Sentences with phrase «pyrex ones»

These Pyrex ones are sturdy and have great sizes for work lunches.

What I do to determine this is pour water into your soap mold, then dump that water into a large measuring cup (like one of those big glass pyrex ones), and the number of ounces of water it took to fill the mold will be the number of ounces of soap base you will need.

Can I bake it in a rectangular Pyrex one?

Not exact matches

If you haven't read one of these articles recently, you can guess what goes into the toolbox: basics like a knife, a saucepan, a wooden spoon, and a Pyrex measuring cup.

Review Body: So, maybe it was my technique, but I wouldn't give this recipe more than 2 - 3 stars... I did not have a large roasting pan, so I split the veggies and chicken into 2 12x8ish dishes; one a glass Pyrex and the other le creuset stoneware.

Any pyrex or casserole dish will do, you want one with higher sides as it puffs up when it cooks.

I doubled the recipe since I was serving a crowd and made 2 pans, one 9 × 13 pyrex and one 8 × 8.

I want to comment though about using a Pyrex dish like the one in your photo to broil the eggplant.

I put it in an old, one and a half pint, rectangular Pyrex dish.

at least one large skillet and one small skillet dutch oven / stock pot (I boiled my pasta in a stock pot for ages) slow cooker / Crockpot medium sauce pan cutting board rubber spatula wood / bamboo spoons (at least two) colander can opener cookie sheet 9 x 12 cake pan 1 - & 4 - cup measuring cups, preferably Pyrex or similar a couple of mixing bowls cheese grater garlic press (we love garlic) Tupperware's largest bowl — holds 32 cups & is perfect for making batches of Chex mix or puppy chow or other favorite snack mixes.

Transfer the meat and vegetable mixture to a casserole dish (the one I used was a 1.7 L Pyrex... I'd go a bit bigger!).

They will store for one week in the fridge well covered; I like to keep them in my freezer in a Pyrex container and just grab a few as I need them.

One of my childhood Sunday dinner memories is watching Mom carry a big, rectangular Pyrex glass pan, choke full of love, over to the center of our table.

Here is the thing — the one in the Pyrex pan collapsed but the one in the metal pan did not.

When I learned that my plastic bowls, dishes, and containers could leach harmful chemicals — especially the ones with that sneaky, practically invisible little recycling triangle embossed with the number 7 — I bought Pyrex.

Both Rubbermaid (at left) and Pyrex make glass ones with BPA - free plastic lids.

One was liver mousse, which I made in large batches and froze in small glass Pyrex containers with plastic lids.

They also last longer, they don't stain, and the top brands (Anchor and Pyrex) can go straight into the oven from the fridge so you can prep a family meal, store it, cook it, and store leftovers in one dish.

Transfer the meat and vegetable mixture to a casserole dish (the one I used was a 1.7 L Pyrex... I'd go a bit bigger!).

I always make this recipe using a 9 × 9 pyrex dish and then slice it into 6 rectangle - shaped pieces, which equals one serving each.

They will store for one week in the fridge well covered; I like to keep them in my freezer in a Pyrex container and just grab a few as I need them.

Not only the actual set but the history behind it — who wrapped it, why didn't they use it — obviously it was waiting for a loving home and I think it's now found one («could you give some Pyrex a forever home?»)

Store it in a glass jar, bowl, or other container with a tightly fitting lid (Pyrex ® makes good ones).

They arrived, I was flustered, and I turned on the wrong stove burner (the one underneath the pyrex casserole dish that I set up there to cool, instead of the one underneath the vegetables).