Sentences with phrase «toast the almonds until»

In a shallow baking pan, toast almonds until golden brown, 5 - 10 minutes, stirring occasionally.

Toast almonds until fragrant, about 10 minutes.

In a small sauté pan over medium heat, toast the almonds until they are golden brown, stirring occasionally.

Toast almonds until golden.

I love almonds, so, to enhance the almond flavor, toast the almonds until you can smell the aroma of almonds, but watch them to be sure they don't darken.

Not exact matches

Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.

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

Toast for about 4 -4.5 minutes, stirring occasionally, until almonds darken.

* To toast almonds: place nuts in a small skillet over medium heat and, stirring often, heat until golden

Combine the pepitas, sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and toast in the oven until lightly browned and toasty, 15 - 18 minutes.

Toast the almonds for a few minutes in small frying pan until lightly crunchy.

In skillet, toast almonds over medium heat until just starting to brown.

In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes.

In the same skillet, toast the sesame seeds, almonds, canela and cloves until the nuts are golden and the spices become aromatic.

In the bowl of a food processor, combine the toasted hazelnuts and the flour and process until the hazelnuts are finely ground, like almond flour.

Spread the almonds on a baking sheet and toast until golden brown, about 5 - 8 minutes.

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.

Cook for several minutes, stirring every 30 seconds or so until almonds are toasted and golden.

Toast the almonds by placing them on a baking sheet in a heated oven for just a couple of minutes until they begin to turn brown.

(To add even more almond flavor, you can toast the almonds first in the oven for about 8 minutes or until lightly browned.

Stir constantly until the sugar starts to melt and the almonds toast.

If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350 °F oven until golden brown, about 10 minutes.

Add chopped almonds, stir continuously, just until almonds are toasted, about 3 minutes.

Cook the mixture until the coconut is golden and the sliced almonds are toasted, about 3 - 5 minutes.

Spread almonds on a baking sheet and bake for 10 minutes until lightly toasted.

Toast almonds and coconut chips in a medium frying pan over medium heat until lightly browned and fragrant, about 1 minute.

Toast the almonds and walnuts at 350 °F for about 12 minutes, until fragrant and crisp.

Spread oats, sunflower seeds, almonds, wheat germ, coconut, and flax seed on a baking sheet and toast in oven, stirring 3 to 4 times, until just barely browned (about 15 to 20 minutes)

Preheat oven to 350 degrees F. Place the almonds spread out on a baking sheet, and toast for 8 to 10 minutes until they are just beginning to color.

Toast the almonds for about 6 - 8 minutes, or until the nuts are lightly browned and fragrant.

Bake 10 to 15 minutes more or until almonds are toasted and glazed, stirring every 5 minutes.

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

While oven is preheating, spread almonds on a baking sheet and toast until just golden brown.

In a small skillet, toast the slivered almonds over medium heat until golden and fragrant, about 2 to 3 minutes.

And after being simmered until fluffy, you toss in some dried fruit (I chose currants) and golden toasted almonds.

Toast almonds and sesame seeds in the oven at 350 ° for about 10 - 15 minutes for almonds, and 10 minutes for sesame seeds (gently turning over every 5 minutes for evenness) until they have a nice golden color.

Place almonds into oven and toast for 6 to 8 minutes or until lightly golden.

Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.

Place the almonds on an oven tray in the centre of the over and roast for 10 minutes or until lightly toasted.

Layout almonds on pan and roast for 10 mins or until lightly toasted.

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

Spread slivered almonds on baking sheet and toast in oven 7 minutes, or until browned.

To make Filling: Spread almonds on baking sheet, and toast in 350 °F oven 15 minutes, or until fragrant and golden brown.

Toast 1 cup chopped almonds, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, and 1/4 cup raw sunflower seeds on a rimmed baking sheet in a 350 ° oven, stirring occasionally, until golden brown, 10 — 12 minutes.

Toast for about ten minutes, or until your almonds start to smell toasty and become just slightly browned.

Toast sliced almonds 6 minutes or until lightly toasted, and remove to cool.

Next put 1 1/2 cups of your toasted almonds into your food processor and purée them until they are finely ground.

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

(Note: To toast pecans, walnuts, or almonds, bake for about 8 to 10 minutes or until brown and fragrant.)