Sentences with phrase «pans used in the recipe»

Can you please tell me what kind of baking pan you used in this recipe?

I'll be making them today but I've got one quick question: any idea what size were the pans used in the recipe?

The bread turned out great except I think the bread loaf pan used was to wide and I recently ordered the loaf pan used in this recipe, see if this helps with the rise being more consistent.

Not exact matches

May I ask what brand the sauce pan is you're using in a lot of recipes, like the creamy coconut porridge for example?

I'm really sorry to hear that your version fell apart in the pan — what variation on the recipe did you use?

I also used the pan on this recipe, so once you try both of these recipes in a good cast iron skillet, you'll see why it's worth the money.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

The recipe says to coat the pan in sesame seeds to stop it sticking but I used baking paper because we didn't have sesame seeds.

I wanted to be able to use the pan in the oven to make the famous bread recipe, but the knob that came with my Lodge pan isn't oven safe.

Hi Sarah, if you use the recommended size pan you will get a tall loaf; if your pan is bigger than the size used in this recipe the batter won't fill it all the way and the loaf will be flat: --RRB-

Used the magic line pan, honeyville almond flour, and everything else in recipe.

Deborah, for best results in my bread recipes use the recommended size pans.

2 pounds boneless pork olive oil salt and pepper 1 onion sliced 4 garlic cloves chopped cheese (I used asadero) pan frances sliced in half - toasted spinach slice tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)

* You can use this recipe to make your own paleo chocolate - simply chill the mixture in a parchment lined loaf pan before chopping into chunks.

Note: If you decide to use roasted garlic instead of fresh garlic for the salsa verde (recipe below), throw in 2 garlic cloves in a baking pan or on some foil.

Although I live alone your bread keeps well refrig and freezes well and so I sort of double the recipe for use in an 8X4 pan.

I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change — and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful... not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great.

I was wondering if you had ever doubled or tripled the recipe in order to use a standard size loaf pan?

I halved the recipe for a first trial and used a smaller pan ~ spread a layer of cereal in pan, pour toffee mixture over (basically the same precedure as with matzoh.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

I frequently double the recipe in this pan, but also use it for single batches.

To reduce the fat in this recipe (it is extra lean steak mince though) I just used my non-stick pan and nothing more — result!

I used the pie crust recipe with vodka and found it a bit tricky to roll and place in the pan without much trial and error.

I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash - frying step).

As I flipped through books and magazine pages and browsed around the Internet I found beautiful looking brownies — and you know I am a sucker for beautiful food photos — but as I started reading the recipes I did not feel like making them: I was not in the mood of using 350g of chocolate and 500g of sugar to make a 20 cm square brownie pan.

I wonder if it would be possible to use the recipe to make cupcakes instead of in an 8x8 pan... I'm thinking it might make 6 cupcakes?

The recipes in this book all use either a sheet pan, a cast iron skillet, a dutch oven, a 9 × 13 baking dish, a muffin tin or a cake pan.

* I needed to bake mine for 35 minutes, the mixture puffed while in the oven then flattened in the center after cooling Makes 4 dozen 5 cm (2in) squares — I made 2/3 of the recipe above, used a 20 cm (8in) square pan and got 16 squares

* I did not sterilize the jars and kept the mince mixture in the fridge for only 2 days Makes 24 — I made 1/3 of the recipe above, used 1/3 cup (80 ml) capacity pans and got 12 tartlets

Hi I was wondering if the recipe would still fall for the same amount measurements for the ingredients if used by a 9 in baking pan?

Amish One Pan Ground Beef and Cabbage Skillet is one of my favorite ground beef and cabbage recipes that's budget - friendly, uses just a few ingredients and is made in one pan — so little clean - up and it's practically fool - proof.

I put it in a bundt pan for about 45 - 50 minutes and used the cream cheese frosting recipe.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

I used 9 ″ pans and the cooking time was only about 5 - 10 minutes longer than stated in recipe.

«Our bakery experts met the challenge head on, developing a recipe that uses heat technology to bake each pizza to crust perfection in its own specialized pan, and consumers are raving about it.»

I am also in the process of buying some brot forms and am wondering what best size to opt for to use with your recipe and pan size specifically... anyone any idea?

Hey Pauline, if you use an angel food cake pan you will have too much batter and it will overflow, the recipe would probably make 2 cakes in angel food pans or make a dozen muffins with excess batter.

I've been making your banana, pumpkin and corn bread recipes using coconut oil to grease the glass pan with a square of parchment paper in the bottom of the Pyrex dish.

I cut the recipe in half and used Italian chicken sausage instead of ground beef and I layered it in a bread loaf pan.

Hi, This recipe uses a store bought pie crust that is 9 inches so you wouldn't be able to make it in a 9 × 13 pan.

I used a recipe similar to this in the past that called for the use of a typical stainless steel stock pot and lid... I had a BIG problem with the dough sticking to the pan.

Do I use the same recipe (amounts) in the 7 vs 5 qt pan??? We love the bread and have added a cup of sour dough starter when I make it, best bread ever.

I used my grandmother's Pyrex loaf pan for sentimental reasons and because it fit the dimensions suggested in the recipe.

Wait 10 minutes for it to thicken, then use the whole mixture in your recipe Makes 6 — I halved the recipe above, used 1/3 cup (80 ml) capacity mini loaf pans and got 6 breads

Since we're not using oil in this recipe you'll need to line your cupcake / muffin pans with liners.

I thought this was an error in calculating the pan size but I read this happened with others who used the recipe too.

Wait 10 minutes for it to thicken, then use the whole mixture in your recipe Makes 12 — I halved the recipe above, used 1/3 cup (80 ml) capacity muffin pans and got 8 muffins

I use mini bread pan and have 8 mini loaves in 15 mins, my 5 yo thinks it's great:) If that isn't enough the recipe is so easy and simple.

So one way I like to lower the fat in baked recipes is to use a non-stick spray to coat the pan with very lightly instead of dousing it with oil or butter as many recipes call for.

I use a crepe - maker but you can absolutely make these with a frying pan too, I will cover that more in the recipe instructions below.