Sentences with phrase «of oven and place»

During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500 ° — 550 °, for 1 hour.

Take the potatoes out of the oven and place them into a large bowl.

Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet.

Take out of the oven and place pan on a cooling rack.

Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray.

Place a rack in the center of the oven and place your cupcake pan right in the middle.

Now place this grill rack with the chicken at the top rack of the oven and place the lined baking tray below to catch all the drips.

Get it out of the oven and place it on a rack onto of the stop to cool down.

Take your bread dough out of the oven and place 3 - 4 quart dutch oven with the lid on into the oven, let heat for 30 minutes.

Not exact matches

WHAT YOU SHOULD ORDER: Sonoma gets a lot of good press for its pizza (the shrimp pesto, with rock shrimp, pesto, oven dried tomatoes, mozzarella, and arugula sounds unreal) but more than anything this place is about the wine.

Place pans in the oven for about 35 minutes, until the tops are light brown and when you tap on the top of a loaf it is hollow sounding.

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

Place two oven racks in the top and bottom third of the oven.

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

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

Place the tray in a 210C oven for 10 - 15 minutes until the edges of the leaves begin to brown, at which point they should be nice and crispy and ready to be munched.

The moment I placed these brownies in the oven, I started whining like a disgruntled teenager because Luise had persuaded me to only sweeten them with dates and mix a whole can of black beans into the batter.

Place in oven and bake 1 hour, 20 - 30 minutes, lowering oven temperature to 325 F for the last 25 minutes of baking.

Mould the mix into the individual tins, then place the tray of bases in the oven for 15 minutes, until they start to turn golden brown — at which point take them out and allow them to cool.

Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325 - degree oven until the garlic browns, about 45 minutes to an hour.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

Using cutters of your choice, carefully stamp out your biscuits and place them carefully on piece of greaseproof paper on a baking tray, then bake in the oven for 8 - 10 minutes.

Place in the oven and bake for 15 - 20 minutes, depending on the size of your brussels sprouts, until baked throughout and charred in places.

Place the squares on a baking dish drizzled with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.

In the last 5 minutes of the cauliflower cooking, remove from the oven and drizzle with olive oil, place back in for the final 5 minutes to crisp up.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

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Sprinkle with a pinch of oats or extra chocolate chips if desired and place in the oven.

Place on the top shelf of the oven and broil for 1 — 2 minutes then flip them over and top with Asiago and broil for about 1 more minute or until cheese is melted.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Cover the pan tightly with aluminum foil, and place in the center of the preheated oven.

Take a scoop of vanilla ice cream and place it on top of a slice of the fresh - from - the - oven cake.

Place in the center of the preheated oven and bake until the cookies are lightly golden brown all over and set in the center, about 14 minutes.

Place a rack in the upper third of the oven and preheat oven to 425 degrees.

I don't have one, so I placed an oven - safe bowl at the bottom of a large pot (bowl was right - side - up) and set a vegetable steamer on top of that.

Either use a kitchen torch to lightly toast the frosting, or turn the oven onto broil, and place the cupcakes onto a cookie sheet in the top shelf of the oven.

Preheat oven to 400º F. Place the quinoa into a small saucepan and add 2 cups of water.

Remove the cookies from the oven and once they have cooled a bit, place a peppermint Hersey Kiss in the center of the cookie and press down firmly.

*** If you're taking your time making the fingers, you may need to leave some of the shortbread dough in the fridge to keep it from getting too soft, and also place your dough that has already been shaped into fingers back in the fridge until they're ready for the oven.

Immediately after you take the cookies out of the oven, place an unwrapped Hershey's Kiss in the middle of each cookies and gently press down.

Place one baking sheet at a time into the center of the preheated oven and bake, rotating once during baking, for about 8 to 10 minutes, or until a pie regains its shape when you press it gently in the center.

Place in oven and cook for a total of 30 minutes, turning in between.

Turn on your oven's broiler and place a marshmallow on top of each of the cookies on the baking sheet.

- Put one tablespoon of the mixture in each madeleine mold and place in the oven at 405F for 9 minutes or until slightly golden.