Sentences with phrase «on dry toasted»

You make a creamy cashew cream in place of the dairy and use smoky spices on dry toasted green onions instead of bacon.

Not exact matches

Knowing I was injecting enough surprise in the schedule itself, I stuck to the CBC's dry - as - toast format of years past in presenting it (on Mondays at eight, we'll have this... at eight - thirty, we'll have that...).

Red pods can be made darker by dry - toasting them in skillet on top of the stove, stirring constantly.

Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely.

While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side.

You can toast them in a dry pan - tossing occasionally - for 5 minutes over medium heat, or in a toaster oven or oven on 300 degrees for 7 minutes.

Toast the spices lightly on a dry skillet one by one until they turn aromatic and are two or three shades darker.

Roughly chop the almonds and pistachios, either with a knife or in a mortar and pestle, and dry toast in a pan on the stove top for just a few minutes.

For those who thought the tortillas were to mushy... I toasted mine on a flat pan first to dry and crisp them up a bit and it worked perfectly!

I (unfortunately) grew up on dry cereal, toast (refined bread), or pop tarts every morning for breakfast and PB & J sandwiches (on the same bread) for lunch.

It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella.

Toast the pecans first in a dry skillet on the stove top then add them to the syrup just before serving, rubbery pecans are just nasty!!

Toast the chilies in a dry saute pan over medium heat until they become fragrant, about 3 to 4 minutes on each side.

Toast some unsweetened coconut on the stovetop - just place coconut in a dry pan on high heat for a couple of minutes - you'll be able to smell / see it brown and know it's done!

It is filled with chopped lettuce, cucumber, and red onion, sun dried tomatoes, chickpeas instead of the hummus sometimes served on sabich, roasted slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.

Also, I made roasted butternut squash and brussel sprouts on the side sprinkled with dried cranberries, toasted almonds and feta cheese.

On the day I made them they were soft and springy but the next day they had become rather dry and compact and therefore only good for toasting - is that to be expected?

the second skillet i did mediterranean - style with sun - dried tomatoes, cubed feta, basil, toasted walnuts (all sprinkled on top); very fun!

1 tablespoon extra-virgin olive oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill

Meanwhile, add the millet to a medium - sized sauce pan and dry - toast on low heat for 2 - 3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8 - 9 minutes.

While the soup is simmering, add the 2 slices of baguette to the oven for 5 minutes, cut a couple slices of gruyere cheese and queso Manchego, divide the slices of cheese on top of the toasted breads, season with a little dried parsley and add the slices of cheesy toast to the oven for about 8 minutes, until the cheese is melted and has a lightly browned crust on top

Place the bread cubes on a baking sheet and place in the oven to toast until light golden brown and dried out, about 10 minutes.

Variation: Though they're a bit pricier, pine nuts (lightly toasted on a dry skillet) can be used in place of the sunflower or pumpkin seeds.

I can spread it on dry bread or a toasted bagel and it still makes me smile.

Warm tortillas one at a time in the dry skillet, toasting lightly on both sides.

Place chiles on the hot, dry pan and toast until all the water has evaporated off the chiles and they are beginning to smell fragrant (about 4 minutes), turning frequently.

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff.

I toasted the cereal and gram flour (and sunflower seeds for the peanut version, or walnuts for the pistachio one) on a dry frying pan until fragrant and just lightly browned, for about 10 minutes.

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).

I always have dried figs on hand as my husband uses them as fuel for long bike rides, so I decided to make my crisps with figs, toasted walnuts, a variety of seeds and just a little rosemary.

Bread pudding is one of my favorites and this recipe is quite similar to my own «method» (meaning that I do not use a real recipe but incorporate what is on hand with the basic ingredients) My very, very best version uses leftover, homemade biscuits that have been split, buttered and toasted... add some dried peaches cut into small pieces, the plumped cranberries, toasted nuts and usually a chopped apple.

I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).

Spread shredded Monterey jack cheese over half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla in a dry, non-stick skillet, pressing down on the top with a spatula until tortilla is toasted and cheese is melted, about 30 to 45 seconds per side.

Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!

Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly.

Toast the chilies in a dry sauté pan over medium heat until they become fragrant, about 3 to 4 minutes on each side.

If for any reason the coconut is still too dry when toasted and blended, follow this video tutorial on how to make toasted coconut butter.

Place a dry frying pan on a medium heat and toast the coriander, cumin and caraway seeds for two minutes or until fragrant.

I am sharing the basic recipe below, but you could also add a couple of sun - dried tomatoes, or drizzle some oil mixed with a teaspoon of basil pesto on top with a sprinkling of lightly toasted walnuts.

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.

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

Spread pine nuts in a dry skillet and toast them on a medium burner until they become lightly toasted.

optional add ins 2 tablespoons golden raisins, roughly chopped 2 tablespoons pinenuts, lightly toasted on a dry skillet 1 cup cooked lentils (beluga or french green work best)

If that's the case you can toast them in a toaster oven at 300 degrees F., or even on a dry skillet, stirring occasionally, until nice and golden brown.

I say accidentally because it was supposed to be with different ingredients like cashews and dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower seeds, pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.

In a dry skillet, toast the walnuts on medium / high heat.

To toast okara, which dries it out and makes a dry «fluffy okara», spread the fresh okara thinly on an ungreased but nonstick cookie sheet; bake in oven at 200 degrees Fahrenheit for 35 - 70 minutes, stirring occasionally, until dry.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant.