Sentences with phrase «edges of pan»

Position the dough over the center of the pan and tuck the edges of the dough down inside the edges of the pan.

2 In a small, heavy saucepan, heat the milk over medium - low heat until bubbles form around the edges of the pan.

6 Work the pastry into the edges of the pan, forming a loose, wavy crust.

Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan — the thinner, the better.

Cut around the edges of the pan to release the marshmallows then flip upside down onto a cookie sheet

Slowly pour the caramel evenly over the saltines and spread the caramel all the way to the edges of the pan to completely cover the crackers.

Line an 8» round cake pan with plastic wrap by laying two long strips in a cross and pressing the wrap into the edges of the pan.

Edges of fillo should hang over edges of the pan.

Try to get the brownie batter all the way to the edges of the pan or the Oreos tend to burn.

Push veggies to edges of pan and crack eggs into center.

Run a small knife around the edges of the pan to release the marshmallow.

Line the inside of an 8 - inch square baking pan with aluminum foil allowing excess to extend beyond the edges of the pan.

Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes.

(Try not to get it all over the edges of the pan like I did.)

After a minute or two, when egg begins to set, gently lift the edges of the egg with a spatula so that the uncooked egg in the middle runs to the edges of the pan and cooks.

Push crust outwards to edges of pan to cover the entire surface area.

Push the cauliflower rice and veggies to the edges of the pan leaving a hole in the center.

You will see the egg begin to set around the edges of the pan and towards the center.

Immediately run a sharp knife around edges of pan to loosen cake.

It should also just start to pull away from the edges of the pan.

Line 10 × 14 inch jelly roll pan with foil so that some foil remains over the edges of pan (for easy lifting)

I love those adorable Shar Pei rumples they get along the edges of the pan.

Run a thin knife around edges of pan and invert pan onto a large cutting board.

Spread over warm crust to edges of pan.

Spread the remaining chocolate over the peanut butter, covering it to the edges of the pan.

Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan.

As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate.

Bake, rotating once, until biscuits are golden brown and gravy is bubbling around the edges of the pan, 30 — 35 minutes.

Drizzle caramel over chocolate chips to within 1/4 inch of the edges of the pan.

Rest a glass bowl on the edges of the pan, so it will sit nicely above the water without touching it.

When it's ready, the cake with be coming away from the edges of the pan and a cake tester will come out clean, apart from a few crumbs.

Bake for 7 to 10 minutes, or until the cake begins to pull away from the edges of the pan, the cake is springy to the touch, and the cake tester inserted into the center of the cake comes out clean or with a few crumbs attached.

The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan.

Spread the dough evenly with your fingers, pressing the dough into the edges of the pan.

Avoiding stirring allows for a bit of crusty rice on the bottom and edges of the pan, while the remainder of the rice stays tender.

Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil.

Gently press and tuck the sides of sheet into the bottom edges of pan.

Gently press and tuck sides of sheet into bottom edges of pan.

In a small saucepan, combine olive oil, coconut oil, sliced garlic, and cinnamon stick and place over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the garlic is lightly golden, 5 to 7 minutes.

Bake 22 to 24 minutes or just until mixture appears set on top and a wooden toothpick inserted in the center and 2 - inches from the edges of pan comes out with chocolate on it (don «t overbake).

Spread the mixture into your prepared baking pan and press it down firmly with your fingers or with the bottom of a cup so it is nice and tightly packed to the bottom and outer edges of the pan.

I had a few that turned out ok, but for the most part half of them came out burnt (closer to the edges of the pan) and the other half were soft in the middle still (these were in the middle of the pan).

Scrape the mixture into a parchment lined baking dish and using the back of a spoon spread the mixture evenly to the edges of the pan.

Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.

next time to make sure the crust and layers won't stick, grease the bottom and the edges of the pan with some butter or even use parchment paper.

I am going to try and spread out the batter a little thinker along the edges of the pan.

Make sure you press well the crust into the bottom and edges of the pan so no filling gets under the crust.

Poor a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan.

Immediately loosen cake from edges of pan by gently pulling the parchment paper.

Immediately pour into prepared parchment lined dish (don't scrape the edges of the pan).