Sentences with phrase «toast the sliced almonds»

The streusel inside and the icing (with the toasted sliced almonds!)

I topped with salad with some toasted sliced almonds and made a simple blackberry vinaigrette.

Sprinkle toasted sliced almonds over the top.

Today's batch I also added some toasted sliced almonds.

Just a hint, taking the 5 minutes total to toast those sliced almonds (from Costco — cheap — same with died tart cherries) makes a world of difference in their flavor.

Serve with extra hot fudge and the toasted slice almonds.

Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded coconut.

A scattering of toasted sliced almonds?

Stir in 2 cups crumbled Shredded Wheat biscuits, 1/2 cup toasted sliced almonds, and a big pinch of salt.

Notes on the recipe: Angela suggests to top the curry with coconut flakes but I topped mine with toasted sliced almonds instead.

Garnish each dish with the toasted sliced almonds, and serve.

Giada's gorgeous, light and airy cake is delicately flavored with bittersweet chocolate and almond liqueur, and it's decorated with toasted sliced almonds.

I also topped it with toasted sliced almonds.

ingredients FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea salt

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

I didn't have the sf toffee so I toasted sliced almonds in Splenda and stacked some on top.

Toasted sliced almonds also work well.

Or, toast the sliced almonds under low broil for 2 - 3 minutes, until golden brown.

We began with the Oaxacan Salad a lovely plate of delicate butter lettuce, slices of avocado, mango, toasted sliced almonds, heirloom tomatoes, radish and tossed with a bright and vibrant mezcal passionfruit vinaigrette then sprinkled with crunchy amaranth seeds.

AND sprinkled some toasted sliced almonds on the top of each one.

Meaning, I toast sliced almonds really nicely, make a honey syrup, and drizzle the cake with the syrup, then layer with almonds (repeated a few times) to create a lovely sort of syrupy topping that really sticks to the cake.

We picked the Scarlet kale from the Edible Garden and paired it with avocado to make a very brilliant salad with fresh strawberries and toasted sliced almonds for a delectable crunch.

If you don't like pine nuts you can top the sponge with toasted sliced almonds or leave out nuts altogether and sprinkle some icing sugar on top instead.

AND sprinkled some toasted sliced almonds on the top of each one.

I made this lovely, crunchy bark with 3 different toppings: dried cranberries + toasted pepitas, just plain sea salt, and toasted sliced almonds + toasted unsweetened coconut flakes.

Not exact matches

Top with melted chocolate, drizzle on white chocolate (and toasted almonds) and you have a slice worthy of raves.

Top with your favourite ingredients — peanut butter, almond butter, toasted nuts, fresh berries, sliced banana and coconut chips are all delicious!

I love mine with almond butter, fresh berries and a squeeze of honey but it's also delicious with toasted nuts, banana slices and just about anything else you've got in your kitchen.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

2C Cooked + cooled quinoa (approx 1 / 2C dry) 3 / 4C Chopped celery 1 / 2C Raisins 4 Green onions, thinly sliced 1 1/2 C / 1 Can Cooked chickpeas 1 Medium mango, cubed 1 / 3C Chopped, toasted almonds

Plate up this French toast bake, and serve with blueberry syrup, whipped cream, and extra blueberries and slices almonds.

3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds

Top cooked potato slices with a dollop of mashed avocado, pomegranate seeds, toasted almonds and parsley.

I combined the cooked couscous with a bag of pre-shredded coleslaw, some additional shredded carrots, sliced green onion and sliced toasted almonds... then tossed with a homemade tangy vinaigrette made easily with pantry ingredients.

Brittany from Eating Bird Food is taking advantage of the spring's bounty with this Strawberry Spinach Salad with roasted asparagus, grilled chicken, crunchy cucumber slices, avocado, red onion, toasted almond silvers and a citrus poppy seed dressing.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

The salad was fennel, orange slices, toasted almonds, and I used spinach instead of broccolini (because it is what I had).

I used my own toasted and sliced almonds as well as vinaigrette.

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

Toasted sesame seeds and sliced almonds further the crunch factor.

Garnish with a sprinkle of sliced, toasted almonds.

I also added some some fresh grapefruit juice into the dressing and topped the salad with some sliced toasted almonds for some nutty flavor and crunch.

Top the salad with avocado slices and sliced toasted almonds and salt and pepper to taste.

4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!

feta, crumbled) 1 cup jarred roasted red peppers, drained and diced 1/3 cup sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley, chopped 3 Tbsp.

Spread some coconut brown rice across a sheet of nori, top with some cooked beans, add sliced avocado, some of the chile relish, and some crispy fried shallots, or toasted almonds (something crunchy).

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

PIE FILLING: 2 cups heavy cream, whipped and divided 3 tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted coconut or sliced almonds