Sentences with phrase «then roll each piece»

Divide the dough into 3 equal pieces then roll each piece into sausages.

Then roll each piece of dough out into a 7 - 8 inch circle.

Then roll each piece in coconut flour.

Divide into 20 equal pieces, then roll each piece into a smooth, taut ball.

Meanwhile, grab a baking tray and grease it well with oil (I use coconut oil) and then roll each piece into a round ball and repeat for all 10 pieces.

Cut the remaining reserved dough into 4 pieces, then roll each piece into a rope slightly longer than the loaves.

Then roll each piece out into a disk about 1/2 inch thick.

Then roll each piece into a ball.

Then roll each piece in coconut flour.

Not exact matches

Once you're ready roll it tightly to the opposite side, then chop into bite sized pieces using a sharp, preferably cerated knife.

With a sharp knife, cut the «roll» in half, and then each half in 1» pieces.

Roll each piece into a ball and dip into butter mixture, then sprinkle with a pinch of Parmesan cheese.

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.

I like to do chocolate covered pretzels then rolled then in the Heath Bar pieces you can buy — I get rave reviews for those

I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape.

Then removed from machine, divided into 8 pieces, rolled into balls & allowed to rise on baking sheet for 45 min.

Potato Gnocchi are, in essence, cooked potatoes mashed and combined with flour to create a dough that's then rolled out and cut into small pieces then pressed with a fork to create ridges to hold sauce / broth.

Rolled oats are sometimes precooked as quick oats and then dried and rolled into very thin pRolled oats are sometimes precooked as quick oats and then dried and rolled into very thin prolled into very thin pieces.

Top with a piece of parchment, then roll out dough 1/4 inch thick.

Roll each piece of dough into a tight ball, then poke your finger through the center and create a 1 - to 2 - inch hole.

I placed a second piece of plastic wrap on top of my dough, then rolled with a rolling pin so it wouldn't stick.

To create shorter pieces that are easier to eat you can also slice the rolled up leaves in half lengthwise and then chop the two halves into strips.

Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

Dip one piece of tofu into the flour, then the buttermilk, shaking off the excess and then roll into the panko breadcrumbs, ensuring to press these in.

It won't be perfect so if you want a smoother look, you can take tiny pieces of leftover dough, pat it into the crack and roll it over to smooth it out and then take a knife and cut out smooth ends.

Then carefully, slowly peel the original bottom piece of wax paper (that's now on top) away from the rolled out dough.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12 cm rounds, roughly 2 mm to 3 mm thick.

Fold in thirds like a piece of paper, then roll it through the pasta roller again (do this three times).

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.

With the remaining dough I pinched off little 1 1/2 — 2 tsp pieces, rolled them and then squished them with the bottom of a cup that had been floured.

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 grooThen 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 groothen chopped about 3/4 ″ pieces and rolled them against the back of my fork to create the distinctive gnocchi grooves.

I mixed the seasonings with cracker crumbs, and then rolled chicken pieces in the crumb mixture.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

Using a very sharp knife of unflavored dental floss (which I used here and prefer), slice the doughy ends off of the roll and discard, then begin slicing the rolls into equal sized pieces; you should end up with around 12 rolls, or less rolls if you prefer them larger.

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.

With a sharp, serrated knife, cut the roll in half, and then continue cutting the pieces in half until you have 8 equal pieces.

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

If it's not working set that piece aside and roll out the rest and then come back to it and give it another roll.

When ready to use it for this roll, cut out a piece, get it damp (so it wont stick to the roll) and then you're set.

Form each piece into a ball, flatten the ball and then roll out into a 7 - inch round on floured surface with a floured rolling pin.

Divide the dough into three pieces, roll each of the pieces of dough into balls and lightly coat with oil, then freeze each one in a separate ziptop freezer bag.

• Punch down the dough then roll into golf ball - size pieces and place on a baking sheet.

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.

To start building your summer rolls, place a few sprigs of basil and cilantro down, then 2 - 3 pieces of each vegetable, 1 1/2 tablespoons of tuna and lastly 2 slices of avocado on top of the tuna.

Roll the dark green piece of dough flat between two pieces of parchment paper, and then wrap it in a single layer around the light green triangle dough.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12 cm across.