Sentences with phrase «on sheets of paper lined»

If you took a sheet of paper and filled it with zeros, then reproduced zeros on sheets of paper lined up across the entire universe, 15 billion light years across, that number would still be smaller than 1010 (123).

Not exact matches

seeing in math a straight line has no true end it continues on forever thus that sheet of paper if continued would like wise continue on until it meets something to stop it's progression.

The arrow represents the time line, so that the remaining dimension on the sheet of paper represents the three dimensions of space.

Cut one of the fennel bulb halves into 1 / 2 - inch - thick wedges, and place on a parchment paper - lined baking sheet.

The next day, line a baking sheet with parchment paper and place the ring of a springform pan (without the bottom) directly on the parchment paper.

Place on a baking sheet lined with parchment paper pressing down slightly for more of a cookie shape

Line 2 large baking sheets with parchment paper on top of the piping guide, and set aside.In the bowl of a food processor, combine the ground almonds and powdered sugar, and pulse until completely combined and homogeneous.

Line up the bagels on a baking sheet that's been lined with parchment paper, a Silpat or whatever you use for this kind of thing.

Using the cookie cutters of your choice, cut out cookies and place them on a baking sheet lined with parchment paper.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Line a baking sheet with parchement paper, lay the puff pastry on it, cover with another sheet of parchment paper, put a baking sheet over it and bake at 375 until golden brown.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Line a large sheet pan with parchment paper and spread the tortilla chips evenly on top of the paper.

-- 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...)

Instead, to store them for a longer period of time, I would do the same thing that I would do with say, fresh gnocchi — line a baking sheet with parchment paper, and lay them out on the sheet, so they aren't touching.

I just line the baking sheet with parchment paper and place my «knots» on top of it.

Toss the chickpeas with 1 tablespoon of olive oil and then place them on a baking sheet lined with parchment paper.

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dough.

Lightly coat a quarter sheet or 13x9 - inch pan or glass baking dish with cooking spray, and line with parchment paper, leaving 1 inch of overhang on long sides.

(If mix is too dry, add another ripe banana, if it's too moist add more oats) Line a baking sheet with parchment paper and make little dollops of batter on the sheet.

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.

Place tablespoon sized scoops of dough evenly on a baking sheet lined with parchment paper.

Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper - lined baking sheet, nut - side down (so the stick points straight up).

Brush the chocolate on the backside of the leaves and place on parchment paper lined baking sheet.

On a baking sheet lined with parchment paper, toss chopped butternut squash with a drizzle of olive oil and a sprinkle of salt and pepper.

Place on parchment paper lined baking sheets, with about 2 - inches of space between dough balls.

• place eggplant slices on a paper towel lined baking sheet and sprinkle with a bit of sea salt.

Shape balls and place 10 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls.

Place pan on a baking sheet lined with parchment paper (in case of spillage) and bake for 45 minutes.

On a parchment paper - lined sheet tray, toss carrots with a tbsp of oil and freshly ground black pepper.

On a baking sheet lined with parchment paper, toss grapes with oil, vinegar and a generous pinch of salt.

Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Tap fork on side of pan to remove any excess coating, and return to waxed paper - lined baking sheets.

Line a baking sheet with a silicone mat or parchment paper then slice the cookies on the scant side of 1/4 - inch (1/2 cm) thick.

Place the balls on a wax paper — lined baking sheet and push a lollipop stick 3/4 of the way into each one.

Brush the entire top of the pie with egg wash, sprinkle with granulated sugar, and place the pie on a parchment - paper lined baking sheet (to catch any drips).

Place on a parchment paper - lined baking sheet and broil on high for 10 minutes until the tips of the vegetables are blackened.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper.

Bake for 20 - 25 minutes on a nonstick or parchment paper lined rimmed sheet pan on the bottom rack of the oven until the crust is golden brown.

Place a sheet of parchment paper on a cookie sheet and carefully roll the dough from the basket to the lined cookie sheet.

Dip half of each shortbread bar into melted chocolate and place on baking sheet lined with wax paper.

line 2 baking sheets with parchment paper and set silicone mini muffin tins on top of parchment.

Next, place four of the rectangles of pastry on a parchment paper lined baking sheet.

Line 3 or 4 baking sheets with parchment paper, and brush 1 Tbs of olive oil on each, spreading it well to the edges.

On a sheet pan lined with parchment paper, toss diced potatoes with 2 tsps olive oil, chili powder, and a pinch of sea salt.

On cookie sheets lined with parchment paper, scoop 1 Tbsp of batter per cookie.

Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.

Lay the four fillets on a rimmed baking sheet lined with a piece of parchment paper.

Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.