Sentences with phrase «up the sides of the pan using»

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.

Not exact matches

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

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

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.

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.

2) Line a cupcake pan with liners & fill the bottom with batter, use a spoon to narrow out an opening in the middle & spread the batter up the sides of the liner!

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.

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.

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.

As the raspberries soften, use a wooden spoon to crush them up a bit against the sides of the pan.

Press into a pie pan (I didn't end up using all of the crust mixture because I think my pie pan is on the small side).

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.

Use very hot or almost boiling water and pour enough water to come halfway up the sides of the spring form pan (wrap in aluminum foil to prevent seepage).

Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides.

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

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.

Use your fingers and / or a spatula to spread the dough in an even layer within the bottom of the pan and up the sides.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

Using lightly floured fingers, press dough about 1» up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom.

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.

If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.

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.

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.

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

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.

Use your fingertips to tuck the dough into the pan, without stretching it, and press the dough up the sides to create a roughly 1 - inch ridge above the rim of the pan.

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

Use about 1.5 — 2 Tbsp of dough per tart pan and press the dough on the bottom and up the sides.

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 ofUsing 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 ofusing a springform pan), then press remaining dough firmly across bottom of pan.

(If using a roasting pan, add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising.)

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

Using a flat - sided measuring cup, press crumbs firmly onto bottom and 1 1/2» up sides of pan.

Using a flipper, very carefully lift up the crepe and flip it over to cook on the other side - about another minute or so until it easily lifts off of the pan.

Return the pan to the heat and use a palette knife to trim away any batter left up the side of the pan from pouring excess batter back into the jug.

Use about 1.5 — 2 Tbsp of dough per tart pan and press the dough on the bottom and up the sides.

Once the turkey is done baking for 30 minutes remove from the oven, carefully use two towels to protect your hands and transfer the turkey breast into the roasting pan breast side up on top of the stuffing.

Gently press the dough evenly over the bottom and up the sides of the pan and then, using a paring knife, a pizza wheel or a fluted ravioli wheel, trim the dough to about one third down from the rim of the pan.

After about three or four minutes, watching carefully, lift the chicken pieces (if they are stuck push them free of the pan base using a backwards strong egg turner, to release them) and turn them skin - side up.

Place all the half's open side up, not touching one another, on a flat metal cookie sheet, with tiny edges (you don't want to use a pan with high sides because squash will steam instead of roast).

Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4 - inch x 10 - inch (10 - cm x 25 - cm] tart pan.