Sentences with phrase «slightly toasted in the oven»

Not exact matches

Start by toasting the coconut in the oven until it becomes slightly coloured and smells delicious.

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 toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Meanwhile, toast tortillas in a toaster oven until slightly charred and warmed through, about 3 - 4 minutes.

Place almonds and coconut on a cooking sheet and place in oven for 15 minutes, or until slightly toasted.

Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly.

So as you've probably figured out, the difference between Approach # 1 and Approach # 2 is this: putting the cinnamon sugar on before you put the toast in the oven results in a topping that's slightly caramelized and crisp.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

Lightly toast the pistachios in the oven until golden, allow to cool slightly, then blitz in a food processor.

First toast the walnuts slightly in an oven heated to 170 degrees.

Though the cake in the photographs is slightly overbaked, it still turned out well, the oven providing a toasted almond flavor to the outer edge.

I just toast it slightly in the oven first to dry it out.

Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.

Toast in the oven for 10 minutes, until slightly browned and aromatic, shaking halfway through.

Place farro on another rimmed baking sheet; toast in oven until fragrant and slightly darker in color, about 15 minutes.

You can either spread your grains on a rimmed baking sheet and toast in a 350 °F oven until lightly browned (about 10 to 15 minutes), or cook them in a dry skillet over medium heat, stirring often, until they're just slightly browned and smell fragrant.

Arrange cubes in a single layer on a baking sheet and toast in oven until slightly browned and crispy.

Place the baking sheet in oven to roast until the asparagus is tender, and the garbanzo beans are browned and slightly toasted, about 20 minutes.