Sentences with phrase «cover top and sides»

Sit the final cake layer on top then completely cover the top and sides with the remaining zabaglione mix, using a palette knife to swirl the mixture about smoothly and confidently.

I also used half the amount of buttercream which was enough to sandwich all the layers, and cover top and sides of cake, and pipe around the top too.

Cover the top and sides of a colander with eggplant slices, and sprinkle them generously with salt.

Spread mixture to cover top and sides of cake.

Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere.

Or you can fill the cake with a half recipe of lemon curd (in which case you'll only need two - thirds of the frosting to cover the top and sides of the cake).

Cover the top and sides with remaining frosting.

Spread frosting in between cake layers and use remaining frosting to cover top and sides of cake.

Fill layers and cover top and sides of cake with Coconut - Pecan Frosting below.

Cover top and sides of cake with the chocolate frosting.

To assemble, place one layer of the cake on a serving platter, spread with the Creamy Coffee Filling, place the second layer on top and use the rest of the filling to cover the top and sides of the cake.

Frost Cake with 3/4 cup frosting between each layer and remaining frosting covering top and sides of Cake.

Brush the glaze upon the fish covering the top and sides.

Instead of dipping both ends in melted chocolate chips I «iced» (used a knife and covered the tops and sides like I was icing a cake) just 1 end.

There was a sheet covering the top and sides, but not the door end of the crate, so it was like a shelter or dog house.

Not exact matches

Place cake on turntable and cover with icing on the sides and top.

Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottom.

When you say line a springform with parchment, do you just mean to cover the bottom, then assemble the springform and leave edges sticking out all around the bottom, or do you put a big piece over the top once the springform is put together and then push it down into the bottom, with edges sticking out around the top, or cutting two pieces of parchment to line the bottom (with a circle) and sides (with a strip) perfectly?

Cover the dough with desired toppings (see below for ideas) and bake for 10 minutes (grill for 2 minutes per side) or until the dough is puffed and the edges are golden brown.

Just pop a couple of glasses in the freezer for at least 15 minutes and grab a cocktail shaker, or a really large glass and a side plate to cover the top.

After the second side is seared, dump a whole 16 ounce jar of salsa on top, reduce the heat to medium - low, place the lid on, and cook covered for about 15 minutes.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (opticover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optiCover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Then place the remaining frosting on the top of the cakes and gently work in over the top and down the side of the sponges until everything is fully covered.

Spread icing between layers and cover sides and top.

Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden.

Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side.

Frost the sides and then the top, making sure the entire cake is covered in a thick layer of frosting.

Assembling the cake: place one cake layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly.

There is enough frosting to cover a 3 layer (8 - inch rounds) or 2 layer (9 - inch rounds) in a thin layer, but I like to just fill the layers and cover the top, leaving the sides bare.

Use the remaining frosting to cover the sides and top.

Fold down the top and bottom to cover the ends of the filling, then roll the roll from one side to the other to seal it shut.

Should I then dust the top and sides with flour before it goes into the preheated covered baker?

Instead of covering the pan (which most of the times means the water that drips down the walls through condensation is never even) every now and again just brush the TOP of the sides of the pans with the brush.

Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.

Firmly press the walnut mixture into the fish covering the top, sides, and bottom of each fillet.

Dip top side of cut muffins in bowl / plate of cornmeal to coat, and then transfer to a sheet of parchment (well spread out) for second rising, covering with greased plastic wrap.

The cake top is smoothly covered and it starts down the sides, then splits off into those lovely drips........

Drizzle 1/2 teaspoon of brown rice vinegar over shredded cabbage and cover with top slice, mustard - side down.

Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.

Lay buttered side of naan down onto the skillet, brush the top with butter, and cover with a lid.

Spray the underside of a large piece of parchment paper, large enough to cover the whole baking dish, with cooking oil, and place, oiled - side down, directly on top of the chicken breasts in the pan.

Enjoyed it with you toppings and a side of tostada covered in crema, queso fresco, jalapeño, and cilantro.

Next, fry up the egg, sunny - side up and seasoned with a generous pinch of salt and pepper and once the bottom is nicely crunchy, cover the pan with a lid to steam and cook the top faster.

Literature & Larder will also cover the business side of food publishing and examine cookbook editorial with a panel featuring New York literary agent Sharon Bowers of MBD Literary representing NYC literary agent, Sharon Bowers of MBG Literary (representing acclaimed vegetarian chef and author Deborah Madison, former Chez Panisse exec chef and NYT Best Seller Cal Peternell, James Beard award - winning Amy Chaplin, health & wellness food blogger Sarah Britton of My New Roots, NOMA co-founder Mads Refslund and more) and «Ireland's Top Cookbook Editor» Kristin Jensen, moderated by myself and Cliodhna Prendergast.

Cover the pan with lightly greased plastic wrap, and allow the loaf to rise for 60 minutes, or until it fills the pan side to side and barely crests over the top.

Arrange the meatballs side by side in the steamer, cover, and place on top of the saucepan.

Cover the sides and top of the cake with frosting.

To Assemble: Remove the Bouche de Noel from the refrigerator and cover the sides and top of the cake with vanilla buttercream, leaving the ends bare, evening icing out with an offset spatula.

Wrap up the sides of the cloth to cover the mixture and place a weight on top just heavy enough to slowly and gently push out the extra liquid.

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).