Sentences with phrase «mixture over the bottom of the pan»

Spread half of the brownie mixture over the bottom of the pan in an even layer with wet hands.

Not exact matches

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Once the dough is in the tart pan, spread the cheese mixture into the bottom of the pan over the dough.

Once this happens, take the mixture off the heat, stir in some salt, and spread it over the bottom of the pan.

Press the mixture all over the bottom of a round 25 cm pan or Pyrex and refrigerate.

Pour the mixture into a heavy - bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan.

Half the brownie mixture is spread onto the bottom of the pan, then a layer of Oreo cookies, and then the rest of the brownie batter is poured over top.

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

Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10 — 15 minutes.

Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9» pan, which you've covered with aluminum foil — edges hanging over.

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.

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.

Press crust mixture evenly on the bottom of the pan with your hands, and then go over it again with a measuring cup.

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.

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.

Press the mixture over the bottom and up 1 - inch of the sides of the prepared pan.

Press mixture evenly over bottom and slightly up sides of a 10 - inch springform pan (mixture will be dry).

Mix half of the mascarpone mixture with melted chocolate and pour it over the bottom of the pan.

Pour mixture into 9 - inch pie pan; press crumbs over bottom and up sides of pan to form even crust.

Pour egg mixture into sauté pan and cook over medium heat, stirring occasionally, 3 minutes or until the bottom of the mixture is lightly browned.

Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.

Pour into the bottom of the prepared pan and sprinkle half the pecans, if using, over the brown sugar mixture.

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

Bring the mixture to a slow boil over medium - high heat, whisking constantly, making sure to scrape the bottom of the pan with the whisk.

What really pushes this recipe over the top, however, are the rich, dark brown drippings that come from a mixture of the turkey juices and the shallots roasting in the bottom of the pan.

Place mixture by large spoonfuls all over the bottom of the cold pan then with floured fingers press into all the corners.

Spread mixture evenly over bottom of pan.

Cook over medium - high heat, stirring gently and scraping the bottom and sides of the pan, until mixture comes to a boil and juices have noticeably thickened, about 1 - 2 minutes after the mixture begins to bubble.

Scrape the bits from the bottom of the pan using an egg turner backwards and pour the spirits over the spinach mixture.