Sentences with phrase «transfer baking sheets»

Transfer baking sheets to wire racks and let cookies cool.

Transfer baking sheets to wire racks and cool 10 minutes, then remove cookies to rack and cool completely.

Remove the cookies from the oven and transfer the baking sheets to a cooling rack.

Transfer baking sheets to cooling racks and allow to cool completely.

Transfer baking sheets to oven and roast until the rhubarb and strawberries are caramelized and tender about 20 - 22 minutes.

Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies to the racks and let cool completely before serving.

Transfer baking sheets to wire rack to cool.

Transfer the baking sheet to the oven and roast the vegetables for 30 - 40 minutes, or until they're soft and have some nice browning on the edges.

Place them on your baking sheet and once all the patties have been made, transfer the baking sheet into the freezer for 5 minutes

Transfer the baking sheet to a rack and cool for 15 minutes.

Depending on the temperature of your home, you might need to transfer the baking sheet to the refrigerator and chill the candies until the coating is set.

Transfer the baking sheet to the refrigerator for the chocolate to firm up.

Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.

Transfer the baking sheet to the oven, and broil for 1 1/2 minutes, until the bun is golden brown.

Transfer the baking sheet to the oven and bake for 60 minutes, stirring the granola half way through.

Transfer baking sheet to freezer until gnocchi are completely frozen, about 30 minutes.

Once you've scooped all the chocolate, roll each piece between your palms until a round ball forms, then transfer the baking sheet to the fridge and let set for 20 minutes.

Transfer baking sheet with tart to rack.

Once all the cookies have been dipped, you can transfer the baking sheet to the fridge for faster cooling or you can leave it at room temp for a couple hours, until the chocolate firms up

Transfer the baking sheet to the oven and bake for 35 minutes or until a toothpick inserted in the middle comes clean.

Immediately transfer the baking sheet onto a cooling rack for 10 minutes.

Transfer the baking sheet to a rack and allow the crumble to cool to your preferred serving temperature - just warm or at room temperature.

Transfer baking sheet to freezer and chill for 10 minutes (this helps the cookies to retain their shape while baking), then bake at 350 ˚F for 9 - 10 minutes.

Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18 — 20 minutes.

Transfer baking sheet to a wire rack and let strudel cool.

Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes.

Transfer the baking sheet to the oven and roast the cauliflower, turning occasionally, until it is tender and golden brown, 25 to 30 minutes.

Transfer the baking sheet to the refrigerator and chill the cookies for 1 - 2 hours.

Carefully transfer the baking sheet to preheated 400 degrees F oven for about 10 minutes.

Transfer baking sheet with springform pan to oven; reduce oven heat to 300 degrees.

Transfer the baking sheet to the refrigerator and then preheat the oven to 375 °F.

Transfer baking sheet to a wire rack and let crackers cool.

Transfer the baking sheet to the oven and immediately reduce the temperature to 325 ˚ F. Bake for 9 - 12 minutes, until the tops are smooth and set and «feet» have formed around the bottom.

Transfer the baking sheet to the oven and bake for 45 to 55 minutes or until the top of the pie is bubbly and golden brown; it should shake like Jell - O in the center but still be moist and firm along the edges.

Transfer the baking sheet to a wire rack and let cool to room temperature, about 1 hour.

Not exact matches

Carefully transfer the parchment with the rolled - out cracker dough to a large baking sheet.

Transfer them to the prepared baking sheet.

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

Leave them on the baking sheet for 5 minutes before transferring to cool completely.

Transfer the dough on the bottom sheet of parchment to a baking sheet.

Use cookie cutters to cut desired shapes and carefully transfer to a parchment or silpat lined baking sheet

Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.

Dry chickpeas well between layers of paper towel and transfer to baking sheet.

With the pretzels still on the wire rack, generously brush them with the egg wash, then transfer them to the well - greased baking sheet.

Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.

Transfer to a large parchment - lined baking sheet and roast for 30 - 35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.

Trim the edges square (a pizza slicer works great for this), then transfer the dough to the baking sheet.

Remove from the oven and allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.

Cook until lightly golden on each side, about 1 to 2 minutes maximum, and transfer to a rimmed baking sheet.

Allow cookies to rest on baking sheet for 1 minute prior to transferring to a wire rack to cool completely.