Sentences with phrase «lightly toasted walnuts»

Finally, add in the zucchini, lightly toasted walnuts, and your broth.

Still deciding on this one... Vanilla extract Cinnamon Lightly toasted walnuts (I buy raw and just quick toast them myself)

White beans make a hearty base for this dip while sautéed mushrooms and lightly toasted walnuts add depth and flavor.

The homemade Parmesan Walnut Lemon Dressing is bright and nutty, made with fresh lemon juice, olive oil, Parmesan cheese and lightly toasted walnuts (I use preservative free and non-GMO Fisher Walnuts).

My seed mixture was a blend of 1 cup lightly toasted hazelnuts, 1/3 cup each of lightly toasted walnuts, pistachio nuts, and pumpkin seeds, and 1 tablespoon poppy seeds.

I am sharing the basic recipe below, but you could also add a couple of sun - dried tomatoes, or drizzle some oil mixed with a teaspoon of basil pesto on top with a sprinkling of lightly toasted walnuts.

1 Cup All - purpose Flour 1 Cup White Farro Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 2 Large Eggs At Room Temperature 1/2 Cup Olive Oil 1/2 Cup Fat Free Greek Yogurt 1 Cup Grated Zucchini 1 Cup Grated Carrots 1 Cup Chopped, Lightly Toasted Walnuts

I couldn't find caramel bits or melts, so I made a bourbon caramel sauce and added some lightly toasted walnuts with sea salt for a bit of crunch and a salty note atop the frosting.

Not exact matches

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8 - 10 minutes, until lightly browned.

Spread walnuts on baking sheet, and toast 8 to 10 minutes, or until lightly browned; set aside.

Place the mixture on a rimmed baking sheet and toast for 7 - 10 minutes, until the bread cubes are lightly crisp and the walnuts are fragrant.

Swapped the walnuts for an equal amount of grated coconut (lightly toasted).

For the oatmeal, in a medium pot over medium - high, add walnuts and lightly toast; remove to a plate.

Place walnuts in skillet; toast over medium heat or until lightly browned.

Add walnuts and toast until lightly browned and fragrant, 5 - 7 minutes.

The walnut cinnamon swirl is made of chopped walnuts (lightly toasted), cinnamon, pure maple syrup and a wee bit of coconut sugar.

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

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.

Stir, add chopped walnuts and bake 6 - 8 minutes until squash is tender and walnuts are lightly toasted.

Add walnuts and toast, stirring frequently for about 3 minutes or until lightly toasted.

I toasted the cereal and gram flour (and sunflower seeds for the peanut version, or walnuts for the pistachio one) on a dry frying pan until fragrant and just lightly browned, for about 10 minutes.

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).

Ingredients: 3 cups all - purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 (29 - ounce) can canned pear halves 1 cup granulated sugar 1/2 cup brown sugar, packed 1 cup vegetable oil 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1 cup chopped walnuts or pecans, lightly toasted 3/4 cup powdered sugar

1 (9 - inch) unbaked pie shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large eggs plus 1 yolk, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups walnuts, toasted and chopped

* 1/2 cup walnuts, lightly toasted in a 350 degree F. oven for 5 to 10 minutes (until they are fragrant and starting to brown), then cooled and coarsely chopped * 1/2 cup green olives, coarsely chopped * 1/4 cup chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup fresh pomegranate seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil * sea salt and fresh - ground black pepper

Toast pecans and walnuts on a rimmed baking sheet, tossing once, until fragrant and lightly browned, about 10 minutes.

Toast walnuts in 350 degree oven for 8 - 10 minutes, until lightly browned and fragrant.

300 ml double cream 1 tablespoon chopped walnuts or pecans — lightly toasted 1 1/2 tablespoons grated chocolate (I used salted caramel chocolate flakes)

* 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.

Toast walnuts in a small dry skillet over medium - low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes.

Add the walnuts to a baking sheet and bake until lightly toasted, about 4 to 6 minutes.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

1 pound fresh cheese raviolis 12 plump, chewy sun - dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple big pinches of red pepper flakes 1/3 cup extra-virgin olive oil 1 teaspoon fresh thyme 1/8 teaspoon salt 1/4 cup walnuts or pine nuts, lightly toasted

Preheat oven to 350 degrees F. Spread walnuts on a baking sheet and bake for 5 - 8 minutes, until they are just lightly toasted and fragrant.

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

1/4 teaspoon fine grain sea salt 1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted 1 clove garlic, minced 1/8 teaspoon freshly grated nutmeg scant 1 tablespoon fresh lemon juice zest of 1 lemon 1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese

2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments

Hi Denise, Do I just pop the walnuts in the oven to lightly toast them until fragrant or can I do it over the stove top in a pan?

Stir in the walnuts and lightly toast for 1 to 2 minutes.

While the onion is roasting, toast walnuts in a dry pan until fragrant and lightly browned in places.

Toast walnuts on a baking sheet 3 — 4 minutes or until fragrant and lightly browned.

Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they're lightly toasted and fragrant, shaking pan once or twice while baking.

1 cup celery, cut in thick matchsticks 1-1/2 cups peeled (if desired) firm, tart, sweet apples such as Fuji or Gala, cut in thick matchsticks 3/4 cup walnut halves or large pieces, lightly toasted and slivered 1/2 cup seedless grapes, halved 1/2 cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice Sea salt and freshly ground pepper Lettuce or radicchio cups

Toast walnuts in a small dry skillet over medium - low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Tip: To toast chopped walnuts, cook in a small dry skillet over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

300g chicory, separated 200g mixed leaves 100g walnuts, lightly toasted 2 tablespoons extra virgin olive oil 1 lemon, juice only 2 tablespoons honey Pinch sea salt Good grind black pepper