Sentences with phrase «with foil edges»

Remove from the pan with the foil edges and cut the brownies still laying on the foil on a cutting board.

Remove cake from pan with the foil edges.

Not exact matches

I followed the recipe exactly, even covered the crust edges with foil.

Tip: cover the edges of the pie crust with strips of foil before baking.

Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam.

Preheat oven to 350 degrees F. Line a 13 × 9 inch pan with foil, extending the sides of the foil over the edges of the pan.

Wrap foil into packets, sealing edges tightly with a double fold.

Remove from oven and cover the edges of the pie with foil to protect them from burning.

I usually cover the bread with a foil tent so the edges don't burn.

You can also line the pan with aluminum foil, draping enough foil over the edges of the pan.

Tip: With aluminum foil, tent the edges of the brownie pan if you see the edges turning black at the 15 minutes mark.

If you fear the crust will brown to quickly, cover edges with foil, but remove for the last 10 minutes of baking.

If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.

Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..

If edge of crust browns too quickly, cover edge with a strip of aluminum foil to prevent burning.

Line a 9 - inch square metal cake pan with foil, draping the foil over the edges.

Cover the casserole with aluminum foil, crimping the edges just slightly to keep the heat inside.

If using pie crust, and edges start to brown too much, simply cover with parchment paper or foil, making sure it doesn't rest upon your egg mixture (it can pull the cheese off the top if touching it).

Line an 8 - inch square baking dish with aluminum foil, leaving overhang at the edges.

Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Lay sheets of foil in dish perpendicular to each other, with extra foil hanging over edges of dish.

Check on crust after 20 - 30 minutes and cover edges of crust with foil if they are getting too brown.

Line the bottom of a 9 × 13 inch baking dish with aluminum foil so that it overlaps the edges.

If crust edges are always coming out too dark, cover with strips of foil while baking or invest in a pie crust shield.

Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan.

Line a 13 x 9 - inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.

Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9» pan, which you've covered with aluminum foil — edges hanging over.

Sprinkle generously with brown sugar and cover the edge of the crust with foil.

Cover the dish with a glass lid (if it has one) or aluminum foil (make sure the foil doesn't touch the food, and seal the edges).

As soon as the brownies are out of the oven, run a knife around the edges then evenly sprinkle 1 cup of the chocolate chips on top before covering the pan with tin foil so the chocolate can melt.

Cover dish with foil and seal edges.

Basically make half the pecan mixture, pour into the pie crust and bake (cover the exposed crust edges with foil so they don't burn).

A tip for the bacon on the grill without the flare - ups: lay down some tin foil with the edges turned up to create a fake pan and grill the bacon on that.

yes, just do not prebake before putting pie together, and check at end (about 5 - 10 min before done) to see if too brown around edges, then cover that with foil to prevent a burnt or overdone edge.

Cover edge with metal collar or strips of aluminum foil.

Cover the golden edges with the prepared foil ring, return to the oven and bake until the pie dries out and the bottom and sides are golden brown, 10 to 25 minutes.

I bake the shell «blind» or empty, until set, let it cool, then fill with quiche mixture, cover the edge with foil and it's wonderful.

Pour into the crust (over edges with foil) and bake at 350 °F for 45 - 50 minutes or until set.

Be sure to check after 40 minutes of baking and cover the crust edges with foil if they are getting dark.

Line the bottom and sides of the pie with the prepared foil piece and fill with pie weights or beans, making sure they cover the inside edges.

If you have enough dough hanging over the edge, you can flute it and then cover edges with aluminum foil.

Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35 - 40 minutes or until completely tender when pierced with the tip of a knife.

8 Cover the pot with foil (not the lid) and seal it around the edges.

If the pie crust should brown before the pie is finished baking, cover the edges with aluminum foil to prevent further browning.

Cover the edges of the pie crust with foil or a pie shield to prevent over browning.

Sprinkle the crust with decorating sugar; cover the fluted edges with aluminum foil to prevent excessive browning.

Slow - roast the beef 3 hours, remove foil and return to the oven and let cook 30 - 45 minutes more or until the edges are browned and the meat easily pulls apart with a fork.

square cake pan with foil, with some of the foil hanging over the edges of the pan.

To prevent over-browning, cover the edge of the pie with foil.