Sentences with phrase «cup ramekin»

I made it in a 10 cup bundt pan and a 1 cup ramekin, and both came out perfect.

Lightly coat a 1 - cup ramekin with nonstick cooking spray.

Butter or spray with cooking spray (2) 1 cup ramekins.

Pour into a buttered 2 quart casserole dish or six 2/3 cup ramekins that have been sprayed with cooking spray.

Grease 4 — 1 cup ramekins, 2 — 2 cup dishes or a larger casserole dish, depending on how you want to bake and serve this.

Butter two 3 / 4 - cup ramekins.

Butter four, 1 1/2 cup ramekins and coat the bottom and sides with one teaspoon of sugar per ramekin.

You can use 1 1/2 to 2 cup ramekins, tart dishes or oven - proof bowls.

Scoop into two straight - sided 1 - cup ramekins (or three 3 / 4 - cup ramekins), cover with plastic wrap, and refrigerate.

I baked mini cakes in 1 - cup ramekins (1/2 cup of batter in each), and used 2 layers for each little tower.

Spoon the mixture into six 1 - cup ramekins.

I baked mini cakes in 1 - cup ramekins (1/2 cup of batter in each), and used 2 layers for each -LSB-...]

Line two 3/4 cup ramekins with cheesecloth.

Divide among eight 3 / 4 - cup ramekins.

I used 12, 3 ″ — 1/3 cup ramekins, filled to the top with batter baked for 12 - 14 minutes and they rose up like little soufflés so I didn't even unmold — just served them in the ramekins.

You can use 1 1/2 to 2 cup ramekins, tart dishes or oven - proof bowls.

5 Spoon the macaroni into four 1 - cup ramekins and serve immediately.

Not exact matches

I have a small ramekin (any small dish that fits on your stove will do) and I add to it 1/4 cup salt and 2 Tablespoons pepper.

DIVIDE the mixture among 4 custard cups or ramekins.

For best results, use a 1 - cup oven safe ramekin or baking dish of similar size.

Melt remaining 1/2 stick o butter in a small ramekin, and mix remaining 3/4 cup of sugar and 2 tsp.

I wanted some ramekin cups to prepare portions ahead of time and freeze then bake or microwave that had a extra style to the table.

Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6 - ounce ramekins; fill ramekins with 1/2 cup water each.

Cut the recipe in half and made 4 ramekin custard cups.

I have used vintage tea cups, glasses and small ramekins, but it's up to you what you serve them in.

Definitely do NOT use quick oats) 1/2 lemon (use rind and juice) 1/4 cup of blueberries 1 tsp coconut flour (topping) Coconut oil (I use the spray, just to lightly grease the ramekin)

custard cups or ramekins with cooking spray.

Arrange 8 (1 / 2 - cup) ramekins or custard cups in a large metal baking pan.

When it comes time for baking, use small pie tins, ramekins, or Pyrex baking dishes (custard dishes) that hold 1 1/2 cups.

Miriam, I had more filling to crust: «I did have a little more filling than would fill the 12 muffin cups, so I baked the remaining filling in a ramekin and topped with a few pastry leaves».

With the help of a flat measuring cup or a flat glass, or ramekin, press some of the crust against the edges of the pie dish leaving about 1/4» all around pie edge.

Divide mixture between 6 ramekins, custard cups or canning jars.

Use greased muffin cups or ramekins instead of a cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.

Ready 4 small (3/4 cup capacity) bowls or ramekins by placing on a baking sheet or in a baking pan that fits in your fridge.

1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated

Top each ramekin with 1/4 cup pistachio mixture.

Fill each ramekin with generous 1/3 cup cherry mixture, and set aside.

That looks fabulous, and I love that you turned coffee cups into ramekins!

In a small bowl or ramekin, stir together 1/2 cup of cold water with the corn starch; whisk until a smooth, thicker texture forms.

Prepare 6 ramekins or whatever you want to use for a mold, tea cups work wonderfully, by brushing just a tiny bit of oil inside each dish.

Spray 8 6 - ounce ramekins with cooking spray and fill the cups using half of the bread mixture, then half of the berries.

Crack eggs (fresher ones won't spread as much) into small ramekins or custard cups.

Preheat the oven to 450 degrees F. Lightly oil the insides of six 1-1/2 - cup individual shallow earthenware casseroles or ovenproof ramekins.

Place 1 cup soup in each of 12 (8 - ounce) ramekins or ovenproof bowls, or follow freezing instructions.

Pour into a small ramekin or cup and set aside.

Place 1/4 cup of white rice (not instant rice) in a oven safe ramekin.

Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water.

Coat 4 (6 - ounce) custard cups or ramekins with cooking spray.

Scoop into a large coffee cup or small ramekin and microwave on HIGH (100 percent power) for 90 seconds, or until cooked through.

Strain into a large measuring cup or pitcher and then evenly pour the cream into the ramekins.