Sentences with phrase «about an inch deep»

Pour the fruit into an 8 × 12 (or whatever size) dish so that it's about an inch deep.

Meanwhile, heat about an inch deep of olive oil in a deep, heavy skillet over medium - high heat and fry the potato slices until browned but not cooked through.

Once cheese is completely frozen, put the tallow, lard, or oil in a small pan so that it is about an inch deep and bring to medium high heat... it needs to be hot before the cheese goes in.

In a large skillet, melt enough expeller pressed coconut oil so that the oil is about an inch deep.

Then the doctor proceeded to insert a needle about an inch deep into the bottom front of my neck, which I felt go all the way in.

Fill it about an inch deep with unscented, non-clay-based clumping litter.

We don't recommend the HP Spectre 13 because it's about an inch deeper than our top pick, its battery life was nearly half as long as the late - 2017 Dell XPS 13's in testing, and its trackpad is less comfortable to use.

The Yoga 920 measures 12.7 by 8.7 by 0.5 inches, which makes it about an inch deeper and wider than the XPS 13.

The 13 - inch Samsung Notebook 9 Pro is about an inch deeper than our top pick, and a little heavier; at $ 1,100, it has a seventh - generation processor and a slower, SATA solid - state drive, and it does not support Thunderbolt 3.

Not exact matches

«When I think about investing, my brain works a mile wide, two inches deep.»

The system itself is only about a foot wide and tall and just under nine inches deep, so it will fit even on a smaller countertop.

The point is delightfully illustrated in Eddington's parable about the zoologist studying deep - sea life by means of a net of ropes on a two - inch mesh.

Hi Jennifer, I don't have the exact measurements for the dish but I just used a small - medium sized baking dish which is about 2 inches deep.

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1 / 4 - inch deep.

Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter.

To clone the pan-fried version heat up some vegetable oil that's about 1 / 4 - inch deep in a skillet over medium heat.

Pour the batter into each jar about 2 - 3 inches deep.

Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch deep.

Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan.

Tapered fruits typically average 6 inches long by 2 1/2 inches wide, weigh about 5 ounces (142 gm), and ripen from green to deep red.

Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil.

Hi Laura, I usually use a regular round cake pan, about 2.5 inches deep and 9 inches across.

Sometimes I use an ice cream scoop to make the cookies but sometimes I just feel like it's too much work, so I sometimes I make them like a bar cookie in my cookie sheets about 3/4 inch deep and it saves time.

And cut a slit about an inch and a half deep and wide, depending on the size of the breasts with big breasts allowing for a wider, deeper cut:

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

Score skin in a crisscross diamond pattern, making 1 / 8 - inch - deep cuts about 1 inch apart.

The whoopie pie pan has cups that are about 3 - inches in diameter and maybe 1 / 2 - inch deep.

For the fried catfish: Fill a large wide pot or large deep cast - iron skillet with about 3/4 inch of vegetable oil and heat to 350 degrees F over medium - high heat.

In a small - medium oven - safe baking dish (mine is a vintage pyrex about 7.5 inches across, 3.5 inches deep), combine the raspberries, mango, and honey.

Roll out the dough on a lightly floured surface to about 1 / 8 - inch thick then transfer to a 9 - inch deep dish pie dish.

Remove the plastic wrap, using a sharp knife or lame slash the top of the loaf about 1 / 4 - inch deep, and place the pan in the center of the preheated oven.

Pour the apple cider into the baking dish so that it reaches about a half inch deep around the apples.

Cut a couple of slits that are about 1/4 inch thick deep on the dough and brush the dough with some olive oil infused with fresh rosemary

Place a third of the tomato mixture in the bottom of a heavy casserole pot (the recipe calls for a 2 1/2 quart fireproof casserole about 2 1/2 inches deep) and sprinkle over it 1 Tb.

For the fritters, pour about 2 inches of oil into a deep frying pan and heat over medium heat to between 350 - 375 °F, or until a piece of bread dropped in the oil browns in 30 seconds.

Pour about 3 inches of oil into a large deep skillet or deep fat fryer and heat until hot, about 375 ˚F on an instant - read thermometer.

Heat vegetable oil in skillet over medium - high heat (oil should be about 1/2 inch deep).

Just heat an inch or two of vegetable oil with a heaping spoonful of lard (if you have it) in a deep frying pan to about 350 °F or until a piece of bread browns in 30 seconds when dropped in the oil.

Hold your knife at a 45 ° angle to the dough's surface, and slice quickly and decisively, about 1 / 2 - inch deep.

The layers should be about 2 1/2 inches deep.

Bakeware needed: 8 jumbo muffin / cupcake cups (two pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I used standard muffin pans.

Transfer the dough to your baking surface, and with a sharp knife, score a large X about 1 / 2 - inch deep all the way from end to end (see photo in post).

Line a 23 cm / 9 inch loaf tin (about 10 cm / 4 inches deep) with greaseproof paper.

Heat a deep - sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds.

Then fill a deep skillet with about an inch of oil and heat on medium.

With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.

For the chocolate cups, I've used about 1 inch deep cupcake cases with largest diameter 2 1/2 inches and smallest diameter 1 3/4 inches.