Sentences with phrase «ounce ramekin»

Serve with 4 potato wedges and, if desired, a 1 - ounce ramekin of sour cream for dipping.

All the ingredients are just tossed together in a bowl and then molded into a standard 6 - ounce ramekin dish.

My popsicle molds are small and there was chocolate mixture leftover, so I poured the small overage into a 4 ounce ramekin and stuck it in the fridge.

Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6 - ounce ramekins; fill ramekins with 1/2 cup water each.

Remove pan from heat and whisk in butter and vanilla.Divide pudding between two 8 - ounce ramekins.

Lightly butter two, 8 ounce ramekins.

Preheat the oven to 350 F. Lightly oil 3 6 - ounce ramekins.

Place four 6 - ounce ramekins in a baking dish.

Spray 8 6 - ounce ramekins with cooking spray and fill the cups using half of the bread mixture, then half of the berries.

Strain the custard mixture while pouring it into four 4 - ounce ramekins.

Divide the mixture between five 8 - ounce ramekins, smoothing the tops with an offset spatula, then refrigerate until chilled and set, 2 hours.

Divide the chocolate mixture among four 8 - ounce ramekins.

Using a ladle evenly divide mixture in to 8, 4 - ounce ramekins, about 3/4 of the way up.

The original recipe used 8 - ounce ramekins but I used 7 - ounce ramekins and they worked fine.

Pour this mixture into eight 6 - ounce ramekins or custard molds.

Butter four 8 - ounce ramekins (or a 9 - inch pie dish); set aside.

Place six 4 - ounce ramekins in a large deep roasting pan.

Divide the mousse between 6 4 - ounce ramekins and smooth out the tops.

Add vanilla and pour through strainer before filling 3.5 ounce ramekins.

Spray four 6 to 8 ounce ramekins with cooking spray, place on a baking sheet and set aside.

Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 8 - ounce ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly.

Divide the mousse into six 4 - ounce ramekins.

- Spray six 4 - ounce ramekins or custard cups with nonstick cooking spray and set aside.

Pour into six 4 - ounce ramekins coated with cooking spray.

Lightly coat six 8 - ounce ramekins with cooking spray.

Grease 4 6 - ounce ramekins with coconut oil and dust with cocoa powder or coconut flour and set aside.

Divide the vegetable mixture between six 12 ounce ramekins or pie dishes.

Pour the pudding into eight 6 - ounce ramekins or teacups, or one large decorative bowl.

Portion out the filling into 6 - ounce ramekins.

Lightly grease six 6 - ounce ramekins with a paper towel dipped in a bit of canola or grapeseed oil.

Whisk in the yogurt and divide into 8 glasses or 4 - ounce ramekins.

Split the batter between two 12 - ounce ramekins; the batter will not fill them completely.

Divide the batter between two 12 - ounce ramekins; the batter will not fill them completely.

Not exact matches

1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated

Divide batter evenly between 4 (6 - ounce) ramekins or mugs.

Place 1 cup soup in each of 12 (8 - ounce) ramekins or ovenproof bowls, or follow freezing instructions.

Divide batter evenly among 10 (5 - ounce) ramekins coated with baking spray.

Smaller - sized toaster oven safe ramekins that hold about 8 - ounces work well for this recipe too.

Coat 4 (6 - ounce) custard cups or ramekins with cooking spray.

Heat oven to 400 degrees F. Grease six ramekin cups (6 ounce) by spraying with baking spray and dust with unsweetened cocoa powder.

Place 2 ounces of the salad into 8 small ramekins.

Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)

I use 6 ounce glass ramekins for this recipe.

Pour equal amounts into 4 ramekins (8 ounces each).

4 - ounce Porcelain Ramekins — This one might not seem as obvious, but 4 - oz ramekins are PERFECT for your healthy meal prep process — they can hold chopped herbs, toasted nuts or any other garnish until the meal iRamekins — This one might not seem as obvious, but 4 - oz ramekins are PERFECT for your healthy meal prep process — they can hold chopped herbs, toasted nuts or any other garnish until the meal iramekins are PERFECT for your healthy meal prep process — they can hold chopped herbs, toasted nuts or any other garnish until the meal is ready.

I lined two four - ounce porcelain ramekins (six - ounce would work fine, as well) with parchment paper circles, divided the batter evenly between the two of them, and baked on the middle rack.

To prepare soufflé cakes, lightly coat 8 (4 - ounce) ramekins with cooking spray.

Butter, for ramekins Coarse salt 1 bunch fresh asparagus (or a 10 ounce package frozen broccoli florets) 6 large eggs 1/2 cup half - and - half Ground pepper 1/8 teaspoon ground nutmeg 3/4 cup shredded cheddar cheese (3 ounces)

Place eight 6 - ounce (3 1/2 - inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

To prepare cake, coat 6 (8 - ounce) ramekins with cooking spray.