Sentences with phrase «toasted slivered»

I was out of pistachios so used toasted slivered almonds, and it made a great substitution.

The silky, sweet blistered tomatoes add a heavenly rich taste while the toasted slivered almonds provide the perfect crunch.

Thinly slice leaves and place in a large bowl with 1 julienned apple, 1 shredded carrot, raisins (optional), and toasted slivered almonds.

Other go - to add ins when I want something more: sunflower seeds, toasted slivered almonds, panko bread crumbs, chili powder, cumin.

1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped

Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender.

I also added some toasted slivered almonds for some crunch.

My only «change» was I added toasted slivered almonds instead and fresh kale.

I toasted the slivered almonds for the top, and cooked the batter in a 9x13 pan as I wasn't sure how the center would cook in a deeper pan.

I toasted slivered almonds in a little butter and sugar and sprinkled them on top which also added a nice touch.

You're sure to «go nuts» for this delicious recipe featuring a crunchy coating of toasted slivered almonds!

chopped chocolate - covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels.

I bet that toasted slivered almonds on top would make it even better!!!

Fold in the toasted slivered almonds, Chill in the fridge for 20 - 30 minutes (I feel it gives the ingredients time to blend together).

Nexxt time might add some toasted slivered almonds or some other nut.

I toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans, toasted slivered almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!

Drizzle cooled cake with glaze, and scatter with toasted slivered almonds.

1/2 cup quinoa 3 cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such as fleur de sel or maldon

I used toasted slivered almonds instead with compliments around.

The silky, sweet blistered tomatoes add a heavenly rich taste while the toasted slivered almonds provide the perfect crunch.

I came across a delicious recipe for a pesto variation based on concasse roma tomatoes and toasted slivered almonds.

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!

It also had toasted slivered almonds which gave a delightful crunchy texture and a generous amount of mint to finish it off.

Add toasted slivered almonds.

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.

Frozen peas get gourmet treatment with a garlicky - buttery sauce and a flourish of toasted slivered almonds in this healthy vegetable side dish.

Your notes on bulking this up made me remember a salad I invented a couple of summers ago — couscous, a crunchy veg or two, diced peaches or other fruit, well - toasted slivered almonds or pumpkin seeds, and mint or parsley or basil or some other herb.

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)

The garnishes MAKE the recipe I think, and toasting the slivered almonds seems to be key too!

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

Personally I like to toast some slivered almonds with a little butter in my cast iron skillet, then sprinkle with a touch of salt when they are golden brown and delicious!

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

Meanwhile, toast slivered almonds in a toaster oven or skillet until golden brown and fragrant and set aside.

In a small frying pan, or in your still warm oven, toast the slivered almonds until fragrant and lightly browned (approx. 5 - 6 minutes).

Not exact matches

I added some toasted and salted almond slivers on top for a little protein and crunch.

Love the slivers of mint and the toasted sunflower seeds!

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 most common way I prepare it is to make it into a pilaf, sauteing just a little onion & garlic in the beginning, cooking it in chicken broth, and topping it with toasted pine nuts or slivered almonds.

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.

To give these oats a nice crunch, I added a tablespoon of slivered almonds, and toasted coconut chips.

A moist yet wonderfully crumbly square that's free of gluten, grains, soy, dairy, but IS topped with sweet coconut sugar crystals, slivered almonds and coconut every - so - lightly toasted and crunchy.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

1/4 cup / 1.5 oz / 45 g sesame seeds (white / black mix) 3 tablespoons toasted almond slices / slivers, chopped 1/4 cup / 4 tablespoons minced green onions

I've never seen it with toasted almond slivers, though.

Continue with roasted pepper slices and a few slivers of toasted almonds, followed by another set of coconut sheets.

For serving (optional): chopped cilantro, slivered almonds, toasted pumpkin seeds, dollop of yogurt

I toast bread by heating a cast iron skillet, throw a sliver of butter into the hot pan and place slices if bread over it.

We make a dinner plate summer salad consisting of Romaine lettuce, sliced pears, spoonfuls of avocado, toasted walnuts, slivered red onion, shaved Parm cheese and pitted green olives.

This mixture combines thin slivers of asparagus, romaine and juicy grapefruit with toasted hazelnuts in a grapefruit - tarragon dressing.

2 cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed milk 3-3/4 cups coconut 1 cup almond slivers (best if toasted) 1 cup chocolate chips 1/4 cup whipping cream (we used evaporated milk) 1/2 cup white chocolate chips