Sentences with phrase «top of the golden brown»

Not exact matches

It's important to note that in this recipe, the top of the bread will be very golden brown and form a crust, but it gives great flavor to the banana bread.

Carefully watch your bars the entire time and remove from the oven when the tops of the marshmallows are golden brown.

The streusel is added to the top of the French toast, and when it bakes in the oven, becomes the most beautiful golden brown.

Bake around 1 hour and 10 minutes (mine took 1 hour and 20 minutes) and the top of the bread is a deep golden brown, or until a toothpick inserted into the center of the bread comes out clean.

Top each unbaked muffin with a spoonful of crumb topping and bake the muffins at 350 degrees for about 23 - 25 minutes or until the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.

Burger topped with golden brown battered mac - and - cheese wedges; served with an order of sauce - drizzled fries.

Bake the tart for 35 to 40 minutes until the top is golden brown, then move the tart onto a cooling rack and cool for 20 minutes, then brush top of pears with melted jam.

Sprinkle the rest of the mozzarella cheese on top and stick in the oven for 15 - 20 minutes, or until the cheese is golden brown, bubbly and delicious.

Sprinkle the streusel over the top of the bread, and put it all in the oven for 30 - 35 minutes, until it starts to puff and is golden brown.

However, you do get the lovely flavors of the brie along with the spinach and the artichoke and the top layer of bread gets all golden brown and crispy.

Alternately place pan under broiler until top of marshmallow turns golden brown, about 2 - 3 minutes.

Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the sides of the skillet.

When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2 - 3 minutes), turn over.

Remove the foil and bake for an additional 5 - 10 minutes, or until the top of your crisp is golden brown, and the juiced in your crisp are bubbly.

Use a knife to slit the top of each pie and bake for 60 - 65 minutes or until the tops of the pies are golden brown and the insides are bubbly.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Remove the foil, put another thin layer of cheese on top, and bake for 10 to 15 more minutes or until the cheese on top is golden brown.

Bake for 10 minutes at 400 degrees F, until top is beginning to brown; reduce temperature to 350 degrees F and bake for 45 minutes, until juices are bubbling and top is golden brown (if crust begins to brown too quickly, cover with aluminum foil for the remainder of the baking time).

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Bake in the top and bottom thirds of the preheated 400 ˚F oven for about 20 minutes, rotating the pans after 10 minutes, until the cookies are golden brown and firm to the touch.

Sprinkle berries and pecans on top of the French toast and bake for 25 - 30 minutes, or until the French toast turns golden brown.

After the 45 minutes, score the top 3 times with a knife, brush the bread lightly with a tbsp of olive oil and then place on the middle shelf of the oven for 15 - 20 minutes, until golden brown.

Prick all over the pastry bottom with a fork, put a smaller pie dish on top of it and bake it at 200 °C (400 °F - gas mark 6) for about 20 minutes or until it is golden brown.

No, you don't turn them over halfway; you broil at the end to help the top side of the chops get golden brown.

The pieces of pear will buckle into the batter while the cranberries dot the golden brown top crust.

The shrimp is done when it floats to the top and both sides of the batter is golden brown.

Brush the top side with olive oïl and an extra sprinkle of salt if desired, and bake in the oven for about 7 - 10 minutes, until golden brown, then flip and bake for another 5 minutes until crispy.

The rolls should have risen above the tops of the pans, and will be golden brown with a nice crust.

Prick all over the pastry bottom with a fork and put a smaller pie dish on top of it and bake it at 200 °C (400 °F - gas mark 6) for about 20 minutes or until it is golden brown.

Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes.

Stretch and roll dough to desired shape, add toppings, and bake on parchment paper in a preheated 500 ˚ F oven for about 10 minutes, until bottom of dough is golden brown.

Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Switch the oven to the broil setting, and broil for about a minute, watching carefully, until the tops of the marshmallows are golden brown.

Bake the cookies one sheet at a time for 10 - 11 minutes, until the edges and tops of cookies are a light golden brown (don't worry if they look a little underdone they'll continue to bake on the cookie sheet).

Finally, sprinkle over a generous layer of parmesan cheese and cook in the oven for approximately 30 minutes or until it is bubbling and the top is golden brown.

Remove from heat once golden brown and top with Scallion and a drizzle of vegan blue cheese.

Today we are doing veggie burgers that taste like a slice of pepperoni pizza, topped with oooey gooey mozzarella cheese sauce all sandwiched between two golden brown, butter toasted buns.

Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Top with a couple of tablespoons of sugar, and bake for around 30 minutes, until the shortbread is light golden brown and some of the berries have released their juices.

Reduce oven temperature to 375 °F (190 °C), and bake until topping is golden brown and filling is set, 30 to 40 minutes more, covering with foil during last 10 minutes of baking to prevent excess browning.

Bake for 35 - 40 minutes until the cake pulls away from the sides of the pan and the top is golden brown in between the cherries.

Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).

Sprinkle with sugar and bake for about 20 minutes, depending on the size of your scones, until the tops are a nice golden brown.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Place the dish in the oven for 20 - 25 minutes, until the cheese on top of the baked chicken is golden brown.

Bake 35 minutes, or until top is lightly golden brown and potatoes feel tender when pierced with tip of paring knife.

Let the dough prove for 20 more minutes while the oven preheats and then bake for 45 - 50 minutes, until golden brown on top and hollow sounding when you tap the bottom of the loaf.

Pour the corn syrup over the top of the sugar, and heat, while stirring frequently until the sugar melts and is golden brown, about 30 minutes.

Raise temperature of the oven to 450 degrees F. Place the 5 biscuits on top of the blueberries and return to oven for 8 - 10 minutes or until biscuits are golden brown.

Cook for about 2 minutes, until the tops of the pancakes are starting to dry and the bottom of the pancakes are golden brown.