Sentences with phrase «of toasting this in the oven»

I love the idea of toasting this in the oven.

Not exact matches

The streusel is added to the top of the French toast, and when it bakes in the oven, becomes the most beautiful golden brown.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Either use a kitchen torch to lightly toast the frosting, or turn the oven onto broil, and place the cupcakes onto a cookie sheet in the top shelf of the oven.

I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of onion and celery.

Roasted Turkey with Herb Butter and Roasted Shallots -LCB- Cookin» Canuck -RCB- Roast Turkey with Pears and Sage -LCB- Adventures in Cooking -RCB- Mayonnaise Roasted Turkey -LCB- She Wears Many Hats -RCB- Roasted Turkey Breast with Bacon and Herbs -LCB- Jelly Toast -RCB- Sweet Tea and Citrus Brined Turkey -LCB- Confections of Foodie Bride -RCB- Oven Roast Turkey Breast -LCB- Dine and Dish -RCB- The Best Thanksgiving Turkey Breast -LCB- Heather's Dish -RCB- Mustard Crusted Turkey -LCB- Food For My Family -RCB- The Juiciest Salt and Pepper Turkey -LCB- Noble Pig -RCB- Turkey Roulade with 5 Minute Stuffing -LCB- Busy In Brooklyn -RCB- Braised Turkey Thighs with Cranberry Wild Rice -LCB- Rachel Cooks -RCin Cooking -RCB- Mayonnaise Roasted Turkey -LCB- She Wears Many Hats -RCB- Roasted Turkey Breast with Bacon and Herbs -LCB- Jelly Toast -RCB- Sweet Tea and Citrus Brined Turkey -LCB- Confections of Foodie Bride -RCB- Oven Roast Turkey Breast -LCB- Dine and Dish -RCB- The Best Thanksgiving Turkey Breast -LCB- Heather's Dish -RCB- Mustard Crusted Turkey -LCB- Food For My Family -RCB- The Juiciest Salt and Pepper Turkey -LCB- Noble Pig -RCB- Turkey Roulade with 5 Minute Stuffing -LCB- Busy In Brooklyn -RCB- Braised Turkey Thighs with Cranberry Wild Rice -LCB- Rachel Cooks -RCIn Brooklyn -RCB- Braised Turkey Thighs with Cranberry Wild Rice -LCB- Rachel Cooks -RCB-

Usually, I toast the pecans in the oven at a temperature of 350 ° for 5 - 6 minutes but in this case, toasting them on the stove was quicker.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went.

At the 25 minute mark, I took it out and realized half of the toasts were soggy so I decided to put it back in the oven for 5 minutes more.

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:

Toast the trays of bread in the oven until the bread is golden, and until the cinnamon - sugar makes a caramelized crunch on top, for about 7 to10 minutes.

To rewarm, simple place in a toaster, 1/2 waffle at a time to toast (I needed two rounds of normal «bread» toasting, about 5 minutes)-- or toast in a 350 degree oven until browned and warm through.

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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.

Top with a tomato slice and a tiny drizzle of balsamic vinegar and place your toasts in the oven for 15 minutes or until the cheese is melted.

Oh, and that toaster oven would be AWESOME for making small batches of cupcakes or toasting up one of those BIG MAMA bagels that always get stuck in the slots of my toaster.

Goat Cheese and Avocado Bruschetta with Hot Pepper Jelly — make bruschetta from slices of a French baguette: brush generously with olive oil, then toast in a hot oven.

If you want to simplify the recipe, toast your pecans in the oven instead of using the double roasting method; I do this to make the pecans super crunchy, though if you can stand less crunch in your bars, skip that step.

Toasted 8 walnut halves in the oven, then placed these on top of the melted chocolate and left to set.

«Toasted» the slices of bread in the oven for about 20 mins while the tomatoes cooked.

* 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

In the oven now is a mixture of toasted pistachios, pepitas, dried cranberries, chopped dried figs and sweetened with maple syrup.

Well once the complaining is over and you've got that nice diced squash roasting and toasting in the oven you can get started browning the chicken sausage and tossing in the rest of the ingredients.

One package of roasted beets (can be found in the produce section) Trader Joe's goat cheese crumbles Toasted walnuts (can be done in the oven or on the stovetop) Balsamic vinegar Olive oil Sal...

The smell of French Toast Casssarole baking in the oven Chritmas morning is a tradition a our home.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

With the wide open kitchen, surrounded by co-workers making coffee for customers, slicing bread for the famous toast, and greasing pans for the next loaves of bread to go in the oven, Josey stands in the midst of it all, mixing, stirring, and kneading, stopping mid-movement to race to the ovens, pulling hefty, rectangular loaves out with a lengthy wooden peel.

We start off by giving our golden, delicious, nutrient rich cashews a quick little toastin» in the oven — toasting your cashews before blending helps to give your nut butter and incredible rich and totally decadent depth of flavour so although I say it's totally optional I beg you, please don't skip this step people, 5 - 10 minutes will make the world of difference to the flavour of your cashew butter, trust me — it's absolutely, 100 % worth the few extra minutes.

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!

* mushroom toast (slice and stir - fry onions + mushrooms of your choice, add herbs, salt + pepper, put on toast, top with a mix of sour cream and grated cheese, bake in the oven until golden)

After my first batch of sweet potato toast, I decided to try this version in an actual toaster instead of the oven.

It's made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven.

I love to sprinkle a little extra coconut on top of each cookie so it can get golden and toasted in the oven.

Toast the almonds by placing them on a baking sheet in a heated oven for just a couple of minutes until they begin to turn brown.

Place of a baking sheet and toast in oven at 300ºF for 10 - 20 minutes tossing every 5 minutes.

You could coax the maximum flavor out of them with seasoning, by toasting the rice, by cooking them with a tiny amount of onion and garlic in olive oil then slowly in the oven.

You brown onions and mushrooms, and layer them a couple of times in a Dutch oven with chopped fresh chard and the toasted bread croutons.

From waking up to the smell of our Old - Fashioned Cinnamon - Raisin French Toast cookin» in the oven to chowing down on a savory Cheesy Spinach Quiche over the weekend, you don't have to sacrifice good taste during breakfast!

I usually add minced garlic to these because I love the bits of garlic that get really toasted — even a little burned — in the oven.

Don't let the fancy name of this dish fool you because it's so easy to throw together, you can prepare it right before your guests arrive and enjoy the amazing smell of warm cinnamon and nuts that will fill your home as it toasts in the oven.

The topping is as fun and easy to make, as can be — I quickly roasted a handful of quinoa seeds in the oven with some sugar and coconut oil until they were nicely toasted and caramelized.

Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole

So anyhow, back to this recipe, it only takes a few minutes to heat up the chunks of ham on the stove top while you quickly toast up some homemade grain - free croutons in the oven.

Toast of a few minutes in the toaster oven, or under the broiler.

I know some people like to toast flours in the oven, but I find toasting them in a large skillet gives me more control, resulting in even browning, less occurrences of burning.

Place the almonds on an oven tray in the centre of the over and roast for 10 minutes or until lightly toasted.

Bake in the center of the oven for around 20 - 30 minutes until golden and toasted.

With the leftovers, I'm going to try toasting slices in the oven and see if I can get a bit of crunch since it did become a little «wet» overnight.

Spread the remainder of the roasted garlic on top of the ciabatta and place the ciabatta in your oven to toast for 3 to 5 minutes.