Sentences with phrase «line it with parchment paper for»

(line with parchment paper for easy clean up).

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

I have also made this in an 8 ″ round cake pan (see photos below), which I line with parchment paper for easy removal and clean - up.

Roll the dough into small balls, freeze them in the freezer on a plated lined with parchment paper for about 10 minutes.

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

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

Spread out the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking.

Slice and freeze on baking trays lined with parchment paper for at least two hours.

Assemble on a large rimmed baking sheet (line with parchment paper for easy clean - up).

Not exact matches

Place braided loaves on flat pans lined with parchment paper, cover with plastic wrap or a towel and place in a warm spot for 40 - 60 minutes, until the loaves have approximately doubled in size.

Spread the mixture out into a baking tin lined with parchment paper and bake at 180» C for 20 - 25 minutes, you want the top to be nice and golden and the insides still a little mushy.

Question for you: Did you line your pans with parchment paper or silicone liners?

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

Transfer to a freezer safe container (I use a metal loaf pan lined with parchment paper) and freeze for 1 - 2 hours, until the ice cream begins to harden.

After mixing together the ingredients, plus a little Truvia for sweetness, press the mixture into a loaf pan lined with parchment paper.

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.

I think lining your pan with parchment paper would help for an easy removal.

Line a loaf pan with plastic wrap or parchment paper for easy removal and set aside.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tiFor an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

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.

Roll out the other disk and cut into desired shapes (or strips, for lattice); place the shapes onto a cookie sheet lined with parchment paper and place in the fridge.

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

I've had luck freezing these cookies in a large tupperware lined with parchment paper (with more paper in between each layer) and «defrosting» them at room temperature for a couple of hours.

For those concerned about aluminum just line your pans with parchment paper and dough will not touch aluminum and you have the benefits of the even heating of the metal.

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

You'll need a silicone mold for these, or you can line a small pan with parchment paper and cut them into squares.

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.

Preheat the oven 350 ° F. Grease a 9» x 5» loaf pan, then line with a strip of parchment paper or foil for easy removal; set aside.

For the chocolate cake, I used a bundt tin and lined it — painstakingly with greased parchment paper, in strips all the way round, otherwise the cake sticks to the tin.

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.

Place uncooked dumplings onto a plate or a cookie sheet lined with parchment paper and freeze for at least 2 hours.

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

I've been working on a version of this cake for the book, and I was thinking of calling for the pan to be lined with parchment paper, mainly to prevent any stickage.

Pour the mixture into a 9 - inch baking pan lined with parchment paper, and bake at 350 degrees for 15 to 20 minutes, or until set in the middle.

-- 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.

Preheat the oven to 350, and line a 8x8 - inch square pan with parchment paper on all sides (see photo for reference).

Line a small dish (any shape; I used a rectangle 5.5 x 7.5 glass dish) with plastic wrap or parchment paper for easier removal later.

Let the batter rest for about 5 minutes, enough to line your pan with parchment paper.

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dough.

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

Great tip for lining the pan with parchment paper!

Line the shell with parchment paper or tinfoil and fill your pie shell with pie weights — dry beans work great for this.

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