Sentences with phrase «over the cheese until»

Not exact matches

Place on the top shelf of the oven and broil for 1 — 2 minutes then flip them over and top with Asiago and broil for about 1 more minute or until cheese is melted.

Spread the Parmesan cheese on a flat surface, and press each buttered side of the sandwiches into the Parmesan cheese until it's covered with cheese crumbs all over.

Stir in mushrooms, make 6 indentations in potato mixture, sprinkle cheese over the top, break an egg into each indentation and cook until eggs are the desired doneness.

Filling: Beat the cheese crean, with the lemon's juice and normal yogourt, add the eggs one by one and mix well., and finally the sugar.empty over the crust and place at the oven by 30 minutes to medium heat or until look firm.

On a nonstick or cast iron pan over medium - low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melted.

Turn over and place in 375 oven until cheese is melted.

Spoon the meat mixture over the cheese and place baking sheet in the oven to bake 5 - 6 minutes or until cheese melts.

In the meantime, cut the paneer into small pieces, and, in a frying pan over medium heat, fry the cheese in a generous splash of ghee or clarified butter until golden brown.

Drizzle desired amount of remaining enchilada sauce over the cheese (you don't have to use the whole can), replace lid once more, and heat a few more minutes until cheese is melted.

Cook for 3 minutes on one side (or until that side is golden brown), then carefully flip the grilled cheese over and cook for 3 minutes on another side until golden brown.

Drizzle the olive oil over the cheese and breadcrumbs and bake for 20 - 25 minutes, or until golden and bubbly.

Add heavy cream and asiago cheese, whisk until smooth over medium heat.

Heat over medium heat until cheese melts and sauce simmers.

Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.

Grill stuffed jalapeños, cut side up, over medium - high heat 5 minutes or until jalapeños are tender and cheese is melted.

Beat cream cheese and sugar with mixer until blended; spread carefully over crust.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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:

Lay the chicken strips on a cutting mat and use a silicone pastry brush to coat them with the ranch mixture, Flip them over and do the same for the other side (you could also probably stir the chicken pieces and dip / cheese mixture in a bowl until coated, but I brushed for even coverage).

Sprinkle cheese over pork and vegetable and grill an additional 2 minutes or until cheese is melted.

Reheat over medium - high, slowly stirring in cheese until it is incorporated.

One of my favorite sweet treats that my mama use to make, and one I still love today is taking a piece of apple pie, topping it with a big slice of cheddar cheese and putting it under the broiler until the cheese melted all over the pie.

Pour the remaining béchamel sauce over the beets, scatter the remaining crumbled goat cheese and grated romano over the top of the gratin and bake in the over for 20 - 25 minutes until the top is brown and the gratin is bubbling.

Cook over a low heat, stirring occasionally until cheese is completely melted.

Heat over medium heat until cheese begins to melt.

Sift the confectioner's sugar over the butter and cheese and slowly stir to combine; increase speed until completely mixed in and the frosting is fluffy.

Finally, sprinkle over a generous layer of parmesan cheese and cook in the oven for approximately 30 minutes or until it is bubbling and the top is golden brown.

In another bowl mix cream cheese topping ingredients until smooth and pour over the brownie batter making a swirl effect.

Cook over low heat until cheese melts and soup has thickened.

Combine olive oil, lemon juice, tahini, spices and salt until smooth and pour over the cooled beets, toss and serve alongside fresh greens with a drizzle of plain yogurt or a few chunks of goat cheese.

Bake rolls 15 - 20 minutes or until lightly browned, sprinkling a bit of shredded cheese over the top just before they are ready to come out of the oven.

Heat remaining tablespoon oil in a small nonstick skillet over medium - high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side.

Cook for a minute or until the Parmesan cheese is browed, then flip the quesadilla over and cooked until the Parmesan is browned on that side as well.

Let heat until the cheese just begins to melt, approximately 45 seconds and carefully flip over.

Heat the tortilla for two minutes, flip over carefully (top the pan with a large plate and invert if necessary) and heat until the cheese is starting to melt and everything is warmed through.

Sprinkle each tortilla with cheese and heat over a dry skillet until the cheese has melted and the tortillas are golden brown.

Grill sandwich in a non-stick pan until bread has turned golden, then flip over and cook the other side until the bread is golden and the cheese is melted inside.

Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes.

Pour the cheese sauce over the macaroni and stir together until macaroni is coated.

two soft - fried corn tortillas with roasted tomato salsa, two eggs over easy, refried beans, dry jack cheese, sour cream and avocado Only served until 2 pm

Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.

Cook over medium - low heat, turning once carefully, until bread is golden brown and the cheese is melted.

Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.

My fave is turning it over about 35 minutes through and filling it with a mix of spinach, garlic, ground turkey, spaghetti sauce and mozzarella cheese, then cooking it until the cheese browns.

Sprinkle the Gruyere cheese over the top and broil until bubbly and golden brown, 3 - 4 minutes.

Put foil over baking dish and bake for 40 minutes, or until cheese melts.

Fold the crepe over twice and cook a bit longer on each side, until the cheese is melted.

The meat and cheese are sprinkled evenly over the sesame oil coated crust, and the whole thing is shimmied on into a screaming hot (500 degree) oven until the crust is crisp and the cheese is melted and slightly golden.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Turkey breast chops cut into nugget size, breaded with panko and whatever shredded cheese is in the fridge, baked on a wire rack over a cookie sheet (so all sides crisp) at 350 until the proper temperature and served with roasted asparagus.