Sentences with phrase «under a broiler so»

This spaghetti alla chitarra pie is baked in a cast - iron skillet and finished under a broiler so that you get wonderful crunchy texture on top, but the inside remains perfectly tender.

i scattered the cheese over the finished eggs and melted under broiler so it was more simple.

Some smoked Gouda cheese goes on the roll first and I toast the rolls and cheese under the broiler so it melts nicely.

Not exact matches

The cooking times did not make sense so I roasted the vegetables and fish at 400 for 20 minutes, then added the almonds and finished under the broiler.

And of course I couldn't leave off the au Gratin, so the entire pan was covered in more mozzarella and placed under the broiler to get that perfectly browned cap of toasty cheese.

I had to put the finished dish under the broiler (and left it a tad too long — whoops), but the results — so smooth, so worth it.

Let it heat up for a couple of minutes, then remove the salmon fillets from the marinade and place on a broiler pan and set the fillets so they are directly under the broiler.

I might warm it through covered (so it doesn't dry out but you can always add a little water if it seems like it could) and then blast it under the broiler for a minute for extra crispy bits.

Use the same pan under a hot broiler to roast the tomatoes until blackened on one side, six minutes or so.

If you're going to serve it after the second day, I would make the cake and leave it covered... then 20 minutes or so before serving, throw it under the broiler in your oven for a few minutes or until the topping starts to sizzle slightly.

I came up with this hybrid between a Quiche Lorraine (the Swiss cheese / bacon thing), a frittata (the cooked in the skillet on the stove top, then under the broiler thing) and a souffle (the beat it till a bunch of air gets incorporated, so it puffs thing).

My kids love s'mores, and we make them under the broiler during the winter so this recipe is a keeper at our house.

Cook the bell peppers over hot coals or under a preheated broiler for about 10 minutes, so the flesh is blistered but not burnt.

However, if you do it I would add breadcrumbs and cover it with foil while it is baking (not too long) so it doesn't dry out and then put it under the broiler for 1 - 2 min just to brown the crumbs.

If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don't burn.

If using the almond flour topping, you might need to finish it under the broiler for a minute or so to get it to brown.

Briefly popping the peppers under the broiler mellows them out a bit, so you get a little heat, tons of flavor.

Place the roll halves on a baking sheet under the broiler for a few minutes so that the cheese melts.

Place the frittata under the broiler or salamander for a quick 1 - 2 minutes until slightly golden brown, watch at all times to avoid burning, and you'll have the so desirable crusty top.

Most spins under the broiler are over so quickly that there's no need to rotate the pan as you would if you were, say, baking cookies.

I can't explain why I was so intent on getting fancy with my Stouffer's, but I set the broiler and the timer for three minutes — not realizing the whole thing would go up in flames in under one.

these sound so good... I love sweet potato fries so much and never though of putting them under the broiler... always bake them in wedges or fired them I olive oil... will definitely have to try these now... thanks a lot Bridge for the great idea

For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20 - 30 seconds.

Place under the broiler, checking on them and shaking the pan every minute or so.

If you pop it under the broiler you just want to watch it closely so the cheese doesn't burn.

I toast the bread first so that they don't get soggy under the broiler.

If you have long wooden skewers, soak them in water and poke a skewer into each lobster tail to keep it from curling under the broiler and so the tails will cook evenly.