Sentences with phrase «toast over low heat»

Add chopped pecans and gently toast over low heat, stirring frequently.

And because of its nutty flavor, hemp seeds make a great substitute for people with nut allergies — you can dry - toast them over low heat to bring out even more of that nuttiness.

Add the millet or quinoa and toast over low heat, stirring, until it becomes toasty (7 minutes for millet, 8 or 9 for quinoa).

Put the pumpkin seeds into a dry pan and toast over low heat.

Not exact matches

Toast the sesame seeds in a small skillet over medium - low heat until fragrant, just a few minutes.

I put them in a dry skillet over medium - low heat and toast, flipping and turning, until the coconut is evenly browned and until the nuts have started to brown and have a toasted aroma.

Alternately, if I don't feel like heating up the oven, I toast them in a large skillet - over low heat, tossing regularly, for 30 minutes or so, while I'm prepping the other ingredients.

Bring to a simmer over medium heat, then stir in the toasted oats and reduce heat to medium - low.

Toast the remaining one cup of coconut in a heavy bottomed skilled over medium - low heat.

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Toast bread crumbs in remaining olive oil in a small skillet over medium - low heat.

Toast the pine nuts in a small dry skillet over medium - low heat until light brown, 3 to 5 minutes.

Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5 - 6 minutes.

Next, we toasted the garlic over low heat until it was golden, about 15 minutes.

Toast the pecans for about 5 to 7 minutes over medium - low heat in a saute pan, let cool and chop coarsely.

Serve on buttered wholemeal toast with steamed asparagus or baby spinach wilted over a low heat.

Meanwhile, toast pine nuts in a dry small skillet over medium - low heat, tossing often, until golden brown, about 4 minutes.

Over low heat, lightly toast your sesame seeds for 5 - 10 minutes.

It's easy to toast your spices: Before grinding, toast whole spices in a dry skillet over low heat.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

1) Blanch the almonds if necessary (this will take a while) 2) Chop chocolate into small pieces 3) Pre-heat oven to 180 deg cel 4) In a dry skillet, toast almond over low heat until they start to brown and turn fragrant.

In a 5 - to 6 - quart pan over medium - low heat, toast almonds, stirring until golden, 5 to 8 minutes.

Place 2 tablespoons sesame seeds in a small skillet over low heat and toast, stirring occasionally, for several minutes until light brown.

Toast pecans over medium / low heat in a non-stick skillet, stirring frequently for 1 - 2 minutes until you begin to smell a nutty aroma.

Alternatively, toast the walnuts in a skillet over medium - low heat on the stove - top for 8 - 10 minutes, shaking often.

Cook the panini over low heat for 4 - 5 minutes on each side until toasted and you have nice grill marks.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes.

Toast sunflower seeds in a dry skillet over low heat until golden brown, about 2 minutes.

Toast pine nuts in a dry small skillet over medium - low heat, tossing often, until golden brown, about 4 minutes.

Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes.

In a small sauté pan over medium - low heat, toast the pecans until lightly browned and fragrant, about 5 minutes, stirring often to ensure that they don't burn.

In a small skillet, toast the walnuts over low heat, until slightly browned, watching so they don't burn.

Toast walnuts in a small dry skillet over medium - low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes.

Place the chiles in a straight - sided large skillet over medium - low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side.

If desired, toast 1/2 cup walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant.

Meanwhile, toast sesame seeds in a small skillet over medium - low heat, stirring frequently, until lightly golden, 3 — 5 minutes.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Toast almonds in skillet over medium - low heat 3 to 5 minutes, or until browned.

In a small skillet, toast the pine nuts over moderately low heat, stirring them frequently, until lightly golden, about 10 minutes.

Put the walnuts in a dry small skillet over medium - low heat and toast, tossing occasionally and watching carefully to be sure they don't burn, until they're evenly browned and aromatic, 5 to 7 minutes.

To make the curry oil, toast the curry powder in a dry frying pan over a low - medium heat for 1 - 2 minutes.

To Toast the Pecans: In a small saute pan over medium - low heat, add the pecans and butter stirring, as the butter melts.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

Add pine nuts to a small sauté pan over low heat and toast until golden brown, watching carefully so they don't burn!

To a small skillet set over medium - low heat, add the almonds and toast until golden - brown, shaking the pan often, about 5 minutes.

1/2 cup toasted walnuts (to toast walnuts, put in frying pan over low — medium heat for 4 or 5 mins, tossing regularly until golden brown)

In a medium sauce pan gently toast the cumin over low heat until fragrant, about 4 minutes.

To toast pine nuts: set in a clean pan over medium low heat for 3 - 4 minutes, stirring once or twice, until lightly browned.