Sentences with phrase «large sheets of parchment paper»

I picked up a trick along the way in my baking travels where I roll my dough between two large sheets of parchment paper so I don't have to add any unnecessary flour.

Meanwhile, dust a surface with cornmeal for rolling out the dough and lay out a few large sheets of parchment paper.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.

Turn your dough ball out onto a large sheet of parchment paper.

Place formed meatballs on a large sheet of parchment paper.

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

Pat the parsley dough into a 7 - x 5 - inch rectangle on large sheet of parchment paper.

Lay out a large sheet of parchment paper, on a tray for easy moving if desired.

Remove the dough ball and place it on a large sheet of parchment paper.

Lay the dough on a separate large sheet of parchment paper, and roll out into a thin square.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

Transfer sliced bars to a large sheet of parchment paper and use a spoon to drizzle chocolate over bars.

Place a large sheet of parchment paper (or a silicone baking mat) on a cookie sheet.

Lay a large sheet of parchment paper on a work surface.

Transfer the dough onto a large sheet of parchment paper and gently roll out the dough to an approximately 1/4» thick circle.

Place a large sheet of parchment paper, plastic wrap, or foil on your work surface.

Remove the chilled dough from the fridge and place on a large sheet of parchment paper.

Not exact matches

Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter.

Line 2 large baking sheets with parchment paper on top of the piping guide, and set aside.In the bowl of a food processor, combine the ground almonds and powdered sugar, and pulse until completely combined and homogeneous.

Lift the parchment paper and simultaneosly use both hands to break the sheet into large strips of bark.

Roll out pie crust between two sheets of parchment paper a little larger than the size of your pan.

Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.

Line a large sheet pan with parchment paper and spread the tortilla chips evenly on top of the paper.

Prepare two large pieces of parchment paper, and sandwich the dough between the sheets.

Ingredients: Cut tomatoes into large bite - sized chunks / 4 or 5 cloves of garlic, chopped / Olive oil, salt & pepper to taste / Parchment paper to cover the baking sheet.

Line a large baking sheet with a piece of parchment paper; set aside.In a large bowl combine the flour, baking powder, sugar, salt, black pepper and chopped rosemary; whisk well to combine.

Position the oven racks in the top third and center of the oven and preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

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 a sheet of parchment paper onto a large baking sheet and spray with cooking spray.

Place one cake upside down on a sheet of parchment paper placed on a cake stand or large plate.

Place a piece of parchment paper on another large baking sheet; unroll the pie crust onto the parchment paper.

Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza):

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Roll out one piece between two sheets of parchment paper into a 15 × 10 ″ rectangle and put on a large baking sheet.

Place a piece of parchment paper on a large baking sheet; unroll the pie crust onto the parchment paper.

Place rack in center of the oven and preheat oven to 375 degrees F. Line a large baking sheet parchment paper or a silpat mat and set aside.

Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.

Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.

Top with a second sheet of parchment paper and roll them out until they form one slice that is slightly larger than 4 - inches square.

Between two sheets of parchment paper or two Silpats, roll the dough out into a large rectangle an 1 / 8 - inch thick or a little thinner.

Fold one sheet of parchment paper in half the short way and use a scissors or chef knife to cut a large, half - heart - shape, so when you open it, it looks like a heart.

Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat.

Use an ice cream scoop to dish out 8 large balls of ice cream and then place them on a parchment paper lined sheet pan

Spread a piece of parchment paper on a large cookie sheet pan enough to cover the pan, or spray with non-stick spray.

Line a large cookie sheet with parchment paper and start forming triangular / strawberry shapes out of the cake ball mixture.

Preheat your oven and place a large piece of parchment paper (or tin foil) on a baking sheet.

To freeze the extras, separate the waffles with small sheets of parchment paper and store in a large glass pyrex container or freezer bag.

Spread a piece of parchment paper on a large cookie sheet pan enough to cover the pan, or spray with non-stick spray.

Between two sheets of parchment paper or two Silpats, roll the dough out into a large rectangle an 1 / 8 - inch thick or a little thinner.