Preheat oven to 375 degrees F. Toss your squash wedges with the olive oil and lay them side by
side on a foil lined baking sheet.
Not exact matches
(You can also put them
on a
foiled lined baking sheet and roast in a 350 * F. oven until golden brown
on the bottom
side about 10 minutes and then turn them over and roast opposite
side.
Lay skin
side down
on a
baking sheet lined with aluminum
foil or Silpat.
Cut the eggplants in half, put then cut
side down
on a
foil -
lined baking sheet that has been oiled.
Line a
baking sheet with aluminum
foil and place the squash halves cut
side up
on the
baking sheet.
Lightly oil cut
side and place cut -
side down
on a
foil or parchment paper
lined baking sheet.
Place squash cut
side down
on a greased aluminum
foil -
lined 15 x 10 - inch
baking sheet.
Meanwhile, place cut tomatoes
on a second
baking sheet (cut
side up),
lined with
foil.
Preheat your oven to 400 * F.
Line a four -
sided baking sheet with tin
foil and place a
baking rack
on top of it if available.
On a
foil -
lined baking sheet, toast marshmallows under a broiler, turning as necessary, until all
sides are golden brown.
Arrange tomatoes, cut
sides up,
on metal
baking sheet lined with aluminum
foil.
Place pepper halves, skin
sides up,
on a
foil -
lined baking sheet.
Place squash, flesh
side down
on a
foil lined sheet, and
bake for 30 minutes.
Place the eggplants cut
side down
on a
foil lined baking sheet, and
bake until fork tender, about 30 minutes.
Line a
baking sheet with several
sheets of aluminum
foil and place the ham, cut
side down,
on the
baking sheet.
Place jalapenos, cut
side down,
on a
foil -
lined baking sheet and broil until totally blackened, about 10 - 15 minutes.
Place squash cut
side down
on a
foil lined baking sheet and roast until tender, 40 — 45 minutes.
Place the squash halves cut
side up
on an aluminum -
foil -
lined baking sheet.
Place filets
on a
foil -
lined baking sheet skin
side down and dust the tops of the fish with curry powder to just cover the filets and sprinke with salt and pepper.
Broil chile peppers
on an aluminum
foil -
lined baking sheet 5 inches from heat about 5 minutes
on each
side or until chiles look blistered.
Line rimmed
baking sheet with aluminum
foil and place cherries, cut
side up,
on sheet.
Line a rimmed
baking sheet with
foil leaving a 2 - inch overhang
on each
side.
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.
Set roast, fat
side up,
on wire rack over a
foil -
lined baking sheet and roast meat until probe thermometer or an instant - read thermometer registers 118 ° for medium - rare, 2 - 3 hours.
Broil, cut
side down,
on a
foil -
lined baking sheet until golden brown, about 2 minutes (watch carefully).
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.
Place, skin
side up,
on a wire rack set inside a
foil -
lined rimmed
baking sheet and lightly brush with reserved glaze.
Place bacon
on a
foil -
lined large rimmed
baking sheet; brush both
sides with syrup.
Place pepper halves, skin
sides up,
on a
foil -
lined baking sheet; flatten with hand.
On a
baking sheet lined with aluminum
foil, spread out your coated potatoes skin
side down.
Place the pumpkin halves cut
side down,
on a
foil -
lined baking sheet and
bake until the skin is easy to pierce with a knife, about 1 hour.