on top.

Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes.

Place pie crust in oven and bake for 10 minutes, or until lightly golden.

Place trimmed bread slices on a baking sheet, place in oven, and toast until lightly golden, about 10 minutes.

Bake the cookies until the edges are lightly golden, though the tops will still be pale, 15 to 18 minutes.

Saute over medium heat until lightly golden.

Add tempeh and cook until lightly golden, stirring occasionally.

Bake for around 12 - 15 minutes or until lightly golden brown.

Place the pieces cut - side down back on the prepared baking sheet and bake for an additional 10 - 15 minutes, or until lightly golden brown.

Press batter evenly into prepared cake pan and bake for 15 - 20 minutes or until edges are lightly golden.

Transfer to the oven and cook until the vegetables are tender and lightly golden, 20 minutes.

Bake until puffed and lightly golden along the edges, 15 minutes.

Divide the batter into the 12 muffin cups, then bake for 25 to 30 minutes, or until the edges are lightly golden and the centers are firm.

Bake for 13 to 15 minutes or until tops are lightly golden brown.

Cook, turning as needed, until the sunchokes are lightly golden, 5 to 6 minutes.

-- Bake for 25 -30 minutes until the pastry is golden brown and the apples are soft and lightly golden brown.

Bake 20 — 25 minutes, until lightly golden.

Place your meatballs into your preheated oven and cook for 15 - 25 minutes or until cooked through and lightly golden on the bottom.

Bake until cheese is melted and lightly golden 10 - 15 minutes more.

Place pan on a baking sheet and bake for 10 minutes, or until lightly golden.

Spread coconut flakes on a baking sheet, and bake until lightly golden brown, about 8 minutes.

Roast polenta until lightly golden brown and warmed through, about 25 minutes.

Bake for about 20 minutes until lightly golden brown.

Bake your cookies in your preheated oven for 10 - 15 minutes, or until lightly golden and your edges are just starting to crisp up.

Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12 - 14 minutes.

Remove the biscuit dough shapes from the freezer, and fry in small batches until well - puffed and lightly golden brown all over (2 to 3 minutes for the donuts and 1 to 2 minutes for the holes).

Cook for 6 - 8 minutes, turning frequently until outside of pineapple is lightly golden and caramelized.

To do this, line with parchment paper, fill to the top with pie weights (or heavy beans or pennies), and bake until lightly golden, about 20 minutes.

Add the leeks and sage and cook, stirring, until the squash is tender and the leeks are lightly golden, about 6 minutes.