Spray a 13 x 9 x 2 -
inch metal baking pan with cooking spray.
Line 13x9x2 -
inch metal baking pan with parchment paper; coat with nonstick spray.
Place 13x9x2 -
inch metal baking pan on bottom of oven.
Butter a 13x9x2 -
inch metal baking pan.
Line a 13 x 9 -
inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.
Not exact matches
Spray an 8 -
inch square
metal baking pan with nonstick spray and line with foil.
Stir together butter and sage and, with a pastry brush, oil bottom and sides of an 8 -
inch square
metal baking pan.
Spray a
metal 8 x 8 -
inch baking pan with non-stick spray.
Line the bottom and sides of an 8 -
inch straight - sided square
metal baking pan with 2 long sheets of crisscrossed parchment.
Pour into an ungreased 9x13 -
inch baking dish (preferably glass or ceramic - the acidic filling can corrode a
metal pan).
Line an 8x8
metal baking pan with foil, pressing foil firmly to sides of
pan and leaving a 2
inch overhang on two sides.
I repeat, grab an 8 -
inch square
metal baking pan.
Line an 8 -
inch square
metal baking pan with foil, allowing foil to extend over edge of
pan; coat foil with cooking spray.
Pour batter into an 8 -
inch square
metal baking pan coated with cooking spray.
Spread batter into a 9 -
inch square
metal baking pan coated with cooking spray.
Firmly press flour mixture into bottom of an 8 -
inch square
metal baking pan coated with cooking spray.
The
baking dish I use is enameled
metal and is 15
inches long, 11 1/2
inches wide, and with a depth of 1.5
inches, but a 13 -
inch paella
pan would be fine.