Lay
a lightly toasted slices of bread on a board.
Try it on oatmeal, on pancakes or French toast, on ice cream, or by itself — I even spooned it onto
a lightly toasted slice of whole wheat fig & pecan bread.
Lightly toast sliced baguette pieces.
Lightly toast the slices in your KitchenAid ® 4 - Slice Long Slot Toaster (the long slots easily accommodate larger loaves of artisan bread).
Not exact matches
1/2 cup roughly chopped parsley (fresh) 1/2 cup cream cheese 1 - 2 baguettes (roughly 40 thin
slices,
lightly toasted)
1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg,
lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick
slices of roasted turkey 8 - 12
slices of
toast Extra parmesan 8 - 12 strips of cooked bacon
Lay the
slices butter - side up on the hot skillet and heat until the bottoms are
lightly toasted.
4 tablespoons olive oil 16 ounces
sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs,
lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon
toasted sesame oil 2 teaspoons
toasted sesame seeds 4 green onions, thinly
sliced
3 tablespoons extra virgin olive oil one orange, zest and juice 1 1/2 teaspoons caraway,
lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3 cup
toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly
sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup),
lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Combine the pepitas,
sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and
toast in the oven until
lightly browned and toasty, 15 - 18 minutes.
Slice baguettes horizontally, leaving one long side attached like hot dog bun;
lightly toast on grill for 2 to 3 minutes.
Perfect as an occasional treat, you can
slice it thinly and serve it either as a classic or open - faced sandwich, or
toast it
lightly and enjoy it with your preferred sweet or savoury AIP spreads.
Top
toasted baguette
slices with a
slice of cheese, a small spoonful of caramelized shallot, a few pieces of bacon, and drizzle very
lightly with honey.
Serving 4 - 8
slices goat or sheep's cheese (depending on the size of the cheese) 2 tbsp pine nuts,
lightly toasted in a skillet 1 handful of pea sprouts
While the soup is simmering, add the 2
slices of baguette to the oven for 5 minutes, cut a couple
slices of gruyere cheese and queso Manchego, divide the
slices of cheese on top of the
toasted breads, season with a little dried parsley and add the
slices of cheesy
toast to the oven for about 8 minutes, until the cheese is melted and has a
lightly browned crust on top
I even used it to replace burger buns yesterday,
sliced it thick and
lightly toasted it on the grill.
Toast the bread: Cut your baguette and
lightly butter each
slice on one side.
Place the avocado
slices on top of
toasted bread and sprinkle
lightly with another light pinch of kosher salt.
2 meyer lemons,
sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log,
sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg,
lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts,
toasted
If desired, rub some thin
slices of baguette with garlic, butter
lightly and
toast until golden.
:) Oh, and the leftover
slices are great
lightly buttered and
toasted on a nonstick frying pan.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites,
lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and
sliced lengthwise 3 tablespoons
sliced almonds,
lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
multy grain or wholemeal bread,
sliced (and
lightly toasted, if you prefer) maple syrup hazelnut butter fresh figs (ripe but firm), cleaned and cut into quarters shelled hazelnuts, coarsely chopped dark chocolate, preferably Fairtrade
Topping 1 cup sweetened flake coconut 1/2 cup
sliced almonds,
toasted 1/4 cup granulated sugar 1/4 cup milk 1 large egg,
lightly beaten 1 tablespoon butter, melted 1/4 teaspoon almond extract
Toast the bread
slices under the broiler until
lightly browned.
Cookie
slices should be
lightly toasted.
* To make the GF bread crumbs, take a loaf of GF bread and
toast a few
slices very
lightly, just enough to dry them out.
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly
sliced 1 medium kohlrabi, peeled and julienned (I
sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds,
lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit
Place
slices of bread on a baking sheet and
lightly toast.
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion,
sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs,
lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4
slices good bakery bread,
toasted Garam masala (optional), for garnish
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3 cup thinly
sliced sun - dried tomatoes 1/2 cup chopped hazelnuts,
lightly toasted 1 cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan cheese for garnish (optional)
Ingredients multy grain or wholemeal bread,
sliced (and
lightly toasted, if you prefer) maple syrup hazelnut butter fresh figs (ripe but firm), cleaned and cut into quarters shelled hazelnuts, coarsely chopped dark chocolate, preferably Fairtrade
2 large beefsteak tomatoes,
sliced 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon black pepper 4 large
slices country bread,
lightly toasted 2 tablespoons pesto 2 tablespoons ricotta 1 tablespoon chopped chives
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas,
sliced or cut in half about 1/3 cup cashews,
lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
ingredients HONEY MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half,
lightly toasted) 1 pound smoked turkey (thinly
sliced) 6
slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly
sliced) 1 beefsteak tomato (cored, thinly
sliced)
It is divine: take whipped cream that has 2 oz highland (preferably non-peated) whisky folded gently into it, then layer it with
sliced peaches in parfait glasses and top with
lightly toasted oats and
toasted almond flakes.
Toast sliced almonds 6 minutes or until
lightly toasted, and remove to cool.
for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic,
sliced 1/3 cup of walnuts,
lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
Lightly cooked cauliflower is chopped, then tossed, with turmeric, cumin, cayenne, and a touch of ghee - add
sliced avocado, hard - boiled eggs,
toasted seeds, rainbow chard stems, lettuces.
Tips: To
toast slivered or
sliced nuts, cook in a small dry skillet over medium - low heat, stirring constantly, until fragrant and
lightly browned, 2 to 4 minutes.
Place trimmed bread
slices on a baking sheet, place in oven, and
toast until
lightly golden, about 10 minutes.
Lightly toast bread
slices.
1 cup / 4.5 oz / 130 g unbleached all - purpose flour Scant 1 cup / 4.5 oz / 130g whole wheat pastry flour 1/3 cup / 1 oz / 30 g
lightly toasted,
sliced, pecans 1 tablespoon dried rose petals, plus more for sprinkling 1 tablespoon black sesame seeds, plus more for sprinkling
The next day, we used the chilled leftovers to make «love loaf sandwiches» on
lightly toasted sourdough bread, with Vegenaise, Dijon mustard, extra ketchup and pickle
slices.
I can eat this pesto right off the spoon, but it's also lovely on a
lightly toasted demi baguette, and topped with crunchy sprouts (see serving suggestions, after the recipe),
sliced almonds or chopped pistachios and cilantro.
When the griddle is hot, lay the bread
slices buttered side up and
toast until just
lightly browned.
4 1/3 - to 1 / 2 - inch - thick
slices whole grain bread or 8 whole grain baguette
slices,
lightly toasted and buttered
1 1/2 lbs wild salmon filets, in 4 pieces 1/2 cup mirin 1/2 cup soy sauce 1 teaspoon minced ginger 1 teaspoon minced garlic 2 teaspoons
toasted sesame oil 2 scallions,
sliced 3 tablespoon peanut oil 1/2 cup sesame seeds,
lightly toasted
8 gluten - free or whole grain tortilla bread 16 lettuce leaves (cosmopolitan or romaine) Herby hummus (see recipe below) Green lentil salad (see recipe below) 1 large handful sunflower seeds,
lightly toasted in a dry frying pan 1 cup / 150 g strawberries,
sliced