Sentences with phrase «mixture over a slice»

Pour half the custard mixture over the slices, coaxing it with a spoon so there aren't any large dry spots.

Pour the mixture over your slice and spread to cover the middle layer.

Simply press the mixture over sliced onions in a pan and bake until the top is golden and crisp and the onions at the bottom are sweet and caramelized.

Pour the milk and egg mixture over the slices of bread, making sure that they all get at least partially covered.

Spread the chorizo mixture over the sliced peppers, top with remaining 1/2 cup (or more) of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.

Spread cranberry cheesecake mixture over a slice of French toast and sprinkle with pistachios.

Not exact matches

Spread the PB2 mixture over top of one of the slices of bread, followed by 1 Tbsp jam and another slice of bread.

Toss the mixture till the apple slices are all evenly coated, then transfer to a large pan over medium heat.

Spread bean mixture equally over 4 bread slices; distribute tomatoes over bean mixture followed by Fontina.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2 of a small red onion (thinly sliced).

Spread mascarpone mixture over toasted baguette slices.

Pour mixture over the bread slices, making sure all are covered (press bread slices down slightly if needed).

You don't have to make these into balls though you can place the mixture into a lined tin, pour over the chocolate, sprinkle the goji berries, and then leave to set before slicing into squares!

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.

Spread artichoke mixture evenly over 6 slices of bread.

Place the sliced pear down the centre of your dish (I chopped up the left over pear and stirred it into the mixture).

Spread pumpkin mixture evenly over 4 slices of bread; sprinkle each with 1 tbsp nuts.

Layer a third of the eggplant slices over the base of the prepared pan, top with half the tomato mixture, then sprinkle over some Parmesan.

Pour this mixture over the meat in the roasting pan making sure that all the pork slices are covered in sauce.

Sprinkle over a third of the almond mixture, then a third of pear slices, and follow by a third of blueberry / ginger mixture.

Remove from skillet, and cook remaining bread slices, pouring any remaining egg mixture over uncooked tops of slices.

This mixture is then poured hot over finely sliced pieces of octopus and garnished with djersek poeroet (Indonesian limes) and European cucumber (the long, ribbed kind).

Then pour another 1/4 of the batter into the pan (1/2 total) and then add another layer (lay these flat) of the sliced apples and sprinkle the brown sugar and cinnamon mixture over top).

To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture evenly over each serving.

Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish.

Arrange pear slices in layers in the pastry - lined pan, sprinkling the sugar mixture over each layer.

Cut bananas diagonally into 1 / 4 - inch - thick slices; arrange in concentric circles over brown sugar mixture.

When preparing the dish, remember to arrange the sliced potatoes in a slightly overlapping pattern — basically, once you prepare the cheese and porter sauce, you're going to pour everything over the potatoes, and then pop the entire mixture back into the oven to bake for another 45 minutes.

Scatter the slices of mozzarella cheese evenly over the top of the sauce, and top with the ground meat and spinach mixture.

Let everyone assemble their own sandwiches as follows: Layer tomatoes on slices of bread, then dollop a generous amount of the bean mixture over them (you can do those steps in reverse order as well — bean spread first, then tomatoes).

Pour over bread slices, separating slices as you pour so the mixture gets between them.

Dunk each slice of bread into the mixture until well coated, then flip over to dunk the other side.

If you're using sliced mozzarella: Arrange the slices on the bread, then scoop up some of your tomato mixture and place over the cheese.

To assemble the full tart, place the finely sliced apples into the tart shell and spoon over the apple / elderflower mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the mixture has started to set and then allow to cool before serving

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Make sure to evenly pour the egg mixture over the bread slices.

Scatter banana slices over batter, fold in to incorporate and, using an ice cream scooper, fill muffin cups 3/4 full with mixture.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Pour the mixture over the tofu and flip each slice to evenly coat all sides.

Coat the tomato slices in the cornmeal mixture, then fry over medium heat in the oil until golden on both sides.

Top with banana slices then pour the milk mixture over everything.

Put the mixture into a buttered and floured loaf pan, add sliced figs over top and sprinkle with sugar and lower temperature to 350 degrees.

Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150 °F, about 10 minutes more.

In a quiche pan, arrange half of the drained zucchini slices, sprinkle some cheese on top of them, top with the remaining zucchini slices and pour the milk mixture over them.

Pour the remaining buttermilk mixture over the soaked cake, slice and serve!

Although my banana slices did n`t quite get all nice and brown like yours, they were delicious especially after pouring the honey mixture over it and sprinkling everything with cinnamon.

Spoon warmed corned beef mixture over the top of the slices and garnish with dabs of prepared butter.

Dip each slice of the bread in the egg mixture and fry on a greased pan over medium heat.