Sentences with phrase «until crisp for»

Bake at 180 degrees C or until crisp for 30 minutes.

Not exact matches

Bake for about 45 - 60 minutes or until the skin is crisp and the flesh is soft.

Add asparagus to the pan, followed by a pinch of salt and black pepper and saute for about 5 minutes, until bright green and crisp - tender.

Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.

Turn slow cooker to low setting and cook, stirring frequently, for an additional 30 — 45 minutes or until cereal is crisping.

Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp.

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor.

Once you have your chips seasoned to your liking, all you have to do is bake them the oven at 375 degrees F for about 8 - 10 minutes or until they are crisp and golden, turning once halfway through baking time.

Bake for 25 - 30 minutes or until the bacon is crisp.

Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning.

Add the bacon to a large pan over medium heat, cook for about 5 minutes until crisp, then remove the bacon.

Bake for about 10 minutes (or according to the pizza dough directions), or until the dough turns golden and the Brussels sprouts begin to crisp slightly.

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

Spread out on a baking sheet and toast in a 375F oven for about 20 - 30 minutes, or until crisp.

Bake until cheese melts, about 3 - 4 minutes (if substituting for tortillas, until slightly crisp and golden, 6 - 8 minutes).

Cover with foil and bake for 40 minutes, then remove foil and bake for another 6 - 8 minutes, or until crumb topping is light brown and crisp.

Place one ball on each side of the waffle iron and press down slowly so the mixture spreads out, cook for 7 - 10 mins until firm and crisp.

Bake for 35 — 40 minutes or until crisp and golden and the salmon is just cooked through.

Place pizza in a heated 500 °F oven and bake for 8 to 10 minutes until dough is browned and crisp and the cheese is golden and bubbly.

Set dehydrator to 125 degrees and bake for 8 hours or until kale and coating are crisp.

In fact, it's pretty much the oatmeal incarnation of a crisp fall day... and for those of us still subjected to sweltering heat, that's about as good as we're going to get until mid-November.

Add crumble mixture on top of the berry mixture and bake for about 25 minutes or until the top is crisp enough.

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.

Continue to bake the remaining potatoes until they crisp up, checking every 2 minutes or so for any pieces that are browning more quickly than others.

Roast the asparagus for 15 minutes or until crisp tender.

Place them in the steamer and steam for 5 - 8 minutes, uncovered, until crisp - tender.

Lay sea weed out on dehydrator tray and dry at 115 for 8 - 12 hours until crisp.

Drizzle a small tray with olive oil and place in the oven to get hot then add the potatoes and cook for about 20 minutes or until golden and crisp.

Remove the tray, toss the croutons and bake for an additional 5 — 8 minutes or until they are a golden brown and crisp as you desire them.

Lower heat to a simmer and simmer for 5 - 10 minutes, until the cauliflower is tender but still crisp.

Braise the duck for an hour and a half, then remove the lid from the pot and roast for another hour, or until the skin has crisped up.

Bake for 25 minutes or until crisp, turn the oven off and allow to cool in it for 30 minutes.

Allow to saute for 2 - 3 minutes until crisp.

Bake them for about 15 minutes, flip them over, and bake for another 10 - 15 minutes, or until crisp and deep golden brown.

Bake on the centre rack of the oven for 25 - 30 minutes or until popovers are golden brown, well risen and crisp around the edges.

Roast for 20 minutes, until the beans are browned and wrinkled but not crisped.

Place them in the oven with the tomatoes and bake for 15 - 20 minutes or until browned and crisped.

Place into oven and bake for 25 - 30 minutes, or until golden brown and crisp.

Bake for 20 minutes, or until the bottoms are crisp and golden.

Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp (if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)

Stir - fry for about 5 minutes until shrimp turns pink, asparagus in nice a tender - crisp and the sauce is boiling and has thickened.

Flip the potatoes, scatter the asparagus over the pan and roast for another 25 to 30 minutes, or until everything is golden and crisp.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5 - 8 minutes until crisp and the edges are browned.

To Serve: Warm in microwave for 15 - 20 seconds, grill outdoors or heat in a skillet until crisp.

Cook the brussels sprouts for 5 minutes or until they are tender crisp then scoop out and dunk them into the ice water to shock them.

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.

Bake for 15 minutes, toss, and then bake another 15 - 20 minutes more or until the edges just begin to crisp.

The waffles only stay crisp for a few minutes, so if you wait until they are all done to eat, you have soft waffles.

Add the asparagus to a steamer basket and steam, covered, for 3 - 5 minutes, until bright green and crisp - tender.

Parbake at 450 degrees for 4 minutes, and then remove from oven, add desired toppings, and place back in over for 8 minutes or until brown and crisp.