When I saw my husband popping lentil quinoa meatballs into his mouth
right out of the skillet when he thought I wasn't looking, I knew this recipe was a keeper!
I ate mine warm as it
came out of the skillet, and he had his plate of pasta at room temperature later on when he got home from work.
You can make several batches at once and freeze some for later, or eat them
fresh out of the skillet in all the same ways you would a regular tortilla.
Arrange the remaining apple quarters rounded - side down in a tight circle around the center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when
flipped out of the skillet).
Though they may seem stiff
just out of the skillet, the warmth and moisture under the towel will help make them perfectly pliable again.
I won't blame you if you have to double the dip recipe because you simply can't stop yourself from devouring it
straight out of the skillet on the stove... not that I did that or anything...
Let cool for 5 minutes in the skillet; any longer will cause the caramel to harden and make it very hard to get the
tart out of the skillet.
When the veggies and flatbread are cooked, flip the
flatbread out of the skillet onto a large plate and top with the hummus spread, a sprinkling of fresh arugula or spinach, and then arrange the roasted vegetables over the top.
The tofu absorbed the sauce quickly in the skillet and turned the otherwise boring little tofu bricks into tasty little bites that I couldn't stop
stealing out of the skillet.
Sprinkle with dried fresh thyme, a pinch of nutmeg and pepper and don't salt until you are ready to move the
mushrooms out of the skillet, to the warm chicken holding platter.
Place a serving platter on top of the cooked pastry and, holding tight, flip the skillet over so that the tart
comes out of the skillet and ends up on the platter, pastry side down.
I couldn't resist snacking on them
just out of the skillet, but I imagine they'd also make a great lunch or dinner when paired with an Indian or Burmese salad.
Pungent, warm, and beautifully sweet and acidic at the same time, I couldn't resist eating a few
right out of the skillet.
Is there anything better than taking a big bite out of a warm apple crisp, right
out of the skillet?
They're tender and even a little chewy, and they are perfect with just a little butter right
out of the skillet (never had them like that?
Hi Rachel, I made this twice and when its finished cooking I can not get
it out of the skillet.
When it's finished baking, you just need to lift
it out of the skillet and cut it into pieces, just like a pie or pizza.
I flipped
it out of the skillet onto a cake plate and let it rest while we cooked and ate the rest of our dinner (also cooked on the grill).
Cut slices of the sun - dried tomato and basil quiche right
out of the skillet.
Then it was
out of the skillet and onto a platter along with some sliced radishes, a chunky lemon - pinenut dressing, and a bit of shaved Parmesan.