Sentences with phrase «line a baking sheet with parchment paper for»

Not exact matches

For the zeppole: Line a baking sheet with parchment paper and sprinkle lightly with some flour; set aside.

Line 2 cookie sheets with parchment paper or silicone baking mats, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

Line a rimmed baking sheet with foil or parchment paper (optional, for ease of clean - up).

Place on a baking sheet lined with parchment paper pressing down slightly for more of a cookie shape

Spread into an even layer on a baking sheet lined with parchment paper and roast for about 45 minutes or until fork tender.

Spoon onto cookie sheets lined with parchment paper or silicon mats and bake at 350F for 10 - 12 minutes or until lightly brown.

Line up the bagels on a baking sheet that's been lined with parchment paper, a Silpat or whatever you use for this kind of thing.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Line a baking sheet with parchment paper and spread an even lay of sweet potato fries, bake for 25 minutes.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Instead, to store them for a longer period of time, I would do the same thing that I would do with say, fresh gnocchi — line a baking sheet with parchment paper, and lay them out on the sheet, so they aren't touching.

Chill dough for 10 minutes in the fridge and line a baking sheet with parchment paper.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Roast red pepper cut side down on a baking sheet lined with parchment paper for ~ 15 minutes or until the skin in charred.

Lay the cookies onto a baking sheet lined with parchment paper and bake for about 10 minutes or until just slightly turning golden brown.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Line a large baking sheet with parchment paper or a non-stick baking liner (that's safe for high heats).

Step 5: Drop rounded tablespoons on a cookie sheet lined with silpat or parchment paper and bake at 350 F. for 12 - 14 minutes until cookies are done.

Put heaping spoonfuls on a baking sheet lined with a silpat or parchment paper, and bake for 12 minutes.

On a baking sheet lined with parchment paper, evenly spread out walnuts and toast for 5 minutes.

After that you spread that goodness on a baking sheet lined with parchment paper and pop it in the oven for an hour until it's a nice golden brown color.

For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside.

Roll into 1 inch balls, place on a baking sheet lined with parchment paper and refrigerate for 30 minutes.

For the cauliflower - Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.

On a baking sheet lined with parchment paper, bake chickpeas for 15 - 20 minutes, or until desired doneness is reached.

3/4 cup unsalted butter 1/2 cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.

Place on a baking sheet (cut side down) lined with parchment paper and roast for 20 minutes, or until the skin starts to brown.

To make the thin layers, I baked the cake for 15 to 18 minutes in a jelly roll pan or half - sheet pan (18 x 13 x 1 - inch) lined with parchment paper.

Place pan on a baking sheet lined with parchment paper (in case of spillage) and bake for 45 minutes.

Lay them on a flat baking sheet lined with parchment paper and bake for 20 minutes.

1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.

Line a baking sheet with parchment paper, poke holes with a fork into potaoes, lay potatoes on baking sheet and pop in the oven for 20 minutes.

Spread it all out on a baking sheet lined with parchment paper and bake for about 5 - 10 minutes until the snacks just crisp up again.

Scoop dough onto a greased cookie sheet (or one lined with parchment paper) and bake for 15 - 17 minutes at 375 degrees.

Line a baking sheet with parchment paper, and transfer dough onto the sheet with a cookie scoop and placing in the hot oven to bake for 12 minutes.

Form into 1.5 ″ balls and bake on a cookie sheet lined with parchment paper or a silpat for 8 - 9 minutes, until tops are no longer glossy.

Bake on a rimmed cookie sheet lined with parchment paper for 18 - 20 minutes, until just lightly browned.

For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper.

Add them to a baking sheet lined with parchment paper and bake for about 35 minuets.

Line a large baking sheet with parchment paper (for easier clean - up).

Place the halves cut side down on a baking sheet lined with parchment paper (for easy cleanup).

Bake on a cookie sheet lined with silpat or parchment paper for 10 — 12 minutes or until slightly golden around the edges.

For The Cherry Turnovers: Line a baking sheet with parchment paper and sprinkle a large cutting board or clean counter with flour.

Line a baking sheet with parchment paper, add the sweet potato and roast for 45 minutes.

Line a baking sheet with parchment paper, and drop a dollop of batter for each scone - to - be.

Bake the cookies on a cookies sheet lined with parchment paper for about 8 - 9 minutes, they should stay pink and not turn golden.

ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paWITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment pawith parchment paper.

Line a baking sheet or a few plates with parchment paper and clear a space in your freezer for them.