Sentences with phrase «turn the oven on for»

I agree, some things are just totally worth turning the oven on for, even in this heat... This is definitely one of them.

This easy Paleo banana cream pie is one you won't even have to turn your oven on for!

If it is cold I will turn the oven on for just about 30 seconds to get some heat, then turn it off and let the light hold the heat.

You turn the oven on for just a few minutes to let it get warm, then turn it off and put the muffins in there to rise.

The beauty about making a cake in the air - fryer is not having to turn the oven on for only a small item.

Summer is a great time of year for us, we are getting a fresh whole chicken in our CSA box every other week, but there is no way I am turning my oven on for 5 hours in Virginia in the summertime, the temperature consistently stays at a level of uncomfortable which can only be described as «Satan's ass crack.»

You don't even have to turn the oven on for this one!

Summer is a great time of year for us, we are getting a fresh whole chicken in our CSA box every other week, but there is no way I am turning my oven on for 5 hours in Virginia in the summertime, the temperature consistently stays at a level of uncomfortable which can only be described as «Satan's ass crack.»

You don't even need to turn the oven on for this gem.

I almost didn't turn the oven on for this one.

Not exact matches

Baked for 17 min on 175 degrees Celsius (350 Fahrenheit) then left in turned off oven for five min, checking regularly.

For many summer is in full swing and it's far too hot to even consider turning on the oven.

You can refrigerate the dough for up to a week, When you're ready to bake the cookies, remove dough from the fridge when you turn the oven on, scoop, and bake.

When it's too hot to turn on the oven cooking dinner in my slow cooker is the perfect solution for getting dinner on the table.

As soon as fall comes around, I start stocking up on fresh baking powder, baking soda, sugar, flour, and vanilla in preparation for all the baked goodies that I will be making in the coming weeks and months... basically until June comes back around and it's too hot to turn the oven on.

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

You don't even need to turn on the oven, as only the stove and microwave are used for this dish!

An oven thermometer is the best solution, but if you don't want to buy one and are willing to play around, I'd try adjusting the temperature up by 5 ° for half a batch and see if that helps, or turning on the fan if your oven has one.

Turn the oven to broil and place the baking sheet on top shelf of the oven and broil for 4 — 5 minutes.

I first followed your instuctions regarding timing and then kept them in the oven for an extra 2 hours at 140 degrees with the convection feature of my oven turned on.

Cover the jar / jars / bowl in a thick towel or two, turn the oven light on, and let it sit for about 12 hours.

Turn on oven broiler and pop in for 30 seconds to 1 minute.

To create a perfect haven for rising dough of any kind, preheat the oven for 1 minute (ovens may vary, so check this on yours), turn the oven off, turn the light on and place the dough inside.

You know those days when you don't want to turn on the oven or do any real cooking on the stove but you could really go for some good old - fashioned cheesy carb - loaded comfort food?

Turn oven on 350 ° and bake frozen pies for 45 - 50 minutes.

If the shells are cooked through (they don't budge more than a millimetre on the foot when nudged gently) but they won't come off the parchment easily, slide the parchment back onto the baking sheets and pop them back into the cooled oven, which is turned OFF, and run the fan for a few minutes.

Then without effort (except for turning the timer on) you wait and stare through oven glass while your seemingly over kneaded dough bakes to a perfect crisp you can't wait to share.

For example, if you don't feel like turning on the oven to roast sweet potatoes in 100 - degree weather, maybe grill or steam them instead; prepare the foods in a way that makes you happy!

My kitchen is HOT right now so I only left the oven on for 2 hours, then turned it off and kept the door closed for the final hour.

Depending on your oven, your pan, and the exact size of your muffin liners, bake these for about 18 - 22 minutes, until they are just turning golden and a wooden toothpick comes out clean.

I have visions of sandwiching it between two brownies or two super chocolatey cookies, for added richness, but can't bring myself to turn on the oven!

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivOn each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

I don't turn on my oven for such a small batch of anything.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

This sounds like a great recipe for those hot summer days when it's too hot to turn on the oven but you still want to do some baking.

Perfect for hot summer days when you don't want to turn on the oven.

My loaf also was raw in the middle... found out when I tried to get it out of the pan... scooped it up and put it back in and put the top back on... turned the oven back on and put it in when it was hot, then turned the oven off and let it be for about 20 minutes... perfect!

Easy, no bake cookies are the best for those times you just really don't want to turn on the oven but want a cookie.

I love this recipe but as the 90 degree heat of a Tucson May approaches, I've switched out steamed sweet potatoes for the butternut squash (can't turn on the oven, its too hot!)

Then turn your oven on broil and broil for 1 - 2 minutes or until the outsides brown slightly.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

You don't have to bake this pie, which is perfect for the hotter time of year when you don't want to turn on that oven.

These no - bake cheesecakes are perfect for a hot day when turning on the oven just isn't in the cards =).

I rarely want to turn on the oven during the summer so I'm always looking for creative no bake desserts.

Rise for 30 minutes, then turn oven on to 350º F (static) or 325º F (convection) and bake for 12 - 15 minutes, or until a toothpick inserted into the centers of the buns comes out clean.

Ooh - I am bookmarking this one for when it is way too hot in my kitchen to turn the oven on.

Turn off the oven, prop open the oven door about 4 inches, and allow the brownies to sit in the oven for 15 - 20 minutes, or until the oven temperature has dropped to about 150 °F on an oven thermometer or the brownies are crisp.

A great method for letting your yeast breads rise before baking is to turn on your oven to 200º F, then turn it off when it has reached temperature.

Pie was a contender to handle the overflow — but really, unless it's for a special Christmas morning treat, who can be bothered to turn on the oven in the middle of the summer?

Bake for 7 minutes, take out and stir, bake for another 7 - 10 minutes depending on the strength of your oven, check often to make sure they turn perfectly golden but don't burn.