Sentences with phrase «lining the pan over»

Pull leaves that are lining the pan over the top more or less, add 2 or 3 tablespoons of water to the pan, cover with a lid or a piece of foil and bake at 350º for 30 minutes.

Not exact matches

Line a 9 by 5 - inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).

Line the pan with parchment paper, letting excess hang over the sides of the pan.

(You can also line the pan with parchment paper, leaving excess paper over the sides.)

Line a 8 ″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan.

Preheat oven to 350 degrees F. Line a 13 × 9 inch pan with foil, extending the sides of the foil over the edges of the pan.

Line a 10 × 15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray.

Line a 9 by 9 - inch pan with foil, leaving a 2 - inch over hang on all sides.

Line 8 - inch square pan with foil, extending foil over 2 opposite sides of pan.

You can also line the pan with aluminum foil, draping enough foil over the edges of the pan.

Preheat the oven to 350F and line an 8x8 - inch square baking pan with parchment paper so it hangs over two sides.

Cut two 16 - inch pieces of foil and line an 8 - inch square pan, allowing excess to hang over the sides.

Line pan with parchment paper, letting excess extend over sides of pan.

Line a 9 - inch square metal cake pan with foil, draping the foil over the edges.

Heat oven to 350 degree F. Line a 9x5 - inch loaf pan with parchment paper leaving a two inch over hang on two sides.

Just add it to your pan lined with a rack (and foil for easy clean up) and rub it all over with a little salt and olive oil (I used pesto today to go with my theme).

Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges.

Line an 8x8» baking pan with parchment paper, leaving extra paper over the sides of the pan.

Spray a 9x13 - inch pan with cooking oil, then line the bottom and sides of the pan with parchment paper, letting 1 - inch of the paper hang over the sides.

Line an 8 or 9 - inch square pan with plastic wrap or parchment paper letting the edges hang over the side.

Line pan with parchment paper so it hangs over edges to create handles and spray again with cooking spray.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Line 13 × 9 - inch baking pan with foil, with ends of foil extending over sides of pan.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

In a saute pan, cook the bacon your favorite way — I typically fry mine for about 6 minutes until it's just over the line of crispy versus chewy.

Line the pan with parchment paper, folding the paper over the edges, and lightly butter the parchment paper.

Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the 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.

To easily remove and cut brownies, line the pan with greased and floured heavy - duty aluminum foil, allowing several inches to extend over sides.

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.

Remove to a paper towel - lined plate, keeping pan over the heat.

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.

Drain on a rack set over a sheet pan or on a plate lined with paper towels.

Line a roasting pan with the banana leaves, place the chicken on the leaves, pour over the remaining marinade, and top with the onions and chiles.

Grease and line a 20cm / 8 - inch square pan with baking paper, letting paper hang over two of the sides to help with removal later.

If desired, line the pan with a long sheet of parchment paper cut to fit the pan, leaving some hanging over the edges of the pan.

Arrange pear slices in layers in the pastry - lined pan, sprinkling the sugar mixture over each layer.

Place them on a lightly greased or paper - lined pan and bake for 20 minutes, flipping them over at 10 minutes.

Line a 8 × 8 pan with parchment paper, allowing the paper to fall over the edges.

Line bottom and sides of pan with parchment paper, allowing 4 to 5 inches to extend over sides.

Line a rimmed baking sheet (I used a quarter sheet pan) with parchment, allowing it to hang over the edges.

Line a hot griddle, or large pan over medium heat, with a thin coating of high - heat cooking oil.

Press crumb mixture into bottom of a greased aluminum foil - lined 13» x 9» pan, allowing foil to extend over ends of pan.

Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan.

Preheat oven to 350 degree F. Line an 8 inch square pan with parchment paper allowing excess to hang over the sides, and lightly grease with butter.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Line an 8 - inch - square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

Working quickly pour the sugar mixture over the popcorn making sure all popcorn is coated, then return the popcorn back onto the heated lined 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.

Directions Prepare an 8 - inch square baking pan by lining with parchment paper (line the bottom and let it over hang the edges, so you can lift the fudge out later) and buttering.