baking sheet

Line a large rimmed baking sheet or large plate with wax paper.

Add the squash to the baking sheet, drizzle with the maple syrup, season lightly with salt and pepper, and toss to coat.

Transfer the chiles to another parchment-lined baking sheet.

To make it, you line a baking sheet, rimless if you have one, with parchment paper and then lay sheets of phyllo down one after another, turning each one just a little to create a starlike effect.

Spread the mixture onto a large, rimmed baking sheet and bake for about 40 minutes, or until deeply browned and toasted, stirring every 10 to 15 minutes.

Divide batter into prepared ramekins, place ramekins on a baking sheet, and bake about 20 minutes.

In stand mixer, mix cookie mix following the directions on the box, scoop 11 cookies onto baking sheet, place in oven.

Transfer to a parchment-lined baking sheet, sprinkle rice flour over the top, and toss to lightly coat.

Remove the squab breasts from the marinade and place on a baking sheet lined with aluminum foil.

Season with salt and pepper and spread out on a large baking sheet.

Put into greased individual tins or drop from tip of spoon on greased baking sheet and bake in hot oven 10 to 15 minutes.

Place in a baking sheet and brush the tops with beaten eggs.

Place on a baking sheet and bake in a hot oven for eighteen minutes.

Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes.

Drop from a teaspoon on a greased baking sheet about two inches apart, and bake in a moderate oven about twelve minutes.