Sentences with phrase «line it with parchment paper leaving»
Lightly grease an 8 inch / 20 cm square tin and line it with parchment paper leaving a little overhang so it is easy to get out later.
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Line a 20x20 cm (8x8 inches) baking pan with aluminum foil or parchment paper, leaving the foil to extend up the sides.
(You can also line the pan with parchment paper, leaving excess paper over the sides.)
Spray a 8 1/2 x4 1/2» loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.
Line a 13X9» baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.
Grease and 8» x 8» pan with butter and then line with 2 pieces parchment paper that are crisscrossed, leaving an overhang.
Spread the mixture onto a 10 X 15 baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan.
Line a 9x9 baking dish with parchment paper leaving the ends to overhang.
In a 1/4 sheet pan lined with parchment paper, place the 9 ″ x13 ″ crust spread the saute apples in an evenly layer leaving a 1.5» inch margin around the rectangle to be folded.
Heat oven to 350 degree F. Line a 9x5 - inch loaf pan with parchment paper leaving a two inch over hang on two sides.
Line an 8x8» baking pan with parchment paper, leaving extra paper over the sides of the pan.
Lightly coat loaf pan with nonstick spray, then line with parchment paper, leaving a 2» overhang on long sides.
Lightly coat a quarter sheet or 13x9 - inch pan or glass baking dish with cooking spray, and line with parchment paper, leaving 1 inch of overhang on long sides.
Line bottom of pan with a long strip of 9 - inch - wide parchment paper, leaving an overhang on both short sides of pan.
Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides.
Brush an 8 1/2 x4 1/2» loaf pan with oil; line with parchment paper, leaving an overhang on long sides.
Line an 8 1/2 x4 1/2» loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray.
Line an 8x8 pan with parchment paper, leaving some hanging off the sides.
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.
Shape balls and place 10 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls.
Spray a 8 - inch square baking pan with baking spray then line the bottom and sides with parchment paper or aluminum foil, leaving a overhang on all sides.
Preheat oven to 350 degrees F. Butter a 9x13 - inch baking pan and line with parchment paper, leaving an overhang on both sides.
Line an 8 × 8 pan with parchment paper in both directions, leaving overlay on all sides to use as handles to remove the marshmallows when they're done.
Line a 9 - inch (2.5 L) square pan (or an 8 - inch / 2 L pan for a slightly thicker bar) with parchment paper, leaving some overhang, which will make it easy to lift out the bars later.
Preheat the oven to 350 degrees F. Line a 9 × 9 or 9 × 13 - inch baking pan with parchment paper, leaving about an inch overhang on two sides.
Line a flat surface with parchment paper and sprinkle with cacao powder (flour may leave white streaks on the cookies)(you can also use powdered sugar).
Directions Preheat oven to 350 degrees F. Prepare a 9 × 13 pan by lining with parchment paper (leaving about an inch overhanging the long edges of the pan).
Preheat oven to 350 degrees F. Butter a 9 × 13 - inch baking pan and line with parchment paper, leaving an overhang on both sides.
Line 11x7 - inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
Line pan with parchment paper, leaving enough to extend over the sides.
Line a sheet tray with parchment paper and pipe 1» circles of the batter, leaving at least 1/2» between each mound.
Grease your loaf tin and line it up with parchment paper, leaving some of the parchment to overhang on sides, allowing easy bread removal later.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paWITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment pawith parchment paper.
Line a baking tray with parchment paper and place buns on tray and leave to rise for an hour.
Preheat the oven to 350 degrees F. Line an 8 × 8 inch metal or oven - proof glass pan with parchment paper, leaving a few inches of overlap on each side.
Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1 1/2 - inches in diameter, leaving a 1 - inch gap between rounds.
Butter a 9x13» baking pan and line with parchment paper, leaving a 1» overhang on both long sides.
Line a 9x13 baking dish with parchment paper, leaving enough of an overhang to lift out the bars after baking.
Line bottom and sides of an 8 - inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides.
Line a 13X9» baking pan with parchment paper, leaving about one inch of paper hanging from the sides.
Preheat oven to 375F (190C) and prepare an 8x8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
Line a 9x5» loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
Lightly coat 8 1/2 x4 1/2» loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.
Preheat your oven to 375F (190C) and prepare an 8x8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
Lightly butter an 8x4» loaf pan and line with parchment paper, leaving generous overhang.
Line pie dough with parchment paper or heavy - duty foil, leaving a 1 1/2» overhang, and fill with pie weights or dried beans.
Line a 13x9» baking dish with parchment paper, leaving overhang on 2 sides.
Line a 8 1/2 x4 1/2» loaf pan with parchment paper, leaving overhang on long sides.
Preheat oven to 350 °F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).
Preheat your oven to 325F (162C) and prepare an 8x8 (20x20cm) baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.