Sentences with phrase «until bread cubes»

Add broth mixture to bread cube mixture, and stir until bread cubes are moist, but not soggy.

Add broth, and stir until bread cubes are soaked through.

Place the mixture on a rimmed baking sheet and toast for 7 - 10 minutes, until the bread cubes are lightly crisp and the walnuts are fragrant.

Mix well until bread cubes and covered.

Not exact matches

Toss the bread cubes with the peanut butter mixture until they are coated on all sides.

I like to heat the broth and slowly add to the bread cubes just until moistened.

Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted.

You soak bread cubes in a mixture of milk and eggs and bake until golden brown.

Pour the liquid over the bread cubes, and toss together until the bread is completely coated with the liquid.

Add garlic, herbs, and bread cubes to the skillet and sautee until fragrant and toasted.

Heat the oil over medium heat until it is 350 °F, or until a cube of bread tossed into the oil begins to bubble and brown immediately.

I would make the bread ahead for sure and even toast the cubes and freeze, but don't mix the stuffing until right before baking and then serve within and hour or two after that at the latest.

While bread cubes are toasting, saute the onion, celery, and garlic in the oil for about 10 - 15 minutes over medium / high heat or until translucent and nicely browned

Spread cubed bread on a baking sheet and toast for about 5 - 10 min until just beginning to toast (careful not to burn it!).

Place the bread cubes on a cookie sheet and dry them out in the oven at 200 degrees for about 15 - 20 minutes, or until they are dry like bread crumbs.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

Spread the bread cubes on the baking sheet and bake for 10 minutes or until lightly browned.

Place the bread cubes on a baking tray and bake them until they are golden brown (about 12 to 15 minutes), tossing the croutons with a metal spatula occasionally.

Place the bread cubes on a baking sheet and place in the oven to toast until light golden brown and dried out, about 10 minutes.

Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured.

Preheat the oven to 300 degrees F. Spread the bread cubes in a single layer on a baking sheet and bake until golden and crisp, about 12 to 15 minutes.

Spread cubed corn bread on baking sheet and toast 10 - 15 minutes, until lightly browned.

Spread the bread cubes onto a baking sheet and bake at 350 degrees for about 10 or 15 minutes or until the cubes are golden brown.

Cook until all the liquid is soaked up by the bread cubes.

Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread.

Toast bread cubes on baking sheet 25 minutes, or until lightly browned and crisp.

Assemble: Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered.

Spread bread cubes on baking sheet, and bake 8 to 10 minutes, or until light brown.

Toss cubed bread with olive oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned.

Add bread cubes to saucepan and toss to coat; set aside until bread absorbs liquid.

Place the cubes on a baking tray and cook for 45 minutes to 1 hour or until the bread has dried out.

Transfer the bread cubes to a rimmed baking sheet and bake, shaking or turning the pan as necessary, until they're golden brown on all sides, 10 to 15 minutes.

Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes.

Heat the oil in a wok or large saucepan to 300 °F / 150 °C, or until a cube of bread browns in 1 1/2 minutes.

Heat over medium heat until a deep - frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

Bake bread for 18 minutes, tossing every 6 minutes, until every cube is crispy and toasted; remove from the oven and let cool.

Saute bread cubes in the bacon fat until golden brown.

«If you can't let the cubed bread dry out overnight (which is what a lot of our recipes recommend), you can dry it on a sheet tray in a 300 ° oven until dry but not toasted.»

Heat 1/4 cup olive oil in a small skillet and fry the bread cubes until they are crisp but not brown.

Spread bread cubes evenly on a cookie sheet and bake at 375 degrees for 7 - 10 minutes until golden brown and crispy.

Toast cubed bread in a toaster oven ~ 5 minutes or bake at 350 in the oven until golden brown.

In a large bowl, gently toss bread cubes, olive oil, pressed or minced garlic and fresh ground pepper until combined.

The toasted bread cubes and nice and golden brown and then soaked with the buttery herb mixture and then baked until perfection.

Spread bread cubes on baking sheet, and bake 8 to 10 minutes, or until light brown.

Toast bread cubes on baking sheet 25 minutes, or until lightly browned and crisp.

Add bread cubes and toss until golden brown, about 5 - 10 minutes.

3 Spread the bread cubes in a single layer on a rimmed baking sheet and bake until pale golden and toasted, about 10 minutes.