Sentences with phrase «inch up the side of the pan»

Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan.

Bring the crust about 1 inch up the sides of the pan, and set aside.

Pour in enough oil so it reaches 1 - inch up the side of the pan.

Pour oil in a large cast iron skillet or frying pan until it reaches an inch up the sides of the pan.

In a large, shallow saucepan, add just enough oil to come 2 inches up the sides of the pan.

Pour the custard into a 9 - inch square baking dish (the custard should come at least 1/4 inch up the sides of the pan) and bake for 8 minutes.

Season with salt and pepper to taste Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled tater tot mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.

3) Coat the bottom of your spring form pan with the crumbs and evenly press the layer, ensuring that the mixture goes about 1 inch up the sides of the pan

To fry the tortillas, pour enough oil in a large frying pan (cast iron is best) to reach about 1 / 2 - inch up the side of the pan.

Press the remaining dough about 2 - inches up the sides of the pan.

Press mixture evenly over bottom and 3/4 inch up side of pan.

3 In a large skillet, add the vegetable oil until it reaches one inch up the sides of the pan.

Not exact matches

Pour the oil in a saute pan to a depth of 1 1/2 to 2 inches, or until it looks like it would reach a little more than halfway up the side of the chiles.

Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should push up sides of pan slightly).

Firmly press mixture into bottom and 1 inch up sides of an 8 - inch springform pan coated with cooking spray.

Press the dough across the bottom of the pan and 1 inch up the sides.

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

4 Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches.

Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.

Fill the larger pan with enough hot water to come at least 1 - inch up the sides of the baking dish.

Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides).

Pour the mixture into a 9 inch springform pan and press tightly into the bottom of the pan and slightly up the sides.

(Optionall: cut a 3 - inch wide strip of parchment paper long enough for ends to overhang sides of pan, press into bottom and up and over sides, and spray again with non stick spray.)

Line an 8 - inch (20 cm) square pan across the bottom and up the sides with two sheets of aluminum foil, making a big criss - cross with the sides overhanging.

Working the dough along the bottom of the pan and up along the sides, form an even 1 / 4 - inch - thick crust with your hands.

Line the inside of an 8 - inch (23 cm) square pan with foil so that it goes up the sides to the rim.

Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, up side down on top of the pan.

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan.

Combine ground graham crackers and melted butter In a 9 - inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.

Step 2: Pour the crumbs into the a 9 inch spring - form pan and press the crumbs with the back of a 1 cup measuring cup up the sides and evenly around the bottom of the pan.

Press mixture into bottom and 1 inch up sides of a 9 inch spring form pan.

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 10 - inch springform pan.

Then line an 8 × 8 - inch baking pan with parchment paper, extending up the sides of the pan.

Gently press the mixture into the bottom and up the sides of a 9 - inch pie plate or removable - bottom tart pan coated with cooking spray.

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

Carefully pour enough boiling water into pan to come 1 inch up the side of the springform pan.

Press the crumbs onto bottom and about an inch up the sides of the prepared springform pan.

Press crumb mixture firmly and evenly into the bottom and up the sides of a 10 - inch tart pan with removable bottom.

Press onto bottom and 1 - inch up side of ungreased 9 - inch springform pan.

Press crumb mixture onto the bottom and up side of an ungreased 10 - inch tart pan or 9 - inch pie plate.

Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds.

inch up side of 9 inch spring - form pan.

Stir together first 3 ingredients in a bowl; press into bottom and 1 - inch up sides of a buttered, 9 - inch springform pan.

Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.

Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan.

Stir in chocolate chips.Press crust mixture into bottom of pan and 1 inch up sides.

Spread in bottom and up the sides of an ungreased 9x13 inch pan.

Press dough onto bottom and evenly 3/4 of the way up the side of a 9 inch springform pan with floured fingertips.

Have ready a 9 inch (23 cm) square baking pan that has been lined with foil across the bottom and up two opposite sides of the pan.