Sentences with phrase «onto bottom and sides»

Fit each circle of dough into the tart pans, press onto bottom and sides and trim edges.

Press onto bottom and sides of 9 - inch glass pie plate.

Use your hands or the back of a spoon to flatten out the crumbs and press it onto the bottom and sides of the pan.

Starting at one end, press half the pastry onto bottom and sides of half the pan.

Press onto bottom and sides of buttered jelly - roll pan, 15x10 inches, or 13 inch diameter pizza pan.

Press crumb mixture onto bottom and sides of a 9 - inch pie dish.

Evenly divide, about 1 tablespoon each, and press onto the bottom and side of muffin cups.

Not exact matches

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

Spread thin onto a 12 inch detachable bottom pie mold, and up the sides, patting firmly.

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.

Put a small amount of coconut oil onto a paper towel and rub it along the bottom and sides of a square glass baking dish.

Press all but 1 1/2 cups of potato mixture onto the sides and bottom of a 9 - inch pie pan to form a crust.

To do so, you'll clamp the thermometer onto the side of a heavy - bottom saucepan and boil the mixture — minus the chocolate & peppermint extract — to between 235 and 240F (or 114 - 116C).

Arrange about 3/4 of the cookie dough in the pie dish and press it evenly onto the bottom and up the sides, building a ridge over the lip of the dish.

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 10 - inch springform pan.

Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish.

Holding the lattice on your palm and spread fingers of one hand, parchment paper side up, peel parchment paper from bottom and turn lattice over onto pie.

Unroll onto plate, gently pressing dough against bottom and sides.

Press the dough evenly onto bottom and up sides of a large tartlet pan.

Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan.

Press dough onto bottom and up sides of prepared dish; crimp edges decoratively.

Press the crumbs onto bottom and about an inch up the sides of the prepared springform pan.

Press the mixture onto the bottom and up the sides of the pie pan.

Spread the batter onto the bottom, and slightly up the sides, of the prepared pan.

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

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

Press onto the bottom and 1» up the sides of the prepared pan; prick with a fork.

Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Once completely cooled, scoop some softened ice cream or yogurt onto the bottom of one cookie and top with another (flat side to the ice cream).

Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9 - inch regular pie plate or 9 - inch deep - dish pie plate.

Place another cookie, bottom - side down, onto the filling, and press lightly.

With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin.

Press onto the bottom and 2/3 up the sides of an 8» springform pan.

Press dough onto bottom and evenly 3/4 of the way up the side of a 9 inch springform pan with floured fingertips.

Transfer crust to tart pan; press onto bottom and up sides of pan.

With a small spatula or the back of a spoon, spread about 1 generous tablespoon of marshmallow fluff onto the bottom and about 1 inch on the sides of a tall glass.

Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Use a fork to place one cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the bowl to shake / drain off excess and then drag the bottom of the cookie along the rim of the bowl and place onto the piece of parchment paper.

Press the mixture evenly onto the sides and bottom of the tart pan.

Press each onto bottom and up sides of 4 1/2 - inch - diameter tartlet pan with removable bottom.

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

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

Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides.

Using your hands, press mixture evenly onto bottom and up sides of pan.

Press the stuffing mixture onto the leaves, leaving a 1-1/2 - inch border on the top and bottom and 1 inch on each side.

Press dough onto the bottom and slightly up the sides of the prepared baking pan.

Unroll it onto the top of your pie / tart pan and gently lay it in and lightly press the pastry onto the bottom and up the sides of the pan using your fingertips with minimal pressure.

Pile onto the two bottom sides of the baguette, and top with the two top sides.

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.

Using a measuring cup, press cookie mixture firmly onto bottom and up the sides of a 9» pie dish.