Sentences with phrase «seeds until golden»

Add sesame seeds and, stirring frequently, brown the seeds until golden brown.

Heat olive oil in a large non stick pan, fry pine nuts and sunflower seeds until golden.

Toast seeds until golden brown and fragrant, about 3 - 4 minutes.

Add sesame seeds and, stirring frequently, brown the seeds until golden brown.

Not exact matches

Toast the sesame seeds in a dry skillet for about 2 to 3 minutes until just golden, then remove from heat.

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

In a dry skillet, toast the sesame seeds until slightly golden and aromatic.

In a skillet roast pumpkin seeds, until they appear golden and are popping.

Scoop the seeds and separate them from the flesh, then soak overnight, dry on a board for a few hours, and roast at 150C / 300F with a little oil and salt for about forty minutes or until golden and crunchy.

TOAST the caraway seeds for about 5 - 7 minutes or until the spices are aromatic and begin to take on a golden color.

The raw rice is stired in the hot oil together with some cumin seeds until the rice turns golden.

Then they're drizzled with a brown sugar poppy seed glaze and baked until golden, gooey, and crispy.

Heat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they're slightly golden.

Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

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.

Toast the coconut, buckwheat and sunflower seeds in a fry plan (skillet) over medium heat until lightly golden.

Toast the sesame seeds in a dry pan until they're golden brown.

Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute.

Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy.

Sprinkle the tops with poppy seeds (if using) and cook in the middle of the oven for 20 - 25 minutes until golden brown.

Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2 — 3 minutes or until fragrant and light golden.

Or, if you want to bake them straight away, lightly brush them with the beaten egg, sprinkle with nigella seeds if using, then bake for around 20 - 23 minutes, turning the trays halfway through, until light golden and crispy all over.

In the same skillet, toast the sesame seeds, almonds, canela and cloves until the nuts are golden and the spices become aromatic.

Toast the sesame seeds in a dry pan until lightly golden brown and fragrant, then mix through the vegetables.

Cook on each side for 3 - 4 minutes or until the seeds take on a golden color.

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.

Meanwhile, toast seeds in a small dry skillet over medium - high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

* To toast the sesame seeds simply pre-heat the oven to 400, spread the sesame seeds over a cookie sheet and bake until golden brown.

Bush the top of the buns with beaten egg, sprinkle sesame seeds on top and bake for about 20 minutes until a rich golden brown on top.

In a small skillet set over medium heat, add the coriander seeds and mustard seeds and cook, shaking the pan occasionally, until fragrant and golden, 4 to 5 minutes.

Heat the ghee in a pan add cumin seeds let them crackle then add garlic, onion fry until golden add broken whole red chili and switch off the flame quickly, reserve some tadka for garnish.

Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.

To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes.

Toast sunflower seeds in a dry skillet over low heat until golden brown, about 2 minutes.

When the seeds begins to change colour, add the onions and sauté until golden brown.

Sprinkle caraway seeds and kosher salt and roast for about 1 hour, until golden and caramelized, stirring occasionally.

Toast almonds and sesame seeds in the oven at 350 ° for about 10 - 15 minutes for almonds, and 10 minutes for sesame seeds (gently turning over every 5 minutes for evenness) until they have a nice golden color.

Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes.

To bake the loaf: Brush the loaf with the remaining glaze (this will give the finished loaf a beautiful, shiny crust, as well as provide «glue» for the seeds), sprinkle with poppy seeds, if desired, and bake for 35 to 40 minutes, or until the challah is golden brown, slightly firm to the touch, and the internal temperature is 195 °F.

For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.

Cook, stirring often, until the hemp seeds turn light golden and become fragrant, 2 to 4 minutes.

Toast the pine nuts and sunflower seeds in a large skillet over medium heat until golden, shaking the pan regularly.

Meanwhile, toast sesame seeds in a small skillet over medium - low heat, stirring frequently, until lightly golden, 3 — 5 minutes.

Heated 1 t cumin seeds in oil, added 1 large chopped onion sautéed until golden, then added squash, with a little water.

Heat sauté pan with 1 T. grape seed oil until point of smoking and sear the pork on all sides until golden, then transfer to oven and roast, basting frequently with pan juices.

If you have raw sesame seeds, toast them on the pan for several minutes, until they turn golden brown.

Toss in 1/2 cup raw sunflower seeds and cook until golden and crisp (save oil for cheese).

Toast 1 cup chopped almonds, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, and 1/4 cup raw sunflower seeds on a rimmed baking sheet in a 350 ° oven, stirring occasionally, until golden brown, 10 — 12 minutes.

In a large cast iron pan, drizzle in a little grape seed oil and fry the onion and garlic until slightly golden but not burned.

Cook's Tip: To toast sesame seeds, cook them in an ungreased skillet over medium heat about 5 minutes or until golden brown, stirring frequently.