Sentences with phrase «slice out of the pan»

I recommend using a pie server to get the slices out of the pan.

I made this tonight and the flavor and texture were very good, but I could not get a slice out of the pan without it breaking apart, even after letting it cool for 20 minutes.

How cute and you don't have to fight to get the first slice out of the pan!

Not exact matches

Even people with less than a high school education today recognize the priority of the brain over the blood, so much so in fact, that in the movie, Hannibal (about a cannibalistic serial killer), the thought of slicing out tiny parts of a person's brain, cooking them in a pan, and serving the pieces to that person to eat has become in the public's mind a more disturbing image than, say, serving a person a glass of their own blood to drink, which appears relatively tame in comparison.

Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side.

Enjoy right away, scooped out of the pan with a spoon or cut into slices.

The cake can be cooled right in the pan and served from it, so there is no need to worry about trying to pry it out of the pan before you slice it.

Arrange the apple slices in a decorative circular pattern around the bottom of the pan, starting in the center and working your way out.

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

For a rustic presentation, grease and dust the cake pan with flour, then scoop the cake right out of the pan instead of cutting it into slices.

You may need to place the pan in the fridge or freezer for a short amount of time until they're firm enough to pull out and slice without changing shape too much.

Lay out the aubergine slices on the pan, then lay the tomato slices on each of the aubergine slices.

Take roasting pan out of the oven and add the slices of provolone, tomatoes and gorgonzola cheese.

With the wide open kitchen, surrounded by co-workers making coffee for customers, slicing bread for the famous toast, and greasing pans for the next loaves of bread to go in the oven, Josey stands in the midst of it all, mixing, stirring, and kneading, stopping mid-movement to race to the ovens, pulling hefty, rectangular loaves out with a lengthy wooden peel.

Just for people to reference, this last time I substituted tapioca powder for arrowroot (my food store was out, sadly) and I doubled the recipe and put it in the size of a normal loaf pan (I was becoming frustrated with small slices).

After an impatience - inducing 30 minutes, you'll pop the large square out of the pan, slice into small squares, and sink your teeth into these little bites of chocolate - caramel wonder.

(I use this Chicago Metallic Meatloaf Pan: It has an «elevated lifter» that allows grease to drain into the bottom, while allowing you to lift the meatloaf out of the pan after baking for easier slicing.)

Whether they're filled with a nut butter and sliced banana, or eaten straight out of the pan (that's what happens to the ugly one's at my house!)

Once removed from the oven & impatiently waiting for it to cool I removed the cookie bars (sliding out of my bread pan) onto a cutting board and sliced as your prefer.

Remove from oven, drain the fat out of the pan, and let the loaf sit for 5 - 10 minutes before slicing and serving.

I used one larger loaf pan and found that even with cooking longer that the recipe called for the loaf never firmed up, and was instead very moist to the point it had to be spooned out of the pan instead of sliced.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

«Fry» the bread — I prefer sunflower seed bread from my local bakery — alongside the watercress mixture in the pan, thinly slice some Havarti or Gruyere or basically any cheese you like (I like the herbed Havarti — it's an easy way out of adding all the herbs to the sautee), place it on the bread, spread the watercress on top, and voila!

I baked them in a parchment lined pan and once they were out of the oven, sliced into them so they would not crumble after fully cooled.

Preheat the oven to 350 and line a 13x9 brownie pan with a full sheet of parchment paper so that there is extra on the sides (I use this to pull the entire sheet of bars out of the tray after cooling and before slicing)

Then, pulse the mixture in a food processor.Next, line a sheet pan with parchment, pop the crescent roll tube and lay out the pieces onto the sheet pan.Lay one to two slices of apple on each crescent, depending on the thickness.

My favorite way to cook it is to take a couple of slices out of the freezer to defrost, rub them generously with ground cinnamon and pure maple syrup, then place them on a rack over a baking pan in a 375 degree F. oven until they are beautifully browned.

Sturdy enough to be sliced and eaten by me or P (and come out of the pan in one piece!).

However, after waiting an hour before taking them out of the pan and then slicing and putting butter on it and broiling on high..

Our method for channeling your inner Ina calls for three simple steps: An overnight seasoning flavors the meat from the inside - out and ensures juicy results; a quick stovetop sear gets it nice and golden - brown; finally, a low and slow roast in a 250 ° oven delivers tender slices of meat (and plenty of pan juices for drizzling on top).

If you don't feel like turning on your grill just to grill a few slices of fruit and veggies, then use your grill pan if you have one — it will still turn out delicious!

Once it's golden and cooked to perfection, take it out of the pan (carefully) and slice it up into four, six, or eight symmetrical pieces.

This is perfect for a day when I come home from work very tired — I take a couple of slices out, put them in the pan in some oil on low heat and after a couple of minutes they are ready to be flipped.

Right now there are two options, 1) you can place the sliced banana onto the peanut butter, cover the sandwich and eat it cold, OR 2) melt a teaspoon of yogurt spread or margarine in a frying pan and add the banana slices one at a time so they are spread out then dust with cinnamon.

Pour this batter out into a large, flat container (such as a baking pan) and drop in 2 - 3 slices of the dry bread.

Carefully lift the bar out of the pan and slice into 16 squares.

Wipe out the sauté pan and put it back on medium heat with another 2 tablespoons oil and about 1/4 of the sliced mushrooms.

Slice 1 clove of garlic in half and rub the wide end across the face of the toast, after taking it out of the pan, making sure to hit every inch.

With Odom's Tennessee Pride ® Country Sausage, roasted red peppers, and smoked cheddar cheese, these quiches are substantial... but baked in a muffin pan, it's miniature in stature so everyone gets their own baby quiche... no annoying attempts to cut a slice out of a pie - shaped quiche, because we all know how annoying that can be.

Other scented sensory activities include touching pans of citrus fruit (leave the skins on but have a few slices close but out of reach to increase the smell), DIY baby scented rattles with spices, and having your baby nearby during meal prep and mealtimes.

Here's my recipe: Heat your pan on medium, brush coconut oil on the outside of two slices of sprouted grain bread, place one slice of bread in the pan (oil side down), add one serving of BabyBel Light cheese shredded or sliced on the slice, and place the other slice of bread on top with the oil side out.

-LSB-...] Serve the scramble hot out of the pan, layered over a bed of baby spinach with some diced tomato, sliced avocado, and a sprinkle of green onion.