Sentences with phrase «lined cookie sheet for»

7) Bake on a parchment paper - lined cookie sheet for 2 hours at 200 degrees F. 8) Cool completely, then paint your ornament as desired and thread the ribbon through the hole.

Roast on a parchment or silpat lined cookie sheet for 20 minutes.

I press the tofu cubes and then toss with corn starch and then bake on parchment lined cookie sheet for about 30 minutes at 400 degrees.

On a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes.

Also I stuck the formed sticks in the refrigerator on 2 parchment lined cookie sheets for a few hours while I was cooking other food and took them out for 30 minutes to finish proofing at room temp and baked according to recipe.

When ready to bake the falafels, preheat the oven to 375F and bake the falafels on a parchment lines cookie sheet for 20 minutes.

Not exact matches

If baking immediately, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

Place on parchment paper lined cookie sheet and bake at 375 for 12 minutes.

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.

typically, we form the cookies and line them up side by side on parchment'd baking sheets, freeze them and then put them in freezer bags for quick desserts or snacks.

After the manna had been warmed and I could stir the oil into the solids, I lined a cookie sheet with heavy non-stick aluminum foil, poured one jar of melted manna on the foil, then placed the cookie sheet in the refrigerator for about 30 minutes.

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.

Arrange the cut cookies on a lined baking sheet and bake for 15 - 20 minutes.

Let them drain for about 30 seconds before replacing them back onto the semolina - dusted, parchment - lined cookie sheet.

Bake on parchment paper lined baking sheets for 15 to 18 minutes or until cookies are light golden brown around the edges.

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

Place the rolls on a large, parchment lined cookie sheet and place in the freezer for 3 - 4 hours.

Pipe the batter into lines 3 - inches long, keeping a good inch between the cookies on the baking sheet (in the pictures above, I piped 4 - inch lines for a special project).

Place the poblano peppers on a foil - lined cookie sheet and broil on high for about 5 minutes until the exposed sides are blackened.

Definitely have a lined cookie sheet ready for any overflow of sauce.

Spoon onto cookie sheets lined with parchment paper or silicon mats and bake at 350F for 10 - 12 minutes or until lightly brown.

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.

Chilled the dough in the fridge to set up, then scooped (yield: 20 cookies) onto 2 parchment lined sheet pans, then popped in freezer for 15 - 20 mins.

-- 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...)

Bake the cookie 3 inches apart on a parchment paper lined baking sheet (I do 3 - 5 cookies per baking sheet) for 10 to 14 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout.

Place the balls on a parchment lined cookie sheet, leaving space in between for spreading (I normally do a maximum of 6 per cookie sheet).

Lay the cookies out on a foil lined sheet (make sure it's small enough to fit under the broiler if your broiler's in the bottom of the oven) and top with a square or two of chocolate followed by a marshmallow and broil for about a minute, making sure nothing catches on fire or burns too too much.

Grab a large serving platter or a large cookie sheet and line with foil for easy clean - up.

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.

Place the zest on parchment lined cookie sheet and cook for about 15 to 20 minutes on low temperature, about 150 to 200 degrees F.

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.

Drop about 1 tablespoon of dough onto a lined cookie sheet, flatten slightly, and bake for about 7 minutes.

Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.

Lay kale out in a single layer on a parchment - lined cookie sheet and bake for 15 minutes.

Step 5: Drop rounded tablespoons on a cookie sheet lined with silpat or parchment paper and bake at 350 F. for 12 - 14 minutes until cookies are done.

Place cookies on parchment lined cookie sheets and bake for 8 - 10 minutes until the edges are slightly browned.

With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet.Bake for 7 - 9 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

You can either eat the dough raw, freeze in bite - sized chunks and put into a freezer bag to store for your next batch of ice cream, or bake it on a lined cookie sheet at 350 degrees for about 11 minutes.

Drop by small bite - sized rounds onto a cookie sheet or plate lined with parchment paper and place in the freezer for at least one hour.

Place the dough on the parchment lined cookie sheet and bake for 8 - 10 minutes until tops are cracked.

Place the cookies on your parchment lined cookies sheets and chill in the refrigerator for about 15 minutes before baking.

If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up).

Place the banana pops on a parchment - lines cookie sheet and place them in the freezer for at least 30 minutes.

Place them back onto the parchment - lined cookie sheet and pop them back into the freezer for a few minutes.

Scoop dough onto a greased cookie sheet (or one lined with parchment paper) and bake for 15 - 17 minutes at 375 degrees.

Bake for 25 minutes on parchment lined cookie sheets until the tops are golden.

To make cookies, drop batter by spoonfuls onto a foil - lined cookie sheet and bake for 10 minutes or until lightly browned.

Line a baking sheet with parchment paper, and transfer dough onto the sheet with a cookie scoop and placing in the hot oven to bake for 12 minutes.