Sentences with phrase «until tops and sides»

Spoon the batter into the ramekins and bake for 8 - 9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.

Bake 22 - 25 minutes, depending on oven — until the tops and sides are done and they spring back slightly when touched.

Bake for 30 - 35 minutes, until the top and sides take on a little golden color.

Bake for 30 - 35 minutes or until the top and the sides are golden brown.

Bake for 35 minutes or until the top and sides are golden.

Above: Cook until the top and sides are browned, as shown.

Cook over medium heat until top and sides are no longer pink.

Not exact matches

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It's really important that you don't flip the pancakes too early though — wait until the top side no longer looks like the runny mix in the bowl, but it's starting to look firm and cooked, at which point flip it over.

Make the pine nut topping: In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.

Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the sides of the skillet.

Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottom.

It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double - sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.

When the edges begin to look dry and cooked and bubbles dot the top - flip and cook until golden on the other side.

When pancake tops are dotted with a few air bubbles, flip and continue to cook until done — a minute or so per side depending on skillet temperature.

Cover the dough with desired toppings (see below for ideas) and bake for 10 minutes (grill for 2 minutes per side) or until the dough is puffed and the edges are golden brown.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Then place the remaining frosting on the top of the cakes and gently work in over the top and down the side of the sponges until everything is fully covered.

Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs.

Roast your bell peppers either on a grill or under your broiler until they are charred on all sides and then quickly place in a zip top bag.

Bake for 10 - 15 minutes, until golden brown on the top side and flip the falafel to the other side.

Brush the top side with olive oïl and an extra sprinkle of salt if desired, and bake in the oven for about 7 - 10 minutes, until golden brown, then flip and bake for another 5 minutes until crispy.

Top with 2 scoops of white chocolate ice - cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sidTop with 2 scoops of white chocolate ice - cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sidtop until they flow down the sides.

Bake for 25 - 40 minutes (larger muffins on the long side), or until golden - topped, and a tester / toothpick comes out just clean.

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

Broil cod 6 inches from heat source until tops brown and cod is opaque in center, about 5 minutes per side.

Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes.

Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden.

When the pancakes are no longer glossy on top and have some big bubbles, flip over and cook the other side (or until golden brown).

Sprinkle some vegan parmesan (I use Go Veggie brand) on top, and bake for seven minutes, then flip the crisps and bake for another seven to eight minutes, or until both sides are golden brown.

Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side.

Cook each pancake until bubbles appear on top, then flip and cook on another side.

Spread the batter into your prepared pan and bake for 22 - 25 minutes or until the top is set and the sides are just beginning to pull away from the edges of the pan.

Drop spoonfuls of both colors of batter side by side and on top of one another until all has been transferred to the loaf pan, alternating colors as best you can.

Cook until the sides start to look dry and the top has bubbles forming and slowly popping.

Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil.

Bake for 35 - 40 minutes until the cake pulls away from the sides of the pan and the top is golden brown in between the cherries.

Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).

Bake until dry on top, turn and bake other side.

Proof at 80F for 4 — 6 hours (or about 12 hours at room temperature), until the tops of the dough domes are even with the top of the molds and the sides are an inch or so below the tops.

Bake until top is puffed and starting to crack and the cake is pulling away from the sides of the pan, about 35 - 45 minutes.

Brush top and bottom of sandwich lightly with butter; place sandwich in skillet and cook about 4 minutes per side until lightly browned and cheese begins to melt.

Bake in the preheated oven for 22 - 24 minutes, or until the top looks set and the sides are just pulling away.

Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

To finish the cake, whip the cream with the powdered sugar and vanilla extract until stiff, then spread over the top and sides of the cake.

Bake around 50 minutes until the cake is browned, the top is not jiggly and the sides pull slightly away from the edges of the pan

Butter the other piece of bread (the one on top) Cook until lightly browned on one side and flip over to the buttered side.

Cook the pancakes on the underside until the top starts firming up and look opaque, then turn around a cook until both sides are looking golden.

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.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.