Sentences with phrase «toast second sides»

Not exact matches

While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side.

In a hot comal or pan, you toast them for about 10 to 15 seconds per side.

Heat an ungreased medium skillet over medium - high heat and toast all the dried chiles until they begin to change color (about 15 seconds each side).

Brush both sides of the pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt, then lightly toast on the skillet, about 45 seconds per side.

Place rolls, cut sides down, on grill rack or grill pan for about 30 second or until lightly toasted and warmed.

Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted.

In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff.

Toast, in batches, in nonstick pan over moderate heat, about 30 seconds to 1 minute per side.

Spread shredded Monterey jack cheese over half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla in a dry, non-stick skillet, pressing down on the top with a spatula until tortilla is toasted and cheese is melted, about 30 to 45 seconds per side.

Toast rolls, cut side up, on a rimmed baking sheet until golden brown, 30 — 60 seconds.

Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.

Place the burger buns inside side down on the grill for 20 - 30 seconds until they are toasted and have light grill marks.

Flip the sandwiches and cook the second side until it is crisp and toasted and the cheese has started to melt, about 4 more minutes.

Toast chiles in batches in dry nonstick skillet, about 20 - 30 seconds per side, pressing them down with spatula.

Add peanut butter, toasted peanuts, and brown butter and mix on low speed, scraping down sides of bowl as needed, until fully incorporated, about 30 seconds.

When hot, oil - toast the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side.

Cook French toast 3 minutes on one side, flip to other side and cook 90 seconds (the second side cooks much faster than the first so keep an eye on it.)

Reheating recommendation: Heat a skillet to medium - high and add ghee or grass - fed butter, sear bread slices in skillet until lightly toasted on each side, about 30 seconds per side.

When they release their aroma and change color slightly (maybe even give off a faint wisp of smoke), about 10 seconds, flip them over and press down again to toast the other side.

Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread