Sentences with phrase «press mixture up»

Mix well then press mixture up sides and onto bottom of pan.

Working with wet fingers, start to press the mixture up the sides and across the bottom evenly.

Not exact matches

Firmly press mixture into bottom and 1 inch up sides of an 8 - inch springform pan coated with cooking spray.

Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.

Decant the mixture into containers and press a couple of broken up raspberries into the top of each one.

Press crumb mixture over bottom and up sides of prepared pie dish.

Pour the mixture into a 9 inch springform pan and press tightly into the bottom of the pan and slightly up the sides.

Press the mixture into the bottom and up the sides of the pan, spreading it as evenly as possible.

If you see a clump of vanilla seeds, press them against the side of the pot to break up the clump and stir it in to the rest of the mixture so that it combines easily.

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.

Transfer the mixture to the tart pan; press firmly into the bottom and up the sides of the pan.

Press mixture into the bottom and up the sides of a 9 - inch pie plate.

Cook, stirring constantly and breaking up the lumps if necessary, by pressing them against the side of the pan with the back of the spoon until the mixture comes away from the sides of the pan, about 2 - 3 minutes.

Make sure the mixture is pressed up the sides and evenly across the bottom.

Press the mixture into a square baking and and allow it to set up before slicing.

Fill the tart shells with the base mixture being sure to press the bottom evenly and bringing up the mixture up to the sides.

Press mixture into bottom and 1 inch up sides of a 9 inch spring form pan.

Press mixture firmly into pan and slightly up the sides (using a flat bottomed measuring cup to help pack it down and smooth out the surface is helpful).

Gently press the mixture into the bottom and up the sides of a 9 - inch pie plate or removable - bottom tart pan coated with cooking spray.

Press the mixture firmly into the bottom of the pan and up the sides.

Then the mixture is just pressed into the bottom and up the sides of a metal pie pan.

Press the mixture firmly into the bottom and up the sides of a 9 - inch pie plate, using a straight - sided dry measuring cup to help.

Turn off the processor and pick up some of the mixture with your fingers and press to check if it sticks between your fingers.

Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust.

our the mixture into a flan dish or cake dish press well into the dish and up the sides ensuring its all covered evenly.

This filling mixture is kind of like playdough ~ very pliable... so to make my circles I just scooped up a tablespoon or so with a spoon into the palms of my hand, rolled into a ball, then pressed it down and then rotated it while pushing the sides around to even them out;)

Mix the crumbs with the butter to make a mixture with the texture of damp sand, then press it into a springform pan and pop it in the freezer to firm up while you make the filling.

The tip to making sure these treats hold up to any adventure is to make sure the crumbly mixture is moist enough to stick together when pressed between fingers.

Press the crust mixture into the bottom and up the sides of a 9 inch glass pie dish.

Press crumb mixture firmly and evenly into the bottom and up the sides of a 10 - inch tart pan with removable bottom.

Press into a pie pan (I didn't end up using all of the crust mixture because I think my pie pan is on the small side).

Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan.

Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan.

Next get a square baking dish, line it up with cling film and press the mixture in.

Press the mixture onto the bottom and up the sides of the pie pan.

Press the potato mixture along the bottom and up the sides of each muffin hole, then bake for 10 minutes to form a crust.

Press crumb mixture onto the bottom and up side of an ungreased 10 - inch tart pan or 9 - inch pie plate.

Top with remaining oat mixture and press down to firm up.

Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides.

Press mixture into the bottom and up the sides of a 9 - inch pie plate or tin.

Pour pretzel mixture into an 8 inch springform pan and press down firmly (I used a flat bottomed ramekin to press to bottom and against sides) along the bottom and up about 1 inch on sides.

Using your fingers, simply press the mixture into the prepared tart pans, pressing it up the sides.

Press half the mixture into the lined tin, spread evenly with the date paste then top with the rest of the oat mixture (it helps if you crumble it up and sprinkle it over the date paste, then press it down afterwaPress half the mixture into the lined tin, spread evenly with the date paste then top with the rest of the oat mixture (it helps if you crumble it up and sprinkle it over the date paste, then press it down afterwapress it down afterwards).

Stir to combine, then press the mixture into the bottom of the prepared pan, molding slightly up the sides.

Transfer the rest of the crust mixture into a 5 ″ springform pan and press to form a crust along the base and a bit up the edges all around.

Firmly press crumb mixture into bottom and up sides of a 9 - inch pie dish.

Press crumb mixture into bottom and up the sides 3/4's of an inch.

Carefully fold the border up over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds.

Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.

Press tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8 mm thick sPress tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8 mm thick spress it up the sides, forming an approximately 8 mm thick shell.