Sentences with phrase «size cooking pan»

About what size cooking pan would you recommend?

Not exact matches

The new F Series builds on that with larger chambers to accept full size sheet or hotel pans AND a new, patent - pending innovation that adds the flexibility to combine two cooking chambers into one for larger items without disrupting the structured airflow design.

While farro is cooking, heat 1 tablespoon of olive oil in a medium sized sauté pan over medium - high heat.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Fry 4 eggs in the pan (one at a time - depending on pan size) for 2 minutes or until cooked to your liking (I like mine runny)

Cook each schnitzel for 4 - 5 minutes on each side, adding a fresh tbsp of oil each new round of schnitzels (cooking 4 at a time, depending on the size of your fry pan).

Serving Size: 1 Tbsp Suggested Use: Ghee has one of the highest flash points (485 degrees Fahrenheit) of any cooking oil and is recommend using it in place of any oils you are currently using for pan frying.

How would you change the cooking time or temperature for regular - sized loaf pans?

Directions: Step 1: Rinse the cranberries and add all ingredients to a medium size sauce pan and cook over medium heat until it has cooked down and thickened, about 20 min.

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

Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.

After reading through some earlier comments dealing with the raw middle, I think I may just double the recipe and cook it the same as I would need to for the new pan, but have normal size and shape bread.

Since I don't own small sized bread pans I cooked this in my enamelled cast iron LeCreuset Pate Terrine with a parchment paper liner.

Coat the inside of individual size spring form pans with cooking spray or shortening.

While I have cooked it in a 10» pie dish, it also bakes up well in an 8» x 8» brownie pan or as 12 standard - sized muffins.

The only issue was I wasn't sure what size of springform pan to cook it in, started with a 9 ″ pan, but it looked too thin, transferred it to an 8 ″ pan and it was great.

Preheat oven to 350 ° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray or spreading on a thin layer of coconut oil.

When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden.

- Add patties, cooking for 5 - 7 minutes on each side, flipping over once, until juices run clear (depending on the size of pan, you'll need to cook the patties in batches; do not overcrowd pan)

(Depending on the size of the cake pan that you use, the cooking time will vary.

The actual cooking time will vary based on your stove or the size of your pan, but for me, it takes about 10 minutes for the bran to fully heat through and smell sightly nutty.

Cover the pan tightly with foil, then roast until the beets are cooked through, about 40 minutes for medium - sized beets.

Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a bit.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Cover the pan again and cook for 5 minutes more (for medium - sized shrimp), or until the shrimp are cooked through.

If you prefer not to use mini loaf pans, just put the entire batch of batter into one regular size loaf pan and increase the cooking time to 45 minutes, or until toothpick inserted in center pulls clean.

TO PANFRY the dumplings, use a medium or large nonstick skillet (using skillets or pan with fitted lids work best), if both sizes are handy, cook two batches at the same time.

In the other pan you add your protein (if using) and cook that thoroughly breaking up the meat into smaller, bite sized pieces.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Depending on the size of the pan used, and therefore the height of the loaf, it may need to cook longer to be fully done.

In a medium sized pan, heat the butter and bone marrow and onion, cook over a low heat until onions are transparent.

Add the meatballs to the pan and cook over medium heat for about 7 - 8 minutes, flipping after about 4 minutes (may take a little more or less time depending on size of meatballs).

I doubled the recipe and cooking time using the same size pan.

Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low - medium heat, after about 20 - 25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside

Cook your quinoa by bringing 3 cups of water to boil in a medium sized sauce pan.

Add shredded chicken and the Herdez Chipotle sauce with juices from slow cooker into a medium size pan and set on medium setting.

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)

4 inch is quite small in diameter, so if you were to use all the batter in that size pan it will be too thick to cook through properly.

Cooking experience number one brought to realization that the dough recipe created too much crust for my size pan, making our pizza very deep dish indeed!

Bite - sized pieces of chicken marinated in a wonderful blend of yogurt and spices, then cooked in a pan and served over a bed of rice.

I usually cook them using a 1/4 — 1/2 size cup to scoop the batter into the pan.

(Depending on the size of your grill pan, you'll need to cook your quesadillas in a few batches.)

Cook for 10 - 15 minutes (timing will depend on pan size and exact temperature), stirring frequently, until pasta is al dente.

In a medium size pan, start by pouring the oil, once warm, add the onion and cook it at medium heat for 7 minutes or so, once tender, add the sliced pepper.

I made them regular size (since I don't own a mini muffin pan) and increased the cooking time to around 17 minutes.

My suggestions would be 1) start by making the patties smaller (approximately the size of a flattened golf ball) 2) leave them in the fridge for at least 30 minutes to firm up and 3) make sure the pan is very hot when you cook them so that a crust is quickly formed, you can then turn down the temperature once the outside has been seared to ensure the middle is cooked.

Reduce the heat and add 2 to 4 fritters to cook at a time (the amount of batter that makes one fritter will depend on the size of your pan, I use the 1/4 cup scoop and fill it about half way).

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish — sauce included — can be made in one pan.

(Depending on the size of the sauté pan, it may be necessary to cook the asparagus in batches.)