Sentences with phrase «on second baking»

Place on a second baking sheet to bake.

Place the tomatoes on one baking pan and «stud» each tomato half with a garlic clove; place the onion slices on second baking pan.

Arrange the sweet potatoes on the second baking sheet.

I didn't have parchment so I used a silicon sheet, and the lemon biscotti browned too much (burnt slightly) on the bottom, so I flipped them on the second baking, still delicious!

Meanwhile, place cut tomatoes on a second baking sheet (cut side up), lined with foil.

Toss seeds in the same bowl to pick up any leftover oil and seasoning, then spread in an even layer on the second baking sheet.

Not exact matches

Thank you Ella — Great Recipe!!!! I oven baked my sweep potatoes on the second attempt and I think that made the brownies even gooier and replaced maple syrup with brown rice syrup.

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Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

Place on a baking sheet, top with a second buttered layer of filo, then repeat with another two filo sheets, brushing as you go, to make a stack of four layers.

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)

Rather than making a disappointing imitation of a baked treat that relies on wheat flour, I prefer naturally gluten - free desserts, and this intense chocolate mousse topped with whipped cream and a sparkling cranberry and crystallized ginger compote was so pretty and indulgent, everyone wanted seconds.

Place the bowls on a baking sheet and in your oven or broiler to melt and brown (for more bubbly, browned cheese, place under the broiler for about 30 seconds to a minute).

I made this wonderful bread for the second time today... I omitted the honey this time... I also baked it on the convection setting in my oven at 350 (auto - converted to 325 in the convection) for 45 minutes and then let it cool in the pan for an hour... It was perfect, no soft spot or hole in the middle at all!

Hi Elizabeth, the potatoes are cooked in the microwave, then the stuffed potatoes are cooked under the broiler for 30 seconds to melt the cheese (see step 4 of the directions), which is why they're placed on a the baking sheet.

- 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

I had no problems with puddles, but I did notice when I portioned them all out on the baking sheets, the ones that had to wait to go in oven for second batch started to puddle...... first batch didn't........

-- use a second baking dish to press even more, then leave it on there and refrigerate for 30 minutes.

Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on low speed.

-- 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...)

In another large (10 - 12») non-stick skillet, sprayed with cooking spray, warm each pita bread for 30 seconds to 1 minute on each side or place all on a baking sheet and heat in 425 degree oven for 3 - 5 minutes.

Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.

Lay out 4 cups of popped popcorn on a second parchment lined rimmed baking sheet.

Second — Put the veggies on a large baking sheet (use two if you have a smaller oven and need to use smaller pans) and drizzle a little on the veggies and then salt and pepper to taste.

Also, I found that I had to watch them * really * close — leave them in 30 seconds too long and all the green baked right out, especially on darker cookie sheets.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Maybe I'll bake my second batch on a gloomy winter day when I just need a big spoonful of goodness.

-LSB-...] five seconds after my smoothie because that's how my body rolls these days so I snacked on a No - Bake Mint Chocolate Protein Bar.

Slice 4 sweet potatoes in half lengthwise, rub with 3 tablespoons olive oil, and place cut side down on a second rimmed baking sheet.

I put a second baking sheet or similar on top and then flipped that around quickly in one go.

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.

And, on the subject of the 2 loaves comment, I'd just like to let out a second hallelujah for coconut and tapioca flours being two of the most affordable grain free flours to bake with.

Bake according to your package's instructions (I baked mine one at a time at 350 degrees F on foil - lined baking sheets for about 45 seconds, then flattened between 2 heavy books while still hot).

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Add the tahini, arrowroot powder, vanilla and baking soda and mix on medium speed for 15 seconds.

The recipe makes enough for two loaves, and for my second I made a long free - form loaf, adding freshly chopped rosemary to the dough and sprinkled sea - salt on the outside before baking.

Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted.

Made 2 recipes and while one had baked, after 15 min, turned the second to rise on the counter.

The second time, I ended up baking them for about 23 minutes but obviously the timing depends on your oven.

Lay a rolled - out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form.

We always have a second side dish, whatever is on hand, with my favorite being sweet potato cut into fry shapes and baking, roasted cherry tomatoes, pinto beans with lots of chili powder...

While this first batch bakes, you can already make the second batch and place the cookies on the second tray.

Wrap the roll in a second rice paper, brush with olive oil and place seam side down on parchment paper lined baking tray

Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off.

And then the second cooking is what you can do right before serving - after you put them on a baking sheet to cook at 425.

After the Parmesan baked potatoes these are my second choice for a quick bite which can be an ideal leisure food on a lazy evening.

I made a second batch in a wider tart pan (and shortened baking time) and had a hit on my hands with the thinner crust and layers... much easier to cut and serve.

After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds.

Spread on a second large parchment - lined baking sheet.

Probably would add cheese on the top to the second half of the baking process if I did it again, just for a little more of a crust on top.