Sentences with phrase «up sides of cups»

Place the cups in a pan with enough hot water to come half - way up the sides of the cups.

Press dough into bottom and up sides of cups, using lightly floured fingers.

Grab sections of the dough and press into the prepared muffin pan, working up the sides of the cups.

Add enough hot water to come halfway up the sides of the cups.

Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven.

Once melted pour 1 - 2 tsp of chocolate into cups, making sure to spread chocolate up the side of the cups (I did this with the back of a spoon).

Spread some more chocolate up the sides of each cup with a small paint brush.

Next, help children start at the bottom of the cup and wrap thick yellow yarn around and around up the sides of the cup.

Not exact matches

Place the custard cups on a baking dish and fill it half way up the sides of the custard dishes with water.

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Add 1/4 cup baby spinach leaves, then place 1 piece of gouda on top, and place the remaining slice of bread on top (spinach pesto side down, butter side up).

Using the back of the spoon, push the chocolate up against the sides of the liner as well to create the bottom of the «cup.»

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up.

At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle.

When ready, load up your wonton cup with the Yum Yum Shrimp and top off with another whole one and plenty of yum yum sauce on the side.

Step 2: Pour the crumbs into the a 9 inch spring - form pan and press the crumbs with the back of a 1 cup measuring cup up the sides and evenly around the bottom of the pan.

Place about a cup of the sliced strawberries onto the bottom of the shortcake, cut side up.

Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish.

Spoon abut 1/4 -1 / 3 cup of the Spinach - Bean Dip into an elongated mound in the center of a tortilla (I used spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the baking dish.

Spoon it into cup and let it heap up, then use the flat side of a knife to level it off.

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.

Press the mixture firmly into the bottom and up the sides of a 9 - inch pie plate, using a straight - sided dry measuring cup to help.

Spread about 1/4 cup of the chicken mixture in the center of the tortilla, roll it up and place it at the end of the dish with the end side down.

Press into the bottom and up sides of the muffin cup.

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.

I found I had about 2 cups of stuffing left over, so I chopped up the remaining artichoke hearts from the can and added them into the remaining stuffing and baked it in a casserole dish to use as a side dish with other things.

Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan.

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

Spoon 1/4 cup chicken mixture down the middle of tortilla, tightly roll up and place seam side down in prepared dish.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

Place the artichoke halves sliced - side up in a 9 - by -13-inch baking dish, and then fill the cups with some of the bread crumb mix.

Then i just decided to place a bunch of drinking glasses up side down so i could put the waffle cups on top of the glasses so they could be shaped.

Add in a pinch salt and pepper and 2 cups of broth -LCB- or more -RCB- it should come about halfway up the sides of the artichoke.

Blend until completely smooth, thinning with up to an additional 1/2 cup of milk, and stopping to scrape down sides of bowl or pitcher as needed.

Lay tortillas on work surface, arrange 1/4 cup steak mixture in center of each tortilla, roll up tightly and lay seam - side - down on prepared baking sheet.

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

When the bacon is ready, push each piece up against the sides of the muffin cup as best you can (it will be slightly curled).

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.

When the bacon is ready, push each piece up against the sides of the muffin cup as best you can (it will be slightly curled) and pour egg mixture into each cup until it's halfway full.

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

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

Mix the yeast and flour together and then gradually add the cup of water with oil & salt stirring with a large fork until it starts to come together, knead lightly picking up all of the flour from the sides of the bowl while kneading.

Put portabella, stem side up on bottom of bun; fill cap with 1/3 cup diced avocado.

If the dough is not pulling away from the sides of the bowl once all of the flour has been added, add up to an additional 1/2 cup of flour.

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

Using your fingers or a straight - sided measuring cup press about half of dough firmly up and around the sides of tart pan (or 1» high if you are using a springform pan), then press remaining dough firmly across bottom of pan.

When the temperature stabilizes, add 1 1/2 cups of drained wood chips to the coals and place the pheasant on the cooking grate, skin side up, and lay the bacon strips atop the breasts.

Press crust into the bottom and 3/4» up the sides of prepared pan using a straight - sided measuring cup.