Sentences with phrase «leave the oven on for»

Set aside to cool completely, and leave the oven on for the strawberries.

My kitchen is HOT right now so I only left the oven on for 2 hours, then turned it off and kept the door closed for the final hour.

Maybe I should have thought twice before leaving the oven on for 2 hours in the middle of the afternoon!

remove coconut from oven to cool coconut to room temperature but leave oven on for baking crust.

Not exact matches

I often find that once you've taken it out the oven, leaving it on the side for a while helps for the loaf to set properly.

Once these are done, take them out of the oven and leave them to cool on the side for about 10 minutes, this helps the almonds become really crunchy!

Baked for 17 min on 175 degrees Celsius (350 Fahrenheit) then left in turned off oven for five min, checking regularly.

I hear you can make fruit leather in an oven too, though it would probably involve leaving it on on a low heat for a long time which is pretty wasteful when it's not designed to like a dehydrator is.

The temperature for roasting the strawberries is the same as the temperature for the crust (the final line of the crust instructions has you leave the oven on to roast them at that temperature).

Remove from the oven and leave to cool on tray for 5 minutes, then place on a cooling rack.

I was worried when I lifted up the first slice, as it did feel rather heavy and looked dense, but on tasting it was actually light, cooked perfectly - had to leave it in the oven on 165 fan for an extra 10 min though (browned nicely on top with cheesecaky cracks even!

Then I shaped, left for an hour and into the oven they went... I didn't egg glaze them — they went into the oven naked, but I still got a great colour on them after 15 mins.

Remove from the oven and leave the rock cakes to cool for 5 minutes on the tray before removing to a wire rack.

Remove from oven and leave the cookies to cool on the cookie sheet for 10 minutes before removing.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Remove pot from the oven, put the lid on and leave to rest for 10 - 15 minutes before serving.

These are fragile when they first come out of the oven, so leave them on the sheet for a few minutes before using a thin spatula to move them off.

Turn the oven down to 180oC (350oF) and leave for another 10 - 20 minutes until the buns are slightly darkened on top and feel dry.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Covered and placed on top of our storage heater for a couple of hours (a low oven would be fine or could just be left somewhere overnight).

Remove from oven and let cool in pan for 5 minutes (leaving the oven on).

Baked on the bottom shelf of the oven whilst the bread was baking at 200C and left them there for 20 minutes.

Leave to cool for 10 minutes on the baking sheets as they are a little fragile straight out of the oven.

When the cooking time has elapsed, remove from the oven and leave to cool on the baking tray for about 3 minutes before transferring carefully to a cooling rack.

Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.

To sterilise jars, was well with soapy water or better in the dishwasher on high, then leave to dry out in the oven for ten minutes on 170C (340f).

If using a roasting pan and pizza stone, set your stone on the middle or next lower rack of the oven (middle rack doesn't leave enough room for me to lift the roasting pan lid), place the roasting pan lid on top, and preheat the oven to 500 °F.

I left it in the oven with just the light on for 18 hours.

Put the onion on a baking sheet in the oven for 20 minutes; then remove from heat but leave in the foil.

Place the skillet into the oven with the roasting veggies to cook for the remaining 20 minutes left on the timer.

Marinate chicken in all the ingredients for at least 2 hours or overnight (longer is better) Preheat oven to 350F Bake for 30 - 35 minutes and if you like it charred you can leave it under the broiler for 5 - 10 minutes Serve on skewers for fun presentation if you desire (no need to bake on skewers — the skewers just make the chicken little fingers friendly)

The tip to achieving the crispy shell is leaving them to cool fully once they've come out of the oven — they'll be crispy on the outside and chewy on the inside and ready for your yummy filling!

They were in the oven for 8 minutes and they looked ready and I tapped them slightly with a spoon and it was still soft so I left them in for a extra 4 minutes and they were golden so I took them out and they were still a little soft but in about a minute they became hard (not like rocks) hard as in «they held themselves» so there was no crumbling maybe that's the issue with the other women how they had crumbling issues, the batter was a little crumbly but not crazy loose crumbly and the cookies never crumbled for me and this is my first time making these and they tasted perfect, they had just the right amount of bite and they were so soft on the inside as well as on the inside and that's how I like my cookies, YUM, I could only have three (1.

Cook bacon to crisp according to package instructions (I bake mine at 400 for 15 - 16 minutes on a baking sheet, which leaves the oven pre-heated for the next step!).

Spread the fresh thyme leaves on a baking sheet and dry in the oven for about 10 minutes, or until the leaves crumble easily.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

The lemon bars came out of the oven and were still cooling on the counter when we needed to leave for the party - so they never got refrigerated.

-- added 8 white mushrooms chopped — subbed tomato sauce with taco seasoning mixed in for the salsa for less acidity — mixed in less of the rice to keep sharp Mexi taste — didn't love the cashew cream — may try to make a tofu cheese (v) sauce next time — put blobs of Tofuti cream cheese about half a container on top — melted nicely in oven and made it taste rich — would try a layer of cornmeal mush on top next time before the topping and leave out rice

Leave the skin on and slice it in quarters, bake it in a preheated oven on 176 celcius for an hour, scoop the pumpkins out and use a blender to make puree out of it.

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)

I left the crust in the oven for quite some time (12 minutes on 180C and then ca. 15 minutes in hot oven) before putting my toppings on, and it held together wonderfully — I was a tad surprised,»cause I almost expected it to fall apart We're reducing gluten in our diet, and that pizza crust has been added to «our list».

Add a pat of butter to each thigh, put them into a cooking pouch and vacuum seal.Submerge in the water oven to cook for 1 1/2 hoursIn a skillet on the stovetop, heat the lard over medium heat (not high) and when it starts smoking, add the thighs, skin side down and leave undisturbed for 3 to 5 minutes until the skin is crisp.

Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2 cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4 cup shredded mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.

It didn't burn or brown too much on the edges, which sometimes happens with a cake if you need to leave it in the oven long enough for the middle to bake.

I subbed soy sauce for the tamari (I didn't have any), stir fried the veggies so I didn't have to heat the house up with the oven, left out the tofu altogether (I don't like the stuff), and was shocked to discover that I didn't have any coconut milk on hand, so I had to just use milk.

I leave the oven on 35 - 40 degrees for the whole 7 hours, i.e. I do not turn it off.

Once the cookies are done, remove them from the oven and leave to cool for a few minutes then drizzle over the almond butter on all the cookies.

Remove from the oven and leave to cool on the baking tray for 5 mins.

Cover the bowl with clingfilm and leave to stand on top of the oven for 10 - 15 minutes (until a froth has formed).

If the icing sounds like one step too many for you though, feel free to leave it off — I assure you this slice tastes just as good un-iced (especially if you keep it on the slightly underdone side of baked) and eat it fresh out of the oven with a dollop of coconut yoghurt.