Sentences with phrase «up sides of»

Fit another medium saucepan with thermometer; pour in oil to come 2» up sides of pan.

Pour in oil to come 4» up sides of saucepan and heat over medium until thermometer registers 325 °.

Spread 2 of the batter over the bottom and up the sides of the pan.

Press the remaining dough about 2 - inches up the sides of the pan.

Repeat with several more pieces of foil to create a waterproof seal around the bottom and up the sides of the pan.

Using a measuring cup, press cookie mixture firmly onto bottom and up the sides of a 9» pie dish.

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.

After about six minutes, the dough will start to make a flapping sound and start rising up the sides of the bowl.

Gently press mixture into bottom and up sides of a 5 - inch deep - dish pie plate coated with cooking spray.

Pour enough hot water into the pan to come halfway up the sides of the dishes.

Press this date - nut paste into the bottom and slightly up the sides of a 9 inch springform pan and set aside.

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of two 9x5x3 - inch, three 8x4x2 - inch, or four 7 1/2 x3 1 / 2x2 - inch loaf pans; set aside.

Press mixture into bottom and up sides of a 9 - inch pie plate coated with cooking spray.

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.

Pour boiling hot water into the pan till the water comes to midway up the sides of the ramekins.

Press into bottom and up sides of a 9 - inch deep - dish pie plate coated with cooking spray.

And press into base and half way up the sides of the springform tin.

While the salmon burgers are cooking, add vegetable oil to your KitchenAid ® Professional Hard Anodized Nonstick 1.5 - Quart Saucepan with Lid so it comes 2/3 of the way up the sides of the Saucepan.

Transfer to the pie plate and press evenly all over the bottom and up the sides of the dish, using floured hands to prevent from sticking.

Press dough onto the bottom and slightly up the sides of the prepared baking pan.

Turn dough out into a 9 × 13 - inch greased baking dish and evenly press into the bottom and about 1 / 2 - inch up the sides of the dish.

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

Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides.

Press dough into bottom and up sides of prepared pan.

Firmly press into bottom and up sides of pie plate.

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.

Make the meringue: In a small saucepan set over medium heat, add the sugar and water and stir carefully (try not to splatter the mixture up the sides of the saucepan) until the mixture resembles wet sand.

Lay pie crust into the bottom and up sides of pie plate; set aside.

Pour hot water up into the cookie sheet until halfway up the sides of the ramekins.

Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish.

Then tip the baking cup to the side to allow the chocolate coating to go up the sides of the baking cup.

Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan.

Put 1 tsp of coconut oil on top of the beet, then wrap up the sides of the foil to cover the beet.

Using the back of a fork, or your hands, press mixture firmly into the bottom and up the sides of a 9 - inch pie pan.

Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.

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

Wrap up the sides of the cloth to cover the mixture and place a weight on top just heavy enough to slowly and gently push out the extra liquid.

You can roll some dough slightly up the sides of the tin, and you can reuse this parchment to flatten all tins.

Press each onto bottom and up sides of 4 1/2 - inch - diameter tartlet pan with removable bottom.

Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.

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

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 - inch pie plate.

Press mixture evenly over bottom and slightly up sides of a 10 - inch springform pan (mixture will be dry).

After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan.

Press evenly into the bottom and up the sides of the prepared pan.

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

Press into bottom and up sides of a 9 - inch springform pan coated with cooking spray.

Add enough hot water to pan to come halfway up sides of dish.