Sentences with phrase «of the pans because»

Don't push the ice cream all the way to the edges of the pans because this will make it harder to remove — leave a gap between the ice cream and pan edges.

I said a middle of the pan because then it is easier to pull it out of the pan.

I'm eating one now that I scooped out of the pan because they're not set up yet.

I got one of those pans because I love donuts but didn't want the fried version and now I'm happy to have another recipe for that pan!

Of course, I promptly ate about 1/2 c right out of the pan because it was soooo good!

Not exact matches

Money is moving out of iron ore but where it goes next is the more interesting question, because it seems that some investors are developing a taste for agriculture — a shift that might prove to be a case of leaving the frying pan to land in the fire.

There's doubt this plan will pan out in the long run, despite recent modest upticks in sales, because of the seeming incongruity of it.

Kind of like when I clean the cat pan I don't expect my wife to reward me I'm just trying to help because I love her.

Somewhere between the chicken soup and the butter - bleeding pie, I'd made peace with the God of pots and pans — not because God wanted to meet me in the kitchen, but because God wanted to meet me everywhere, in all things, big or small.

I am checking the comments here and waiting when finally some moron (pan is not intended) would mention that Mormons also eat flesh of their dead, Jews use blood of Christian children to prepare Passover matzo, Muslims dream of nothing but killing all non-Muslims, and Buddhists do not exterminate roaches because they may have souls of their ancestors.

I was wondering about the size of the cake pan you used — I'd love to know because I've experienced that if you use a wrong size you end up with a cake that's way too flat or that has filling running over the top haha Keep going, thank you so much for your awesome site!!

Hi Claire, lots of veg make awesome sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning — let me know how you get on!

I figured it's because I'm in the US and didn't do the conversion right (I baked them at 350F), or possibly because of the pan being the wrong size.

I just watched the Waitrose video and I think the spices problem people are having is because in the video you add a lot of oil to the pan before the spices, but in the written recipe there isn't any oil involved.

(I only used about 1/2 of the crumb mixture because I used a tart pan and the crumb would've fallen everywhere.

Because of the 8 × 8 pan, I baked 10 minutes longer.

Then heated little oil in a nonstick pan and flavored it with garlic, later tossed in lots of colorful vegetables and fresh cilantro (because I love the fragrance of fresh cilantro), added protein rich black beans and finished it with a variety of seasonings.

That said, it's nice to use a springform pan if you have one because it gives you the ability to remove the sides of the pan — making it that much easier to slice and serve.

It was a bit tricky to get out of the pan though AND I couldn't use all of the crumb topping because I used such a short pan.

It was a bit awkward at first trying to flip the pancakes because of the shape of the pan.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

I think that is too long because I ended up with an oily ball of dough that was tough to press into the corners of the pan.

The raw tarts may be tough to get out of the tartlet pan, because the dates are sticky.

I was so excited to make this cake for my moms birthday tomorrow because its her favorite and she asked for it... I followed the recipe to the T. Everything tasted delicious but when after I cooled the cakes and took them out of the pan they crumbled to pieces... sigh...

I put a rectangular cake pan over top of it though because I didn't want any bugs to land in the enticing sugar overnight.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

I did the rise in my oven with a pan of hot water to get the temperature because I keep my house rather cool in the winter (62F).

I used an 8 × 12 pan because of the reviews saying they were too thick and as a result mine are a tad thin but it's ok.

These bowls are super efficient because you use the same pan to cook the spinach and the chickpeas, both of which can happen while your brown rice is cooking.

Also, I just knew this bread was going to overflow because the little pan was so full, but I decided to trust Elana instead of my gut.

I love baking in a bundt pan, mainly because it brings back many memories of my childhood.

I am so disappointed because the cake stuck so bad, the whole top of the cake stuck to the pan.

Once the fish has marinated for at least 30 minutes (not much longer than that because of the lime juice), then cook it on a stovetop grill pan or outdoor grill for about 3 to 4 minutes per side.

When cooking with honey, sometimes the pan can be a nightmare to clean after because of the stickiness, but this was so easy.

Because of you I now own a doughnut pan and will probs spend all weekend in Doughnut City..

A friend of mine said she makes the gluten free bread with a 4 ″ x4 ″ pyrex pan because it gets taller and better for sandwiches, so i tried the Paleo bread again using her idea.

They're a standard size — 18 x 13 inches and are called half - sheet pans because they're half the size of the much larger commercial baking trays.

I've structured this recipe for easy clean up thereby minimizing bowls, pans, etc. because I know that most people, especially busy moms, do not have a lot of time to spare.

I triple - checked the ingredient amounts and directions because when I poured the batter (and it was a batter, not a dough) into the pan, I thought it looked like too small an amount to rise to fill the pan, and I was worried I'd misread the recipe and added too little of something.

because you want it to cook to the point of alllmost sticking to the pan, where it forms a thin, toasty layer of golden rice.

We just polished a plate of those this past weekend because mom sent me a pan I «had» to try... well, I am sticking to my old worn - out one!!

My rule of thumb is to bake the loaf once it has risen to the top of the pan, because once it's taller than the pan sides, there's nothing to support the rising loaf and it will fall.

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

It turned out I always had to make 2 pans because the first pan out of the oven would disapear so quickly, there would be any left for dinner / guests / potluck because my husband and daughters would slowly wander through the kitchen and get a piece every time!

I love that this is small batch because I can't eat a 9 × 13 pan of dessert by myself.

The Babka is the European cousin of coffee cake, the rich yeast bread derives its name from bacia, a Slavic term of endearment for grandma, which the Encyclopedia of Jewish Food points out may have been because the fluted tube pans in which babkas were originally baked gave the cakes the appearance of an old woman's pleated skirt.

When making the BREAD version, and because of the rise you get from the yeast, should the bread recipe be baked in two 8X4 - inch loaf pans?

From what I've done before, when I put the batter into 2 pans, while one is in the oven the other is resting and I have the feeling that the second cake doesn't bake so well because of the resting... How do you do it?

I often cook the asparagus in the oven, because I love the roasted flavor it gets in the oven, but this method of cooking it in the same pan saves time and is good too.

Made it freeform with Granny Smith apples, cut the sugar a bit, and skipped the glaze (because I accidentally left in on the stove too long and it burned to the bottom of the pan) and it was delicious!