Sentences with phrase «of ungreased»

Press granola into the bottom of an ungreased 8 - inch square pan.

That method works just fine for the stubbier cicada - like pillars, but the finer dragonfly - like pillars tend to break apart when the mold is removed, much like over-cooked cupcakes sticking to the inside of an ungreased muffin tin.

Press remaining oat mixture evenly onto bottom of ungreased 8 or 9 - inch square baking pan.

Press in bottom of ungreased 13» x 9» baking pan.

Press remaining crumbs into bottom and slightly up sides of ungreased pie pan.

Press remaining mixture in bottom of an ungreased 9» pie pan.

Spread apple slices evenly over bottom of ungreased 13 × 9 - inch pan.

Press firmly on bottom of ungreased 13x9x2 - inch baking pan.

Spread in bottom and up the sides of an ungreased 9x13 inch pan.

Press into the bottom of an ungreased 13 «x9» baking pan.

Press onto bottom of ungreased 10 - inch springform pan.

Press evenly onto bottom of ungreased 13x9x2 inch baking pan.

Press firmly onto bottom of ungreased 9 - inch square baking pan.

Press crumb mixture onto the bottom and up side of an ungreased 10 - inch tart pan or 9 - inch pie plate.

Press onto bottom and 1 - inch up side of ungreased 9 - inch springform pan.

Press into the bottom of an ungreased 9 × 13 inch pan.

Press into bottom of an ungreased 9 - inch springform pan.

Press each of the shredded cheese and potato pancakes into 4 indentations of an ungreased and unlined non-stick muffin pan to form a cup.

Press mixture into the bottom of an ungreased 9 × 13 pan.

Press in bottom of ungreased 15 x 10 x 1 - inch jelly roll baking pan.

Not exact matches

Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes.

To form cookies, roll 1 1/2 inch balls of dough with your hands and place on an ungreased cookie sheet.

For all of them, I let them sit for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter cup of batter at a time on med - high heat, flipping once the edges started to curl.

Now you'll need to move the crust out of the 8 × 8 pan and onto an ungreased, unlined cookie sheet.

Remove scones from he freezer, space out on 2 ungreased baking sheets with plenty of breathing room, brush outer rim with egg wash and sprinkle liberally with sugar.

Roll into 1 inch balls, place 2 inches apart on ungreased cookie sheet and then sprinkle the tops with a little bit of granulated sugar.

Using cookie cutter (s) of your choice, cut out cookies and place 1 inch apart on an ungreased cookie sheet.

dollops of dough 3 inches apart on ungreased baking sheet.

Lift rolled dough into an ungreased 13 × 9 inch baking tray (fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish) and bring the extra up the sides of the tray.

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Fill an ungreased loaf pan or roasting pan with about an inch of tap water.

He just put sugar in a pan and heated it slowly till it melted (I used his «cheat» tip of adding a couple TBS water) and reached the desired color, then stirred in an equal amount of salted peanuts and poured it out on an ungreased cookie sheet to cool.

Transfer squares onto ungreased cookie sheets; prick each shortbread cookie with the tines of a fork.

of butter, sprinkle with Parmesan cheese and lightly with Garlic Salt (optional) and place on an ungreased baking sheet.

In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center.

The peanut mole: Tear the ancho chiles into flat pieces, then toast a few at a time on an ungreased griddle or skillet over medium heat: press flat with a metal spatula for a few seconds, until they crackle and change color slightly, then flip, and press again (if they give off more than the slightest wisp of smoke, they are burning and will add a bitter element to the sauce.)

Toss the berries with 1/2 tsp of the sugar, and divide between two ungreased 4 - oz.

In ungreased 12x8 - inch (2 quart) baking dish, combine 1/2 cup of the enchilada sauce, lime juice, pepper and garlic; mix well.

When ready to wrap, use a knife or the bench scraper to cut off a piece of the chocolate «dough» and place it on an ungreased, clean surface.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Place on ungreased cookie sheet and dent center of each with thumb.

The pan is left ungreased so the batter will cling to the sides of the pan as it bakes and allows the cake to reach its full volume.

form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.

In the first set I put 12 little balls of dough on an unlined, ungreased cookie sheet.

Using a tablespoon, place spoonfuls of the mixture on to an ungreased cookie sheet.

Gently press each round in the bottom of a 12 - cup, ungreased muffin tin.

Preheat oven to 350F Mix butter, baking soda, salt, and both sugars in a large bowl with hand or standing mixer Add in egg and vanilla until combined and fluffy Add flour in two batches and mix continuously Stir in chocolate chips (and nuts / peanut butter chips if using) by hand Scoop out rounded tablespoons of the mix and place on an ungreased baking sheet at least 2 inches apart Bake for 10 - 12 minutes Let cool for 5 minutes, then transfer to platter or cooling rack Enjoy!

Place half of the slices on ungreased baking sheets and put a small mound of peanut butter in the center of each slice.

Pat two - thirds of the mixture with your hand into the bottom of 30 cm ungreased spring form pan and bake in a preheated 400 F oven until just golden (not brown)-- about seven minutes.