Sentences with phrase «up side of the pan»

Press a square of foil directly on dough over bottom and up sides of each pan.

Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should push up sides of pan slightly).

Press the crust into the bottom and slightly up the sides of the pan.

Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.

It did double in volume after about an hour, but that only brought it to a little more than halfway up the side of the pan (and I measured my pan — it is a 9 × 5).

Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan.

Press the mixture into the bottom and up the sides of the pan, spreading it as evenly as possible.

Place the springform pan on a roasting pan and pour hot water into the pan, making sure the water comes halfway up the sides of the pan.

Transfer to the prepared pan and press evenly into the bottom and up the sides of the pan.

Transfer the mixture to the tart pan; press firmly into the bottom and up the sides of the pan.

Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.

Line a 23 cm cake tin with baking paper, right up the sides of the pan.

Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan.

I found it was very easy to get the cookie crumbs up the side of the pan with the generous amount of cookie crust.

Press the chilled dough into a 9» tart pan and use your fingers to press the dough into all of the corners and up the sides of the pan.

Pour the crust mixture into a pie pan, and spread evenly across the bottom and up the sides of the pan.

You'll notice the lemon curd will start bubbling and rising up the sides of the pan a little.

Then line an 8 × 8 - inch baking pan with parchment paper, extending up the sides of the pan.

Using a flat - bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan.

Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan.

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

Bring the crust about 1 inch up the sides of the pan, and set aside.

Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust.

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

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.

Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan.

Press into the bottom of the springform pan, and at least 1» up the sides of the pan.

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.

Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

To make the crust, mix graham cracker crumbs, butter and sugar; press over the bottom and up the side of the pan.

Pour oil in a large cast iron skillet or frying pan until it reaches an inch up the sides of the pan.

In a large, shallow saucepan, add just enough oil to come 2 inches up the sides of the pan.

Pour the custard into a 9 - inch square baking dish (the custard should come at least 1/4 inch up the sides of the pan) and bake for 8 minutes.

Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.

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

Transfer crust to tart pan; press onto bottom and up sides of pan.

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.

Gently lift and settle dough into bottom and up sides of pan.

Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Then what was left up the side of the pan turned rock hard.

Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.

Press the dough evenly over the bottom and up the sides of the pan.

3) Coat the bottom of your spring form pan with the crumbs and evenly press the layer, ensuring that the mixture goes about 1 inch up the sides of the pan

Transfer dough to pan and press into bottom and up sides of pan.

Pour mixture into 9 - inch pie pan; press crumbs over bottom and up sides of pan to form even crust.

Fit pie dough into a 9 - inch round removable - bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

Using your hands, press mixture evenly onto bottom and up sides of pan.

Unroll it onto the top of your pie / tart pan and gently lay it in and lightly press the pastry onto the bottom and up the sides of the pan using your fingertips with minimal pressure.

To fry the tortillas, pour enough oil in a large frying pan (cast iron is best) to reach about 1 / 2 - inch up the side of the pan.

Press the obtained in the tart pan and flatten it with your hands on the bottom as well as up the sides of the pan.