Sentences with phrase «toast the nuts until»

On a rimmed baking sheet, toast the nuts until golden and fragrant, about 8 minutes.

Toast the nuts until they turn a nice golden brown or become fragrant.

Not exact matches

Bake for 2 - 3 minutes until the cheese is melted and pine nuts are toasted.

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.

Cook, stirring occasionally, until the nuts are fragrant and lightly toasted.

Toast pine nuts in a dry skillet until lightly browned.

While the pasta cooks, toast the pine nuts over medium heat until fragrant.

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.

Put the pine nuts in a saute pan and dry toast them until starting to become golden and fragrant.

Cook 3 - 4 minutes more or until pine nuts are lightly toasted.

I love eating nut butter the simple way on a piece of toast or cracker — munch munch away until the lusciousness hits my mouth

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

Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes.

I like to toast nuts and seeds either on a baking sheet in a 300 °F oven until fragrant or in a cast iron pan until fragrant.

Just to clarify granola is «basically oats, with perhaps some nuts and sweetener, toasted until crunchy.

Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty).

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

Bake for 12 - 15 minutes, until nuts are lightly toasted.

Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown.

Toast pine nuts by stirring them in a dry (no oil) pan for a few minutes until nicely brown but not burnt.

In a food processor, process toasted pine nuts and garlic until combined well.

Honey, nuts and caramel filling: place the nuts on a baking tray lined with baking paper and roast for about 10 minutes in the oven until golden and toasted perfectly.

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

Place the nuts, oats and coconut in a small pan over medium heat and toast for approx. 5 minutes, or until everything starts smelling really good!

Add toasted nuts and mix until combined.

Pulse together the toasted nuts, roasted red pepper, garlic, olive oil, lemon and salt and pepper in a food processor, until you have a coarse purée.

Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.

Toast in a 375F degree oven for about 15 minutes or until the nuts become fragrant, their skins darken, and some skins begin to split a bit.

In same skillet with drippings, add paprika, onion and pecans; stir over medium - high heat for several minutes until nuts are lightly toasted, onions are softened and paprika has become fragrant.

spread the nuts out on a baking sheet and put them in the oven for about 10 minutes, until they are toasted and fragrant.

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

Add the pine nuts and toast for another 3 minutes, then add the sausage and cook until it is warmed through and crispy.

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

Roughly chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil leafs and pound everything together for another 3 minutes, until everything is well mashed

Pulse the toasted pine nuts and garlic in a food processor until coarsely chopped.

Once the nuts are lightly toasted, add the coconut and toast for 1 to 2 minutes, stirring a few times until the coconut is toasted.

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!

Spread the oats and nuts out in a single layer on a large baking sheet until lightly toasted, about 10 minutes.

In a small, dry skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes, shaking or stirring frequently.

If you want to toast the nuts put them on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 minutes or until brown and fragrant.

Heat a small frying pan and toast the cashew nuts in hot oil until golden brown.

Toast in the oven until the nuts are lightly browned and release a nutty fragrance, about 15 minutes.

Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.

Place the nuts and coconut on a baking sheet and toast in the oven until golden brown.

Cook, stirring constantly, until nuts are toasted and golden brown.

First, I toasted the nuts on a small non-stick pan until a little browned.

Pine nuts are gently toasted until light and golden and tossed in the fold with crumbled fresh goat cheese.

Microwave Spread nuts in a single layer on a microwave - safe plate and cook for 3 to 6 minutes, until toasted and browned but not burnt.

Place the toasted nuts into a food processor and blend on high until it forms a smooth consistency.

«The cores are the best part,» says Barber, who suggests searing the cores in a grill pan just until charred and serving with grated cheese and toasted nuts.