Sentences with phrase «mixture on a baking pan»

Spread the mixture on a baking pan and roast for 20 minutes.

Not exact matches

Transfer mixture to your pan, align it using a palate knife and bake for 12 - 17 minutes or until the brownie is firm on the sides but still slightly soft in the middle.

Pour mixture into a greased 9 - inch pie pan and bake at 350 for 45 - 55 minutes and / or until slightly browned on top and quiche has fully cooked through.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Stir in the melted butter and press the mixture evenly on the bottom of the prepared baking pan.

Spread about 1/3 of the butter / oil mixture on the bottom of a 12 × 9 baking pan.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

-- 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..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..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..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..on the sheet pan (or just eat them immediately...)

Spread cranberry mixture out evenly on a parchment lined baking pan.

Grease the bottom of the baking pan and spoon on roughly half the mixture so that it covers the bottom of the pan evenly.

Simply place the mixture in an even layer in a parchment - lined 9 - inch by 13 - inch baking sheet, lay another sheet of parchment paper on top, and then another quarter sheet pan on top of that.

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top.

Rolling the semi - crumbly / sticky mixture into balls didn't work well for me, but gently squeezing them into ball shapes worked fine as long as I placed them very gently on the baking pan.

Firmly press crumb mixture on bottom of a greased 9 x 13 inch baking pan.

If both the squashes and rice mixture are still warm, you can serve as is, but if need be, you can arrange in a roasting pan or on a baking sheet, cover with foil, and warm in a 350º F. oven until piping hot, just before serving.

Pour the mixture into greased Twinkie / donut / muffin / mini bread pans and bake for 12 - 30 minutes (this will depend on what «vessel» you use).

Spread the mixture onto the baking sheet and distribute evenly on the pan.

Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.

I know with traditional date squares, the crumb mixture is usually left a little looser and crumbly on top, but I've learned that to keep these Oat and Quinoa Date Squares together, it is best to press the squares firmly into the pan before baking.

I put half the mixture in the pan, then a layer of natural peanut butter then the rest of the mixture on top before the final baking step.

You could also prep the mixture and freeze in an airtight container not a baking dish and then once thawed just press into the pan with breadcrumbs on the side or parchment paper.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

I also didn't use an 8 × 8 pan, had to wing it since I don't have any baking pans here in Switzerland yet but it worked just fine when I formed the mixture into a basic square about an inch thick and baked on my cookie tray.

Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.

Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil - lined rimmed baking sheet or broiler pan.

Spread mixture in single layer on large shallow baking pan.

5) Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top.

Pour the mixture into the prepared loaf pan and bake in the preheated oven, on the lowest part of the oven, for about 60 - 70 minutes, until a skewer inserted comes out moist but clean.

They're simple - yet - nutritious, practically - no - bake granola bars — you toast the dry ingredients and make the binding mixture on the stove, then combine and pat firmly into a baking pan.

Place mixture into 7 x 5 - inch greased loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan.

Pour the mixture into the prepared baking pan, spread it into an even layer and tap the pan on a flat surface to break any large air bubbles.

Bake 22 to 24 minutes or just until mixture appears set on top and a wooden toothpick inserted in the center and 2 - inches from the edges of pan comes out with chocolate on it (don «t overbake).

Divide the ice cream mixture between the two baking pans, on top of each cookie square, and spread into an even layer.

Place 1/2 - 3/4 cup of chicken mixture on tortillas, add in some cheese, rollup and place in greased 9x13 baking pan.

Spread the mixture on a large jelly roll pan or cookie sheet with a lip, and bake at 350 degrees for 10 minutes.

Spread granola mixture in an even layer on prepared sheet pan and bake for 25 minutes.

Pour all on in glass baking pan mix and mix until the mixture is thoroughly coated.

Pour the mixture into the loaf pan, sprinkle the top with the chopped walnut and coconut sugar and bake it on 180C (356F) for about 60 minutes.

Pour the mixture into the loaf pan, sprinkle the top with sunflower - and pumpkin seeds and bake it on 180C (356F) for about 60 minutes.

Distribute the low carb granola mixture evenly on the prepared sheet pan and bake until fragrant and slightly golden in color - about 15 - 25 minutes.

I know with traditional date squares, the crumb mixture is usually left a little looser and crumbly on top, but I've learned that to keep these Oat and Quinoa Date Squares together, it is best to press the squares firmly into the pan before baking.

In a lightly greased 9 × 5 loaf pan, place mixture and bake for 50 - 55 minutes on the middle rack, rotate pan half way through.

Blend everything in your food processor, then line a small baking pan with parchment paper and spread nut / date mixture out Pour melted chocolate on top to form an even layer Put them in the freezer for 15 minutes Take out and cut them into bars

The mixture should be slightly sticky.Roll into balls (or, press into a parchment - lined square pan) and place on a parchment - lined baking sheet.

Spread the mixture evenly on a rimmed baking sheet or jelly - roll pan.

Scrape the mixture into the prepared pan and bake on the middle rack of the oven until the cake is crisp on the top, about 45 minutes.