Sentences with phrase «lined pan at»

BAKE wings in foil - lined pan at 500 °F on lowest oven rack for 20 to 25 min.

I've been baking them in a parchment paper lined pan at 300 degrees for around 10 min.

Not exact matches

I have had enough of the money changers at the front of the stage passing the pan to line their pockets and tell me what God meant in a passage in the Bible.

It takes 25 minutes of standing in line, but I finally order a surprisingly delicious $ 7 personal pan pizza and a water, forgoing the $ 9.99 refillable souvenir bottle («$ 1 refills at both Ark Encounter and Creation Museum!»).

You line the pan with pastry, dump in the apple cranberry filling; bake it and at the end, pour on this sauce or «glue» and then refrigerate it.

Press into a parchment - lined 8 - inch - square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.

Line a round spring form pan with parchment paper at the bottom, and press the mixture into the bottom evenly.

Place the vegetables on 2 parchment - lined sheet pans and roast for 15 - 20 minutes until slightly browned at the edges.

Scoop about 1/4 cup of batter at a time into a paper lined muffin pan 5.

If I'm around during the day I make it, thankful for the distracting task of lining rimmed sheet pans with rolled balls of homemade or bakery - bought dough, ensuring there's enough to feed anyone who's been at the hospital that afternoon.

To bake the zucchini instead of grilling, place in a foil - lined 8 - inch - square baking pan and bake at 425 °F until tender, 25 to 30 minutes.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Bake on parchment - lined baking pans at 375 °F for 7 minutes or until edges are golden brown.

After 12, 24, and 36 hours, a portion was baked, each time on the same sheet pan, lined with the same nonstick sheet in the same oven at the same temperature.

Pro tip: Spread ice cream into a parchment - lined baking pan, and freeze for at least 8 hours.

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...)

Spread onto a foil lined baking sheet, and pop in the oven at 450 for about 20 minutes, stirring the pan halfway through.

If you baked the cheesecakes in a paper lined muffin tin, cover the pan and refrigerate for at least 2 hours.

Lay the sliced cookies on parchment - lined pans and bake for 14 - 15 minutes, until golden at the edges.

and bake them one at a time, middle rack, on a silpat lined sheet pan at 375 degrees.

Preheat your oven to 375 degrees and line a large (at least 17» long) rimmed baking pan with parchment paper.

Spoon into small loaf pans — 4 very small or 2 larger pans — lined with wax or parchment paper / Bake at 300º / Time will vary according to pan size.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

Prepare two 6 - inch spring forms or cake pans by lining them with lightly oiled parchment paper (if you only have one spring form / pan, you can bake one chocolate cake layer at a time).

Place the 4 acorn squash segments in a baking sheet lined with parchment or aluminum foil, salt and pepper, Roast at 450F for about 25 - 30 minutes, checking half way thru, rotate the pan.

On a parchment lined roasting pan spread beans and leeks evenly, roast at 400 degrees for about 20 minutes.

Keep a close eye on them and bake them on a foil - lined baking pan at 250 degrees for about 20 to 30 minutes (times vary by thickness, sugar coating amounts and oven variations).

In a greased or lined muffin pan, roll out small balls, gently flatten and place at the bottom of the pan.

I sprayed a parchment lined pan then baked at 350f for ~ 10 - 12 minutes per side.

Place them on a lightly greased or paper - lined pan and bake for 20 minutes, flipping them over at 10 minutes.

Place them on a pan lined with parchment paper, brush with oil and sprinkle with coarse salt then bake at 290 degrees F until golden brown.

Just squish the braided dough into a greased and lined loaf pan after shaping, let it proof for a further 30 minutes until it has risen to the rim of the pan, then bake it at 180C for 40 minutes.

Pull leaves that are lining the pan over the top more or less, add 2 or 3 tablespoons of water to the pan, cover with a lid or a piece of foil and bake at 350º for 30 minutes.

If this is too much cake (LOL WHUT IS THAT) then go ahead and halve the recipe and bake it in an 8 × 4 ″ greased and parchment lined loaf pan, checking in at 30 minutes for doneness

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Add batter to a square or circular baking pan lined with oiled parchment paper, top with crumble mixture, and bake at 350 degrees for about 45 minutes.

Spray two 10 - inch round cake pans (with at least 2 - inch sides) with cooking spray and line the bottom of each with parchment.

Pour into a round baking pan lined with parchment paper then bake for around 20 minutes at 350 degrees fahrenheit (176 C) Check if it is finished by inserting a toothpick that should come out clean.

- Line a jelly - roll pan with parchment paper and keep at hand.

Believe it or not, I'm always looking at different guides, mostly online, on how to line pans with parchment paper «properly».

Baked 35 minutes at 325 deg in a lined / sprayed 9 × 13 ″ Pyrex pan.

Press the base mixture evenly into a lined brownie pan until approximately 7 mm, then place in the fridge for at least half an hour to firm up.

Since during the baking process the bacon tends to stick at times to those racks, I decided it's less work (one less pan to wash and scrub) to just place the bacon directly on the foil lined pan, and once they're cooked - to transfer them to several layers of paper towel.

I made 2 lemon braids yesterday and let the ball of dough rise overnight covered tightly in a glass bowl - I had some Mascarpone leftover so I used that instead of the cream cheese - I made my own lemon curd - I was able to form the dough in a parchment paper lined 10x15 sheet pan - it made it easier to arrive at the 10x15 shape - it was a success at my family gathering - everybody had seconds - GREAT RECIPE - Thank you.

Set up three shallow bowls at the work - station and line a half sheet pan with parchment paper.

Preheat oven to 325 ° F Grease a 8 × 8 baking pan for bars or a 9 × 12 quarter sheet pan for cake and line with parchment paper In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg In a separate bowl, mix together eggs, oil and maple syrup Stir carrots, walnuts and raisins into wet ingredients Stir wet ingredients into dry Spread batter into prepared 8 × 8 baking pan or 9 × 12 sheet pan Bake at 325 ° for 22 to 25 minutes For Bars: Cool to room temperature and then turn cake out onto cutting board Using a sharp knife, cut into 9 bars Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts

As an alternative, all of the chocolate and almond mixture can be combined at one time and spread onto the parchment lined sheet pan.

When ready to use, arrange the rolls in a lined pan, cover with plastic wrap, and thaw overnight at room temperature (8 - 12 hours).

For example, if Christmas Day falls on a Monday, on Sunday night, arrange rolls in a parchment lined pan, cover with plastic wrap, and thaw overnight at room temperature (8 - 12 hours).