Sentences with phrase «side of the pan so»

Assemble the cake: Arrange strips of pink roll in the sides of the pan so that it creates smooth edges.

Arrange 4 corn tortillas against eachother and the side of the pan so that the sides are raised, creating a little basket for each egg.

Move them off to the back or side of the pan so there is room for the shrimp.

Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches.

Not exact matches

before i make it, what kind of a pan do you use to make it so that it comes out so perfectly round on the sides??? the presentation is amazing!!

Line a 9 × 13 baking pan with parchment paper so that the paper covers the bottom and all four sides of the pan.

Preheat your oven to 350 * F and prepare your pan by lining it with parchment paper so that the the two longer sides of the pan have a sort of parchment handle and the two shorter sides aren't lined with anything.

Fold it in half lengthwise (so you have a 6.5 - inch by 30 - inch rectangle), and place it folded side down, so it lines the side of the springform pan (see left - side photo below recipe).

Line a 9 by 5 - inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).

Then you can use them in all sorts of different dishes, throw them on the grill or pan fry them quick quick for a great side... I normally will bake 2 or 3 sweet potatoes and 1 or 2 squashes during the week - end so that I have them ready and on hand for the rest of the week.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

It was so funny he baked it and flipped it out of the pan (two round cakes) he then placed them on top of each other so the flat side was up.

Pour the boiling water into the roasting pan so that it comes about halfway up the sides of the spring form pan.

Line the inside of an 8 - inch (23 cm) square pan with foil so that it goes up the sides to the rim.

Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, up side down on top of the pan.

Wrap the outside of 9 inch springform pan with aluminium foil so that the bottom and sides are covered (at least 3 times).

I microwaved the butter in a big bowl, then just added the chocolate as I chopped it, so by the time I added the last handful of chocolate, all I had to do was stir a few times to blend... it was all evenly melted.However, I couldn't find my regular baking pan, so substituted a fry - pan with sloping sides.

First wrap the outside of the springform pan with aluminium foil so that the bottom and sides are covered.

Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides, stirring every 20 seconds or so.

Make sure to use the spatula to continually scrape the sides of the saucepan so mixture doesn't adhere to the pan.

I salvaged a decent amount of it and I know it's still going to taste amazing, but I lost a pretty big quantity of sugar to the bottom and sides of my pan: (Not sure why this happened so quickly.

It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.

It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it's no longer sticking to the edges of the tart pan.

Then grab your kettle of boiling water and pour it into the roasting pan so it comes about 1/3 of the way up the side of the springform, be careful not to spill any into the cheesecake.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Line a 9» x9» pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides.

Half Asian, I had long wondered why (half of) my family cooks sunny side up eggs on screamingly hot pans, so that the lacy edges are super crisp and the yolk in danger of being overcooked.

So, the day before I made this, I looked and looked at the pan, wondering if I can invert it after baking, the removable base was small and in the middle only and with a curved base, I can scrape the sides of the cake if I can't get it out, and with a removable base, there won't be condensation problems... Hmm..

The simple crust is sweet and buttery and holds together without baking; it stretches up the sides of the whole cheesecake so you don't have to line your pan (holla!).

How about lining the pan with parchment paper so that it extends up the sides of the pan.

In a large roasting pan or baking dish, fill with hot water so that the water comes up about half way up the sides of the ramekins.

Pour in enough oil so it reaches 1 - inch up the side of the pan.

With the back of a spoon, gently spread jam over dough, leaving a 1 / 4 - inch border so the jam doesn't stick to the sides of the pan.

The sides of the tart are about 2 - inches tall so a 3 - 4 inch high pan is perfect.

Now it's time to cook: Place two slices of bread mayo side down in a cast iron pan that's hot enough to get a good sizzle, but not so hot that the thing burns.

I've added a link at the end of the post to the pan I bought to make this cake so it would have beautiful straight sides.

Tilt the pan so the entire bottom and the sides of the skillet are covered with the butter.

Pour boiling water from the kettle into the larger pan so that it comes halfway up the side of the springform pan.

When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust.

I did make a few changes... Didn't have a bbq so I heated up a cast iron pan, seared both sides of each, then threw it in the oven for 23 minutes.

Brush some oil on the baking paper lining the sides of the pan, and toss in the sesame and nigella seeds, twirling the pan around so the seeds stick.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

So to make the water bath, we wrap the outside of the spring form pan in aluminium foil at least twice so that all the sides are covereSo to make the water bath, we wrap the outside of the spring form pan in aluminium foil at least twice so that all the sides are covereso that all the sides are covered.

Gently tilt the pan in a circular motion so the batter runs to, but not up, the sides of the pan.

Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan.

Cook the chicken in batches, so as not to over crowd the pan, until all of the chicken is cooked through, about 3 - 4 minutes on each side.

Scatter the wedges across the surface of the pan rather than gathering them into a clump, and let them sit without stirring until the sides touching the pan caramelize and brown a bit, roughly 2 minutes or so.

Wrap the springform pan in heavy duty tin foil so it covers the bottom and comes up the sides of the pan.

I sometimes cut the brownies in the pan then add the glaze so that it seeps down the sides of each brownie.