Sentences with phrase «oven and placed in»

After meat is done braising, take pork out of dutch oven and place in baking pan.

Once the wings have been baked, remove them from the oven and place them in a large bowl that has the enchilada sauce, melted butter, and lime juice combined.

Remove the vegetables from the oven and place them in the pie crust.

Remove from oven and place in a wire rack to cool completely.

Cover Dutch oven and place in the preheated oven and cook for 3 to 4 hours.

When the outsides are charred carefully remove from oven and place in a ziploc bag and let steam.

When the whole pepper is charred and blistered, remove from oven and place in a bowl and cover (a large plate works well).

When tender, remove from oven and place in a blender.

Not exact matches

As a keen baker in 2001, she found herself becoming frustrated at not being able to find her oven gloves, and tea towels in one place, so she thought... why not come up with an invention like an apron that keeps everything together, all in one place.

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.

Give it a rest yo, chill and be a friend and not on Facebook You can take that junk, place it in the oven to cook yo

Remove and add your topping, either place it back in the oven for a few minutes to warm them or enjoy your toppings raw!

Place it in the oven and put a few ice cubes on the lower sheet, close the oven and lower immediately the temperature to 490F (250 °C).

Then place the beetroot (with it's skin still on) in a baking tray and place the tray in the oven.

Add your kale on top and place back in the oven for 10 minutes, stirring half way through to ensure the kale cooks all over.

Same problem, 180 degrees (I didn't even have the fan on — which would have made the oven even hotter) and they started burning and smoking up the place in about 5 minutes.

Place in the oven and bake for 35 - 40 minutes until golden.

The easiest way to clean grills is to remove them from the unit, spray them thoroughly front and back with oven cleaner, and place them in a plastic trash bag, which you tie shut.

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.

Start by heating the oven to 200C, then pierce the sweet potato right through with a knife, place them on a baking tray and once the oven is hot pop them in.

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 rinsing and draining your chickpeas, then place them on a baking tray in a 200C oven and bake for 15 - 20 minutes, until they start to firm up but aren't crunchy.

Cover, place in the oven, and bake for 30 minutes.

Once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious!

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.

Arrange the chile pods on a baking pan and place in a 250 - degree oven for 10 to 15 minutes or until the chiles become very aromatic, being careful not to let them burn.

Place the pan back in the oven and bake, uncovered, for another 10 minutes, or until the chard stems are completely cooked through.

Place them on the baking paper and bake for about 12 minutes in the oven.

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.

Place the florets onto a baking tray and cook in the oven for 30 - 35 minutes.

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.

To grind the larger chiles, first place them on a cookie sheet in a medium oven until they are brittle and break when bent.

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.

Cover and place in the oven.

Then place the tray in the oven and let it cook for 30 minutes.

Place cookies on a baking sheet and bake in the oven for 10 - 15 minutes (depending on how big they are!).

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.

Preheat the oven to 525F (275 °C), place a baking sheet or a baking stone in the middle and a baking sheet on the lowest possible.

Place back into the oven and bake for 30 minutes to 1 hour more, until crispy and lightly browned in parts.

The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes — I add the peeled garlic for the last 5 - 10 minutes as roasted garlic is delicious in hummus.

Place the vegetables in a greased ovenproof dish and bake in the oven for 30 - 35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges.

Place the roast in an ovenproof dish, cover with foil, and bake in a 360 degree oven for about 1 1/2 hours.

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 the bread on a sheet pan and bake in the oven until toasted, turning once, about 10 minutes.

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.

Place the baking trays in the oven and bake for about forty five minutes.