Sentences with phrase «sheets of parchment at»

Cookies can be stored in an airtight container between sheets of parchment at room temperature up to 4 days.

Not exact matches

Repeat, keeping at least one inch between circles, on both sheets of parchment, until you have 24 circles.

To bake, line a baking sheet with parchment paper, lightly oil each side of the cutlets, and bake at 375 degrees.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

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.

-- 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...)

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

Place a sheet of parchment paper that is at least as long as your baguette dough on a pizza peel or the back of a baking sheet.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.

Spread out the fries on the two parchment lined baking sheets with at least 1/2 inch of space around each one.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.

Roll each dough ball out one at a time: place a sheet of parchment paper on top of the dough ball and press the ball down into a round.

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.

Generously flour the prepared parchment paper (off of the baking sheet) or a pizza peel, and roll out the ball of dough onto the surface at approximately 1/4 inch thick in the shape of your choosing.

Line a baking sheet with parchment paper to hold the breaded fillets, and place at the end of the assembly line.

Line a sheet tray with parchment paper and pipe 1» circles of the batter, leaving at least 1/2» between each mound.

If you're struggling with the parchment paper flying up and sticking to the meringue, just place small smears of meringue on the baking sheet at the corners as «glue» and stick the parchment down.

For the pumpkin filling, roast one small sugar pumpkin (cut in half, seeds removed) cut - side down on a baking sheet lined with parchment in the oven at 350F for 25 - 35 minutes (depending on the size of your pumpkin).

Working with 1 disk at a time, roll each one between 2 sheets of parchment paper to a thickness of ⅛ inch.

Transfer dough to a large parchment - lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros).

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

I made 2 lemon braids yesterday and let the ball of dough rise overnight covered tightly in a glass bowl - I had some Mascarpone leftover so I used that instead of the cream cheese - I made my own lemon curd - I was able to form the dough in a parchment paper lined 10x15 sheet pan - it made it easier to arrive at the 10x15 shape - it was a success at my family gathering - everybody had seconds - GREAT RECIPE - Thank you.

Wash and core 5 to 6 tomatoes (any type of full - sized tomato will work), cut them in half, place them on a parchment lined baking sheet, sprinkle the cut side with fine sea salt, drizzle the tomatoes with olive oil, turn the tomatoes over and drizzle the skin side with olive oil, roast in oven at 450 degrees fahrenheit for about an hour (check after 45 minutes).

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛» thick.

As an alternative, all of the chocolate and almond mixture can be combined at one time and spread onto the parchment lined sheet pan.

I would pour the mix into a shallow pan or cookie sheet type of thing (IDK how much this makes, but whatever would be appropriate for the amount of cough drop base you have) Use a sheet of parchment paper or wax paper to prevent it from sticking (if it sticks at all — haven't made it yet!)

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.

Draw 1 1/2 - inch circles at spaced intervals on two to three sheets of parchment paper as a template to guide your piping.