Not exact matches
Take a pie
pan, or something slightly larger
than the spring roll skins like a large
shallow bowl or
pan, and fill it 1/2 way up with very hot tap water.
Next time I'll use a
shallow casserole dish rather
than 2 cake
pans.
The secret to making them easily is to use a deep, heavy sauce or soup
pan (two - quart) rather
than a
shallow frying
pan.
The quarter - sheet
pan is
shallower and will require less baking time
than the 9x13.
Or, if the cake is baked in a flat
pan, like a rimmed baking sheet,
than you're probably fine baking in a relatively
shallow 2 - inch - deep
pan.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more
than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella
pan (or use a
shallow, lidless skillet as close to 15 inches in diameter as possible)
I will try this again, maybe in a
shallower pan rather
than a loaf
pan.
Yet the discussion includes photographs of someone's new Si, showing that it has a
pan in the trunk that is more
shallow than what the Canadian version has.