Sentences with phrase «hot pans from»

Remove hot pans from the oven (caution!

Remove the hot pan from the oven and pour the batter onto the hot butter (pour slowly to avoid splatters of hot butter).

Then remove the hot pan from the oven and carefully lift the dough and drop into the hot pan.

Carefully remove the hot pan from the oven.

Not exact matches

Carefully remove the hot cupcakes from the pan and cool completely on a rack.

Carefully remove the hot meatballs from the pan onto a paper towel - lined plate to help soak up any extra grease from baking.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Once oil is hot, shake excess flour from meatballs and add to pan in batches.

It gets glossy and thin when it's hot, remove the pan from the heat and add the 2 tsp ground cumin.

Open oven and (being careful of hot steam and hot pan) remove the foil from pan.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

The key to the dish's dramatic puff comes from oven spring — the jolt of steam and heat the batter gets when it's poured into the sizzling - hot pan and then goes straight into a cranked - up oven.

Hot food pans are amber or black in color and are safe at temperatures ranging from -40 to 300 degrees Fahrenheit.

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat

Remove from batter and allow excess to drip off, then CAREFULLY place in the hot fat in your frying pan.

When you need a quick breakfast pastry or late - night snack, simply remove a melt from the pan, microwave for 35 seconds, or until hot (this is how McDonald's heats it, too), and you're instantly teleported to cinnamon roll paradise.

Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices, drizzle a little more honey, bake for about 20 - 25 minutes until a light golden top.

Just remember to use extra caution when removing the pan from the hot oven!

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Just run a knife over the cuts while the cookies are still hot from the oven then let cool completely before breaking) Bake 11 - 12 minutes until just golden around the edges, turning pan half way through.

When hot, place stuffed flank steak onto the pan and sear for one minute on each side and remove from heat.

It's not a big deal to take care of it — there are days that I'm rushed in the morning that I've left my cast iron pans dirty from breakfast (from frying eggs etc...) and cleaned when I got home — you can't soak it in water — but I do clean it with hot water — just no soap.

To allow the juices to settle, remove the steak from the pan and let sit for 5 minutes, covered loosely with foil to keep hot.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Carefully pour the hot water from your kettle into the roasting pan.

not sure if the pan was to hot (although I don't think so) but the fumes from the sauce while cooking the chicken was a bit much....

Remove from the oven and cook for 3 - 4 minutes per side on a hot griddle pan, until cooked through and showing decorative scorch lines.

Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.

Cool on a rack or serve hot from the pan.

If you're not using it immediately (say, drizzling it over steamed vegetables), get it out of the hot pan and into a bowl so the residual heat doesn't continue to push the butter from brown to burnt.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

The heat from the pan and ingredients needs to turn the egg mixture into a creamy sauce but if the eggs get too hot they will cook too much and become scrabbled eggs.

Make your pancakes by simply pouring the batter from the blender onto your hot pan.

If you shake the pan and move your spatula around quickly you will continue to pull the hottest eggs from the bottom of the pan and it will cook until there are lots of little, soft curds and the eggs look a bit like ricotta, scrambled but still very loose as they will continue to cook and not fully set, about 2 minutes.

Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and pepper and place in the hot pan skin side down and let sear for 3 - 4 minutes and then remove the chicken from the pan and onto a plate.

Carefully (it's hot) remove bowl from pan and place on counter.

Once the pan get's hot, add the salmon fillets to the pan, cook for 3 minutes on each side (total of 6 minutes in the pan) and remove from the pan.

While the cake is still hot run a knife or thin spatula around to loosen the sides of the cake from the pan.

Remove crust from oven and pour filling on top of hot crust and return to oven and bake for an additional 15 - 18 minutes or until filling is set when pan is carefully jiggled.

Remove the bowl of melted chocolate from the pan and add the hot cream mixture, cream cheese, and cinnamon.

I served it hot and crisp from the pan.

Carefully pour the caramel into the prepared cake pan and allow it to harden — be careful when handling the cake pan for it will be very hot from the caramel.

Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.

And your pan must be hot from the oven when you pour in the batter.

Remove sausage meat from casing and drop tiny chunks in the hot pan.

Remove from the oven (careful the pan will be HOT) and add the remaining cup of stock, the wine (or more stock), Parmesan, remaining tablespoon of butter, kosher salt, and freshly ground black pepper and stir vigorously for several minutes.

When the caramel is about to turn into amber, I will quickly remove the pan from the heat and add in 1 cup of boiling hot water.

Add salt and the roasted semolina / rava to this hot boiling mixture in the pan, and mix well to prevent it from being lumpy.