Sentences with phrase «out of the pan by»

Lift whole bark out of pan by holding onto parchment or wax overhang.

Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of the pan by the overhung pieces of parchment paper.

To serve, simply lift the brownies out of the pan by holding the sides of the parchment.

After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto another piece of parchment so the bottom is now the top.

Pick it up out of the pan by the parchment, cut the 8 x 8 square into bars.

When you're ready, simply pull the bars out of the pan by lifting both sides of the foil.

Not exact matches

I've read enough to know that regardless of how «vivid» someone wants to describe a near death experience, it never actually pans out to be verified by fact.

If in fact, by people giving out of love, it somehow helps those in Ja - pan that «do» have some kind of a particular faith, whatever their religious beliefs are, i.e...

For a peasant woman's child in occupied territory in an out - of - the - way corner of the Roman Empire to have become the man he did, attracting what looked like flash - in - the - pan attention during his brief years of ministry, unknown to most of his contemporaries and viewed as an upstart, a wonder - worker, or a fanatic by most of those who knew about him, dying a felon's death deserted by most of his close and trusted friends with the incredible rumor then circulated that he had risen again — what chance had he of any lasting fame?

The saying evokes the imagery of the ancient marketplace, where a merchant measures out grain by pouring it into one pan of a hanging scale until it swings level with the weighted side.

Let us know how the praying works out... while you are there, please pray for the millions and millions of children who die each year by curable diseases... let us know how that pans out?

The summer's unusual heat and abundance of hungry insects had promised an iffy tomato season anyway, but, needless to say, by the end of September, it was clear I would miss out on my yearly homegrown tomato activities: no weekends of steamy kitchen windows with boiling pots of canned sauce featuring my prized Cherokee Purples; no homemade, slow - simmered San Marzano tomato paste; no sheet pans lining the counters with roasted black cherry tomatoes (the best tomato flavor on this earth, ever).

Line a 9 by 5 - inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).

Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Press the mixture into your 8x8x2 baking pan and even it out by pressing with the heels of your palms.

I used a glass pan, which worked great (it was just a bit larger and the loaf turned out slightly flatter but not much by the looks of it).

This particular bread combined three of my favorite flavors — strawberries, bananas, and chocolate chips, and I did a rather unorthodox thing by baking it in a giant springform pan so that it came out looking more like a cake than a quick - bread.

Pastry chef Kimberly Sklar was baking a crème fraîche - spiked chocolate cake and, by accident, took the pan out of the oven early.

Remove lasagna from baking dish by holding edges of foil and lifting out of pan.

There's no baking which means no kids accidentally getting burned by hot pans coming out of the oven.

Carefully remove the fudge from the pan by lifting out the edges of the foil.

I'm afraid that by switching to tetra paks I might be jumping out of the aluminum pot into the teflon frying pan, so to speak.

And I've also made a bite - sized version of it in mini cupcake pans by cutting the apples into cubes, turned out really great and so addictive: D

The cool presentation starts by pressing cooked rice into a lightly greased 5 - inch ramekin or small cake pan, and then turning it out onto the center of your serving plate.

I always make up a big pan of it and can't finish it by myself before I need to toss it out.

I remember a few things: she mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter in her biscuit baking pan and doused each side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out of the oven.

Prepare a 9 × 5 loaf pan by lining it with parchment paper (this is essential or else you won't be able to get the bars out of the pan).

I'm just gonna start off by saying I legitimately ate half this pan of vegan funfetti cake bars when they came out of the oven.

Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper.

The too - hard cookies can be avoided by following the recipe exactly: six minutes high, six minutes low, five minutes on the pan out of the oven to finish.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

With the wide open kitchen, surrounded by co-workers making coffee for customers, slicing bread for the famous toast, and greasing pans for the next loaves of bread to go in the oven, Josey stands in the midst of it all, mixing, stirring, and kneading, stopping mid-movement to race to the ovens, pulling hefty, rectangular loaves out with a lengthy wooden peel.

I have a 1/4 cup spoon I used to portion it out and I did less than 1/4 c and needed to use even less — it kinda exploded over the top of one of the muffin pans — I made a double recipe — but it still turned out fine, all were gone by the end of brunch to the oohs and aahs of the guests.

Tap out any excess cocoa by inverting the pan and tapping on the bottom of each compartment; place upright and set aside.

My flour must have been extra dry, or perhaps the egg was not large enough, because the batter was rather stiff, but I used the batter as it was for the base, pressed into the pan by hand, laid out the fruit on top of that, and added a sprinkle of mace over the fruit.

Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.

I would recommend to not be discouraged by the soft bottom of the cupcakes when you take them out of the cupcake pan.

After I brown the sausage there's a good 3 minute period where I just stand by the stove and eat it out of the pan.

I made them last week and with my hubby out of town and my son uninterested in lemony things... I ate THE ENTIRE PAN by myself!!!

It's the first time I've cooked cod in a long time that hasn't come out overdone, and I credit the technique of pan searing followed by roasting in the oven for that.

A quick question: in the image showing the dough being placed in the pan, (has a very small depth - of - field and it's thrown the dough - base out of focus), have you pricked the dough base before adding the filling ingredients, or are the dents caused by the fingertips as the dough is pressed onto the pan?

However, when I moved out of home as an adult, I was informed by my partner that the non-stick teflon pan I used religiously had properties that caused cancer (especially when the pan is old and the teflon starts going into your food).

Line an 18 - by -13-inch half sheet pan with roughly an 18 - by -17-inch piece of parchment paper, so that there's enough overhang on the sides for you to lift the brownies out of the pan.

• Line your pan with parchment paper both ways, with enough overhang so that you will be able to remove the bars as a whole once they are ready by simply lifting the paper out of the pan.

Pour the pitcher of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into a prepared pan and bake for 30 - 35 minutes, by which time the top will be golden brown, the sides shrinking away from the pan and a cake tester should come out clean.

Sturdy enough to be sliced and eaten by me or P (and come out of the pan in one piece!).

I did take some of the fun out of it by layering ingredients in a lasagna pan.

If that seems a little extreme for your home kitchen, you can fashion a makeshift rack on top of your trusty sheet pan by getting creative and elevating the bird using four lemon halves (flat side down) or making a vegetable rack out of thick carrots and celery.

Stacking a non-stick with other pans or cutlery beats the hell out of them, so I clean, dry, and put mine away in a place where they won't be touched by anything else.