Sentences with phrase «making toast like»

It's not as simple as just grabbing a bowl of cereal or making toast like you do with breakfast.

Not exact matches

Next time you whip up pancakes or French toast, try something new with this clone that makes your stacks taste like freshly baked cinnamon rolls.

They're full of sugar and make a great jam - like spread for toast or mixing into yogurt.

Actually, the nice thing about this recipe is that you can make it up to two days before you're going to serve it and, if you're anything like us, you can use these days to dollop it on your waffles, toast, and even in your squash soup.

I'm using it for burritos tonight, but think I might have it over steamed broccoli on toast, kinda like the Welsh Rarebit my husband's grandmother used to make.

I like to use it to make cookies, toast, and in my breakfast casserole recipe.

I buy cranberries as long as I can find them at the grocery store, mostly to make cranberry sauce for topping yogurt, oatmeal (or my noatmeal), and toast, but also because I like to add fresh cranberries to baked goods to bump up the nutrition and for some seasonal flair.

You are going to REALLY like the way they make these toasts EXTRA delicious.

Although I keep regular milk chocolate on hand to make traditional s» mores too, I like to switch things up and also make mini Mexican chocolate discs to sandwich between my Honey Maid graham crackers and fire - toasted marshmallows.

Available in Chocolate Chip, Snickerdoodle, Peanut Butter and Dark Chocolate Toasted Coconut varieties, Simple Mills» new homemade - style cookies are made exclusively from whole - food ingredients like almond flour, honey and coconut sugar.

I make these millet muffins regularly, and like how toasting the millet makes them a little more fragrant and less chalky: http://www.girldetective.net/?p=3477 So consider toasting the millet while you're preheating the oven.

This tropical toasted coconut stovetop granola is filled with flavor and texture, comes together in no time on the stovetop, and makes you feel like you're on vacation - need I say more?!

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

I figured he would like some French toast for breakfast the other morning, so I made him some with blueberry vanilla sauce.

It's much like the French toast you make piece by piece in a skillet, but better.

When you think about some breakfast foods — like donuts, French toast, cinnamon rolls and some pancakes, this Banana Breakfast Cake just makes sense.

But since it wasn't a weekday morning like it usually is when I make my mango toast, I decided to go a little more elaborate, and this happened.

I could definitely make a meal out of jut this too, and toast sides like the perfect side!

The toasted pecan florentines, which are truly the easiest cookie recipe I've ever made, because they require very few ingredients and take even less time to make, but they taste like fancy French cookies that took all day to prepare.

This toast makes a delicious appetizer, side dish, or, if you're like me and eat it all, a main dish!

I've made baked French toast before, but I didn't think to lay out the bread like that!

I need to make french toast like this sometime, seems a lot easier than pan-frying each.

It's a paste made of toasted sesame seeds, much like peanut or almond butter is.

My fave blintz filling ingredients like ricotta, nutmeg, and a bit of lemon zest here make this french toast extra special.

If you're smart — you'll double it and freeze some like I did so you can make the stuffing AND the french toast in the same weekend!

I will admit that I am a novice at yeast breads and this one did not come together as attractively as I would've liked it to but it was delicious and I made some outrageously delicious french toast from it, so no problems here.

I was staying the night at my friend's place after going to a wedding and he made angel food cake with strawberries & whipped cream for dessert and I was like «This food blogger that I'm obsessed with, err, follow, had a recipe for French toast made with angel food cake!

Everyone liked it, and the general consensus that the only thing that would make it more awesome would be to toast it and to eat it with jam.

Once the custard is out of the oven you can eat it as the recipe directs, but once cooled I like to put in the refrigerator and use it the next day to make french toast.

I also like to make pancakes, waffles, or French toast on the weekends and freeze extras.

I like to make ahead and freeze pancakes, waffles, french toast and reheat them in the toaster oven.

They taste like the season — of freshly made apple pie, scented with cinnamon and vanilla, and enriched with buttery caramelized apples and toasted pecans; or a fragrant pumpkin pie, with a warm spicy kick of nutmeg, cloves and maple.

As wonderful as Challah is for French toast, I live in San Francisco and I love making it with a good French boule like Boudin's one pound size.

The ingredient list may seem long, but the process is pretty simple; While the potatoes bake, make your easy homemade enchilada sauce (honestly though, if you're not feeling like making your own you can sub 2 cups of your favorite store - bought variety), then get the millet going — toast in a pan, pour in broth, bring to a boil, simmer covered for 15 minutes, and set aside.

I've made a batter like this for french toast (with banana, almond milk, etc.) but never waffles.

4 things will happen if you make this recipe: 1) you will be shocked by how easy it is, 2) your house will smell like heaven, 3) your family will love you, like a lot, and 4) I forget, I'm too busy eating french toast.

And like all real schools I felt like I got something out of this class with Ruqxana: I learned how to toast Belachan and also how to make Perkedel Ayam.

As you look through the book, you'll also find some wonderful creative recipes to make with biscuit dough — delicious - looking recipes like Raspberry Biscuit Pudding, Biscuit Donuts, Loaded Baked Potato Biscuits, and Skillet Toasted Biscuits.

This raw bread is crispy on the outside like toast, soft on the inside like real bread; and only made with whole ingredients like pumpkin seeds, oats, red bell pepper, fresh corn and flax seed.

The restaurant serves the dip with chips made from fried pasta, but you can serve this version of the popular appetizer with just about any type of crackers, chips, or toasted Italian bread, like bruschetta.

I imagined the base for the brownies made out of the same ingredients as the nutella (toasted hazelnuts + chocolate), but with extra substance like oats and dates to hold them together, and a few pinches of this and that for extra flavour.

And then, no less than five minutes later, I'm slinging cereal and cutting fruit into itty - bitty pieces and trying to calm the usual morning chaos so I can please, please just have one little sip of coffee before this day starts and suddenly it's 8 a.m. and the kitchen looks like it exploded and everyone else has eaten breakfast but me and that's when my old reliable pal peanut butter toast makes its appearance.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

You can serve it simple with fresh vegetables, toasted bread, crostini, pita bread or if you have more time make delicious looking appetizers like filling tomatoes with it.

They have family to visit, not me family to far away.So sometimes just for me easier to make toast, ceral, sandwich, Soupe but I like soupe.

1 cup fine shredded coconut, like the one is used to make Macaroons 1 cup toasted and finely chopped pecans 1 good healthy and generous pinch of kosher or sea salt.

First, I toast the nuts lightly on a sheet pan to bring out the oils, because there's nothing like the smell it makes as it browns.

Make sure all the toast gets about 5 minutes in the oven, this helps ensure the center of the toast is baked and makes it sort of like a bread pudding, plus I like to serve everyone at once and this makes it work!

It makes a nice light and crispy toast, my friends say is just like the real thing.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast