9 Remove the crust from the refrigerator and use a pastry brush to coat the bottom and
sides of the crust with the Dijon mustard.
Brush bottom and
sides of crust with 1 beaten egg.
Prick bottom and
sides of crust with fork.
Prick the bottom and
sides of the crust with a fork.
Remove the fully chilled dough from the freezer and prick the bottom and
sides of the crust with a fork to prevent puffing during baking.
Not exact matches
Guests can choose entree
of mushroom -
crusted filet medallions
with smoked apple bacon, caramelized onion bourbon sauce and parmesan cheese ($ 50); a
side of roasted baby sweet potatoes
with bourbon pecan glaze ($ 12); and finish
with a sweet dessert
of bourbon sticky toffee cake
with vanilla chantilly cream ($ 11).
Trim the
crusts off
of the bread Roll the bread really flat Brush both
sides of the bread
with butter.
The best thing I ate in 2010 was Hazelnut
Crusted Salmon
with a
side of pasta
with pesto cream sauce that I made
with my good friend Kari.
Using your favorite pie
crust, fill the bottom
of each jar
with pie
crust by pressing the
crust on the bottom and then up the
sides (this is the part that would be much easier
with the correct jars — the jars I used were cute and curvy = harder to press into all the little).
Trim the edges so that they are even
with the bottom
crust, and then pinch the
sides of the
crust.
Arrange bread in skillet in single layer,
with majority
of crusted pieces near center,
crust side up.
This fantastic summer
side dish starts
with a pretzel
crust that is out -
of - this - world!
The trick to creating a nice
crust on both
sides of the chicken is to preheat the oven
with a cookie sheet inside - getting that cookie sheet nice and hot!
Working the dough along the bottom
of the pan and up along the
sides, form an even 1 / 4 - inch - thick
crust with your hands.
To make the
crust: Preheat oven to 325 degrees F. Double wrap the bottom and
sides of a 9 - inch springform pan
with heavy - duty aluminum foil.
Pat in any holes or short
sides with some
of the
crust that has been trimmed from the edge.
Cover one
side of the pizza
crust with oil and place oiled
side down on a medium high grill (400 - 500 degrees)
If for some reason the toppings are not hot and melty and the
crust is already really brown, slide it over to the
side of the grill
with no heat and close the lid and bake till done.
Tightly wrap the outside
of the pan containing the prebaked
crust with 3 layers
of heavy - duty foil, dull
side out.
I found it was very easy to get the cookie crumbs up the
side of the pan
with the generous amount
of cookie
crust.
A quiche, along
with a tray
of blueberry muffins or a
side salad is a wonderful meal and no one in my family ever complained about the lack
of crust.
Spray a large piece
of tin foil
with nonstick spray, and cover the pie
crust with it, sprayed -
side - down.
I love the look
of the
crust braid on top and along the
sides, I love having pie filling rather than icing between the cake layers because personally I'd rather eat all cake and no icing so I'm always trying to think
of different things to fill a cake
with, and I love how many cake / pie combo ideas this cake is giving me!
13 / Place both circles on top
of the potato layers
with the rind
side up and bake in oven for 10 to 15 minutes or until
crust is golden and cheese sauce is simmering.
Form the
crust with the back
of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the
sides of the pan.
6) Cover the pie
with the top
crust, trim any extra dough hanging over the
side... leaving about a quarter
of an inch over the pie plate.
Make the
crust: Grease the
sides and bottom
of a 9 - inch tart pan
with nonstick cooking spray.
Then he covered the bottom
of our spring form pan
with a piece
of parchment paper, and pressed the
crust evenly in the bottom and up the
sides of the pan
with his fingers.
Then I slather one
side of the toast
with a good unsalted butter, making sure that the butter comes right up to the edges
of the
crust.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder
with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough
with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the
crust is golden brown and the apples are soft 12) Serve warm,
with a
side of whipped cream or ice cream (optional)
With your fingers press the
crust in the button and on the
sides of the prepared baking pan.
Everyone remembers the old - fashioned Magic Cookie Bars made
with a graham cracker
crust, butter, chocolate chips, pecans, flaked coconut and sweetened condensed milk... heavenly, caramelly, chocolatey yummi - ness...
with a nice
side of gluten gut bomb, a sugar rush and then the inevitable crash!
Season
with salt and pepper to taste Once the pan is very hot, add 2 tablespoons
of olive oil and press the crumbled tater tot mixture evenly into the pan using a rubber spatula, creating a
crust that comes about an inch up the
side of the pan.
Remove the
crust from the oven and, while it's still hot, press the
sides and bottom firmly
with the back
of a spoon; this will help it hold together when cool.
Start by spreading olive oil on both
sides of the pizza
crust with a brush.
Let your frozen pie
crust thaw slightly before brushing the bottom and
sides of it
with Dijon mustard.
Gently pat down pie
crust around the base and
sides of the pie plate, cutting off any excess
with a knife (see picture below).
I love the
crust I got on this — one trick — pour about a tablespoon
of olive oil on a paper towel and rub the bottom and
sides of your muffin tin
with the olive oil, it gives a nice
crust to muffins!
Scrape down
sides of mixing bowl
with rubber spatula, and pour mixture over
crust.
Lightly grease a tart pan
with coconut oil and press the dough against the bottom and
sides of the pan to create a
crust of even thickness.
Set pan
with prepared
crust on a large sheet
of foil and fold up foil tightly around
sides of pan (you can turn 2 small sheets
of foil into 1 large sheet by folding their edges together several times, then opening up like a book).
Lightly coat a sheet
of foil
with nonstick spray and place in pie
crust, coated
side down, pressing into bottom and up
sides.
Lightly coat a sheet
of foil
with nonstick spray and place in pie
crust, coated
side down, pressing into bottom and
sides.
Throughout the remainder
of the afternoon, the buffet will showcase a selection
of salads, fresh fruit and vegetables, cheeses, soups, and main dishes like Pineapple Ginger - Glazed Ham, Herb and Horseradish -
Crusted Prime Rib
with Bordelaise sauce, and Penne Pasta
with chicken and Andouille sausage; along
with seasonal
side dishes and a dessert display.
Scatter the chocolate over the hot
crust, let it melt and spread
with the back
of a small spoon over the bottom and
sides of a
crust.
Use only enough to make a 1/2 inch
crust in the bottom and
sides of a 9 - inch spring - form pan for cheesecake and make cookies (by heaping tablespoons)
with the rest.
Remove the
crust from the oven and, while it's still hot, press the
sides and bottom
with the back
of a spoon.
They hold just the right amount
of crust to veggies ratio, and, served
with a
side salad, make for a nourishing, but sufficiently light, lunch or dinner.
On the healthier
side, the «Insalata Di Pizza» is a white pie on wheat
crust with sweet grilled onions and once it comes out
of the oven, is topped
with a chopped salad dressed in Harry's BC's traditional vinaigrette, grape tomatoes and blue cheese crumbles.
From the «Munchies» section, I opted for the panko
crusted Housemade Fried Pickles ($ 7) served
with a remoulade
side; the plump Shishito Peppers ($ 8) accompanied by a smoked paprika aioli; and a bold flavor - packed trio
of Pork Belly Sliders ($ 11) comprised
of brioche, arugula, tomato jam and avocado.