Sentences with phrase «pan as a crust»

Oatmeal raisin cookie cheesecake bites — oatmeal raisin cookie dough pressed evenly on the bottom of the pan as a crust for the creamy, rich cheesecake and crumbled topping.

Not exact matches

Two teaspoons of smoked paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears in the pan.

We filled the bottom crust with filling, but, as the juice from the thawing strawberries pooled in the bottom of the pie pan, we thought it may need something more.

Press crust into a 9 inch shallow pie pan, preferably without fluted edges (as it will make the pie hard to serve later on).

The crust measurements should fit a 9 - inch - diameter round tart pan or 8 X 12 - inch rectangular tart pan as seen here.

Bake pie crust as directed on box for One - Crust Baked Shell, using 9 - inch glass pie plate or 10 - inch tart pan with removable bottom.

They are great plain, cooked in oil in the frying pan, with butter on and then broiled in the toaster oven, as a thin pizza crust, as quesadillas, toasted with cinnamon & sugar, as a sandwich wrap, and for all the regular Mexican dishes.

In the one pan I made the the crust as based on that found in the Healthy Lemon Squares using gluten - free rice flour which make a * very * interesting texture.

I did tightly wrap the springform pan in 3 layers of foil as you suggested, but the water still seeped in, and my crust was a soggy mess, and the cheesecake has a very mealy consistency.

The crust is as easy as choosing your seasoning (I like garlic, basil, and red pepper flakes), mixing that with the banana flour, adding some water, and spreading that mixture on your pizza pan.

Make pie crust as directed on box for One - Crust Baked Shell using 9 - inch glass pie pan.

We ended up making this tart in a 22 inch cake pan, as the crust needed a fair bit more buckwheat flour to get the right consistency (variation in flours perhaps?

As far as shrinkage, my baking instructor said to make sure the crust was pressed very firmly into the sides of the pan, that it wasn't pulled too tight, and that it was cold when it went into the oveAs far as shrinkage, my baking instructor said to make sure the crust was pressed very firmly into the sides of the pan, that it wasn't pulled too tight, and that it was cold when it went into the oveas shrinkage, my baking instructor said to make sure the crust was pressed very firmly into the sides of the pan, that it wasn't pulled too tight, and that it was cold when it went into the oven.

Pour crust ingredients into an 8 ″ x8 ″ baking pan and press firmly into the bottom of the pan trying to get it as even and flat as possible.

In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible.

Speaking of oil, as you know, I eat and live by an oil - free diet for the variety of benefits I've experienced from it, but sometimes, such as in baking, there comes a need for a classic non-stick spray to coat the pan (s) with to give baked items, such as muffins, that nice slightly browned exterior crust that paper liners just can't provide.

The dry crust worried me as I patted it onto the tart pan, but it turned out to be very tasty and the nuts gave the crust a little chew as well as a subtle taste.

I can't imagine this working as a top crust as it has to be pressed into the pan like a graham crust and it not rolled out.

I simply pressed the «raw crust mixture» into a mini muffin tin, same as you would do with a typical pie pan and then filled each with the luscious key lime filling.

It's called «impossible pie» because you simply mix all the ingredients together, pour it into a pie pan, put it in the oven, and it comes out as a pie, no separate crust necessary.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

Pour the mango filling ingredients into the pan, on top of the crust and smooth out as well.

Press crust into a lightly greased 9 - inch pie pan to form a 1/4 inch crust (I think next time I would omit greasing the pan as the PAM starting burning in the oven towards the end).

I could have cooked the salmon better such as in a nonstick pan which seems to put a better crust on the skin and color on the flesh without drowning in oil or maybe I didn't use enough oil in my cast iron pan.

If it isn't already, fit the pie crust into a pie pan, crimping the edges as needed.

The trick to the tortilla bar pizza is using a cast iron pan, which can get roaring hot to give the cracker - like crust, and fitting the tortillas into the pan so that the toppings don't slide off, as the pizza has little or no raised crust.

