Sentences with phrase «of lining the pan»

Not exact matches

They also have ideas that don't pan out, and an overall lack of cohesion — the main characters seem sequestered in separate story lines that don't really mesh.

I have had enough of the money changers at the front of the stage passing the pan to line their pockets and tell me what God meant in a passage in the Bible.

They have forgotten that the «God of all pots and pans» (as Brother Lawrence would say) is also the God of all board rooms and assembly lines and classrooms and office buildings, and that a woman can bring glory to God with her life whether is married or single, a mother or childless, a domestic champion or a woman whose talents lie elsewhere.

God may be the God of pots and pans, they say, but he is not the God of computers or board rooms or classrooms or assembly lines....

It takes 25 minutes of standing in line, but I finally order a surprisingly delicious $ 7 personal pan pizza and a water, forgoing the $ 9.99 refillable souvenir bottle («$ 1 refills at both Ark Encounter and Creation Museum!»).

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.

You may replace cranberries with blueberries or use all apples - as long as your pan is all full of fruit.If you are in a hurry, use prepared pie dough or sugar cookie dough to line the pan.

This is basically a springform pan lined with dough and tons of fruit.

line a bread pan with parchment, making sure you have a slight overhang to make getting the loaf out of the pan easier

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Line the bottoms and sides of the pans with parchment paper and grease the paper with additional butter.

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.

Spray and line the bottom and sides of an 8 or 9 - inch springform pan with parchment paper.

The hardest part is probably lining the vertical ladyfingers around the outer edge of the cake pan.

The summer's unusual heat and abundance of hungry insects had promised an iffy tomato season anyway, but, needless to say, by the end of September, it was clear I would miss out on my yearly homegrown tomato activities: no weekends of steamy kitchen windows with boiling pots of canned sauce featuring my prized Cherokee Purples; no homemade, slow - simmered San Marzano tomato paste; no sheet pans lining the counters with roasted black cherry tomatoes (the best tomato flavor on this earth, ever).

The sheet of parchment should be big enough where you can sort of just push it into the pan and it should line all the sides itself.

Line an 8x8 - inch baking pan with parchment paper, greasing the top of the paper and bottom and sides of the pan.

Butter a 9 - inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.

Line a 9 × 13 baking pan with parchment paper so that the paper covers the bottom and all four sides of the pan.

Preheat your oven to 350 * F and prepare your pan by lining it with parchment paper so that the the two longer sides of the pan have a sort of parchment handle and the two shorter sides aren't lined with anything.

Fold it in half lengthwise (so you have a 6.5 - inch by 30 - inch rectangle), and place it folded side down, so it lines the side of the springform pan (see left - side photo below recipe).

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.

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.

Stir in the flours until dough comes together; roll out to 1/4 inch thickness and line tart pans / pan of choice.

Preheat your oven to 325 degrees and line the bottom with a sheet of parchment (I do this by tracing the bottom of the cake pan onto the parchment paper and then cutting it down to size).

You can line the walls of the pan with Acetate Film.

Preheat the oven to 350 degrees F. Line the bottom of a 9 - by -9-inch square pan with parchment paper and spray with cooking spray.

Line the bottom of the pie pan with a circle of foil and then fill with beans, or use pie weights if you have them.

Preheat oven to 350 degrees and line the bottoms of three 8 inch cake pans with parchment paper.

However, if you want to remove the cake from the pan, then butter and flour the pan and line the bottom with a piece of parchment or wax paper.

Once you've made it once or twice you'll realize it's hardly even necessary to measure the fruit — just line the bottom of the pan with enough to create a nice colorful layer.

Arrange the chilled dough a minimum of 4 inches apart on parchment - or Silpat - lined sheet pans.

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

Line a 13X9» baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.

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

Line skillet or large pot with additional grape leaves, and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan.

METHOD Preheat your oven to 300 degrees F and line a loaf pan with parchment, leaving an overhang of parchment to easily remove the cheesecake later.

Lightly grease your springform pan and line the bottom with a 9 - inch parchment round and the sides with a strip of parchment tall enough to reach the top of the pan.

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.

The next day, line a baking sheet with parchment paper and place the ring of a springform pan (without the bottom) directly on the parchment paper.

Line an 8x8 inch square cake pan by criss - crossing two sheets of parchment paper, being sure to cover all sides.

Line the bottom of two 8 - inch pans with parchment rounds and set aside.

Line the sides and bottom of a 6 × 6 baking pan with plastic wrap.

Preheat oven to 350 degrees Fahrenheit and line the bottom of three 8 - inch cake pans with parchment paper.

Scoop about 1/4 cup of batter at a time into a paper lined muffin pan 5.

Spread the mixture onto a 10 X 15 baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan.

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