Sentences with phrase «of pan»

With the pan still over medium heat, scrape the bottom of the pan with a metal spatula to loosen the burnt drippings that are stuck to the bottom.

Transfer contents of pan to slow cooker.

Tilt the pan so the batter coats the entire surface of the pan, if needed.

Shake the pan to coat the bottom and sides of the pan completely.

When the pan is hot, add wine and scrape the bottom of the pan with a wooden spoon or metal spatula for about 15 seconds to loosen any brown bits stuck to the bottom.

and pour enough batter to cover the base of the pan.

Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding.

Stir until all bits from bottom of pan are incorporated.

During the baking process, the dough becomes soft and expands to the full edges of the pan.

This technique involves a simple combination of pan searing and oven roasting.

You mention that the pan should be 1 1/2 inches deep, but not the size of the pan.

In a 13 x 9 inch lasagna pan spread one cup of the sauce evenly over the bottom of the pan.

Bring the whole mixture to a simmer, using a wooden spoon to scrape up the brown bits at the bottom of the pan.

Bring to a simmer, continually stirring to avoid bottom of pan burning.

To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan.

Spoon Cream Cheese Filling over apple mixture, leaving a 1 - inch border around edges of pan.

* IMPORTANT — if using a double boiler, make sure you dry the bottom of your pan thoroughly before pouring the chocolate onto the parchment paper.

Once the cake is done baking and has turned golden brown, allow it to cool before trying to flip it out of the pan.

Insert a butter knife straight down into the batter, not quite touching the bottom of the pan, and drag it back and forth at 1 to 2 inch intervals, front to back then side to side.

This is to prevent the cake from sticking to the bottom and sides of the pan when you try to flip it out later.

-- would this recipe work if I added these items, or would they just burn in the bottom of the pan (mostly concerned about the garlic — but open to leaving them out)?

Wrap the bottom of the pan tightly with two or three layers of foil.

Stir in the vermouth and stock, scraping the bottom of the pan to loosen any browned bits.

Stir the shrimp, sausage and peppers into the pot with the orzo, taking care to include all of the pan drippings and seasoned oil.

You'll want to use enough oil to just cover the bottom of the pan, so adjust the amount according to the size of your pot.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

The result at first was more of a pie filling — too loose to even lift out of the pan, even after refrigerating for over 2 hours!

Spread a thin layer of sauce over the bottom of the pan.

Divide cookie dough so that 3/4 of the dough goes into the bottom of the pan, the remaining 1/4 will go on top.

From here, use a knife to pop these out of the pan and on to plates, and you've got a fantastic breakfast treat to go with your Iced Caramel Macchiato!

Two or three hours later (after presents - it's a long process in Dustin's home) the rolls had risen to the top of the pan and were ready to be baked!

Immediately run knife around side of pan to loose cake.

Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan.

Sprinkle the inside of the pan with the graham cracker crumbs.

Spray or brush cake release on to the inside of the pan.

Cool in the pan for 10 minutes then use a serrated knife to cut the crust flush with the top of the pan.

If you use another type of pan, you might have to adjust the oil amounts.

Add 1 teaspoon or so of olive oil and swirl to coat the bottom of the pan.

Bake them for about 25 minutes or until the cakes have begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached.

Otherwise it might be hard getting out of your pan.

Heat on low about 3 to 5 minutes, stirring occasionally to prevent stuffing from sticking to the bottom of the pan.

Pour the batter into the center of the pan.

Then turn the cake out of the pan onto the rack to cool completely.

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.

My only regret is not getting to check them and possibly leaving the ones in the middle in a little longer to get as crispy as the ones on the outer edges of the pan.

Once the sugar starts to melt, swirl the sugar into the liquid areas of the pan without stirring.

The fluted edge should be pressed under the rim of the pan in several places to prevent shrinkage.

Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat.

Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute.

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.