Sentences with phrase «toast bake into»

You can also turn this french toast bake into a make - ahead breakfast / brunch dish.

Not exact matches

Place all the dry ingredients into baking tray and put into the oven to toast for approximately 10 minutes.

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

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped

Piles of buttery, cinnamon and caramelized sugar - crusted toast fan out in a pan before absorbing a simple vanilla custard and baking into puffed, layered breakfast perfection.

Pour into two individual baking ramekins and serve chilled topped w / toasted coconut and a dollop of coconut cream.

Press crumb mixture into a 9» pie pan, and bake in preheated oven for for 8 to 10 minutes, or until warm, fragrant and lightly toasted.

I love toasting almonds for salad toppings, making almond crust for chicken or fish, and best of all baking them into lovely, nutty, scrumptious desserts... especially cookies..

For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted and cut into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla

Cranberries bake into tart, jammy pockets that offset the sweet richness of two kinds of chocolate and toasted pecans.

The dough is studded with toasted walnuts and dried apricots and baked into magical bread goodness.

Made the left overs into baked french toast..

As it bakes, the chocolate melts into the dates and oozes over a bed of toasted pecans.

The French Toast is sweet but not overly sweet and it bakes into a tasty breakfast casserole.

To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds

I baked some into a cranberry apple crumble pie and I've been adding them to salads with roquefort, dried cranberries and toasted pecans.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

He serves it on freshly baked French bread, but according to Hereford, «It also does great on white bread toasted in butter, if you're into that sort of thing.»

Stir in the flour and baking powder, as well as the toasted almonds and mix to combine thoroughly into a workable dough.

It is particularly good when cut into thick slices and toasted, as demonstrated at the Cake Bake & Sweets Show, Sydney 2014.

I have fried eggs in it, smeared it on toasted bread with jam, and mashed it into a baked potato (then licked the plate).

While baguette slices are toasting, toss the grape halves with olive oil, balsamic vinegar, rosemary and thyme and put into a 9x9 baking dish.

Nonni's new chocolate chip thin cookie lineup is available in Almond Chocolate, Double Chocolate and Toasted Coconut flavors for a tasty guilt - free snack with wholesome ingredients baked into every bite.

Next toast the cashews by placing them on a baking sheet into the oven for about 3 minutes, or until slightly brown.

For this recipe, I served the patty open - face on a toasted pretzel roll (so perfect with a slight tang from vinegar baked into the dough), a «schmear» of vegan mayo, some baby kale leaves, a slice of GO Veggie!

Put the walnuts on a baking sheet and put them into the oven to toast.

Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate

Pour chopped nuts into a shallow baking pan and toast in the oven for 8 to 10 minutes, or until walnuts are brown and buttery - smelling.

Bake until very dark and toasted, when a tester inserted into the center comes out clean (tent with foil if coconut browns too much before cake is done), about 70 — 80 minutes.

The sesame flavor emanates from the toasted sesame seeds and toasted sesame oil baked right into the bread.

2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)

A source of essential fatty acids and fiber, these seeds can be incorporated into baked goods, or toasted and used as a topping for salads, soups and sandwiches.

6 T. ground flax seeds, whisked vigorously with 1/2 c. water 2/3 cup canola oil 1/2 cup unsweetened applesauce 1 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toasted

Add 1 cup of blanched Spanish almonds onto a baking tray lined with foil paper, move the almonds around so they are all on a single layer, add the almonds into a pre-heated oven, bake and broil option 175 C - 350 F for 11 minutes, then take the almonds out of the oven and cool for 2 minutes, then add the toasted almonds into a food processor and pulse them until they are well chopped, set aside

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

1/4 cup butter, cut into chunks (plus more for pan) 1 tsp baking soda 1 tblsp vanilla extract 1 1/2 tsp cinnamon 1/2 tsp salt 2 1/2 cups sugar 1/3 cup light corn syrup 1 1/2 cups toasted hulled pumpkin seeds

I love tofu plain from the box, scrambled with mushrooms for breakfast with toast, sliced and marinated in a sandwich, baked into chewy cubes, pan «fried» and tossed with a saucy stir fry, blended into a sauce... I would et it here or there, I would eat it anywhere!

They're simple - yet - nutritious, practically - no - bake granola bars — you toast the dry ingredients and make the binding mixture on the stove, then combine and pat firmly into a baking pan.

For those who don't fall into either of those categories, here's an indulgent recipe for Baked French Toast.

Whether its slathered on some good toast, baked into cookies, incorporated into Pad Thai, or just of the end of a spoon I am a sucker for the stuff.

Eat it by the spoonful, add it to your coffee, blend it into smoothies, pour it into chocolate moulds or cupcake cases, pop it in the freezer and made legit super-food freezer fudge, these cupcakes with it, heat and drizzle it on cookies, carrot / banana bread (official recipe coming soon), avocado toast, baked sweet potatoes... driz, driz, drizzalllllll on alllll of the things!

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

Slide into oven and bake for ~ 5 minutes or until golden and lightly toasted.

Stuff the mixture into pita bread pockets; serve in a wholemeal roll; or pile on top of a baked jacket potato or toasted Turkish bread.

Spread the oats out on the baking sheet and slide into the oven to toast for about 15 minutes or until fragrant.

Add about 3/4 of the toasted coconut into a large bowl and add the flour, baking powder, baking soda and pinch of salt.

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.