Sentences with phrase «pan buttered side»

Place 1 slice of bread in pan buttered side down.

Not exact matches

Dip the chicken breaststripsin the peanut butter mixture, coating well on both sides, and arrange them in the foil - lined pan.

Line the bottoms and sides of the pans with parchment paper and grease the paper with additional butter.

Grease a 9» springform pan well with butter (or line with parchment paper if you'd like, which is particularly helpful on the sides).

Prepare a 8x8 loaf pan by greasing the bottom and sides (you can grease with coconut oil or butter) Lightly dust with flour and shake out excess flour.

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.

Melt plenty of butter in a non-stick pan and sauté a few at a time until golden brown on both sides, turning them gently.

When the two hours are oven, run a butter knife between the cheesecake and the sides of the pan for easy release.

Lightly butter the bottom and sides of the cake pan.

Place one slice of bread (butter side down) into the pan.

Place sandwiches, butter - side down, on pan, in 2 batches if necessary.

Spread the butter on the bottom and sides of a 9 - inch springform 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 mediumButter 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 mediumbutter side down in a frying pan over medium heat.

Basically, the buttered sides have to be on the outside of the sandwich (the butter should come in contact with the frying pan).

Butter a 9 - by -13-inch baking pan and line with parchment, leaving a 1 - inch overhang on long sides.

Insert a butter knife straight down into the batter, not quite touching the bottom of the pan, and drag it back and forth at 1 to 2 inch intervals, front to back then side to side.

Use 1 Tablespoon butter to generously grease the bottom and sides of a 6 - inch spring form pan.

Dip or dab the ball with the melted butter mixture and place the biscuit into the bundt pan, seam side up.

Stir together butter and sage and, with a pastry brush, oil bottom and sides of an 8 - inch square metal baking pan.

Butter bottom and sides of 2 — 9 inch cake pans.

Place slice of bread, butter side down, on pan and top with 1/4 of beef mixture.

Place breast - side up in a roasting pan and brush all over with 1/2 cup melted butter.

While the dough is rising, butter the bottom and sides of a 9 x 15 inch pan (3 quart pyrex) and peel and chop the apples.

Heat butter in a large, non-stick pan and cook fish, skin side down for 3 minutes on medium heat without touching it.

Line 2 nine inch cake pans with parchment paper and butter the parchment paper and sides of the pan.

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

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

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Preheat oven to 350 degrees and butter the bottom and sides of a 6 - inch springform pan.

I microwaved the butter in a big bowl, then just added the chocolate as I chopped it, so by the time I added the last handful of chocolate, all I had to do was stir a few times to blend... it was all evenly melted.However, I couldn't find my regular baking pan, so substituted a fry - pan with sloping sides.

Place the dough circle inside the buttered pan and press it into the bottom and up along the sides.

Heat a frying pan to medium - hot, smear a little butter into the pan with a paper towel, then once hot, place four scones in the pan and fry about 3 - 4 minutes each side, until golden brown.

Combine ground graham crackers and melted butter In a 9 - inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.

Take a 9 - inch cake pan with deep sides and after rubbing butter all over the insides, place parchment paper on the bottom.

Brush the sides and bottom of a 9» spring form pan with butter.

Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.

Butter a 9 X 13 baking dish (I used a 9 inch cake pan with high sides.

Fry small pancakes on hot frying pan (greased with butter) for a couple of minutes on each side.

Butter and flour the sides of two 9x3 - inch round cake or springform pans or three 8x2 - inch round pans and line the bottoms with parchment paper.

it was amazing to work with, it pulled from the sides of the pan like no other cake i've ever worked with, the crumb coating was a dream and it withstood the simple syrup, curd and frosting (i ended up making a cream cheese butter cream).

Butter a round 38 cm deep - sided non-stick pan and the outside of an empty 12.5 cm diameter tin or pot.

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

Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release.

Prep pans by buttering bottom and sides.

Add the remaining butter to the pan, and as soon as it melts lay the remaining piece of bread over it toasted side up.

Then, butter and flour the bottom and sides of each pan.

Preheat oven to 350 degrees F. Butter a 9 - inch square baking pan, then line with foil, leaving a 2 inch overhang on 2 opposite sides, and butterButter a 9 - inch square baking pan, then line with foil, leaving a 2 inch overhang on 2 opposite sides, and butterbutter foil.

Heat a frying pan on medium / high heat, melt some butter and add a thin layer of batter and fry the pancake for 1 - 2 minutes on each side until it is golden.

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.

Line the spring form pan with parchment paper then spread butter the bottom and side.