Sentences with phrase «ramekin sized»

This easy brownie «mug cake» (I actually make it in a ramekin sized bowl because it makes just one tiny delicious serving) is so dang rich and moist you won't believe that's it's made in the microwave in less than 40 seconds!

Either will work — I recommend using the ramekin size that best fits your serving size preference.

I just double - checked my ramekin size as well.

Not exact matches

For best results, use a 1 - cup oven safe ramekin or baking dish of similar size.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

This number of soufflés you can make with this recipe will depend on the volume of your egg whites / Swiss meringue as well as the size of your ramekins.

Pour the pasta (with the sauce on it) until small oven proof dishes such as french onion soup bowls (what I used), large ramekins, or even just a medium sized baking dish.

(if you have left overs of apples and topping use individual ramekins to make individual - sized apple crisps with the extras)

Smaller - sized toaster oven safe ramekins that hold about 8 - ounces work well for this recipe too.

This recipe is one of my favorites since it's baked in mini ramekins and is perfect for small serving sizes.

However I have a question: are there different sizes of ramekin?

of the 10oz size ramekins or 6 to 7ea.

Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options).

* Recipe creates 4 medium - sized cheesecakes (made in ramekins), ~ 12 mini cheesecakes (made in muffin tins), or 1 large cheesecake (made in a springform pan or round cake pan).

Could you advise on the size of the ramekin / baking dish you use?

Crack eggs one at a time into a ramekin and then gently pour each one into an egg - sized hole you make in the shakshuka, evenly spaced around the pan.

The other factor will be the size of your ramekin or cups.

Cover the ramekin with a saucer or a lid from some other container (I save a few lids — different sizes — for this purpose).

I experimented with different sized baking pans such as ramekins, mini loaf pans and a 5 ″ baking dish (the 5 ″ dish won).

But if you use regular sized ramekins you should have two servings.

Butter or oil 6 ramekins or a single medium - sized casserole dish.

Divide the livers and sauce between ramekins (two eight - ounce size for entrée servings, four smaller ramekins for appetizers) and sprinkle with more bread crumbs and melted butter.

Simply spray a couple of ramekins with nonstick cooking spray and place in a medium sized pot.

Your Baby: Is about three inches long, the size of a jumbo shrimp, or a very small ramekin of tartar sauce.

Easy portion control If Hollys in the mood for something sweet, she eats a quarter - cup of Breyers CarbSmart ice cream in a ramekin, so she can control her serving size.

If you can't comprehend not having a golden potato crust with filling bubbling up around the edges, I recommend going for individual - sized ramekins, which will bake up in a fraction of the time.

Divide and roll mixture into three even - sized balls and flatten each to create a top crust for your ramekin.

This recipe is one of my favorites since it's baked in mini ramekins and is perfect for small serving sizes.

The size of the ramekin may be important.

I used large ramekins that are the perfect size for one.

Cook 10 - 15 minutes, depending on your taste and the size of your ramekins.

I baked it in two different sized small glass ramekin bowls.

Let cool briefly, then refrigerate for at least 2 hours or up to 1 day 4 When ready to serve, place the dishes on a baking sheet and evenly sprinkle about 1 tablespoon sugar evenly over each flan - sized custard, or 2 teaspoons sugar over each ramekin - sized custard.