Sentences with phrase «roll each piece about»

Not exact matches

maybe i should paint my body and roll over and over on a big piece of white paper... its about all i could muster for creativity right now... tired, exhausted really, sad, and unemployed... think i could make some bucks with it?

Take each piece of dough and roll it into a long skinny piece, about the width of a pencil.

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

Take a small piece of the mixture out and roll into a ball that's about 1 inch.

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

Assemble the sandwiches by spreading about a teaspoon of mayonnaise on the bottom half of each roll, then layering on the lettuce, two pieces of tofu, avocado slices, and the spinach pesto.

Roll in the dough and cut in 1» pieces, about 30 small pieces or 22 medium pieces, that is up to you.

Roll out the dough in between two pieces of wax paper until about 1/4 inch thick.

With the seam side down, slice the roll into 4 pieces, each piece will be about 1 1/2 inches wide.

Roll each piece into a thin rope about 28 ″ long.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Roll each piece of dough into a long, thin rope (about 20 inches long), and twist each rope into a pretzel.

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Roll a piece of gluten between the palms of your hands until it's about the size and shape of a hot dog.

(If you prefer to bake the cookies right away, pinch of pieces of dough about the size of a small unshelled walnut, and roll into balls.

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

Working with one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

If rolling the dough out, divide into 2 small pieces, wrap in plastic wrap and refrigerate about 30 minutes (or place in the freezer for about 10 minutes).

Then each «slice» i rolled out like a snake with my hands on my floured surface, and then chopped about 3/4 ″ pieces and rolled them against the back of my fork to create the distinctive gnocchi grooves.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

After I rolled the dough out and rolled into a long «snake» I cut it into about 2 ″ pieces and then cut each piece into 3 sections — two slices, not quite through, and 1 slice in between the two in the opposite direction, then I twist the piece into a knot.

Flour the work surface again and roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.

Cut the roll in between each piece of twine so that each pinwheel is about 1 inch in height.

Then, after the dough rested, I called her back to roll a piece out the final size, which ends up being about 7 inches.

Roll the dough out between two pieces of parchment, to about 1 / 6th - 1 / 8th of an inch thick.

This time, roll two of the pieces into strands about 10 inches long, and roll the other two into balls.

Then, take about a walnut sized piece of dough from each of the two batters and separately roll them each into a rope shape, that is about 4 - 5 inches (10 - 12.5 cm) long.

Divide the dough into 4 pieces; roll out 1 piece of dough with a rolling pin on a lightly floured surface: it should be about 2 mm thick.

Roll each portion, on a piece of plastic wrap, into a long strip about 3 x 11 inches, 1/4 inch thick.Wrap each strip with the plastic wrap and chill until firm, about an hour.

Roll each piece into a log about 1 / 3 - inch in diameter, and about 4 -4.5-inches long.

Slice each roll into pieces about 1 inch thick, arrange on a plate and serve.

When half the ganache has been used, roll the pieces into logs about 1 inch long, washing and drying your hands as needed.

Divide the dough into 12 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot.

Divide dough into 8 pieces and roll each piece into a log, about 3/4 inches in width.

Roll the dough into a big ball and take about an 1 to 2 inch pieces off.

when the dough is finished chilling, roll it out between two pieces of wax paper to about ⅛ - inch thickness.

Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8 - 9 inches wide and about a quarter inch thick.

Roll into balls that are about 2» in diameter, then flatten into a burger patty between your hands or onto a cutting board, or my favorite way, between two pieces of parchment paper (great for not sticking).

Take the first ball of pizza dough, and roll between two pieces of parchment paper into an approximately 6 to 8 inch round, about ⅛ inch thick (thickness of a nickel).

For pretzel bites roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width.

When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling pin on a well - floured working surface.

Roll or pat out one piece of dough until it is about ⅛ inch thick.

Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky.

Next, on a lightly floured surface, roll each piece into about an 8 inch long rope.

Preheat oven to 350 F. Divide the dough in two and roll one pieces out to about 14 inches wide.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.

Roll out dough between two pieces of lightly floured parchment paper about 3 - 4 mm thick.

Roll each piece of dough into a 6 - inch log about 2 inches thick.