Sentences with phrase «mixture on a baking tray»

Now place the mixture on a baking tray and press it together to create a big rectangle.

Mix well and spread the mixture on the baking tray.

Not exact matches

Spread the mixture evenly on a lined baking tray and bake, stirring every 5 minutes until golden brown (this should take about 45 minutes).

Spread this mixture out really thinly on parchment paper laid on a baking tray — use a spatula to get the mixture really thin.

Then place this mixture onto a piece of baking paper on a baking tray and put it in the oven.

Using moistened hands, shape the mixture into walnut - sized balls and place on baking trays lined with parchment paper.

Put a baking paper in a pizza baking form or on a baking tray, grease it with a drop of olive oil and spread the mixture.

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivOn each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Drop one level of tablespoon of mixture at the time (spaced them out) onto the baking paper on a baking tray and brush a bit of battered egg on top of each ball.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Leave for 5 - 10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Scoop the mixture into 1/4 c balls or patties and place on a baking tray lined with parchment paper.

Form meat mixture into small balls (approx. 1 inch diameter) and place on the baking tray.

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.

Place parchment paper on a baking tray and spoon mixture into rounds onto the tray.

Pour the mixture on an oven tray lined with lightly greased baking paper and flatten to an even layer, about 1 - 2 cm thick.

Start forming clusters and place onto the baking tray, or if you are not too fussed about all your granola making perfect clusters simply pour the mixture onto your baking tray and press down on the mixture making clusters where you see fit.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

3) Add flour mixture and lemon zest and beat till blended 4) Add in almonds and raisins and mix till homogenous 5) Shape into a log on baking paper (placed on a tray) 6) Bake at 160 deg cel for 35 minutes until light and golden on outside 7) Cut into pieces 8) Bake for another 10 minutes until crunchy

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Roll the mixture into little balls and place on a baking paper lined tray and place into the freezer.

Fill the peppers with the quinoa mixture, place on a baking tray or dish, cover with aluminum foil and place in the oven.

With clean and wet hands, shape little balls of the mixture, put them on a tray covered with baking paper, and flatten them a bit.

Place template on baking tray and use a palette knife to smooth the mixture around 2 - 3 mm thick over the template.

Roll the mixture into balls (to make your life easier wet your hands so it won't stick as much) and place them on the baking tray.

Roll spoonfuls of the mixture in your hands and place on a baking tray lined with parchment paper.

+ Spread out the seeds mixture in one big piece on a baking tray with some unbleached parchment paper, leaving it about 1/2 cm thick.

Then roll the mixture into little balls and place them on a baking tray (preferably line with baking paper), press them flat a little, and pop them into the fridge (or your mouth).

Place the mixture inside a 15 cm cake tin placed on a tray lined with baking paper.

Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper.

Spread the mixture out on a parchment - lined baking sheet, smoothing evenly to cover the tray.

Roll the mixture into balls and place on the lined baking trays.

Spread the mixture on a greased or lined baking tray and spread out into an even layer.

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.

Form the mixture into 8 patties and place them on a greased baking tray.

Step 4: Shape mixture into nuggets or fun shapes such as squares or fingers and place on baking tray.

Spread mixture out on lined baking tray and toast in the oven for roughly 10 minutes or until golden.

Place small cake pop silicone molds on a baking tray and pour the mixture.

2) Spread The Mixture On A Lined Baking Tray (Or Two Lined Trays, If Necessary) Then Bake In The Oven For Around 20 Minutes, Or Until Golden.

Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper.

Spread the mixture on a parchment paper covered large baking tray into an even thickness.

Mix all the ingredients together and spread the mixture evenly on to the baking tray.

Roll tablespoon - sized balls of the mixture and place on baking tray, spaced well apart.

Spread out on the baking tray and bake for 20 minutes - Mix together and fold over the mixture at least 3 times during the bake to make sure it is baked evenly and the nuts don't catch.

With damp hands, roll the mixture into small 1/2» balls and place them on the baking tray.

Put the mixture in the fridge for 30 minutes then shape into patties on a lined baking tray using a spoon and press down and bake for 25 minutes.

Take the mixture and make fun shapes (or nuggets), then put them on the baking tray.

Turn oven to 170 ° c Line baking tray with parchment paper Beat margarine and sugar for 5 min, then add syrup and mix again Add zest and choc chips and flour Mix and bring together to form a stiff dough Take small balls of mixture and roll to form a ball (about the size of a ping pong ball) Place on baking tray and press down I find that six per baking tray works well as they spread a bit.