Sentences with phrase «slices until golden»

Fry plantain slices until golden and lightly crisped on the outside.

Toast bread slices until golden, then lather two slices with peanut butter and the other two with almond butter.

Broil slices until golden brown and toasted, about 2 minutes; let cool.

In the same large pan, add about 1 tablespoon of oil and fry all the jicama slices until golden brown.

Not exact matches

Lightly press veggie slices, herbs, and spices of choice into the dough and bake at 375F for 30 minutes or more if needed until golden in colour.

Take a slice of rustic bread (mine is a dark rye cobb with walnuts and sour cherries) top with in - season produce, spread with good quality cheese and placed under the grill until golden and nearly melting.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

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

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

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

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)

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

Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices, drizzle a little more honey, bake for about 20 - 25 minutes until a light golden top.

Using a sharp knife and one firm cut, slice each log diagonally into 1.5 cm slices, place them onto the sheet, side by side, and bake for 8 minutes or until golden.

Add your soaked slices and cook 4 - 6 minutes on each side, until golden brown.

Add sliced kielbasa and cook, turning often, until sausage pieces are golden brown and cooked through.

Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden.

In the meantime, place the baguette slices on a baking sheet and place them in the 350º F oven for approximately 5 - 8 minutes or until golden and crispy.

for the wraps, finely slice some halloumi and fry in a hot dry frying pan until golden, smear some garlic sauce over the tortilla, place on a handful of fresh spinach followed by the golden halloumi and roll up like a burrito (ends folded in), cut in half and serve.

Toast bread slices in skillet until golden brown, 2 - 3 minutes each side.

- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

About 10 minutes before soup is done, place bread slices on a baking sheet and broil on medium heat for 2 - 3 minutes, or until tops are golden brown.

Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown.

Lay the sliced cookies on parchment - lined pans and bake for 14 - 15 minutes, until golden at the edges.

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.

Then, fry eggplant slices a few at a time, turning over once, until golden brown, 5 to 6 minutes per batch.

Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side.

These wonderfully simple potatoes, with thinly sliced red onion, fresh basil and grated Asiago cheese, are baked until the top is golden brown.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Place the tomato slices over top and then place under the broiler for about 2 - 5 minutes until the tofu turns a light golden brown.

Cook until both sides are golden and cheese is melted, then remove from the skillet and slice into strips.

Heat the oil in a large saucepan over medium high heat and fry eggplant slices in batches, on both sides, until golden brown.

Add garlic slices and a pinch of salt to the pan, saute for 3 - 4 minutes, until garlic is golden.

-- Year - Round Autumn - y Chard (saute 1/2 a sliced onion and a whole sliced apple until they're both golden brown, add half a bag of rainbow chard, toss in a whole lot of cinnamon and dried ginger, salt and pepper, let it wilt... perfect as a side, add shrimp to it for a main)

ADD remaining bread slices and transfer sandwiches to skillet; cook slowly until golden on underside, reducing heat if browning too quickly.

If desired, rub some thin slices of baguette with garlic, butter lightly and toast until golden.

Top with a little more cheese to cover, sprinkle with sliced scallions, and broil in the oven until cheese is golden and bubbly, about 3 minutes.

* mushroom toast (slice and stir - fry onions + mushrooms of your choice, add herbs, salt + pepper, put on toast, top with a mix of sour cream and grated cheese, bake in the oven until golden)

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.

Add the sliced garlic to the hot oil and sauté them on medium heat for 5 - 6 minutes or until golden.

Flip each slice over and bake for another 15 minutes until eggplant slices are golden brown.

Add sliced onions to sauté pan and caramelize, cooking until golden brown.

Add sliced onion and cook, stirring, for 3 to 5 minutes, until onions start to soften and turn golden and fragrant.

Press a sliced almond on top of each circle of dough, and then bake until slightly golden brown.

Place the slices cut - side down on a baking tray and return to the oven, until they are crunchy and golden brown.

I sliced the tortillas, pan sauteed them in a little oil, crumbled in some tofu and spices which I sauteed until the tofu began to turn the barest hint of golden brown, added the veggies with a little salsa and nutritional yeast, and sauteed the whole mixture until heated through.

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.

Cook orange slices just until golden and slightly softened, about 30 seconds per side.