Sentences with phrase «mixture out of pan»

Once set, lift the mixture out of the pan.

Lift the mixture out of the pan.

Lift the mixture out of the pan and cut into squares.

Transfer chocolate mixture out of pan to a plate, remove plastic wrap.

Lift the mixture out of the pan, using the edges of the wax paper, and place on a cutting board.

Not exact matches

Repeat with the rest of the mixture adding more coconut oil when the pan dries out.

Pour the mixture into the lined baking sheet and spread it out evenly to cover the bottom of the pan and extend to all sides and corners.

There might, of course, be some slight variations in the exact flavor, consistency and sweetness, but the great thing with this recipe is that it's no - bake so you can absolutely test how the brown rice syrup is working out, and then make adjustments to the oat mixture before you press it into the pan.

Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Press the mixture into your 8x8x2 baking pan and even it out by pressing with the heels of your palms.

Then, I poured two tablespoons of vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.

I think the size of the pan is very important to get a rise out of the mixture, so folks just follow this fool proof recipe and enjoy.

Remove the cookie base pan out of the fridge, top with cream cheese mixture and smooth out with the back of a spoon.

With the mixture, form 6 small balls, before heating up a tsp of the sundried tomato oil in the griddle pan on a medium heat, add 3 patties to the pan at a time, pushing down on them to flatten them out to a burger shape.

Add the onion mixture, scraping the pan well to get out all of the seasoning.

Using your hands to flatten it, press the mixture into the bottom of the pan and spread it out to the corners.

Pour the crumb mixture over the bottom of a 9 - inch pie pan and spread it out evenly.

Scoop out 1/3 cup of the vegetable mixture and place it on the hot pan.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Once your timer goes off, take your bundt pan and yogurt mixture out of the refrigerator.

Take the spring - form pan out of the refrigerator and pour this cheese - mango mixture on top of the biscuit base.

Add a ladle - full of mixture and spread out, adding more mixture if needed to cover the base of the crepe maker or frying pan.

Then take it out of the pan and add your sausage mixture, fold and place in the freezer for 2 hours.

Pull the crust out of the oven, pour over the lime mixture, and return the pan to the oven for another 30 minutes, or until the center no longer jiggles when you shake the pan.

«Fry» the bread — I prefer sunflower seed bread from my local bakery — alongside the watercress mixture in the pan, thinly slice some Havarti or Gruyere or basically any cheese you like (I like the herbed Havarti — it's an easy way out of adding all the herbs to the sautee), place it on the bread, spread the watercress on top, and voila!

Scoop out crust mixture and press firmly into a 20 cm spring - form pan and smooth out with the back of a spoon.

Bring the mixture to a slow boil over medium - high heat, whisking the dickens out of it, making sure to scrape the bottom and corners of the pans with the whisk.

I poured half the batter into the pan, spread it out as evenly as I could to the edges of the pan, drizzled the extra topping (no almonds) all over the top — covering it as best I could — and then pouring the remaining batter over the cinnamon mixture layer (spreading it out with my finger to cover the cinnamon layer as good as I could.

Take the mixture out of the square pan and cut into squares.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Pour the mixture in a prepare cake pan and bake for 30 - 35 minutes or until a toothpick comes out clean when stuck in the center of the cake.

Pour the mixture into a bread pan greased with safflower oil and pop into the oven for 20 - 25 minutes, or until the top has browned and a toothpick comes out of the center clean.

On a piece of plastic wrap, press the remaining meatloaf mixture out in a rectangle large enough to cover the meatloaf in the pan.

Then, pulse the mixture in a food processor.Next, line a sheet pan with parchment, pop the crescent roll tube and lay out the pieces onto the sheet pan.Lay one to two slices of apple on each crescent, depending on the thickness.

** I live in Colorado and do not have air conditioner in my home so my mixture was very runny and there was NO way I could spread and shape this mixture on any kind of pan with out sides so I opted to use a nut butter cup candy mold... worked like a charm!

Pour the mixture into the prepared loaf pan and bake in the preheated oven, on the lowest part of the oven, for about 60 - 70 minutes, until a skewer inserted comes out moist but clean.

Bake 22 to 24 minutes or just until mixture appears set on top and a wooden toothpick inserted in the center and 2 - inches from the edges of pan comes out with chocolate on it (don «t overbake).

Dip out 1 tablespoon of the meat mixture, being sure to include some of the egg batter in each spoonful; place in a pan, forming a small patty (you can cook 4 or 5 at a time).

Pour the crumb mixture into the pan and with the back of a measuring cup spread the crumbs out evenly and up sides.

Spread the mixture out and using your fingers press into the bottom of the pan so the crust is in an even layer.

I also used a very shallow cookie sheet, placed another piece of parchment on top and used a rolling pin over the top piece of parchment to evenly spread out the mixture in the pan.

Once cool wrap in a tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.

Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan.

Turn the mixture out onto a pie pan and press it with the back of a buttered spoon onto the sides and bottom of the pan.

Spoon the mixture into a 8 x 8 - inch square pan, pressing down gently and spreading it out evenly using the back of a spoon.

Scoop out 1/3 cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan.

Pour 1/3 of the batter into the pan and allow mixture to spread out into a big flat pancake shape (you may have to tilt the pan to get desired shape).

Place a medium fry pan on stove and heat oil, spoon out a teaspoon of the beet mixture for each fritter and pan fry until golden brown on each side, about 3 minutes.