Sentences with phrase «warm the cheese through»

Not exact matches

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

Close the grill lid and continue cooking on low heat for about three to five minutes, just until the toppings are warm, the cheese is melted, and the crust is cooked through and golden.

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

Add in the cheese sauce and warm through.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Heat the tortilla for two minutes, flip over carefully (top the pan with a large plate and invert if necessary) and heat until the cheese is starting to melt and everything is warmed through.

place pizza back in oven until all the cheese is melted (if using cheese) and toppings are warmed through; about five minutes.

Heat in the oven until the potato is warmed through and the parmesan cheese is golden brown, about 20 minutes.

If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.

Scatter the Cheddar and Monterey Jack evenly on top and bake until the cheese is melted and the chips are warmed through, 2 to 3 minutes.

Add the sun - dried tomatoes and the feta, stirring to combine, and cook for 1 minute, just to warm the cheese and tomatoes through.

- Add the sun - dried tomatoes and the feta, stirring to combine, and cook for 1 minute, just to warm the cheese and tomatoes through.

Sprinkle with freshly grated parmesan or pecorino romano cheese, then return to the oven for an additional 15 minutes or until cheese is melted and just starts to brown around the edges and filling is warmed through.

Cover with aluminum foil and bake for 8 - 10 minutes, until cheese is melted and and stacks are warmed through.

Blend the juice with cottage cheese until smooth, then warm through for a uniquely interesting soup!

Put back into oven just long enough to melt cheese if using or warming through the toppings, excluding basil.

To Warm the Crêpes: Place filled crêpes, seam side down on a parchment covered baking sheet and heat at 400 ° until the cheese has melted and crêpes are warmed through - out.

Cover the casserole dish with a lid and place it in your solar oven for about 30 minutes, or until the cheese is melted and the filling is warmed through.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

You will need 4 small, whole pumpkins or winter squash 50g salted butter, very soft a handful sage leaves 375 ml dry white wine 150 ml milk 400g Gruyere cheese, grated 2 tbsp plain flour or cornflour (to make this gluten - free) Crusty bread, warmed through to serve