Sentences with phrase «grease bottom and sides»

Grease the bottom and sides of a 9 × 13 - inch baking dish with butter.

Tilt the skillet to grease the bottom and sides of the pan.

Grease the bottom and sides of your baking dish or dishes, using a pastry brush dipped into the oil you drained off of the anchovies.

Grease the bottom and sides of a 9 - inch baking pan and set aside.

Transfer most to a mixing bowl, but leave just enough to grease the bottom and sides.

If not, you can lightly grease the bottom and sides with some coconut oil.

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5 - inch loaf pans; dust with flour, tapping out excess.

Preheat oven to 400 degrees F. Grease bottom and sides of eight ramekins.

Preheat your oven to 350 degrees and grease the bottom and sides of two 8 - inch round cake pans or a 13x9 rectangular pan.

Grease the bottom and sides of a tart pan (preferably springform) with coconut oil and line with a parchment paper circle.

Grease the bottom and sides of the pan with butter.

Grease the bottom and sides of six 250 ml wide mouth mason jars with butter.

Lightly grease the bottom and sides of an 8 - inch spring form pan with cooking spray.

Preheat the oven to 350 °F and lightly grease the bottom and sides of 2 round 8 - inch baking pans with coconut oil.

Grease the bottom and sides of a medium ovenproof skillet with 1 tablespoon oil.

Grease the bottom and sides of a 12 - inch tart pan with a removable bottom and set it aside.

Grease the bottom and sides of an 8.5 ″ x 4.5 ″ bread loaf pan (or similar size) and line the bottom with parchment.

Grease bottom and sides of a KitchenAid ® Professional - Grade Nonstick 9x13x2 Cake Pan with butter.

Grease the bottom and sides of a 9 X 9 - inch baking dish.

Grease the bottom and sides of a 9 - or 10 - inch springform pan and add a parchment circle.

Grease the bottom and sides of your pan (s).

Grease bottom and sides of 13 × 9 inch (3 quart) glass baking dish with shortening or cooking spray.

Grease the bottom and sides of a slow cooker.

Line the bottom of a 13x18x1 - inch sheet pan with parchment and grease the bottom and sides with a little avocado oil.

Use 1 Tablespoon butter to generously grease the bottom and sides of a 6 - inch spring form pan.

Prepare a 8x8 loaf pan by greasing the bottom and sides (you can grease with coconut oil or butter) Lightly dust with flour and shake out excess flour.

2) Prepare a 8x4 loaf pan by greasing the bottom and sides (you can grease with coconut oil, butter, or PAM cooking spray) Lightly dust with flour and shake out excess flour.

Prepare two 8 - inch round cake pans by greasing the bottoms and side with a little bit of coconut oil.

Not exact matches

Line the bottoms and sides of the pans with parchment paper and grease the paper with additional butter.

Line an 8x8 - inch baking pan with parchment paper, greasing the top of the paper and bottom and sides of the pan.

Take the dough out and gently press it on the bottom and about 1 inch on the sides of a greased 8 inch springform pan.

Lightly grease your springform pan and line the bottom with a 9 - inch parchment round and the sides with a strip of parchment tall enough to reach the top of the pan.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

Grease and flour the bottom and sides of a 9 × 13 inch baking pan, set aside.

Grease fingers and press dough on bottom and sides of pan.

Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.

Preheat the oven to 350 °F, Line 2 8 - inch cake pans with parchment paper in the bottom and grease the sides.

Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan.

Press into the bottom and 1 inch up the sides of a greased 9 inch springform pan.

Grease a large loaf pan and line it with baking paper, pressing the paper to the bottom with flaps that hang over the side of the loaf pan.

Line bottom and sides of a 9 - inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Make the crust: Grease the sides and bottom of a 9 - inch tart pan with nonstick cooking spray.

Line the bottom of two 8 or 9 inch cake tins with greaseproof paper and grease the sides with marg and dust with flour.

Divide the dough between four well - greased, deep dish tartlet pans with removable bottoms (or ramekins, mason jars — you name it) and press dough up / into the sides.

Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9 - inch regular pie plate or 9 - inch deep - dish pie plate.

Grease the sides of nine inch spring form pan and cover bottom with wax paper.

Line bottom and sides of a 13 - x 9 - inch pan with heavy - duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.

Grease four (5 - inch) individual, loose - bottomed, fluted or straight - sided tart tins and set aside on a tray.

Grease a cake pan or square pan with 2 tablespoons of olive oil, distributing it evenly around the bottom of the dish and a little bit up the sides.

Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 - inch pie plate.