Sentences with phrase «on size of the pans»

Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).

You may have to do three at a time, depending on the size of your pan.

Depending on the size of the pan you use, the baking time will be between 20 - 25 minutes.

Depending on the size of the pan you use, this recipe will yield about six normal sized brownies or two large brownies that just call for a scoop of vanilla ice cream on top.

- Add patties, cooking for 5 - 7 minutes on each side, flipping over once, until juices run clear (depending on the size of pan, you'll need to cook the patties in batches; do not overcrowd pan)

Depending on the size of your pan, you may have to pan-fry the hash browns in two batches

How many you can fit may depend on the size of the pan.

You'll need a couple inches of coconut oil for frying, so depending on the size of your pan, the amount will vary.

Add more, depending on the size of the pan.

Depending on the size of the pan used, and therefore the height of the loaf, it may need to cook longer to be fully done.

Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little).

Pour a thin layer into the pan to cover roughly to the edge (the exact amount you need depends on the size of your pan, you can make them large or small - large is more traditional although smaller is easier to remove from the pan).

I reckon this mix would make between 4 and 6 muffins depending on size of the pans.

You may have to do this in two batches depending on the size of your pan.

Once melted and foaming, add fish in a single layer (you may have to do this in batches depending on the size of your pan).

(Depending on the size of your pan, you will likely have to brown the rolls in batches.)

If not it may depend on the size of your pan, if you substituted the eggs or other ingredients, if your oven is at temp or runs high or low?

(You might need to do this in batches depending on the size of your pan.)

depending on size of pan and if it was on top or bottom oven shelf.

You may need to do this in batches, depending on the size of your pan.

Reduce the heat and add 2 to 4 fritters to cook at a time (the amount of batter that makes one fritter will depend on the size of your pan, I use the 1/4 cup scoop and fill it about half way).

Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit — this is okay!).

Pour anywhere from 1/8 of a cup to a 1/4 cup of batter (depending on the size of the pan).

Bake about 25 - 35 minutes (depending on the size of the pan and thickness of the bars) until firm and slightly golden on the edges.

Add 2 - 3 steaks, depending on the size of your pan and sear both sides.

per batch of patties, depending on the size of your pan).

Then, depending on the size of your pan, cook the eggplant in a couple of batches until browned.

Add asparagus (you may need to do 2 batches, depending on the size of the pan), cover, and bring to a boil, cooking the asparagus until soft, about 2 - 3 minutes, depending on size.

The amount of nuts you need is really dependent on the size of the pan the apples are in.

Add tempeh (perhaps in 2 batches, depending on the size of your pan) and fry for 2 — 3 minutes each side until golden.

Depends on the size of your pan.

You should totally be able to make them in the oven — just bake them a little longer, depending on the size of your pan.

Not exact matches

While I enjoyed making them there were no clear guidelines in the book as to size of pan to use or how deep the mixture should be so I made my best guess based on the picture and the quantity it should have made.

** Depending on the specific size of your pan, you may have too much base, if so, there's no need to use up all of it.

Cook each schnitzel for 4 - 5 minutes on each side, adding a fresh tbsp of oil each new round of schnitzels (cooking 4 at a time, depending on the size of your fry pan).

They fit my standard - size muffin pans perfectly and I don't have to use non-stick spray like I do on my regular liners and make a mess of the pan.

Depending on your oven, your pan, and the exact size of your muffin liners, bake these for about 18 - 22 minutes, until they are just turning golden and a wooden toothpick comes out clean.

While the best Bundt pans made by Nordicware, may not be on the cheap size, in terms of value for money, when used they deliver every single time.

Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Throw in a medium size pan on med / high heat with a drizzle of sesame oil.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

I am planning on giving it a try in the next few days and the only item I need information for is the size of the loaf pan you used.

If you use a different size of pan just keep an eye on them to adjust the baking time accordingly.

Add the rest of the tofu (you may need to fry in 2 batches, depending on your pan size) and fry for a few minutes before turning over and frying on the other sides.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

Place the pan in the oven and bake for 35 to 55 minutes, depending on the size of your custard cups, until the custard just barely jiggles in the center when moved.

Preheat oven to 350 ° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray or spreading on a thin layer of coconut oil.

For crater size cracks, try using the bits that are stuck on the side of the pan to help repair the damage.

Drizzle a little olive oil over the tops, and bake the chicken breasts on a sheet pan for somewhere between 20 - 35 minutes, since baking time will vary depending on the size of your chicken breasts.