Sentences with phrase «of pan onto»

Turn out of pan onto a rack to cool while you make the syrup.

Let the cakes cool on a rack for 10 minutes, then gently flip and coax out of the pan onto the racks.

Carefully slide the crepe off of the pan onto a plate and continue with the remaining batter.

I lined my pan with foil to make it easier to cut and serve, just life the foil out of the pan onto a cutting board.

Invert cake out of pan onto a parchment lined counter top.

Carefully invert out of the pan onto a cutting board.

Line a baking sheet with parchment paper then turn the meatloaf out of the pan onto the center of the baking sheet.

Gently slide the omelet out of the pan onto a waiting plate, flipping one side of the omelet over onto the other.

Once cool enough to handle, you can flip the skillet cake out of the pan onto a serving plate, or serve straight form the skillet.

Slide the matzo brie out of the pan onto a cutting board.

Also, be sure to turn the loaf out of the pan onto your cooling rack almost immediately after pulling it out of the oven.

Run a knife along the edge of bread and gently turn out of pan onto a cooling rack.

Remove the coffeecake from the oven, and after 5 minutes, carefully turn it out of the pan onto a rack to cool.

Cool in the pan for 10 minutes, then turn loaf out of the pan onto a cooling rack.

Remove the bread from the oven and turn it out of the pan onto a rack to cool.

Remove from the oven, and let sit for 5 minutes to firm up slightly before tipping out of the pan onto a rack to cool.

Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.

You'll invert the tube of the pan onto the funnel or bottle as soon as the cake comes out of the oven.

Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.

When done, allow to cool for about 5 minutes before turning out of pan onto a cooling rack.

If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.

Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan onto a rack.

Let cake cool in the pan on a rack for 10 minutes before flipping out of the pan onto a plate.

Wait 2 minutes, and turn it out of the pan onto a baking sheet.

Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper.

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

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

Not exact matches

Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan.

Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown.

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

To assemble cake, run a knife around the edges of the pan and turn the cake onto a large plate or platter.

Press completed crust onto bottom of greased, with coconut oil or coconut butter, 9 1/2 inch springform pan.

I am hoping they will be edible once they cool but there was a lot of liquid that seeped to the paper when I spooned them there, just wanted to see if this was normal, or if I should let the mixture harden in the pan longer before I spoon them onto the paper?

You can pour or ladle the pancake batter onto the bottom of your pan and you can make the pancakes any size, from the size of a silver dollar to almost the full size of your pan.

To unmold, run small knife around edges of galette and invert onto platter (if any onion or carrot strips stick to pan, remove and rearrange on top of galette).

Oil the griddle pan and pour 1 / 4 - cup of the pancake batter onto the griddle pan.

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).

Before the seeds get too dark or burn, remove them from the saucepan onto a small sheet pan and press them somewhat into a flat layer with the back of the spoon.

When it got to the 262 degree F mark I poured it onto the parchment paper being very careful not to scrape any of the burnt bits into the pan.

Spoon the desired amount of batter onto a non-stick frying pan over medium - high heat.

Ladle approximately 2 tbsp of the batter onto the dry pan and cook for 10 - 20 seconds before carefully flipping onto the other side.

When the bottom piece of bread is slightly browned, remove the sandwich from the pan, re-spray the pan using the Misto and flip the sandwich back into the pan onto the uncooked side.

Press crumb mixture onto bottom of a 9 - inch springform pan with 2 3/4 - inch sides.

Take cake out of oven and immediately pour hot glaze onto cake (still in it's bundt pan).

Scoop 1/2 cup of the spaghetti squash mixture onto the saute pan (I usually get about 3 - 4 of these on the pan at once) and let it sizzle on one side, usually for about 4 - 5 minutes.

Pour a scoop of batter onto the pan when the oil is hot.

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

** you can tell that a pan is hot enough to cook in by flicking a few drops of water onto the hot pan.

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.

Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe.