Sentences with phrase «side of the bread with»

Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter.

Lightly brush both sides of the bread with oil, then grill over moderate heat until lightly charred on the bottom, about 1 minute.

Brush each side of bread with olive oil.

Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted.

Using a pastry brush, brush both sides of the bread with 2 tablespoons of the olive oil.

Lightly brush both sides of bread with OLIVE OIL; place on baking sheet; (optional) sprinkle with SALT.

Wipe one side of the bread with the whole garlic, and brush with extra virgin olive oil.

Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing (or a tad bit more if you like).

Brush both sides of bread with remaining 4 Tbsp.

Brush both sides of bread with 2 Tbsp.

Brush top and cut sides of bread with butter, working down into crevices.

Brush the cut sides of the bread with the reserved marinade.

Lightly brush cut sides of bread with oil and grill, turning occasionally, until lightly toasted (or cook it, cut side down, in a dry skillet until browned).

Brush cut sides of bread with 2 Tbsp.

While first side is grilling, butter top side of bread with other tsp.

Use a pastry brush to coat both sides of the bread with 1 tablespoon of the olive oil.

Not exact matches

We love a hot bowl of this with a side of toasted rye bread for an easy meal or an afternoon snack.

Serve immediately with wedges of lemon to squeeze over the halloumi, warm pita bread and additional dressing on the side.

You can serve these as a meal, wrapped in a tortilla or stuffed into a pita bread, or you can have them as an appetizer served on a skewer or toothpick with a side of my delicious, garlicky yogurt sauce.

My favorite tomato appetizer is without question a heirloom tomato, basil and mozzarella salad with a sprinkle of sea salt and balsamic vinegar with some yummy crusty bread on the side.

Quickly cover that piece of bread with both cheeses and place the second piece of bread (spread side facing you).

Lightly brush both sides of all the bread slices with melted butter.

Ladle into bowls and serve with extra cheese, crumbled bacon, and with a side of lightly toasted bread.

Spread one side of each slice of raisin bread with cream cheese.

Yes, consistent with our long tradition of baking better breads on the bright side, all of the ingredients in our organic breads are non-GMO.

We recommend serving»em with a side of crusty bread for dunking.

Scientists on both sides of the Atlantic are researching a little - known cereal that could be used in breads for people with gluten intolerance.

You can get a good mixture of all the ingredients with the ever so elegant scooping method and also have the sides if you are using bread, roli or other handheld food item to scoop up the food.

Okay, I realize I left out the bread, and everyone loves bread... but you're going to eat that on the side, instead of trying to balance all the ingredients on it with the danger of it totally falling apart.

Brush both sides of the pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt, then lightly toast on the skillet, about 45 seconds per side.

The delicious mix of breakfast and lunch was filling and delicious, the yummy curried potato and kale with sauted onions was complimented by some iceberg lettuce & carrot salad on the side, and beans on toasted bread added that necessary breakfast - y vibe.

This first recipe is a side dish or a starter, intended to be served warm with a slice of crusty bread, it's easy, quick and most importantly delicious and would be perfect at a dinner party this festive season.

Oh, and I'll take along a slice of that yummy homeade bread, with a wee drop o» the brandy on the side:)

Greek salad is so great with a side of grilled chicken, hummus and pita bread... or a side of pizza.

It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double - sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.

Brush the chicken with olive oil and place it, breast side up, on top of the bread.

My Dad fondly remembers some of our most flavourful dinners as the ones that involved vegetables from a can and sauce from a packet, and to this day my Mom thinks it's a shame that my sons have never had a bologna sandwich on white bread served with a side of Jello.

Scoop a tablespoon of the pesto onto each slice of bread, then top one side with the tomatoes, mozzarella, avocado, and basil.

I chose the Seared Salmon Salad... with another side of bread, of course!

My other gluten - free dining guest thoroughly enjoyed the Mediterranean Pizza (minus the cheese)... also with another side of bread!

Top with the other slice of bread, then brush both sides with olive oil.

Currently, it's this chickpea salad sandwich from Olives for Dinner on Ezekiel bread with lettuce and tomato, accompanied by a side of roasted brussels sprouts.

In this house that means exactly 3 sliced of American on wheat bread with Country Crock spread on both sides and cooked in skillet until the edges are browned and the cheese is melted.

Arrange bread in skillet in single layer, with majority of crusted pieces near center, crust side up.

Layer on one slice of cheese, top with about half of the grilled onions and then top with another slice of cheese, and then the second slice of bread (butter side up).

Just stop at any ol' pastry (can't spell in French), bakery, vegetable stand, restaurant — one of my most memorable meals was an Ethopian off on a side street with another being fresh bread, an avocado purchased from a Bengladeshi street vendor, butter and fantastic pepper (just ground black pepper that was so pungent) from a small market.

Butter outer sides of two slices of bread and layer each side with mozzarella.

Place slice of bread, butter side down, on pan and top with 1/4 of beef mixture.

Annnnd even though it's almost 9:30 at night here, I'm now currently craving a big bowl of this curry with a side of crusty bread!

The texture is great... will try baking them next time instead of just pan frying, but they were great on toasted bread with abit of mustard and some arugula and tomato; also great with a side of mashed potato.