Sentences with phrase «fold up sides»

With fold up sides, the Bright Starts Sunny Safari Baby's Play Place can be moved to various locations when it is time to leave or come home.

Place the fillings (don't forget the noddles) on the center of the paper, fold up the sides and then roll tightly.

Fold up sides of hamantaschen and pinch carefully.

Add the ingredients, fold up sides, finish as you recommend and bake on the teflon sheet placed in a cookie sheet.

Fold up the sides, gently tucking in over the fruit in a folding / pleating pattern.

Fold up all sides coming together at the top.

Fold up the sides of the plastic wrap and cover the block entirely.

Fold up the sides of the packet in small folds as well.

Fold up the sides of the dough.

Roll out the pastry divide into four and pop four equal dollops of the mix on the to pastry and fold up the sides to form a parcel.

Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.

If you notice that your child is moving more during their sleep and worry about them falling simply fold up the side to transform this sleeper in a fully functioning cradle.

Not exact matches

On Feb. 16 the group set up a street - side outpost of folding chairs that they have staffed ever since in rotating shifts, through long nights and torrential rains, trying to draw attention to their cause.

He boxes up truth, turns to leave a few prayers, inconspicuous as seeds, that someone old might read in the folds of a missal, someone young might turn over in her still - holy fingerpainting hands, near that warm corner on the east side of the parish where children congregate to play «This is the church; this is the steeple; open the doors and where are the people?»

Fold or roll the sides of the parchment up to keep the air off the dough and chill it for 30 to 60 minutes.

Fold the right and left sides of the tortilla in about 2 inches and roll up the tortilla like a burrito.

Lift up one side of the dough using the parchment paper and fold it over the fig puree so that it covers half of the fig puree.

Gently fold the edges of the pastry up and over the sides of the filling, smooth any tears that appear and brush the pastry with the milk.

If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems.

Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito.

Fold in at the sides and roll up.

Bring up sides of aluminum foil and fold into a packet.

Wash your hands and without drying them grab a side of the dough, lift it up so it stretches with the motion of your hand, fold it over the top of the remaining part of the dough and push down to the middle.

Since it's a rustic galette, there's no pinching and shaping of dough, just a pretty, lazy folding up of the sides.

● 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.

Fold sides up and pinch dough at the corners.

Once the egg is set, use a spatula to flip up the sides of the omelette, fold over in half or thirds and slip onto a plate.

Drizzle with the garlic olive oil, then fold the sides up over the filling.

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.

Lift rolled dough into an ungreased 13 × 9 inch baking tray (fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish) and bring the extra up the sides of the tray.

Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.

The stem end gets folded up first, followed by the sides, after which you are ready to roll tightly.

Place the tamales on the rack, folded side down, or if the pot is large enough, stand them up.

Fold over the sides and fold up the ends, as you would with a burrFold over the sides and fold up the ends, as you would with a burrfold up the ends, as you would with a burrito.

Fold one side of the tortilla over the filling; then roll up tightly.

Fold the sides over, then fold the bottom up to encase the fillFold the sides over, then fold the bottom up to encase the fillfold the bottom up to encase the filling.

Fold in the sides then roll the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around the filling then roll the rest of the way up to close.

Carefully fold the sides of the tortilla towards the middle, then pull the bottom edge up and over the filling.

Fold in half and carefully transfer to a 9 - inch tart pan, pressing it into the bottom and all the way up the sides.

Fold up the bottom corner of the wrapper and then the sides.

Fold other half of tortilla up over the filling and toast, 2 quesadillas at a time, in skillet for a couple of minutes on each side or until golden brown.

Carefully fold the sides of the paper up towards the middle, fold the two pieces around each other to form a seal, and twist the ends of the paper.

Fold over the right and left sides then roll it up from the bottom.

Fold one side of the tortilla over the other and pick up to eat out of hand.

-LSB-...] up the sides of the omelette, fold over in half or thirds and slip onto a plate.

Fold the sides in, and then roll it up.

Fold in sides of tortilla over filling; roll up.

Otherwise, cut a 12 - inch (30 cm) square of foil; center Brie on the foil, then fold the foil up around the Brie, scrunching it around the sides to form a foil dish, leaving the top exposed.

Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling.

Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top.