Sentences with phrase «over parchment paper on»

The ginger cookies (I used Yacon Syrup and agave) spread all over the parchment paper on the cookie sheet and made one huge flat cookie.

Not exact matches

Skewer the marinated chicken pieces on bamboo skewers or wooden skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

On the second time, flip it over parchment paper sprinkled with sugar.

Carefully dip the top of each cream puff and immediately turn over (caramel side down) on a parchment paper to set.

To make them more simply now I just roll them out directly on my baking mat (or parchment paper) with plastic wrap over top to prevent it from sticking to my rolling pin instead of flouring.

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.

Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.

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).

Heat oven to 350 degree F. Line a 9x5 - inch loaf pan with parchment paper leaving a two inch over hang on two sides.

Take a 9 - inch cake pan with deep sides and after rubbing butter all over the insides, place parchment paper on the bottom.

Turn the parchment paper over so the circle is on the reverse side.

Place the cooled cookies on a rack set over foil or parchment paper (for easy clean up).

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Trace 3 inch circles on the parchment and then flip the parchment over so pencil / pen does not get on meringue, you will still see the circles through the paper.

Flip your casserole dish over on top of a piece of parchment or wax paper.

Holding the lattice on your palm and spread fingers of one hand, parchment paper side up, peel parchment paper from bottom and turn lattice over onto pie.

Place another piece of parchment paper over the skin and set a baking sheet on top.

Place the coated bars on a drying rack over a piece of parchment paper.

Carefully flip the pie crust and parchment paper over on top of the pie dish and slowly peel off the parchment paper.

Keep on a high medium heat for another 15 minutes or until the sugar starts to crystalize (that doesn't really happen with the coconut sugar it just kind of reduces and gets a syrup consistency) then spread it out over parchment paper.

Flip over and place on cooling rack or parchment paper.

2 — Line a large baking sheet with baking / parchment paper (or a non stick silpat mat) and pour on your cashews, take care not to over crowd them.

I turned the potatoes onto parchment paper on my baking sheets and skipped the last step of turning them over because it's pointless.

Turn a rimmed baking sheet over and place a sheet of parchment paper on top.

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.

Formed 6 thick dinner sized patties in a silcone form turned out and baked as directed on parchment paper 24 min then turning over for 6 min more.

Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Lift up your parchment or wax paper and fold the cookie dough over 1/3 of the way making sure to match up your colors, (You want your red folding down on the red, orange on orange...)

Remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Flip the «package» over and place seam side down on a rimmed baking sheet lined with parchment paper.

Take your filled banana pieces from the freezer and dip - one at a time - in the chocolate mixture, coating all over and placing back on the parchment paper.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

Spoon the glaze over the doughnuts on a baking sheet covered in foil or parchment paper and garnish with flaky sea salt.

Cut a long strip of parchment paper or foil and lay it on the bottom of the pan with the ends hanging over both sides of the pan.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand.

If I don't want the hassle of standing over a hot stove, my cheat method is to line a cookie sheet with parchment paper and place the salmon cakes on the parchment.

Once donuts are cool enoungh to pop out of their molds, place them on a rack set over parchment paper or a baking sheet.

Using a separate sheet of parchment paper lay it over the pressed dough and press down on the parchment paper, smoothing out the dough as much as possible.

Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.

Place a large piece of parchment paper on a cake stand and spread 1/4 cup dulce de leche over the tops of each cake layer.

After I had the dough rolled thin, I sprinkled the top with salt, then with finely ground rosemary (I rubbed it over the dough until it was basically green), put the parchment paper back on and gave it a few more rolls, and then sliced and baked it.

Place the pie dish on a baking sheet lined with parchment paper (the crisp will bubble over).

To transfer the crust to the pie pan, gently flip the parchment or wax paper over on top of the pie pan and slowly pull away the parchment while forming the crust into the pie pan.

Melt over a double boiler, spread out in a layer on parchment or waxed paper and chill in the freezer.

Unfortunately my carefully placed piece of parchment paper ripped on both sides, so I had to turn it over upside down and back up again.

If you want to use corn meal I recommend placing parchment paper on top of the pizza peel and sprinkling cornmeal over the top.

Place the dough on top, adding a second piece of parchment paper over it.

Line a rimmed baking sheet with parchment paper and trace an 8» circle on parchment; turn it over (the circle will still be visible; this is just a guide).

Lay parchment paper in 9 - by -9-inch cake tin, allowing it to fold out over the sides in order to pull cheesecake out later on.