Press the crust mixture into the prepared tart pan, distributing
it over the bottom and sides of the pan in an even layer.
Place a piece of aluminum foil
over the bottom of the crust and weigh it down with dry beans.
Spray the bottom and sides of a deep 9 - inch baking dish and arrange the cooled onions and corn
over the bottom of the dish.
Put a disk in each tart pan and press dough
over bottom and up sides until even with rim.
Add a very thin layer of sauce
over bottom of the pan, then a layer of noodles covering the bottom completely from edge to edge.
Turn into pan; press
over bottom.
Gently, poke the dough all
over the bottom and sides with the tines of a fork, gently please... don't take out your aggressions on this lovely tart dough.
Press a square of foil directly on dough
over bottom and up sides of each pan.
Spread fruit mixture evenly
over bottom of pie shell and set aside.
Spread the onion mixture
over the bottom of the pastry case.
Spread the quinoa
over the bottom of a large bowl and top with the veggies, followed by the dressing.
We made little bowls by placing the hot pizzelle
over the bottom of a little bowl and then placed another bowl over the top.
As soon as the crust comes out of the oven, remove the pie weights and scatter 1 ounce of chopped chocolate or chocolate chips
over the bottom.
If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses
over your bottom arm and flip the pie dough over top of the filling and bottom dough.
SPREAD one - third of pasta mixture
over bottom of prepared baking dish.
I used three mini-loaf pans — and got baked - on black goo all
over the bottom of my over from the overflow.
Now take the left
over bottom crust (overhang) and fold it over into the top crust making a decent size top crust.
Press crumb mixture
over bottom and up sides of prepared pie dish.
Spread a thin layer of sauce
over the bottom of the pan.
Spread the lemon cream
over the bottom of your baked tart shell.
In a 13 x 9 inch lasagna pan spread one cup of the sauce evenly
over the bottom of the pan.
Sprinkle half of the chopped peanuts and 1 of the chopped Snickers bars
over the bottom of the cooled pie crust.
Press the crumbs evenly
over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides).
Pull the top half
over the bottom half like you're folding a piece of paper, and seal all the way around.
Place the first layer
over the bottom layer of graham crackers.
Remove the crust from the fridge and pour the ganache in the crust, spreading it evenly
over the bottom.
Evenly distribute the pomegranate seeds
over the bottom of the pan.
Press a few tablespoonful of the crumbs evenly
over the bottom of the springform pan.
I just drizzle dish soap
over the bottom, fill the pot with super hot water, and let it soak for a couple of hours.
Sprinkle 1 cup almonds
over bottom of a greased 15x10x1 - inch pan.
Spread a thin layer of cherry mousse into the cake
over the bottom sponge layer.
Sprinkle graham cracker crumbs
over the bottom of the pan and tilt it to coat evenly with crumbs.
Press any excess liquid from the pineapple and then spread the pineapple
over the bottom of the skillet.
Spread 2 cups sauce
over bottom of prepared dish.
Once this happens, take the mixture off the heat, stir in some salt, and spread
it over the bottom of the pan.
3 Layer pre-baked pie shell with onions, tomatoes, basil: Sprinkle a layer of chopped onion
over the bottom of your pre-baked pie crust shell.
Spread pears
over bottom of prepared skillet.
If you want individual salads, spread lettuce
over bottom of small plates or bowls.
Using your fingertips, pat the dough evenly
over the bottom of the pan; press down and make sure to get the dough into the corners.
ARRANGE about one third of potatoes in even layer
over bottom of baking dish.
Spoon strawberries and their liquid
over bottom halves.
To assemble salad, spread lettuce
over bottom of a serving platter.
Turn off heat and fold in peanuts, then pour
over bottom chocolate layer.
Spread the remaining Parmesan evenly
over the bottom of the pie crust, then do the same with the onion and kale mixture.
Press the mixture all
over the bottom of a round 25 cm pan or Pyrex and refrigerate.
Place crumbs in tart pan and press evenly
over the bottom and sides with your fingers or a measuring cup.
Pour some of the sauce
over the bottom of a 2.5 or 3 qt casserole dish, just enough to coat the bottom.
Place about 1/2 of the marinara sauce
over the bottom of the pizza.
Spoon about 1 cup of berries
over bottom of cake, and cover with cake top.
Pour the crumb mixture
over the bottom of a 9 - inch pie pan and spread it out evenly.