Sentences with phrase «medium golden brown»

I received a sample of Olia ® 5.3 Medium Golden Brown shade to try and I loved the effect.

Place the baking sheet in the oven and bake until the biscuits are medium golden brown, about 25 minutes.

When the granola is a light - to - medium golden brown, remove it from the oven and cool completely on the pans.

Return to baking pan and place in the oven uncovered and bake until medium golden brown (about 15 minutes) serve hot.

Let the mixture cook until it bubbles up and turns a medium golden brown.

By now the onions should be pretty caramelized - a light to medium golden brown color.

Not exact matches

Allow to cook on a medium heat for 5 - 6 minutes until golden brown, then flip and repeat on the other side.

Place the pie on indirect heat in a medium - hot barbecue (450 degrees F. or so) and cook for 45 minutes or until the surface of the pie is golden brown.

Press the sandwich on the panini press for 7 - 8 minutes or until light golden brown, or reduce the heat under the 10 - inch skillet to medium - low then place the sandwiches in the skillet and top with the other skillet, pressing down using an oven mitt, and grill for 5 - 8 minutes, until golden brown.

Grill the mushrooms on foil on your grill on medium to low heat (2 - 3 minutes or until they turn golden brown in color on bottom side), then turn them over and grill the opposite side.

On a nonstick or cast iron pan over medium - low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melted.

In the meantime, cut the paneer into small pieces, and, in a frying pan over medium heat, fry the cheese in a generous splash of ghee or clarified butter until golden brown.

Add oil to pan and cook over medium - high heat 7 to 10 minutes more, or until carrots are golden brown.

If you choose to toast the sandwich, simply spread 1 Tbsp of butter on the outside of the sandwich and grill in a pan over medium heat until golden brown.

Add onion and cook over medium heat, stirring occasionally, until golden but not browned, about 10 minutes.

Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 30 - 40 minutes.

Cook in a skillet over medium for about 5 minutes, stirring often, until golden brown.

Heat 1 Tbsp of the oil in large saucepan over medium heat and brown neck and giblets until golden, 4 minutes.

Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium - rare.

Place the garlic and 5 Tbsp of olive oil in a saucepan and cook over medium heat until the garlic is golden brown.

Toast 1/2 cup shredded unsweetened coconut in medium skillet over medium heat, shaking pan frequently, until golden brown, 2 to 3 minutes.

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.

Saute on medium high heat until golden brown, about 7 minutes.

Turn your grill down to about medium, close the lid, and let your crust cook for one to two minutes, just long enough to get some nice grill marks and become crispy, bubbled and golden brown.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

Add a pinch of salt, reduce the heat to medium, and continue cooking until the onions are a dark golden brown, about 20 - 25 minutes longer.

In a sauté pan, over medium - high heat, begin to brown the diced braised bacon and then add 1/2 cup of olive oil once the bacon is golden brown.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes.

Heat a frying pan to medium - hot, smear a little butter into the pan with a paper towel, then once hot, place four scones in the pan and fry about 3 - 4 minutes each side, until golden brown.

Cover and cook over a low to medium flame until the color changes to golden brown on all the sides.

About 10 minutes before soup is done, place bread slices on a baking sheet and broil on medium heat for 2 - 3 minutes, or until tops are golden brown.

Meanwhile, cook butter with rosemary in a 12 - inch heavy skillet over medium - low heat until golden brown, about 5 minutes.

Fry them on medium heat, until they are golden brown, and crispy (5 - 10 minutes).

Add the sugar, water, cinnamon and almonds to a medium sized saucepan and cook over a medium heat, stirring constantly until the sugar dissolves and turns a golden brown.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

In a pan over medium heat, sautée tofu for 5 minutes on each side until golden brown.

Cook over medium - high heat, breaking up sausage with spoon, until golden brown, about 5 - 8 minutes.

Heat the oil in a large pan or pot over medium - high heat; add garlic and stir for less than 1 minute then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6 - 9 minutes.

Cook over medium - low heat, stirring regularly, until all pasta noodles are golden brown.

Caramelize the onions on medium - low heat for about 20 - 25 minutes, stirring frequently, until they reach a deep golden - brown.

Directions In a medium sauté pan over medium heat, toast the first 4 ingredients until lightly golden brown and aromatic.

Heat olive oil in a large Dutch oven over medium - high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side / 15 minutes per batch).

Cook over medium low heat, stirrly regularly, until all pasta noodles are golden brown.

Reduce heat to medium - low; continue cooking for 20 minutes or until golden brown, stirring frequently.

Heat the oil in a large saucepan over medium high heat and fry eggplant slices in batches, on both sides, until golden brown.

In a sauce pan, melt the butter over medium heat and saute the rice until golden brown, stirring often.

Cook over medium - low heat, turning once carefully, until bread is golden brown and the cheese is melted.

Thread the scallops on skewers and grill over a medium hot fire until they are golden brown on the outside and opaque throughout, about 2 to 3 minutes per side.