Sentences with phrase «line it with parchment paper so»

Preheat your oven to 350 * F and prepare your pan by lining it with parchment paper so that the the two longer sides of the pan have a sort of parchment handle and the two shorter sides aren't lined with anything.

Grease and line with parchment paper so there's 2 sides that have sort of a parchment handle or line with aluminum foil and grease that.

Lightly oil a 9x5 - inch loaf pan with coconut oil and line with parchment paper so that it overhangs on the shorter ends (you'll use this to help lift it out of the pan later).

Not exact matches

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.

Line a 9 × 13 baking pan with parchment paper so that the paper covers the bottom and all four sides of the pan.

Line an 8 x 4 ′ pan with parchment paper, be sure to use a larger sheet so the paper sticks up the long sides.

Line a 9 by 5 - inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).

The cookies are extremely soft so use a spatula to lift and palace on a baking tray lined with parchment paper.

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.

Line a baking sheet with parchment paper and take small handfuls of the crab cake mixture, forming them into patties, around an inch thick or so

Preheat the oven to 350F and line an 8x8 - inch square baking pan with parchment paper so it hangs over two sides.

Make sure to line the crock with foil or parchment paper so it doesn't burn and to make cleanup easier.

Prepare an 8 × 8 pan by lining with parchment paper (so that the bars can be lifted out) sprayed or brushed lightly with oil.

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.

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.

* Mix both ingredients and press into a (lightly grease and line the bottom with baking / parchment paper) 6 - inch loose - bottom square or round pan, ideal pan size should be 7 - inch and 8 - inch is nice but the filling is not so thick.

Line a square 8x8 pan with parchment paper and spray with coconut / your choice of oil so the fudge doesn't stick to the paper.

Line a spring form (cheesecake) mold with parchment paper so that your cake will be easy to unmold.

Line pan with parchment paper so it hangs over edges to create handles and spray again with cooking spray.

In a 8 × 8 square pan — line with parchment paper having overhang so that you can easily remove once chilled.

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.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

Line a 8 x 8 baking pan with parchment paper and grease with the remaining coconut oil (this step is optional, but it makes cleaning the pan so much easier and also you get all caramel staying on the bars, and not on the pan)

Line a light colored baking sheet with parchment paper and scoop out round spoonfuls of dough onto the sheet so you have 12 evenly spaced mounds.

Because the red snapper did not have its skin, we lined the baking dish with parchment paper which worked out beautifully (thanks to my husband's idea) so that the fish wouldn't stick to the bottom of the baking dish.

Preheat the oven to 350 and line a baking sheet with parchment paper (I baked mine straight on the baking sheet without parchment paper, so that works as well).

line 2 baking sheets with parchment paper (they will be going into your freezer, so if you have a lame freezer like me, you can instead place these on parchment - lined plates).

Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan.

How about lining the pan with parchment paper so that it extends up the sides of the pan.

OMG... thanks for the recipe it makes amazing bread.I don't own one of the enameled cast iron pots but do have a regular cast iron dutch oven so i lined it with parchment paper and cooked as directed... the bread turned out awesome.

Line an 8 × 8 inch square baking sheet with parchment paper - this is done so you can easily «lift» the cake out.

You can either grease it with butter and white whole wheat flour, or another option would be to line the bottom with parchment paper so it pops out easily.

In a 6» springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.

Line with enough parchment paper or foil so it is hanging at least 1 - inch over the sides of the dish and grease the parchment or foil.

Directions Prepare an 8 - inch square baking pan by lining with parchment paper (line the bottom and let it over hang the edges, so you can lift the fudge out later) and buttering.

Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.

Line a loaf tin with parchment paper so all sides are completely covered.

Line a 9 × 5 inch loaf pan with parchment paper and pour the candy bar filling into it, smoothing out the top so that it is flat.

I like to line my pans with parchment paper, so I can easily pull them out to cut the bars.

Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn't stick to the amaranth mixture).

I had no almond milk ready, so I used unsweetened coco milk instead, replaced half the rolled oats (grinded in a coffee grinder) with homemade almond flour and lined my dish with coco flakes instead of parchment paper.

Line a half - sheet pan and a smaller baking sheet (basically, whatever pan arrangement that you can fit on one rack in the oven so you don't need to rotate pans during baking) with a silicone baking mat or parchment paper; set aside.

Preheat the oven to 350 and line a 13x9 brownie pan with a full sheet of parchment paper so that there is extra on the sides (I use this to pull the entire sheet of bars out of the tray after cooling and before slicing)

I also used less eggs and while it was tasty, it was impossible to flip on the stove so I ended up pouring it onto cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.

So next time, I really want to try the «real» recipe and will line a cake pan with parchment paper.

Line a 9 x 11 inch baking dish with parchment paper so that some hangs off the sides.

Line a glass 9 by 13 baking dish with parchment paper so enough hangs off the sides and you can easily lift the bars out when baked.

Preheat oven to 250 F. Line a large cookie sheet with parchment paper, preferably with a lip so the pecans don't slide off.

you can line it with plastic wrap or parchment paper longer than the dish so after is set to easily lift it up..

Line an 18 - by -13-inch half sheet pan with roughly an 18 - by -17-inch piece of parchment paper, so that there's enough overhang on the sides for you to lift the brownies out of the pan.