Sentences with phrase «edges of the sheets of»

It is very difficult to print exactly to the edge of a sheet of paper so, to achieve this, it is necessary to print a slightly larger area than is needed and then trim the paper down to the required finished size.

Trim away the uneven edges of the sheets of pasta and cut into squares about 2 1/2 - inches across, so that you have about 25 squares per tray.

Not exact matches

Jim Osman, president of investment research firm Edge Consulting Group, says AWS is a good spin - off candidate, given its strong balance sheet and the disparity between its services and Amazon's core e-commerce business.

If we were teetering on the edge of financial strain every quarter, I couldn't say that about Macy's but I can because we have a very strong balance sheet.

Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes.

Using damp hands, spread a thin layer of the «rice» evenly over the nori sheet, leaving a 11⁄4 — inch - / 3cm - wide border along the edge farthest from you.

Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional).

Bake until edges of cookies are golden brown and centers are slightly soft, about 11 to 12 minutes, rotating cookie sheets halfway through baking.

Use the fork to remove the oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.

Gently crimp the top of the foil sheets around the top edge of the pan.

Using floured fingers, spread the dough out to the edges of the sheet (or as close as it will get).

Run knife around edge of cupcakes to loosen; invert onto cookie sheet.

Place the small wheel of brie in the center of the sheet, and fold the edges into the top center of the cheese.

I use leftover cooked greens for sort of a quick spanakopita — dock some puff pastry, add a layer of greens, sprinkle with some parmesan, top with another sheet of docked puff pastry, seal the edges and bake for about 20 minutes or so at 400F.

Place the baking sheet in the center of the preheated oven and bake until the cookies are lightly golden brown on the edges and firm to the touch (about 12 minutes).

I remember as a young child taking a sheet of white A4 paper and carefully folding it in two, lining up each edge so that it was perfectly square.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

Gather the edges of the foil over the shallots into a packet, place on a rimmed baking sheet, and place in the center of the preheated oven.

Season with salt and pepper to taste, a pinch or two of both should be great, and place in a baking dish or sheet pan with raised edges.

Bake each sheet of sugar cookies for 9 - 11 minutes, until the edges are slightly golden and the centers are just barely set.

Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Taking the sheet pan dinner method, I layered a rimmed baking sheet from edge to edge with my favorite rainbow of olive - oil - tossed veggies, and roasted them to draw out their flavors, letting the heat of the oven magically zap them into slightly caramelized perfection.

-- 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...)

You may have to take the ones around the edges of the sheet pan out before...

Bake the cookies one sheet at a time for 10 - 11 minutes, until the edges and tops of cookies are a light golden brown (don't worry if they look a little underdone they'll continue to bake on the cookie sheet).

Place the cookies, one baking sheet at a time, in the center of the preheated oven and bake until the cookies are golden brown on the edges and lightly golden brown all over (about 15 minutes).

Put the prepared pastry sheet over the pie dish and press firmly around the edge of the pastry so it sticks to the dish and seals all the way around it then trim any excess pastry away with a knife.

Scrape the bottom of the fork on the edge of the bowl to remove excess chocolate, then gently slide the coated crème onto a parchment - lined baking sheet.

Lay sheets of foil in dish perpendicular to each other, with extra foil hanging over edges of dish.

Place the poblanos on the edge of a baking sheet; spread the cauliflower in a thin layer on the rest of the sheet.

It offers leading - edge technologies such as high - performance film and laminations, state - of - the - art metalizing, advanced rigid sheet thermoforming, proprietary pre-press processes and high - fidelity printing to create customized solutions to meet the unique needs of its clientele.

Place the baking sheet in the center of the preheated oven and bake until golden brown around edges and set in center (about 16 minutes).

Place the baking sheet in the upper third of the oven and bake for 7 to 10 minutes, until the bottom edges of the cookies are just starting to brown.

1 (9 - inch) unbaked pie shell (if you want to make the autumn leaves pie crust edge, you need a SECOND sheet of piecrust pastry)

If desired, line the pan with a long sheet of parchment paper cut to fit the pan, leaving some hanging over the edges of the pan.

** Autumn leaf piecrust edge: cut as many leaves as you can get out of a sheet of pie pastry using WILTON MINI HARVEST COOKIE CUTTERS.

Place a sheet of nori shiny side down, lengthwise, on the edge the mat.

Since we are making large cookies, place just six balls of dough per baking sheet and bake the cookies only until the edges start to brown but the centers are still soft.

Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4» thick).

Transfer to a large sheet of parchment paper and press floured tines of a fork around edge.

Scoop twelve 1 1/2 - inch balls of the batter onto a parchment paper - lined baking sheet and bake, rotating the pan halfway through, until the cookies are golden around the edges, about 10 minutes.

2 and a half sheets of filo pastry, with the 2 larger ones cut in the middle along the longer edge, so you end up with 5 halves.

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

SPRAY top edge of pumpkin with cooking spray or brush lightly with oil, then place cut - side down on pizza pan or baking sheet.

Gently stretch the ball of pizza dough into a rectangle, until it reaches the edges of the sheet pan.

Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35 - 40 minutes or until completely tender when pierced with the tip of a knife.

Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet.

Repeat with the remaining phyllo sheets, overlapping the sheets slightly as you go so that the corners lie all around the edge of the bowl.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.