Sprinkle crust mixture into an un-greased 13x9 - inch baking pan as evenly as possible; press down with a spatula (or a hand works, too) to create a packed surface.

** To blindbake a pie crust, form it as desired in a pie pan.

Transfer the almond - walnut - coconut oil mixture to the springfoam pan and use the back of a spoon to press down the crust mixture as firmly as possible.

Next, transfer the crust mixture to the prepared springform pan and use the back of a spoon to press down the mixture as firmly as possible.

«Pare off some of the crust of the manchet - bread, and grate off half as much of the rest as there is of the root, which must also be grated: then take half a pint of fresh cream or new milk, half a pound of fresh butter, six new laid eggs (taking out three of the whites) mash and mingle them well with the cream and butter: then put in the grated bread and carrot with near half a pound of sugar, and a little salt, some grated nutmeg and beaten spice; and pour all into a convenient dish or pan, butter'd, to keep the ingredients from sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»

I adore Food Director Rhoda Boone's sheet pan recipe for panko - crusted salmon steaks, and taking that as inspiration, decided to give the cauliflower a similar treatment.

Grease the insides of the mini muffin pan since the refrigerated dough won't be as buttery as the pate brisee (homemade short crust) that is called for in the recipe.

Add the cauliflower to a sauce pan, fill up half way with water and heat it with a medium - high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)

It's important to use a stainless steel pan, rather than nonstick, in order to achieve the crispy crust, as the meat will easily adhere to the pan and then eventually release.

The crust creates an airtight barrier to prevent leaking, and a sturdy springform pan, such as the KitchenAid ® Springform Pan that I used here, helps, too.

The crust may be made from scratch but, once you have the ingredients on hand, it's nearly as easy to mix up as a cookie crust: just toss all the ingredients into the bowl of a stand mixer, and paddle until it comes together in moist clumps, then press into the sides and bottom of the pan.

Preheating the pan as the oven comes to temperature will impart a crunchy, golden crust to your cornbread: The batter will sizzle when you spread it into the pan, and that's a very good thing.

The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan.

I thought as I pressed cocoa crust into tart pan, ground chia seeds in a coffee grinder, and pureed filling in my trusty blender.

As I transferred the sheet pan from the oven to a waiting baking rack, I must have lost focus for a moment, because an instant later I was watching — in seemingly slow motion — the pie pan skittering off the baking sheet to imminent death below, the crust shattering on impact and the whole gingery, beautiful mess landing ingloriously in a slump on the kitchen floor.

If your crust does puff up slightly, gently press it down, using the back of a spoon, as soon as you remove the pan from the oven.

As the crust bakes, take a large sauce pan and combine your cut strawberries, lemon juice and honey.

The golden crust adds flavor to the braise, as well as creates a fond on the bottom of the pan, which then gets picked up after you caramelize the vegetables.

Basting your steak with organic beef dripping as you fry it in a super-hot pan creates the perfect fusion of flavours and gives your meat a crispier - than - crisp crust around a juicy, pink middle.

Speaking of oil, as you know, I eat and live by an oil - free diet for the variety of benefits I've experienced from it, but sometimes, such as in baking, there comes a need for a classic non-stick spray to coat the pan (s) with to give baked items, such as muffins, that nice slightly browned exterior crust that paper liners just can't provide.

I like the pans too - they are much better than regular pans, as it's easier to remove the crust.

I like as large a crust to cake ratio as possible so I pack the crust up the side of the pan, but you could also just do a bottom crust and nothing on the sides.

Yes, it is made with the same ingredients as a regular pizza, but the pan keeps the crust soft and bread - like and the family just loves it!

Give the toastie a poke with a slotted spatula, and once it has a cheesy, doily - like crust on the bottom that moves as one, lift the toastie out of the pan and hold it on the spatula for 30 seconds so the melted cheese hangs down, sets hard, and forms an impressive cheese crown.