Sentences with phrase «water in a roasting pan»

I baked my cheesecake in a water bath which means I covered the bottom of the pan in aluminum foil, placed this in a roasting pan and carefully poured boiling water in the roasting pan, up to 1/4» of the pan.

Not exact matches

Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins.

1 Prepare pan and boiling water: Place the foil - wrapped springform pan in a large, high - sided roasting pan.

Set the baking dish in a roasting pan and fill the pan halfway with hot water.

Place the jars in a roasting pan and carefully pour the boiling water into the pan avoiding getting any water into the cheesecake jars.

Did you put water in the pan with it when you roasted it?

I then boiled the seeds in salted water, drained them, laid them out in a roasting pan, and roasted them.

thanks for the idea heidi - i just made this soup the other night but used kabocha squash and cut in half drizzled w / xvoo seasoned and put on sheet pan w / water and tented it w / foil and roasted til tender.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

My tip... to make sure the ramekins don't slide around in the water bath (Bain Marie) I suggest you lay down a single layer of paper towel in the bottom of roasting pan.

If you don't want to roast the corn and shrimp in the oven, you can grill them on a BBQ or grill pan, or cook them in a pot of boiling water.

Place the springform pan with the cheesecake crust in a large roasting pan and pour 1/2 to 1 inch of boiling water into the roasting pan.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Lay cut side down in a roasting pan and fill halfway with water.

Put the roast in a large pan and cover with water.

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours.

Also, my roasting pan was not much larger than my baking pan, however when I put the water in to the height recommended my cheesecake floated.

In a large roasting pan or baking dish, fill with hot water so that the water comes up about half way up the sides of the ramekins.

In a large roasting pan, combine crushed tomatoes or tomato sauce, water, wine, onions, garlic powder, onion powder, salt and herbs.

Set the pan in a larger pan (a 12 × 2 - inch cake pan or a roasting pan and surround it with 1 inch of very hot water.

Place the roast in 5 - quart dutch oven (or other oven proof pot / pan with a lid) and pour the water around the roast.

Then we place the spring form pan in a roasting pan, and pour about 1/2 to 1 inch of boiling water into the bottom of the roasting pan.

Yes, you are basically baking this in the water... the springform goes in the roasting pan... and the water comes about halfway up the side of the springform pan.

Place the roasting pan in the oven and fill the roasting pan with enough hot water to come about halfway up the sides of the springform pan

Place the cake tin in a large roasting pan, and pour boiling water into the pan around the cake tin (enough to come 1 - 2 cm up the side of the tin).

All you do is roast the spaghetti squash face down in a roasting pan (or baking sheet) with just enough water to line the bottom of the pan, for about 40 minutes.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Place terrine mold in a roasting pan; fill 2/3 of the way with hot water from a tea kettle, place roasting pan with terrine mold covered in a 300 degree oven.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Place the roasting pan in the center of the oven and before closing the door, create a water bath by slowly filling the roasting pan with water so it comes about halfway up the side of the ramekins.

The only downside to pots de crème was the water bath, which required carrying a sloshing roasting pan full of hot water and liquid custard in and out of the oven, often resulting in steam burns.

The length of time roasting with depend on many things - the size of the veggies you've used, the heat of your oven, type of pan you have, even how much water is in the veg is a factor.

Set roasting pan on oven rack and carefully pour in very hot water to come about halfway up the side of the springform pan.

To make the nutty sauce, dry - roast all the ingredients except the tamarind sauce in a frying pan, then add them to a blender with the tamarind sauce and a little water and process to a fine paste.

Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.

Place ham in a roasting pan, adding 1 cup of water to the bottom of the pan.

Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan.

Place ducks, breast side down, in a large roasting pan; pour in 1/2 cup water.

Roast turkey, rotating pan back to front halfway through and adding more water by 1/2 - cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35 — 45 minutes.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuIn a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

Put the ramekins in a roasting pan that's covered with about an inch of hot water and bake for approximately 20 minutes or until the top has a nice caramelized crust.

In a large sauce pan, stir together roast beef, gravy, and half of a jar's worth of water.

Puree the bananas and dates in a food processor and then mix all of the ingredients in a large bowl, scoop the mixture into two four - inch ramekins, sprinkle with a little cinnamon sugar and some melted vegan butter, and bake in a roasting pan with a layer of water for twenty minutes.

In order to duplicate that process, to reheat previously smoked foods, I would put some water in the bottom of a large disposable aluminum roasting pan (perhaps with a bit of liquid smoke added to the water, or not, your choice), put a rack in the pan, then put the product, whole or sliced on the racIn order to duplicate that process, to reheat previously smoked foods, I would put some water in the bottom of a large disposable aluminum roasting pan (perhaps with a bit of liquid smoke added to the water, or not, your choice), put a rack in the pan, then put the product, whole or sliced on the racin the bottom of a large disposable aluminum roasting pan (perhaps with a bit of liquid smoke added to the water, or not, your choice), put a rack in the pan, then put the product, whole or sliced on the racin the pan, then put the product, whole or sliced on the rack.

With the butternut squash, I halved it, removed the seeds, then roasted it in a shallow pan with a little water until it was super soft.

To peel fresh chestnuts, rinse, then make a nick in the skin on the flat side of each and simmer in a pan of water for 15 minutes or roast in the oven for 15 minutes.

I've found that using a water - bath causes to make my crust soggy (even if I use 3 layers of foil) so I boil water and put in a roasting pan on a rack underneath the cheesecake pan to create steam.

I cooked it on a trivet and put water in the bottom of the pan, covered the turkey in a roast cosy (as seen on Dragons» Den) and then covered with foil to keep the moisture in.

Note: Alternatively, instead of blanching the spinach, you can use frozen and thawed spinach (excess water removed), or butter - roasted spinach cooked in a pan for 30 - 60 seconds.