Sentences with phrase «until crackers»

Transfer the entire parchment paper with the crackers on them to a large baking sheet and bake at 350 ° for 15 - 18 minutes, until crackers start to turn golden.

Bake for 25 minutes, or until crackers are browned.

Refrigerate for at least four hours, or until the crackers have softened completely.

You may need to adjust your water content down as teff is more absorptive than other flours; start with 4 tbsp water and keep adding until the crackers come together.

Bake for 20 - 25 minutes or until the crackers are golden brown and the filling is bubbling.

Slide into oven and bake for 20 minutes, until the crackers are a medium brown.

Bake 15 minutes, or until crackers are lightly golden.

Bake for 10 - 14 minutes, or until crackers are lightly browned.

Pulse until the crackers are chopped to fine crumbs.

Dehydrate for another 5 - 6 hours or until the crackers are crunchy and hard.

Place the graham crackers in a zip - top bag, seal bag and mash with a rolling pin until the crackers are reduced to fine crumbs.

Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are just beginning to brown, about 7 minutes.

Bake for 10 - 20 minutes, until the crackers are hard and ever so slightly brown on the op.

Return to the oven and bake for an additional 10 minutes or until the cracker is crisp.

Not exact matches

That may mean we can pull it off if we sideline everything else, if we stay up until 3 a.m. every night, if we eat three meals of crackers while we're glued to our computer and if we take our laptops to the poolside.

Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes.

Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz in the food processor with basil, walnuts, lemon and olive oil — goes beautifully on the superfood crackers

Remove graham crackers from parchment paper and place in the food processor or blender and buzz until crumbly.

In a food processor blitz the digestives or graham crackers until they are fine crumbs.

Mix the crackers around like Scrabble tiles (so the ones near the edge don't burn) and bake for another 3 to 5 minutes, or until some are just barely turning a light brown.

For the no - bake crust, I stirred together melted coconut oil and crumbled graham crackers until the mixture felt like wet sand.

I grew up eating Laughing Cow Cheese on crackers, but never actually cooked with it until I went to France as a foreign exchange student in high school.

2 Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

Gather and reroll the scraps to cut out crackers until you've used up the dough.

1 Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground.

In a medium bowl mix the ground graham crackers and melted butter together until combined.

After 10 minutes, flip the crackers gently and bake for another 3 - 5 minutes, until browned and dried.

Three cheeses and lots of artichoke are baked until bubbly and served with crackers or chips.

Instead, make a bottom crust by combining 1 cup crushed graham crackers with 1/4 cup brown sugar, then work in 4 Tbsp butter until crumbly.

You mix and bake the loaves, then freeze them until you need the crackers.

Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl.

I made the crust by pulsing some of my homemade gluten - free Sorghum Graham Crackers until they were quite fine; then mixed them with a touch of butter and coconut sugar.

Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Until that cake thing happens, rest assured knowing that brownies with a graham cracker crust is a really good idea.

Bake for 7 minutes until golden brown, rotating the crackers in the oven half way through the baking process.

So, now I may have these on the brain until I make them... and I * think * I have an almost - empty box of graham crackers!

Bake graham crackers, rotating the sheets halfway through, until they are golden brown, 14 to 20 minutes.

Stir with a fork until the graham cracker crumbs are moistened.

I love eating nut butter the simple way on a piece of toast or cracker — munch munch away until the lusciousness hits my mouth

In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.

Review Body: Add brown sugar to the crush crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.

Place the graham crackers into a food processor and process until they are very finely crumbled.

Place the graham crackers in a food processor and crush until you have a fine powder.

In food processor, pulse animal crackers, coconut, and sugar to fine crumbs; then continue to process until powdery, about 5 additional seconds.

These crackers are sort of like biscotti, in that you bake them once (in a loaf pan), then slice them thin and bake again until crisp.

And finally, the graham cracker crumble on top is a mixture of graham cracker crumbs, butter and sugar, that is baked until crispy.

You are funny, the recipes look great (and I know they will work, because it's you), and I can't wait until my god - damned oven is fixed so I can make everything everything in it, I think starting with the cinnamon squares or maybe the cheese crackers, or just everything.

Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the food processor until it's ground up into a fine crumb, then you mix in a few tbsp of melted butter (3tbsp per cup of ground crumbs), and then you can press it out into your pan.

Place the crackers in a food processor (or a gallon zip - top bag) and pulse until you have fine crumbs.