Sentences with phrase «seeds on baking sheet»

Lay seeds on a baking sheet and toss with the coconut oil.

Preheat oven to 350 F. Spread sesame seeds on a baking sheet and toast for 7 minutes.

2 Spread sunflower seeds on baking sheet.

Spread out the seeds on the baking sheet alongside the squash and place in oven.

Toast the oats and sesame seeds on a baking sheet for 7 - 8 minutes.

Spread the almonds, quinoa and both seeds on a baking sheet — bake for 15 minutes, stirring occasionally.

Spread out the sunflower seeds on the baking sheet and let them roast very quickly in the oven, just a few minutes.

Spread out the sunflower seeds on the baking sheet and let them roast very quickly in the oven, only for a few minutes.

I really like to toast the seeds on a baking sheet in the oven to add some rustic and earthy flavour.

Toast the seeds by spreading the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown.

Spread pumpkin seeds on baking sheet.

Spread the pumpkin seeds on a baking sheet.

Spread oats, sunflower seeds, almonds, wheat germ, coconut, and flax seed on a baking sheet and toast in oven, stirring 3 to 4 times, until just barely browned (about 15 to 20 minutes)

Not exact matches

Heat the oven to 350 F. Cut the spaghetti squash in half, scoop out the seeds, and place cut side - down on 2 rimmed baking sheets.

While meat is cooking, slice off tops of peppers and scoop out seeds, place on a baking sheet and spray with cooking spray, bake for about 15 minutes, or until tender.

Toss seeds in the same bowl to pick up any leftover oil and seasoning, then spread in an even layer on the second baking sheet.

I like to toast nuts and seeds either on a baking sheet in a 300 °F oven until fragrant or in a cast iron pan until fragrant.

Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.

Preheat oven to 375 degrees F. Toss pumpkin seeds with 1 teaspoon olive oil and spread out on one side of a large baking sheet.

Combine the pepitas, sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and toast in the oven until lightly browned and toasty, 15 - 18 minutes.

Preheat the oven to 300 and spread the sunflower seeds out on a large baking sheet.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft.

Place the potatoes on a rimmed baking sheet and toss with the cumin seeds, fennel seeds, yellow mustard seeds, nigella seeds, ground turmeric, the zest and juice of 2 limes, garlic and 2 teaspoons of the salt.

Spread the seeds on a non-stick baking sheet, and sprinkle with the salt.

Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet.

Scoop out the seeds, and place the two halves cut - side down on a parchment lined baking sheet.

Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment - lined baking sheets, spacing about 2 ″ apart.

Cut the stem off and wash pumpkin, cut in half horizontally, remove seeds and strings, place cut - side - down on parchment paper - lined baking sheet, and bake until a sharp knife can be easily inserted through the softened flesh, about 30 minutes, or more for a larger pumpkin.

Place oats, coconut, sunflower seed kernels, and flaxseed on a baking sheet, spreading evenly in a single layer.

After washing your lemoms, cut them into round slices, then half those slices (removing the seeds) and lay them on small baking sheets and cover them tightly and flash freeze them in your freezer.

To make the garnish: Spread out the seeds on an unlined baking sheet in a single layer and bake until they are fragrant and the skins are golden brown, 8 to 10 minutes.

My grandmother used to make them every year for Christmas and Easter when I was still little and I remember helping her cut the dough and placing the pretzels on the baking sheet, brushing them with egg and sprinkling them with the caraway seeds.

Once seasoned, bake the seeds on a lightly oiled cookie sheet (single layer thick) in a 250 - degree oven for about an hour, stirring every 20 minutes.

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.

I take it out of the oven, cut off the stem, cut the squash in half lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is cooked through with some browning.

To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut - side down on a greased baking sheet.

Spread the sunflower seeds and chopped walnuts out on a baking sheet, pop them in the oven and bake for about 10 minutes, until they're just starting to smell toasty.

I roasted raw sunflower seeds (about 3 cups) on a baking sheet at 350 degrees F. for about 10 minutes.

To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut - side down on a greased baking sheet.

Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt.

Toss seeds to coat well, spread on baking sheet and toast.

Sprinkle raw seeds on a parchment lined baking sheet.

For the pumpkin filling, roast one small sugar pumpkin (cut in half, seeds removed) cut - side down on a baking sheet lined with parchment in the oven at 350F for 25 - 35 minutes (depending on the size of your pumpkin).

Toss dried seeds in olive oil and place in a single layer on baking sheet lined with parchment paper.

To begin, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut - side down on a greased baking sheet.

When the broccolini and sweet potato are done roasting, remove from the oven and toss vegetables with cherries and hemp seeds directly on the baking sheet.

Just cut a sugar pumpkin (best for making puree) in half, scoop out the seeds and roast, cut side down, on a greased baking sheet for about 45 - 55 minutes in a 375F oven.

Drain the water off and spread the seeds in one layer on a baking sheet to dry.

Roll goat cheese in pumpkin and sunflower seed mixture in shallow baking sheet and set back on plate, and set aside.