Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet
then toast in the oven for 5 - 10 minutes.
Not exact matches
Toast in the preheated
oven 5 - 7 minutes to remove excess moisture from the bread,
then remove from
oven and set aside.
I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little
toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster
oven or broiler util browned,
then top with some flaked tuna
in a wasabi dressing with capers and fine dices of onion and celery.
He
then toasts them
in the toaster
oven and they're almost like new:)
Anyways, this French
toast is great because you prep it the night before,
then it soaks up the custardy goodness while you sleep, and all you have to do
in the morning is pop it
in the
oven.
If the crackers soften while storing (this can happen
in humid environments),
toast in the
oven at 300 °F for 5 to 7 minutes,
then let cool completely.
For the almond, I
toasted the whole almonds
in 375 degree F
oven for 6 minutes first,
then processed
then.
I let mine sit out loosely covered to dry out a bit, and
then prior to making the stuffing I cut it into cubes and
toasted them
in the
oven for a few minutes so they wouldn't completely disintegrate into the stuffing.
They are great plain, cooked
in oil
in the frying pan, with butter on and
then broiled
in the toaster
oven, as a thin pizza crust, as quesadillas,
toasted with cinnamon & sugar, as a sandwich wrap, and for all the regular Mexican dishes.
Leave it out
in the sun the whole day and toss it about now and
then, or keep it
in the
oven for a while
in the lowest temperature and watch it closely so it doesn't
toast.
Goat Cheese and Avocado Bruschetta with Hot Pepper Jelly — make bruschetta from slices of a French baguette: brush generously with olive oil,
then toast in a hot
oven.
It's an overnight French
Toast Casserole which is awesome because you can make it the night before company comes and
then all you have to do is pop it
in the
oven in the morning.
Toast in oven for approximately 3 - 4 minutes, then turn baguette slice over and toast another couple min
Toast in oven for approximately 3 - 4 minutes,
then turn baguette slice over and
toast another couple min
toast another couple minutes.
Toasted 8 walnut halves
in the
oven,
then placed these on top of the melted chocolate and left to set.
* We
toast almonds by soaking raw almonds
in heavily salted water for 20 minutes and
then draining the water and roasting /
toasting them
in the
oven on 300 °F / 150 °C for 20 minutes.
* 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
We
toast some pita
in the
oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs,
then dump the dressing on top.
Lightly
toast the pistachios
in the
oven until golden, allow to cool slightly,
then blitz
in a food processor.
It's made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and
then toasting the oat mixture
in the
oven.
I slice and freeze the loaves and
then thaw and
toast the slices
in the
oven for breakfast.
Snack on tomato crostini:
in the
oven,
toast whole wheat bread till crusty,
then top with tomato sauce, herbs, a little grated cheese, and reheat until the cheese melts.
Then its a short time
toasting in the
oven and before you know it you've got your own homemade crostini!
You could coax the maximum flavor out of them with seasoning, by
toasting the rice, by cooking them with a tiny amount of onion and garlic
in olive oil
then slowly
in the
oven.
* 1/2 cup walnuts, lightly
toasted in a 350 degree F.
oven for 5 to 10 minutes (until they are fragrant and starting to brown),
then cooled and coarsely chopped * 1/2 cup green olives, coarsely chopped * 1/4 cup chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup fresh pomegranate seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil * sea salt and fresh - ground black pepper
Do you
toast them
in the
oven,
then soak them, and
then add them to the food processor?
I cooked my Israeli Couscous
in vegetable broth, used Orange Craisins, Rosemary, Parsley, Dried Mint,
Oven Roasted Tomatoes and Garlic, Green Apple and
then finished everything off with some amazing
toasted Pine Nuts.
Prep these overnight french
toast dishes before you go out on New Year's Eve,
then just throw them
in the
oven in the morning!
I
toasted the roasted eggplant
in the toaster
oven topped with some low sodium soy and nutritional yeast so it formed a glaze on the eggplant and
then added hummus, cucumber, and tomato
in a whole wheat pita and had mango on the side.
I split it horizontally, liberally butter it, sprinkle with Swerve,
then cinnamon, and
toast it
in my toaster
oven.
Then toast the walnuts
in a 325 °F
oven for about 10 minutes.
For the hazelnut brittle,
toast the hazelnuts
in oven at 160 ⁰ C for 15 minutes
then while hot remove the skins by rubbing
in a tea towel.
I used the ingredients as is, but I didn't see how you could grill the sandwiches without the filling falling all over, so I
toasted the bread
in the
oven and
then laid the cheese slices on it and let those melt.
Toast the hazelnut
in the
oven for 5 mins,
then remove from the
oven and let them cool.
Spread the jam on the crust, sprinkle the topping on the jam,
then toast it up
in the
oven to get the topping all nice and caramelized.
You slice up a sourdough baguette and top them with a flavorful garlic, rosemary and olive oil mixture
then toast them up
in the
oven...» [RECIPE]-LSB-...]
The catch is that I don't own a toaster, so what I like to do is cook the slices
in the
oven the night before and
then re-heat them, either
in the
oven or
in a pan on the stovetop whenever I'm ready to eat my «
toast.»
Then spread them on a rimmed baking sheet and
toast in the
oven until browned.
Instead of making French
toast for everybody, you make a French
toast bread pudding, and you can assemble it the night before, throw it
in the
oven before breakfast,
then just sit down with everybody.
I freeze it
in individual portions,
then toast in my toaster
oven with nut butter (cashew butter this week) on top.
Toast nuts
in the
oven and
then use a food processor until they reach the right texture, apx 15 minutes for 1 # of almonds.
Regarding
toasting, I usually just pop the slices
in the
oven to
toast, or, and this might sound weird... I defrost it (microwave) and
then just
toast it
in a frypan on the stove (a few minutes on each side).
You can
then blend it into a smoothie, bake with it,
toast it
in the
oven and sprinkle on top of oatmeal, or dehydrate it and use it as breading.
If you want to cook the eggs before baking
in the
oven I recommend you just
toast the cups and bacon until done
then spoon the eggs into the cups.
Mix the oats, seeds and nuts
in a roasting tin,
then put
in the
oven for 5 - 10 mins to
toast.
Then, you can choose to microwave it warm or
toast it
in a microwave
oven.
Place it
in the
oven until the fish is done, and
then serve with some easy sides, like cauliflower rice with
toasted coconut, broccoli rice, and sauteed spinach with ginger and garlic.
One person carefully soaked oats for 24 hours
in water with an acidic medium and
then dehydrated before mixing with the other ingredients and
toasting in the
oven.
Then I started
toasting them
in my toaster
oven.
Snack on tomato crostini:
in the
oven,
toast whole wheat bread till crusty,
then top with tomato sauce, herbs, a little grated cheese, and reheat until the cheese melts.
Regarding
toasting, I usually just pop the slices
in the
oven to
toast, or, and this might sound weird... I defrost it (microwave) and
then just
toast it
in a frypan on the stove (a few minutes on each side).