Sentences with phrase «until after you bake»

Do you bake the tomatoes or not put them on until after you bake the bread and chicken?

Chickpea flour tastes horrible raw, so don't judge these until after baking.

The flavor was good, but it wasn't until after baking, when I I read the comment about how many tsp of chia seeds were in each muffin, baked, that I realized it should have been a 12 muffin recipe.

The trick to making oil - free cauliflower crispy (and for it to stay that way) is to wait until after baking to salt the cauliflower.

Not exact matches

After 10 minutes REDUCE THE HEAT TO 350F and bake for 45 - 60 minutes more or until the top are golden brown.

Nuts are not taken into the bakery until all other breads have been made, and we shut down and do deep sanitation immediately after the nuts are used and before we start the next baking cycle.

Bake until the cookies are set in center and begin to crack (they will not brown), about 8 minutes, rotating the baking sheets after 4 minutes.

After baking, you'll need to get them off the mat / parchment as soon as they're cool, and get them straight into an airtight container and into the fridge until you fill them, then straight back into the fridge after filAfter baking, you'll need to get them off the mat / parchment as soon as they're cool, and get them straight into an airtight container and into the fridge until you fill them, then straight back into the fridge after filafter filling.

Do you think it should be refrigerated if it won't be eaten until tomorrow night (24 hours after its baked and frosted)?

After they have been slightly browned on each side, place back on the cookie sheet and bake at 375 degrees for about 8 minutes or until cooked all the way through.

After 10 minutes, flip the crackers gently and bake for another 3 - 5 minutes, until browned and dried.

Rather than simmering on the stovetop for a few minutes after adding the curry cashew sauce, I transfer everything to a baking dish and bake in a 350 degree preheated oven for about 20 minutes or until the sauce is thick and bubbly.

After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and beef stock, and baked in the oven until they were cooked though and the cheese became a pocket of melty deliciousness.

Bake in the top and bottom thirds of the preheated 400 ˚F oven for about 20 minutes, rotating the pans after 10 minutes, until the cookies are golden brown and firm to the touch.

As for baking time, I would suggest setting a timer for 20 minutes and checking it every few minutes after that until it's done, just make sure you don't overbake it.

Bake 13 - 16 minutes until golden, rotating the pans front to back and top to bottom after 6 minutes.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Recipe after recipe suggested baking them, until I found this one.

It wasn't until after I'd baked them that I realized they weren't the kind of cookies I was expecting.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

Check after 5 minutes, and bake until they are golden brown on top.

Press into a 1 / 4 - inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes.

My almond flour was clumpy and I didn't know how to fix it (first time baking with it), I don't have a mixer so I used a whisk, and I forgot the ground flax until after it was in the pan and had to take the batter out and add it.

Alright, after preparing the cake I covered the top in fresh apples and buttery crumble topping and baked until golden brown and delicious.

Arrange in a single layer on a large baking sheet and place in the oven for about 35 minutes, tossing once along the way (after ~ 20 minutes), or until the cauliflower is tender and golden - edged.

Bake the granola in the preheated oven for 25 - 30 minutes (checking after 25) or until they are brown around the edges and lightly browned on top.

I would make the bread ahead for sure and even toast the cubes and freeze, but don't mix the stuffing until right before baking and then serve within and hour or two after that at the latest.

Bake at 375 for 15 - 18 minutes until soft and lightly browned, flipping the pieces over after 10 minutes.

Bake for 50 - 55 minutes, or until a skewer inserted into the centre comes out clean, cover with foil after 40 minutes if it is becoming too brown.

Sometimes I like to freeze the log before baking — I don't cut it into pinwheels until afterwards — but I have never frozen the pinwheels after they were baked.

Pour into 16 muffin cups (will have extra after 12 cups are filled) and bake 20 minutes or until the tops begin to brown and a toothpick inserted comes out clean.

Bake for 1 hour (checking after 30 minutes) or until squash halves are tender.

Cover the top of the breads very loosely with foil if the tops turn brown too quickly after baking for 15 - 20 mins and continue to bake until thoroughly baked.

Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 50 - 60 minutes, rotating pan after 35 minutes.

After the rotation, lower the oven temperature to 450 degrees and continue baking for about 8 minutes, or until the bagels turn golden brown.

Actually, these donuts are more pink than red, because I am a big ol' dummy and couldn't find my red food coloring until exactly after I baked these.

I add a mixture of cinnamon and sugar on the top of the casserole after it has baked, then I pop it under the broiler for just about a minute... just until the cinnamon - sugar becomes a crispy topping.

Be sure to stir them at least every 15 minutes - maybe more frequently after the 40 minute mark - baking for about 45 minutes, or until the glaze is dried around the nuts.

After they're baked once, the cauliflower florets are tossed in a homemade BBQ sauce (recipe below) and then baked again until they become beautifully browned and slightly crispy.

Cook noodles until just after al dente — they will not continue to get soft when baking, so they need to be done.

Bake quiche until edges are set but center slightly wobbles, 45 - 60 minutes (it will continue to set after baking).

After that you spread that goodness on a baking sheet lined with parchment paper and pop it in the oven for an hour until it's a nice golden brown color.

Bake until cake has risen, firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 15 - 18 minutes.

After 30 minutes baking time, remove the lid and continue to cook another 15 minutes or until golden brown.

or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.

After rising in the pan bake for 30 - 40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

After it has chilled, place the pan on a baking sheet and bake until golden brown and fragrant, about 25 minutes.

The 3/4 cup is measured after mashing, and to prepare them I just bake in the microwave or oven until fork tender and then mash with a fork.

They took quite a bit longer to cook than the original recipe stated so I would recommend checking them every five minutes after the suggested baking time until you reach your desired doneness.

Bake for 20 - 25 minutes, until tops are golden brown and a toothpick comes out clean after piercing the center.