Sentences with phrase «over sides of pans»

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Line the pan with parchment paper, letting excess hang over the sides of the pan.

Line pan with parchment paper, letting excess extend over sides of pan.

I was wondering what I might have done wrong that would cause my loaf to get very soft and fall over the sides of the pan when it was rising?

Line an 8x8» baking pan with parchment paper, leaving extra paper over the sides of the pan.

Line 13 × 9 - inch baking pan with foil, with ends of foil extending over sides of pan.

Prepare a 8 ″ x 4 ″ loaf pan, coat with coconut oil and a strip of parchment paper lengthwise, long enough that it extends over the side of the pan over the handles.

Leave a few inches of parchment paper hanging over the sides of the pan.

(The foil should hang about two inches (5 cm) over the sides of the pan to make it easy to lift the brownies from the pan.)

Line 11x7 - inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.

Cut a long strip of parchment paper or foil and lay it on the bottom of the pan with the ends hanging over both sides of the pan.

Sprinkle the chopped garlic over both sides of the pan and then place it in the oven for 10 minutes.

Then brush butter on yet another phyllo sheet, but this time, when you transfer it to the pan, arrange the butter side up slightly off - center so that the long side of dough comes up and over side of pan, leaving a 2» overhang.

Preheat oven to 350 °F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

Let rise until the bubka is flush or a touch over the sides of the pan, 45 - 75 minutes.

Line a 9x13 - inch baking pan with parchment paper, letting excess extend over sides of pan.

Preheat the oven to 350F and line a 9x5 - inch loaf pan with parchment paper so it hangs over the sides of the pan.

Line 13x9 - inch pan with foil so foil extends about 2 inches over sides of pan.

Preheat the oven to 350 degrees F. Cover the bottom of a 13x9 inch pan with cooking spray, then line with parchment paper and extend the paper over the sides of the pan.

Line an 8 - inch baking pan with parchment paper, letting the ends drape over the sides of the pan.

I opened and closed the door about a hundred times in fear that these were going to run over the side of the pan.

If we give them the high walls, the human has the mess that's kept inside, the cat that's digging doesn't spill the litter over the side of the pan,

1 Line an 8» loaf pan with two strips of parchment paper, running one lengthwise and the other widthwise to come up and over the sides of the pan with a small overhang.

Not exact matches

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown.

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).

Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.

Preheat oven to 350 degrees F. Line a 13 × 9 inch pan with foil, extending the sides of the foil over the edges of the pan.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Line a 10 × 15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray.

Press a square of foil directly on dough over bottom and up sides of each pan.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

Spread mixture evenly over the cooled crust, making sure filling is sealed to the sides of the pan.

Line 8 - inch square pan with foil, extending foil over 2 opposite sides of pan.

Butter one side of the bread, place a couple slices of cheese on the other side and set it butter side down in a frying pan over medium heat.

Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides).

Cut two 16 - inch pieces of foil and line an 8 - inch square pan, allowing excess to hang over the sides.

(Optionall: cut a 3 - inch wide strip of parchment paper long enough for ends to overhang sides of pan, press into bottom and up and over sides, and spray again with non stick spray.)

The name comes from literally «popping over» the sides of the pan.

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.

Place the pan over medium - high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8 - 10 minutes.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Remove from pan, and fill half side of each with either sweet or savoury fillings, then fold over.

Spoon 5 tablespoons of batter into the pan and flip over to cook the other side when bubbles start to form.

Heat 1/2 inch of oil in 2 large straight - sided saute pans over medium heat.

Use 2 - 3 tbsp of flour, turn the pan on it's side (preferably over the sink) and tap the sides of the pan to dust the entire surface.

Spray a 9x13 - inch pan with cooking oil, then line the bottom and sides of the pan with parchment paper, letting 1 - inch of the paper hang over the sides.

Carefully place a herb tip in the pan then press cut side of potato down over top and press gently down (mix it up — you can go as simple as parsley or, get fancy with lavender).

Cook over medium heat, stirring constantly, until the mixture pulls away from the side of the pan, about 8 to 10 minutes.

Gently scrape the sides of each well and flip the pan over to remove.