Sentences with phrase «nuts on top for»

Sprinkle some nuts on top for extra enjoyment.

This is also a recipe that is fun to prepare with kids, and you don't really need to add the nuts on top for decoration on this case, and just serve them with some sugar powder instead.

Using nuts on top for crunch and a nice, toasty flavor does help a lot.

Then repeat each layer one more time, sprinkling a few pine nuts on the top for decoration.

Not exact matches

The CEOs tend to be unassuming folk who ignore management trends to concentrate on the nuts and bolts of running a business — focusing on earnings per share instead of worrying about top - line growth, for example, and working to preserve cash flow instead of increasing earnings to build shareholder value.

The top five best read stories for the month included a story on bitcoin's dramatic price rise, but they also included some «basic» stories about virtual currency, reflecting the need for «nuts and bolts» information about the still young industry.

Dry fry the pine nuts in a pan for a few minutes until starting to brown then scatter them on top of the risotto.

Texture is a bit like eating very tasty mud:) but I just added some toasted nuts and seeds on top for the crunch.

I roasted chopped mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top.

In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.

It's a good indicator for people with nut allergies to see the walnuts on top.

This is great for breakfast with nut milk and maybe some fruit on top but it also makes a really good snack.

My mother - in - law (famous for her pumpkin roll) always sprinkles chopped nuts on the top of her cake before she bakes it.

Transfer to the pan, sprinkle all poppy seeds and nuts etc and bake for 60 - 80 or until the loaf springs back when lightly touched on top.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

12 Medjool dates 12 Brazil nuts (or more for sprinkling ground up nuts) 1/4 cup dark chocolate squares (72 % or higher) OR unsweetened chocolate with 6 drops of liquid Stevia 1/4 cup hemp seeds (optional for sprinkling on top)

I had already been enjoying nuts on this ACD (one of the few snack - like treats you can have), but now I'm totally over the top for nut butters.

These little medallions come to my rescue... they're made with heart healthy extra dark chocolate, and lots of colorful little super foods (dried fruit, nuts, and seeds) sprinkled on top for fun.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Sprinkle the seed and nut mixture on top and bake for 25 — 35 minutes.

Pour over the chopped nuts and let cool for a couple of hours (optionally, spread chopped nuts also on top, after about 15 minutes).

The Egyptian seed - and - nut blend dukkah is the perfect topping to sprinkle on salads, soups, and grain bowls for that extra kick of flavor and crunch.

In fact, I too love having breakfast for dinner and when I got home from a long day of work tonight, I made vegan banana pancakes with NuNaturals powder, cinnamon, nut meg, almond milk, sea salt, and drizzled maple syrup on top.....

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Crumble the remaining date / nut mixture on top of the fruit and bake for 25 - 30 minutes or until golden on top.

Top with nuts and bake for 15 - 20 minutes, or until golden brown on tops and edges.

If you still want a crumbly topping, you can use quick - cooking oats (perhaps toast them on a dry skillet first for a nuttier flavor) or use any kind of nuts you have on hand (if you'd like to use nuts at all, that is).

Spread the pine nuts on top and bake in the oven for about 7 minutes, until light golden brown and deliciously fragrant.

I almost always turn to nut butters for a snack, whether slathered on a rice cake topped with fruit, or made into raw snack bites, nut butter... [Read more...]

Can't remember the measurements I thought worked best on top of my head, but have it written down at home if this is of interest... (Cashew nut butter you can get from health food shops)-- you can even add cocoa powder for a very rich chocolate ice cream...

Sponge Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest of 1/2 fresh lemon 1 stick (1/2 cup) unsalted butter, melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting

There were some minor changes in the recipe, mostly due to limitations of my pantry: we do not have frozen apple juice concentrate here so I just finely grated some apples and added a pinch of sugar, let it sit for a few minutes to give the juice time to come out; o) I also used fresh apple juice instead of the water and didn't have any nuts on hand (silly me forgot to check and realized the were all gone when I as in the middle of baking) so I just crumbled some Italian nut cookies on top of all.

My mom would make half of the dish topped with pecans for her and my dad and half the dish just topped with the brown sugar layer for my brother and I. Pecans still aren't my favorite nut, but I am growing to enjoy them on occasion in dishes and my mom no longer has to make a half and half dish.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

I usually toast a cup or two of nuts at a time and keep them on hand for topping salads and snacking.

To give your soufflé pizazz, add some whipped cream on top, and finish it with toasted nuts for some crunch and texture.

For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.

I'm doing a complete cook on the grill dinner this Saturday for Foodbuzz and was needing a new recipe for a salad - I'm going to grill romaine lettuce and top it with grilled asparagus and your pine nut dressing.

Whole natural almonds have been popular for chocolate coated almonds and chocolate bars; they also promote healthy positioning and premium appeal.2 Almond slivers are popular as toppings in or on chocolate bars and in fruit - nut clusters, and appeared to bolster the «indulgence» factor with consumers.2 «Indulgence» is also the dominant positioning platform at the core of all product launches in the chocolate confectionery category.2 Almond pieces have recently grown in popularity as the favored form in chocolate, surging from 25 % in 2014 to almost a third in 2016.1

For instance, these little cakes are perfect for enjoying with a cup of coffee, tea, or with a dab of unsweetened coconut yogurt, nut butter, or an all natural fruit spread on tFor instance, these little cakes are perfect for enjoying with a cup of coffee, tea, or with a dab of unsweetened coconut yogurt, nut butter, or an all natural fruit spread on tfor enjoying with a cup of coffee, tea, or with a dab of unsweetened coconut yogurt, nut butter, or an all natural fruit spread on top.

Feel free to swap out the toppings for whatever you have on hand - coconut, nuts and seeds all make delicious options.

And, and its the perfect flavor combination for loading on a variety of your favorite toppings like sliced banana, chia seeds, flax seeds, chocolate chips, nuts and granola.

You can even add pistachio nuts for a crunchy texture, or add then on top!

Pine nuts and figs are so good on top of a Greek yogurt breakfast, you'll forget it's actually good for you.

This Brazil nut banana bread would be on my list for sure, but on the top would also be to make almond pate!

You can also pour a glug or two on your morning yogurt and then top with fresh berries or, for an even more savory option, toasted nuts and spices.

Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]

If I am feeling fancier, I sprinkle freshly toasted pistachio nuts on top, for a very Indian touch.

I am so glad it turned good for you:) I love chocolate with a bit of salt too:) Strawberries and nuts are optional, these were just a suggestion, actually I even made this one day with M&M on top for my daughter for kindergarden.

For even more flavor and texture, sprinkle the remaining 1/4 cup of chopped nuts on top of the batter before placing in the oven.