Sentences with phrase «about an inch down»

After rinsing the scallions with cold water, trim the tops about an inch down.

Chop the tops off about an inch down from the top, keeping the «handle» in place.

I should also mention that this time around I actually sewed the rings about an inch down from the top of the curtain and didn't use the clips at all.

Not exact matches

In the meantime, working one at time, put the chicken breast between 2 sheets of clingfilm skin side down and pound it with the meat pounder until about 1/4 inch thin.

For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1 / 4 - inch deep.

Press down each round gently to about 1/2 - inch (1 cm) thickness.

Once all brats are skewered, slice diagonal slices about 1 inch apart down to where skewer is threaded through.

Grease a jelly roll pan (this one's about 10 x 15 inches — that works), then line it with wax paper (I don't know why it doesn't burn the house down on this one rare occasion — it just doesn't) or parchment, grease it again, then sprinkle it with gee eff flour and tap the flour around.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch deep.

Add more flour to the top of the mound of dough and pat it down into an even slab, about 1/4 inch thick.

Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.

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

Place each loaf on parchment paper about six inches apart, seam side down.

With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Place about 2 inches apart on parchment - lined cookie sheet and gently press down to flatten slightly.

Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, up side down on top of the pan.

Fill a large baking dish with about an inch of water and place squash, face down into baking dish.

Put another piece of waxed paper on top, flatten slightly, and then, using a heavy pan or a tortilla press, press down so that the ball flattens into a disk about 3 to 4 inches around.

5 / Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.

Set the ice cream on one wafer press down gently with a second wafer to spread the ice cream over the whole wafer to a thickness of about 1/2 -3 / 4 inch.

Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact.

Press down to about an inch thick and use a cup or scone cutter to cut into even rounds.

On a cutting board, lay the apples cut - side down and cut them into pieces that are about 1 - inch square.

Set the larger piece, flat bottom down, on your cake plate, and frost the middle of the cake with about a half inch of icing.

First, be mindful that you are pressing the dough down evenly and thinly, about a 1/4» to 1/3» inch thickness gives the best crunch experience.

Basically what you do is cut a pocket on the underside of the breast into that thick part where the wishbone would be, then pound down the breast until its about 1 / 4 - inch, then stuff that pocket and roll up.

Tear off a piece of foil about six inches wide, shiny side down.

Press down the down and transfer to a lightly oiled baking sheet, spreading so the dough is about 1 inch thick.

Divide dough in half, shape into a ball, dust lightly with flour, and place in the center of a lightly oiled piece of foil about 10 inches square, shiny side down.

Second, press the dough on the bottom and about a half inch up the sides so the filling doesn't seep down the sides and end up on the bottom of the crust resembling an inside - out pop - tart.

Pat down each rope to an even thickness of about 1/2 inch.

Place chopped fruit in a line the down the centre of the wrapper, being sure to leave about 1 1/2 inches above and below

Slice about 1/4 inch off the bottom of the bulb, and cut the bulb in half, down through the middle (top to bottom).

Flip the dough upside down and keep rolling until about 5 - 6 mm (1/4 inches) thick.

Pour pretzel mixture into an 8 inch springform pan and press down firmly (I used a flat bottomed ramekin to press to bottom and against sides) along the bottom and up about 1 inch on sides.

Pat down until about 3/4 -1 inch thick.

Use your hands to press it down into a large rectangle, about 1 - inch thick.

Dip the bottom of a moistened glass in the sugar and press down on the cookies slightly, flattening them to about 2 inches in diameter, maybe a little less.

Transfer dough, smooth side down, to lightly floured work surface and press gently to flatten to about 1 / 2 - inch thickness.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

When the potatoes are cool enough to handle, flatten them (either with your hand, a towel underneath your hand or a spatula) down to about a 1 / 3 - inch and let cool.

Grill the salmon, skin - side down, until it flakes apart easily, and it is opaque inside, about 10 - 15 minutes for a 1 - inch thick fillet.

Wet your hand, and gently press each cookie down to about 1/2 inch thick.

Place the two dough balls on the lined baking sheet and gently press down until the crusts are about 1/4 - inch thick.

I placed them on parchment and then another sheet of parchment over top and pressed them down to about 1/3 inch high.

Flatten each cookie down to about 1 / 3 - inch thick using the tines of a fork.

Using a large spoon or tamale spreader, evenly spread about 1/2 cup masa from the middle of the husk down leaving about 1/2 - inch border on the sides.

Holding the pastry bag straight up and down, hovering about 1 / 4 - inch off the parchment, pipe out about 36 balls of dough, each one 3/4 inch wide and 1/2 inch tall.

Transfer the dough balls to a baking sheet covered in parchment paper sugar side up (sticky, non-sugar side down) about 2 inches apart.