Sentences with phrase «slices until crisp»

I could imagine slicing this bread very thinly, baking the slices until crisp and then serving it with some wonderful, gooey, barnyardy cheese!

Not exact matches

Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp.

Thinly sliced Farmer's Garden Bread and Butter Chips are covered in a salt and pepper batter and then fried until crisp and golden.

Place onion slices on grill; cook 4 to 5 minutes, or until crisp - tender; transfer to plate.

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.

To make this nibble, start with some olive oil - brushed baguette slices that are baked until golden and crisp.

Roast until crisp and cooked through, 10 to 15 minutes, depending on thickness of sweet potato slices.

butter and the sliced onion and cook, stirring often, until the onions are a crisp golden brown.

Bake the slices in a 300 ˚ F oven for about 15 minutes, flip, and bake another 10 minutes, until crisp and dark brown (be careful not to burn them — it's a fine line!).

These crackers are sort of like biscotti, in that you bake them once (in a loaf pan), then slice them thin and bake again until crisp.

Just slice the zucchini in about 1/2 inch pieces and dehydrate at 104º (to keep the enzymes alive) until they're crisp.

It wasn't until after my photo shoot that I remembered the slices of crisp bacon I hid in the refrigerator.

Tender, creamy cauliflower is wrapped in thin slices of prosciutto and cooked until crisp.

Here, tender, creamy cauliflower is wrapped in thin slices of prosciutto and cooked until crisp.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

Simply press the mixture over sliced onions in a pan and bake until the top is golden and crisp and the onions at the bottom are sweet and caramelized.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

PEPPERY BACON variation: Prepare green beans through step Cook 2 chopped bacon slices in a skillet over medium - high heat until crisp.

① The slices of soft white bread used to build this beauty are dipped in a Parmesan - enriched egg - and - milk batter, then cooked in butter until the bread is super crisp and golden.

Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer.

Once hot, deep fry the sliced aubergine in batches for about 2 to 3 minutes or until crisp and golden.

The slab of zucchini bread had been sliced, then griddled until it was slightly crisp on the exterior.

Turn over the slices and bake for an additional 8 minutes until crisp and light golden brown.

Pop the slices into a dehydrator and let them sit for six to eight hours, or until they are dried and crisp.

Add the tofu slices and fry on either side for 3 minutes or until golden brown and lightly crisp.

Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp.

If there is an apple surplus, I slice them paper - thin using a mandolin and cook them low and slow in the oven until they are crisp.

I wanted to be all authentico with thin slices of pork shoulder stacked gyro - style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a chile and pineapple marinade and grilled over hot charcoal.

Add as much stemmed and thinly sliced kale (curly green or lacinato) as you'd like, and continue to cook until tender - crisp.

Sliced ciabatta bread is brushed with a garlic - flavoured butter, topped with mozzarella and baked until crisp and brown.

Sprinkle orange slices with maple sugar and bake until crisp and dry, about 1 hour.

Add the sliced shallots and cook them until crisp (about 1 minute); then remove and drain on paper towels.

The slices are baked until crisp which has the added bonus of giving them a long shelf life.

Marinate some red onion, green or red peppers and zucchini slices along with it and then grill th the tofu slices until they are crisp on the outside.

simply slice a small stack of corn tortillas into 4 triangles and fry them in cooking oil over medium - high heat until crisp.

I sliced the French bread into 1/2 inch slices, brushed with olive oil, minced garlic and dried parsley, and baked the bread at 350 for 12 minutes, or until the bread is crisp all the way through.

Place slices of fresh prosciutto on a foil lined baking sheet and bake in oven for 18 minutes until firm and almost crisp.

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

Potatoes were first to benefit from the Hasselback techinique — making thin slices crosswise toward the bottom of the vegetable, but not all the way through, so the potato becomes fanned, seasoned and baked until crisp.

Slice the corn tortillas into thin strips and fry in the hot oil until crisp, turning once.

Working in batches, arrange sweet potato slices in a single layer in skillet and cook, turning once, until charred in most spots and crisp, about 2 minutes.

Fried Shallots Thinly sliced and cooked in neutral oil until crisp, they add a sweet, oniony flavor and great texture.

Slice the bacon into lardons (thin strips) and cook in a large, heavy - bottomed pot over medium heat until crisp.

Or vegetable graté, composed of fat slices of summer vegetables like tomatoes, eggplants, and zucchini topped with a mix of garlicky breadcrumbs sprinkled with parsley and doused in olive oil, then baked until the outside develops a nice crisp.

In a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightly.

toss in the sliced onions, stir, and let cook slowly until soft and brown and sweet, turning down the heat to low if the onions start to crisp.

Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5 — 8 minutes.

Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6 - 8 minutes.

You'll cook the breast until golden, then drape it with bacon slices and roast until bacon is browned and crisp.

Slice thick and toast in the oven or on a skillet until somewhat crisp.