Sentences with phrase «of pans and place»

Cut circles of parchment or wax paper to fit bottom of pans and place in pans.

Lift them out of the pan and place on the rack to cool completely.

Then, using the edges of the foil, gently lift the cake out of the pan and place on a cutting board.

Again, let it rise in the baking pan for the next 10 minutes or until it's almost up to the edges of the pan and place in the preheated oven, even if it's not all the way to the edges it will rise more in the oven.

Cut a piece of baking parchment to fit the bottom of pan and place inside.

Gently lift the parchment out of the pan and place bars on a cutting board or other flat surface.

Scatter the caramel pieces over the dough in the bottom of the pan and place it all in the freezer while you make the filling.

Using a slotted spoon, I separated the meatballs from the fat on the bottom of the pan and placed them on top of the simmering green tomato sauce.

Use parchment overhang to lift dough out of pan and place on a cutting board.

Using a metal spatula lift each square out of pan and place on a cutting board.

Using foil handles, lift the cake out of the pan and place on a wire rack to cool completely.

Not exact matches

Place pans in the oven for about 35 minutes, until the tops are light brown and when you tap on the top of a loaf it is hollow sounding.

Start by placing the oats in a saucepan with the boiling water, stir it together and then let it sit with the lid of the pan on for 10 minutes.

Place the pieces in a sauce pan with the blueberries, cinnamon and date syrup and cover the bottom few cm's of the saucepan in coconut milk.

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

Place in springform pan and press evenly across bottom of pan.

When the rice and sweet potato are almost ready place the drained / rinsed beans, spinach, tamari and the final crushed clove of garlic into a pan and sauté them for a couple of minute until the spinach has wilted and the beans are hot

Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

First, place all of the ingredients in a pan over a medium heat and cook for 5 - 10 minutes until everything is melted.

Add the cacao butter to a bowl and place this on top of the pan.

Start by placing the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

Coat the bottom of a wok (I used a large sauté pan w / a lid) with the oil and place over medium heat.

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.

Next, sauté the spinach — simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini.

While the apple cooks, make the porridge by placing the oats in a saucepan with 200 ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

Place a frying pan over a medium heat and add a tablespoon of coconut oil.

Place them both into a large skillet pan and drizzle them with olive oil and a sprinkle of salt and pepper.

Place the pine nuts into a frying pan and sauté them for a couple of minutes until they start to go a golden brown — you don't need to add any oil as they have plenty of their own.

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

Give each ladyfinger a quick dunk on each side in the mixture (no more than 2 seconds per side), gently shake off any excess, and place in the bottom of the springform pan, sugar - side up.

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

Cover the pan tightly with aluminum foil, and place in the center of the preheated oven.

Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake.

Add about 3/4 inch of grapeseed oil to a straight sided pan and place as many samosas that will fit, leaving a little space between and fry until the bottom is golden.

Place the steak in the middle of a broiler pan and slide it under the broiler.

Place tomatoes, and jalapeno in the center of sheet pan.

Place the fish skin - side - up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes.

Place aluminum foil or parchment paper into the pan and have it form an overhang to make removal of the blondies easier.

Place a heavy pan, bacon press, etc. on top of the sandwiches and press down.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

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).

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

Then pour the mixture into your pre-prepared pan, press it down with the back of a spoon, cover it with clingfilm / plastic wrap and place it into the fridge for at least an hour to chill.

Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Place two layers of paper towels on a cookie sheet and set it near the pan where you'll be frying.

Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched.