Sentences with phrase «oil on bread»

Rub a little oil on your bread knife and cut off the top and bottom of the fruit.

Although chef Marjorie Knerr simply brushes the garlic - infused oil on this bread, we couldn't resist spreading some of the roasted garlic over it as well.

One thing I do use it for is on top of Naan bread when I warm it in the oven — rub a little olive oil on the bread then sprinkle the Za'atar on it.

Its very good when simply spread with olive oil on bread.

After all, just about all of us put butter or coconut oil on the bread slice when we go to eat it.

You would normally deep fry prawns to get them crispy but we don't like the thought of that, and to be honest a spritz of cooking oil on some breaded prawns is enough to help get them perfectly crisp in a hot oven.

Not exact matches

What is it: Three falafel balls, made from ground chickpeas and fava beans, fried in canola oil and served on Iraqi pita bread with tahini and chopped salad.

I'm just saying that at the lower end of the scale, greed has no bearing on the price of bread unless you're the oil companies driving up the prices of everything in the country.

And the women who I once would laugh and share stories with were always willing to pass on their mending to me in exchange for the occasional jar of oil or loaf of bread.

Read more, (including chapters on the water, oil, and bread of the sacraments), in Searching for Sunday.

plant milks, nut butters and even bread and ordering some things on the Internet like coconut oil.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

Most of my banana bread recipes are healthy, use minimal sugar, no butter / oil, and focus on substitutes.

I made it on my home - made wheat bread, spread the queso on cold, then fried the sammie in a pan with olive oil.

Roll your oiled chicken in the breading, and lay them out on a baking sheet lined with parchment paper.

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

I piled my Hillshire Farm ® Thin Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and brown.

Oh, I also added a big drizzle of a nice olive oil on top of each bowl and served with salad and garlic bread.

To grill pita, oil pita bread, and throw on the grill just until nice grill mark appears on both sides.

Using a pastry brush, spread olive oil on the top of each piece of bread.

Brush both sides of the pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt, then lightly toast on the skillet, about 45 seconds per side.

SO many banana bread recipes rely heavily on too much white sugar and plain oil, which add nothing special.

Brush the chicken with olive oil and place it, breast side up, on top of the bread.

I eat it with everything... It's my go to for pasta, I mix it with olive oil for a salad dressing, I even spread it on my bread when I'm making a sandwich!

Pour the olive oil on the chopped bread and add the salt.

Place the bread on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Place half the bread slices in single layer on baking sheet; drizzle each slice on both sides with oil.

After the 45 minutes, score the top 3 times with a knife, brush the bread lightly with a tbsp of olive oil and then place on the middle shelf of the oven for 15 - 20 minutes, until golden brown.

i'm noshing on a slice of sourdough bread topped with coconut oil and fresh made cashew butter, after finishing a bowl of zoodles with veggies.

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

Toss torn bread with olive oil and place on baking sheet and bake for 10 minutes or until lightly brown and crispy.

Put your un-raised bread into the warmed oven with an oiled piece of parchment on top and a bowl of water in the oven with it, then let it rise according to directions.

Brush the top of the bread with oil, and place it oiled side down on the grill.

Lightly brush both sides of the bread with oil, then grill over moderate heat until lightly charred on the bottom, about 1 minute.

Knead the bread on a lightly oiled work surface - rather than a lightly floured surface.

You get a glass of wine, freshly grilled seafood mix, juicy local lemons, ciabatta bread straight from the oven, and a lot of olive oil on your plate.

Many people, me included love to rub a little or a lot of garlic on the toasted bread before the salt and oil is added.

Once the bread was toasted, she would sprinkle some salt and drizzle olive oil on top of the bread.

Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown.

This is delicious served with fresh Italian crusty bread or a simple Italian bruschetta (italian bread toasted on the barbecue or grill, sprinkled with salt and drizzled with olive oil).

HS: Hi Alexis, I typically tear rustic day old bread into bite - sized pieces, toss it with a few glugs of olive oil, then spread out on a baking sheet in a single layer.

First time around I got the Grilled Tempeh & Aubergine Salad, which came on a tasty base of salad greens, shredded raw vegetables and fruit, with orange - miso dressing and warm Ciabatta bread with olive oil.

Pour the oil through a strainer onto the bread, push on the garlic solids to get all of the oil out.

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

I have Coconut oil Refined / Unrefined to cook the frying veggies, put on bread, etc. (not sure which one is properly to use?)

Top stew with plain low - fat yogurt or soy yogurt if desired, and accompany with warmed pita bread and diced tomatoes - on - the - vine dressed with olive oil, lemon juice and fresh dill.

Topped mine with a quick garlic - basil oil... I love the little pools of oil at the top of the bowl — and I loooooove the bread in there, especially on day two.

Toss bread with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet.

Next time, I will probably use a thicker slice of bread and drizzle a bit of olive oil on the crouton as well.

Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette