Sentences with phrase «use crusty»

Fry them quickly, just a minute on each side, then use the crusty rounds of goat cheese to top your summer salad.

For the best results, use crusty rolls because they stay pleasantly crisp.

Instead of rolls, use crusty French bread or thick slices of sourdough bread.

You can also use any crusty roll you would like in place of the french bread — that way you don't have to cut it into pieces after you heat it.

Instead of using a crusty artisan loaf, I baked cornbread with the addition of parmesan cheese.

I used a crusty levain & found that bread to be a little too «sturdy» for a pudding.

I used a crusty bread and layered it with McKenzie turkey, cheese, avocado, tomato, and bacon.

It uses a crusty old TI OMAP 3 processor under the hood.

Not exact matches

This soup works perfectly as a lunchtime treat with a delicious crusty roll of bread and is always a crowd pleaser when used as a starter for a family meal or special occasion.

For the most efficient use of time, heat the broth while you cut the shallots and herbs.Meal Plan: All this dish needs is some warm crusty bread.

Italian or French bread would work, too; use something that has a tight structure and isn't too crusty.

And I love that thick crusty sourdough that you used!

We would dip these crusty but pillowy Pugliese bites in the stew and finally use it swipe those last few drops left in the bowl....

Recently I saw in a magazine somewhere to use it with sausage in crusty Italian bread to make a sandwich... YUM.

My Bread memory would have to be the nice crusty loaves of bread that I used to make twice a week for our lunches.

I failed so much that I can make a list of all the times I failed so you can laugh at me: I dug my parents» bread maker out of their basement and used... Continue reading Easy Crusty Artisan Bread

The only thing I can think that would make this better is using a thick slice of multigrain bread in place of the crusty bread so I could rationalize this dish as semi healthy!

Serve with hot sauce of your choice (I used homemade sriracha sauce) and fresh crusty bread (optional).

Serve with condiment of your choice (I used homemade sriracha sauce) and fresh crusty bread.

I also used a thick piece of crusty french bread as the base of my open - faced breakfast sandwich instead of the pumpernickel that they used.

I used a towel instead of plastic wrap and it was fine, it got a little crusty though, which is probably why the plastic is preffered.

Using leftover beef Brisket, just add crusty bread, cheese, eggs and onion for a delicious brunch meal.

As far as repurposing, every kind of crumbs can be turned into something yummy: some of my favourites are crumb crusts for pie, crusty breading for fish or chicken, British steamed sweet puddings using breadcrumbs (wonderful with custard sauce!)

Bread turned out like the picture and was very crusty like the bread we used to buy at Costco.

The potatoes are ready when the roast is, and should come out crusty but not hard or burned, and wonderfully soft inside, with an incredible caramelized flavor from the drippings and the spices used with the roast.

I mistakenly used bleached flour and I think that did make a small difference in overall quality (slightly gummy center, instead of a chewy crumb), and the crust was super crusty — difficult to slice — I'll wait until it cools more next time — but otherwise this is the best bread recipe I've ever tried!

I think using a cast iron dutch oven is really the key for this recipe, the moisture is what makes it crusty.

So when I want a crusty, buttery, flaky fish for dinner, I put them to good use.

I toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans, toasted slivered almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!

I used to have turkey, 1 slice of hot salami, mayo and lettuce on a baguette or crusty kaiser roll.

White Bean Spread Makes 2 cups You can use the excess spread as a dip for crudites, or slather it on crusty bread and serve as a crostini.

You don't want to use heavy, gritty gluten free flours if you want your loaf to be light and airy like this one, so follow along and you'll be serving beautiful, impressive, crusty gluten free artisan breads in no time!

From the web «Galette is a general term used in French to designate various types of flat, round or freeform crusty cake or tart».

We're doing that in two ways: by using thick slices of crusty bread (a loaf of French or Italian bread will work — no weak sandwich bread here!)

Use this recipe if you want to get crusty galettes.

Sprinkle with the cheese and bake in the top - third of the oven for roughly twenty - five (if you're using queso fresco) to forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty.

Use your favorite savory NatureBox snacks as garnish, serve it with a wedge of crusty bread or enjoy this comforting dish as is!

I used this batch for a cream cheese icing with a carrot cake recipe that I'll be sharing soon, and I think it would be nice with a whole host of other treats - crusty bread, fruit, granola, and so on.

I have been searching for an eternity for a good bread recipe, and thought I couldn't do no - knead because I didn't own a Dutch oven, but when I saw the suggestion to use a crockpot insert (I cover mine with aluminum foil), I realized I, too, could have crusty, delicious bread at home!

Use knife to trim away any crusty edges, if necessary.

I didn't get a crusty brown top given that I wasn't using a sheet pan, but that was not a serious detraction at all.

It's yummy, comfort food qualities come from the use of Italian Seasoning, crusty Italian bread and thinly sliced Pancetta, among other ingredients including the option to use Italian sausage.

Using a spatula, flip the potatoes so that the crusty sides face upward.

Use it all, but add crusty bread slices to the asparagus platter for soaking up the sauce or save it to toss pieces of potato in for lunch the next day!

2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish

If you haven't mastered the art of cooking with — and cleaning — it, you probably fall into two camps: Either you gave up and let it get rusty, crusty, and dusty, (this is starting to sound like a country music song), or you use it regularly but find that your food sticks to the pan due to improper seasoning.

Make three or four different infused oils, slice up a loaf of crusty bread and have your friends try to guess which chiles you used.

I get a dense, crusty bread that can be used for sandwiches.

My Italian grandmother used to make us eggs like this fried in a generous amount of olive oil and served with crusty Italian bread.

Prepare your chicken salad ahead of time then just assemble into sandwiches using small crusty mulitgrain rolls from the bakery and some fresh arugula.