Sentences with phrase «side on a baking paper»

Place biscotti on one side on a baking paper - lined baking tray and bake for 10 minutes.

Not exact matches

Place the squash cut side down on a parchment paper - covered baking tray and bake for 30 - 40 minutes or until tender.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Line a 13X9» baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.

Peel one sheet of paper or wrap from one side and place the dough on the prepared baking sheet.

Place mushrooms, stem side up, on baking sheet lined with parchment paper.

Line your pan with baking paper on the base and the sides.

Lightly oil cut side and place cut - side down on a foil or parchment paper lined baking sheet.

Place tomatoes, sliced side up, on parchment paper on a baking pan.

Cut it in half, remove seeds, place cut side down on parchment paper lined baking dish (easier clean up!)

Preheat oven to 350 F. Prepare a 9x9» rectangular baking form with parchment paper on the bottom with enough on the sides to pull out the treat once it's done baking.

Roast red pepper cut side down on a baking sheet lined with parchment paper for ~ 15 minutes or until the skin in charred.

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.

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.

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).

Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides.

Cut the stem off and wash pumpkin, cut in half horizontally, remove seeds and strings, place cut - side - down on parchment paper - lined baking sheet, and bake until a sharp knife can be easily inserted through the softened flesh, about 30 minutes, or more for a larger pumpkin.

I made this tiramisu in 22 cm springform cake pan lined with baking paper on bottom and sides, and it turned out more beautiful than I thought.

Two tips to keep in mind though... First, line the baking pan with parchment paper with a two - inch overhang on each side.

Place on a baking sheet (cut side down) lined with parchment paper and roast for 20 minutes, or until the skin starts to brown.

Lightly oil both sides of the sweet potato slices, then place them on parchment paper on a baking sheet.

Wrap the roll in a second rice paper, brush with olive oil and place seam side down on parchment paper lined baking tray

Spray a 8 - inch square baking pan with baking spray then line the bottom and sides with parchment paper or aluminum foil, leaving a overhang on all sides.

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

Brush some oil on the baking paper lining the sides of the pan, and toss in the sesame and nigella seeds, twirling the pan around so the seeds stick.

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.

Cut your tomatoes in half or quarters if they are larger sized, and place the skin side down on a baking sheet lined with parchment paper.

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

Then take about 14 cherries (about 1/3), cut them in half, and set them aside (place on a sheet of paper towel, cut side down) to be placed on the top of the cake during baking.

Preheat oven to 350 degrees F. Butter a 9x13 - inch baking pan and line with parchment paper, leaving an overhang on both sides.

To prevent it from sticking, always thoroughly butter the bottom and the sides of your baking pan with enough butter, or use cooking parchment paper, depending on the recipe.

Preheat the oven to 350 degrees F. Line a 9 × 9 or 9 × 13 - inch baking pan with parchment paper, leaving about an inch overhang on two sides.

Arrange tomatoes, cut sides up, on a large baking sheet lined with 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)

Spray the underside of a large piece of parchment paper, large enough to cover the whole baking dish, with cooking oil, and place, oiled - side down, directly on top of the chicken breasts in the pan.

Preheat oven to 350 degrees F. Butter a 9 × 13 - inch baking pan and line with parchment paper, leaving an overhang on both sides.

Place mould opening - side down on a sheet of baking paper and leave to set (not in the refrigerator).

Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.

You could also prep the mixture and freeze in an airtight container not a baking dish and then once thawed just press into the pan with breadcrumbs on the side or parchment paper.

Place the squash cut side down on a lightly oiled or parchment paper lined baking sheet.

Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.

Place the halves cut side down on a baking sheet lined with parchment paper (for easy cleanup).

Place on a baking tray lined with baking paper, with seam side down.

Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.

Slice tomatoes into 1/2» slices; lightly salt both sides of tomatoes; place on double paper towel lined baking sheet; let sit 10 minutes; flip tomatoes over and let sit another 10 minutes.

Butter a 9x13» baking pan and line with parchment paper, leaving a 1» overhang on both long sides.

Add 1/2 a tablespoon of nutella into each square of dough, then fold into the shape of a triangle and using a fork pierce down on the outer edges (on both sides) to seal the dough, add them to a baking tray lined with parchment paper

Line bottom and sides of an 8 - inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides.

Cut in half and place skin side down on a baking sheet covered with parchment paper.

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.