Sentences with phrase «not burning the toast»

Not exact matches

People don't behave the way we do, good or bad, because of ancient scripture or the voice of burning bush in the desert or the face of the messiah on French toast.

Chaplain and Congregation: Oh Lord, please don't burn us, Don't grill or toast your flock, Don't put us on the barbecue, Or simmer us in stock, Don't braise or bake or boil us, Or stir - fry us in a wok...

It really burns my toast when people say something that needs to sound profound and yet doesn't make sense.

When the toast has burned / And all the milk has turned / And Captain Crunch is waving farewell / When the Big One finds you / May this song remind you that / They don't serve breakfast in hell

Heat a griddle and toast the chiles lightly on both sides careful not to burn them or the salsa will taste bitter, 1 minute or less (you just want to release a bit of the oils).

For more crust, place the pan over medium high heat until the rice sizzles and smells toasted but not burned, 2 - 3 minutes.

Lay hazelnuts on a baking tray and toast at 180C / 350F for approx 10 mins (careful they don't burn!).

Now put only a few crostinis on at one time as these require constant maintenance in that you can't walk away for more than about 30 seconds before they burn so you need to constantly check the bottom and rotate the grilled crostinis as they toast:

I don't think toasted ones would be so toasted that they'd burn before the granola is done.

Be careful though, you don't want to burn the curry powder, just toast it.

While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don't burn).

You can see the difference here between French toast that's made with whole eggs and just egg yolks: Without the whites, you don't have that burned / crusty quality that can happen on regular French toast, and you also wind up with a nice yellow color.

Toast nuts 5 to 8 minutes, stirring frequently so they don't brown too much or burn.

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You do not want your perfectly toasted pine nuts to become burnt... believe me when I tell you it takes seconds.

I just finished my first attempt ever at making caramel and I'm not sure if its burnt or not lol It got brown a lot faster than I expected, almost amber before the last few clumps melted, to the point where I really didn't even get a chance to swirl it.It doesn't really taste burnt except for a little bit of an after taste, almost toasted tasting.Is that how it's supposed to be or did I take it a little too far?

Toast pine nuts by stirring them in a dry (no oil) pan for a few minutes until nicely brown but not burnt.

Keep stirring so it will not burn or be over toasted.

I also like to sprinkle a few flaked almonds on top a few minutes before it's finished cooking so they get nicely toasted but not burnt.

Spread cubed bread on a baking sheet and toast for about 5 - 10 min until just beginning to toast (careful not to burn it!).

The temperature is in Fahrenheit, it is low since the almonds don't necessarily need baking, just toasting, and higher temperatures would cause the balsamic to burn.

Bake in a 325 degree oven until toasted, about 30 minutes, stirring seeds every 10 minutes to make sure they are not burning.

Continue to stir everything over medium heat and let it cook for about 15 minutes until it is toasted (don't burn it!)

Toast the seeds in a dry frying pan over high heat, moving them around the pan from time to time so they don't burn.

Once you have all the sandwiches in the skillet and assembled, turn heat up to medium (not too high, we want the bread to toast and the cheese to melt, if you cook too high then the cheese will not melt before the bread burns), and let cook for 3 - 4 minutes.

If you want to toast bread then keep both rods heated but keep an eye out as it doesn't take long for the toast to burn.

A few random facts about me: I love burnt toast, peanut butter, and my english labrador Coupe, If I could live in pajamas I wouldn't hesitate, I put fruit preserves on my eggs, and the best way to my heart is through food... cook for me!

Toast in the oven for 3 - 4 minutes, being careful not to burn or brown.

Place the chiles on a baking sheet and toast in the oven until they are fragrant, about 15 minutes, being careful not to let them burn.

Place the chiles on a baking pan and put in a 250 degree F. oven for about 10 to 15 minutes or until the chiles smell like they are toasted, taking care not to let them burn.

Place them in a dry pan over medium high heat and toast for a few minutes, shaking the pan and watching constantly so they do not burn.

After the rice is toasted, add the minced garlic and cook for just about 30 seconds while stirring so the garlic doesn't burn.

Microwave Spread nuts in a single layer on a microwave - safe plate and cook for 3 to 6 minutes, until toasted and browned but not burnt.

Place sunflower seeds and salt into a hot dry skillet, on medium heat and let them toast stirring from time to time so they don't burn.

If you want to freeze these and then reheat them in a pop - up toaster, skip the sugar so it doesn't burn up when you toast it.

While the curry is simmering toast the cashews at 300F on a cookie sheet for about 5 minutes, watching carefully so that they do not burn.

In a small sauté pan over medium - low heat, toast the pecans until lightly browned and fragrant, about 5 minutes, stirring often to ensure that they don't burn.

Once it has cooled slightly (we don't need any burned tongues), serve it up with toasted baguette slices.

Toast for 5 - 10 minutes, until golden brown, stirring occasionally and keeping an eye on them so that they don't burn.

Remove from the heat as soon as you smell a hint of toasted sesame; if you let them go much beyond that, you'll start smelling burned sesame - not good.

Bake in the 300ºF oven for 60 to 75 minutes, checking to make sure that the granola toasts, but doesn't burn as you get close to the end.

In a small skillet, toast the walnuts over low heat, until slightly browned, watching so they don't burn.

Add to the oven with the butternut squash and toast for about 8 to 10 minutes, careful not to burn.

Which is awesome for all you eating gluten - free bread -LCB- like me -RCB- because you know it goes from totally not toasted to burnt in seconds.

Bake for 25 - 30 minutes or until toasted and golden, making sure it doesn't burn.

After making the base with coconut milk and coconut sugar, I added lightly toasted almonds (not too toasted or they'll taste burnt!)

Place on the top rack in the oven and toast until dark brown, but not burned.

Put the walnuts in a dry small skillet over medium - low heat and toast, tossing occasionally and watching carefully to be sure they don't burn, until they're evenly browned and aromatic, 5 to 7 minutes.

Toast peanuts and almonds separately in a dry frying pan over medium heat, stirring frequently so they don't burn.

Add pine nuts to a small sauté pan over low heat and toast until golden brown, watching carefully so they don't burn!