Sentences with phrase «sheets of baking paper for»

Not exact matches

Once they are firm, place the baking sheet in the center of your preheated oven and bake for 15 to 17 minutes, or until the cookies are nice, uniform brown color — like they came right out of that brown wax paper bag in that Nabisco box.

Line a rimmed baking sheet with foil or parchment paper (optional, for ease of clean - up).

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

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.

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.

Blind baking: put a sheet of heat - resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.

Made of slippery silicone, the Exopat baking mat prevents cookies and pastries from sticking, eliminating the need for parchment paper, nonstick cooking surfaces, and the greasing of baking sheets.

Line a baking sheet with parchment paper and spread an even lay of sweet potato fries, bake for 25 minutes.

-- 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...)

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.

On baking day, have a sheet of parchment paper ready or generously sprinkle a pizza peel with cornmeal for a work surface.

To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directiobaking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper DirectioBaking sheets Parchment paper Directions: 1.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Blind baking: put a sheet of heat - resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.

3/4 cup unsalted butter 1/2 cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.

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

11) Transfer the log of dough onto the parchment paper - lined baking sheet, and then flatten it out a little more to look like a rectangle (for as much as your baking sheet will allow) 12) Bake for 25 minutes or until firm to the touch, then remove from oven and allow to cool for 10 minutes.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Put a sheet of heat - resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.

With a rolling pin, roll out dough to 5 mm between two sheets of baking paper and cut into rounds, reserving some for tops

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

I found the Pillsbury's Best Pizza Dough to be especially convenient because it comes already rolled up on a sheet of parchment paper for you to bake it on — all you have to do is unroll, top and bake!

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.

Flip the dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal.

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.

Line a baking sheet with parchment paper, and drop a dollop of batter for each scone - to - be.

Note: Parchment paper or cooking spray is helpful for removal of The Bomblette from the baking sheet.

Place the loaf on a parchment paper lined baking sheet, slice a deep X shape on top of the loaf and bake it for 30 to 35 minutes or until the bread feels hallow when tapped and develops a nice golden brown color.

For gluten free but not dairy free, you can easily make your own little roll ups by baking grated parmesan cheese on a piece of parchment paper on a cookie sheet.

Soak and blitz up the lentils as described, adding 3 cloves of garlic, some salt (1/2 tsp if desired), a tsp of oregano, 1/2 tsp baking soda (for a little lift), and bake on a parchment paper covered sheet pan.

For use as decoration or just for snacking — spread the cranberries on a sheet of baking paper and coat generously with granulated sugar and allow to dFor use as decoration or just for snacking — spread the cranberries on a sheet of baking paper and coat generously with granulated sugar and allow to dfor snacking — spread the cranberries on a sheet of baking paper and coat generously with granulated sugar and allow to dry.

Pre-heat your oven with the bake / broil option to its highest setting, add 2 red bell peppers, 1 tomato and 2 cloves of garlic (wrap the garlic in foil paper) to a baking sheet lined with foil paper, drizzle some extra virgin Spanish olive oil on the bell peppers and season with sea salt, add the baking tray to the oven for 20 minutes

Other baking essestials in our line are a variety of all butter pastry doughs and tart shells, the thin, crêpe - like Feuilles de Brick, Kataifi Dough, Strudel Leaves, Fruit Glaze, both French Saf and Fresh Yeast, Meringue and Malt Powder, Frozen Egg Yolks and Whites, Transfer Sheets, Silicon Baking Mats, Parchment Paper and just about every other essential ingredient for the pastry kibaking essestials in our line are a variety of all butter pastry doughs and tart shells, the thin, crêpe - like Feuilles de Brick, Kataifi Dough, Strudel Leaves, Fruit Glaze, both French Saf and Fresh Yeast, Meringue and Malt Powder, Frozen Egg Yolks and Whites, Transfer Sheets, Silicon Baking Mats, Parchment Paper and just about every other essential ingredient for the pastry kiBaking Mats, Parchment Paper and just about every other essential ingredient for the pastry kitchen.

On a parchment paper - lined baking sheet, place a heaping tablespoon of dough for each cookie and flatten slightly with a fork or by hand.

Using the corners of greaseproof paper, lift the potatoes out onto a baking sheet (if you don't have any accessible corners of paper, just gently slide the potatoes out onto the sheet), and bake uncovered for a further 15 minutes to crisp up a little.

Transfer to a baking sheet and place another piece of parchment paper on top (to avoid burning the top) of each layer and bake each layer for 8 minutes.

Spread out the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking.

Preheat oven to 375F (190C) and prepare an 8x8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.

• store in an airtight container between sheets of baking paper, keep the container in a cool place out of direct sunlight; the mallows will keep at room temperature for up to 2 weeks.

Preheat your oven to 375F (190C) and prepare an 8x8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.

Preheat your oven to 325F (162C) and prepare an 8x8 (20x20cm) baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.

Cover a baking sheet with baking paper and with the help of two tablespoons, form about 7 to 8 rolls to the sheet (I go for about 2 tablespoons of dough per roll).

Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days (may take longer depending on humidity in the air), stirring frequently.

Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently.

Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days (or longer depending on the amount of humidity in the air), stirring frequently.

Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently, about every 15 to 30 minutes.

Preheat the oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them in along with the rest of the ingredients If the mixture is too sticky, add more almond meal and if it's too dry, add more water Line an oven proof dish with parchment paper Roll the mixture into balls, then place them on the baking sheet and (optional) press down on them to make them flatter Bake in the oven for 20 minutes until crispy

Place the parchment - wrapped fish on a baking sheet (in case any moisture leaks out of the parchment paper as it cooks), and bake at a preheated 400F oven for 10 - 13 minutes, depending on the thickness of the fish, until it is cooked and flakes easily.

Roll each ball in the lime coating sugar, then place on a parchment paper lined baking sheet and use the bottom of a glass to press the ball into a little disk with a 1/3» thickness, keep atleast 1.5» between cookies to allow for spreading.