Sentences with phrase «sized baking sheets»

I used 2 medium sized baking sheets for 2 potatoes.

When you're ready to roast, preheat your oven to 450ºF and grab the right size baking sheet.

spray large oven sized baking sheet with oil, add chopped onion and squash to tray, spray liberally with oil, toss with hands, spread evenly on the baking sheet, spray again.

Add the raw beet wedges to your medium - sized baking sheet, then toss with juice of 1/2 lime, 2 tsp toasted sesame oil, 3/4 tsp salt, 1/2 tsp ground coriander, 1/2 tsp ground pepper.

Line a medium sized baking sheet with parchment paper and mist with cooking spray.

You can use any sized baking sheet that will hold the granola.

For this recipe I use a small quarter - sized baking sheet with a silpat lining that fits the sheet.

Transfer to a parchment lined 10-1/2 x 15» cookie sheet (medium sized baking sheet) and spread out into an even layer.

Line a separate, same - sized baking sheet with a clean kitchen towel.

Pour egg mixture onto prepared 8x12 - sized baking sheet.

The brand I use is Nordic Ware but you can use any similar sized baking sheet.

Flour a medium - size baking sheet.

Using another same - size baking sheet or the bottom of a pot, press the mixture down firmly to compact it before baking.

I would recommend 10 - 12 per small to medium sized baking sheet.

Not exact matches

Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter.

Using a medium sized cookie dough scoop or tablespoon, drop rounded balls onto a baking sheet lined with parchment paper.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Scoop dough with an ice cream scooper (1.5 tbsp size) or use a piping bag and squeeze out a ping pong ball size onto a parchment lined baking sheet.

Cut a piece of parchment paper the size of a standard baking sheet or use a silicone baking mat.

Portion the sausage ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.

The time it takes to roast your vegetables will depend on a few factors: the size of the vegetable pieces, how crowded they are on the baking sheet, the water content of the vegetable varieties you're using, and the nuances of your oven.

I picked up quite a few smaller sized baking dishes and was so happy to have found this Baker's Quarter Sheet which is the perfect size for making small batches of cookies.

Make approx. 2 tbsp sized balls of dough and place them on the baking sheet, pressing down slightly to flatten.

Take 2 tsp sized balls of the date filling and place them onto the prepared baking sheet.

Lightly grease a sheet of parchment paper the size of a baking sheet.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

Scoop with a medium sized scoop or about the size of a golf ball and place in rows on a parchment lined baking sheet.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

I put street sized corn tortillas on a foil covered baking sheet (you can lightly spray with oil and salt if you want).

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Line a plate or baking sheet with parchment paper and make small marble - sized balls with the goat cheese.

With damp palms, roll the mixture into walnut - sized balls, and space well apart on lightly greased non-stick baking sheets.

They're a standard size — 18 x 13 inches and are called half - sheet pans because they're half the size of the much larger commercial baking trays.

Use a tablespoon to size each cookie on the greased baking sheets, about an inch apart from one another (they don't spread a whole lot, so you'll have to flatten them into cookie shapes!).

Roll bdough into 12 evenly sized balls with your hands and place them on a parchment paper lined baking sheet.

When baking, pair these mats with standard 13x18» half - size cookie sheets or bun pans.

Spoon out heaping tablespoon - sized clusters of the chocolate mixture onto a small baking sheet about 1 - inch apart.

Also, In your other comment you asked how large my baking sheet is, my are 18 ″ x 25 ″ but you can use any size since this is a free form candy and your chocolate should not fill the baking sheet all the way to the edges.

I needed two baking sheets for my 16 medium - sized bagels.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Using a regular - sized ice cream scoop, scoop up enough batter to fill half and place batter on a parchment - lined baking sheet.

Using a cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls, then place about 2 inches apart on the baking sheets.

Place the whole pumpkin on a parchment lined baking sheet, and transfer to the oven to roast for 60 minutes (for a medium sized pumpkin).

-- 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...)

Portion the dough into generous 2 teaspoon sized balls and place 2 inches apart on prepared baking sheets.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Bake the squash face down on a cookie sheet for 30 minutes to an hour, depending on the size of the squash.

Drizzle a little olive oil over the tops, and bake the chicken breasts on a sheet pan for somewhere between 20 - 35 minutes, since baking time will vary depending on the size of your chicken breasts.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.