Sentences with phrase «pan over the crust»

Pour the filling into the prepared pan over the crust.

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.

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

Remove the pan from the fridge and carefully spread the apple bottom over the crust.

For more crust, place the pan over medium high heat until the rice sizzles and smells toasted but not burned, 2 - 3 minutes.

Get your pie pan out of the freezer and pour the filling over the crust, smoothing the top.

Press the crust tightly into the pan (I used my fingers and then went over it with the bottom of a glass), sprinkle the marshmallows, almonds, and coconut over and set aside.

Pour the mixture into the spring form pans over the walnut crust.

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.

Over the weekend, I made this in a tart pan and the bottom crust did not cook properly toward the middle (bottom close to the outside was fine.)

When crust is done, remove the pan, give the filling one last whip, and pour the lemon mixture over the hot crust.

Heat oil over medium - high heat (a drop of water should sizzle when it hits the pan), and cook a few minutes without touching; hands - off cooking helps form a crust that adheres.

Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.

I was actually thinking of trying to convert a recipe for making a tarte tatin by cooking the apples in a cast iron frying pan with 6Tbsp butter and 1 / 2cup sugar (thought I would try honey to make caramel sauce) and then putting the pecan crust over the top and baking for 30 min.

Add the flour mixture, stir just to combine, then pour over the prepared pan with the chocolate cookie crust.

A handy trick to getting your bottom crust in it's pan easily is to drape it over your rolling pin, and then gently roll it over the pan!

NOTE: If using a standard long and narrow rectangular tart pan you may have some tart crust dough left over.

Pour the filling into the springform pan, spreading it evenly over the crust.

If using a 9 inch spring form pan you will have graham cracker crust and filling left over.

Lay the pie crust over the peaches and tuck the edges into the sides of the pan.

Place dough on a greased pizza plan (folding crust over if it exceeds the size of the pan) and set aside.

Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan.

Pull the crust out of the oven, pour over the lime mixture, and return the pan to the oven for another 30 minutes, or until the center no longer jiggles when you shake the pan.

To make the crust, mix graham cracker crumbs, butter and sugar; press over the bottom and up the side of the pan.

Spread mixture in pan over the cake crust batter.

Spread half of the cheese mixture over the crust in the springform pan.

Spread cherry pie filling over crust in pan.

Spoon the pumpkin butter evenly over the crust in the pan.

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

You don't need a tart pan for this double - fruit dessert because the crust is simply folded up over the peaches and nectarines before baking.

Here are some ideas: Spread sugar cookie dough over a pizza pan in the shape of a round disk to create a giant cookie pizza crust.

PS: I used a removable bottom tart pan & put the left over crust & filling in a small ramekin.

Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.

Pour the filling over the cooked crust and bake for another 25 - 30 minutes, or until the filling is set and no longer moves when the pan is jiggled.

Pour mixture into pan over the cooled crust.

Press crust mixture evenly on the bottom of the pan with your hands, and then go over it again with a measuring cup.

Pour into a spring form pan over a crumb crust, into a deep dish pie shell, or even in 6 small ramekins for individual servings.

Pour the cashew cream filling into the tart pan and smooth evenly over the crust.

Trim away any hanging crust (don't wrap the crust over the edge of the pan since this will make it harder to cut after it's baked).

Cook in a cast - iron pan over medium - high heat until a crust forms and the patty is medium rare, about 130 degrees F. Top the cooked patty with 1 piece of Americanized dashi cheese and let it melt.

Form it into a crust shape on a 16 - inch round pizza pan; twist the edges to keep the sauce from running over.

Pour mixture into 9 - inch pie pan; press crumbs over bottom and up sides of pan to form even crust.

Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.

Pour the filling over the crust and place the spring form pan onto a foil wrapped cookie sheet.

After fifty minutes in the oven, you get to experience spring's perfect pairing wrapped in a flaky, tender crust with their juices oozing all over the sheet pan.

When completely smooth, pour this cheesecake mixture into the springform pan, over the crust.

To transfer the crust to the pie pan, gently flip the parchment or wax paper over on top of the pie pan and slowly pull away the parchment while forming the crust into the pie pan.

Remove the crust from the pan and repeat the steps over for the second crust, or you can continue on to the next step to finish it in the pan.

While the crust is baking, heat 2 - 3 tbsp of olive oil in a medium frying pan over low - medium heat.

Spread over warm crust to edges of pan.