Sentences with phrase «bottom folded up»

Next, diamond shape, bottom folded up to top corner.

Honda's Magic Seat in the back is quite appreciated, although we witnessed no actual sorcery while effortlessly folding it into its various configurations: split 60/40, full and truly flat, or with the seat bottoms folded up to accommodate the odd floor lamp or Ficus.

The Ridgeline's 60 / 40 - split and folding rear seat offers roomy seating for up to three passengers and, with the seat bottoms folded up, has the capacity to carry bulky items like a 55 - inch flat screen television or a mountain bike with the wheel intact.

Not exact matches

You can either flip it the fold top face down onto the towel or you can pick it up with your hands and pull it into a circle and drop the tucked bottoms onto the towel with the round smooth surface facing up.

Fold top third of dough down over the butter, and then fold bottom third of dough up to form a pacFold top third of dough down over the butter, and then fold bottom third of dough up to form a pacfold bottom third of dough up to form a packet.

Fold once or twice with a flexible spatula to ensure the batter is well mixed from the bottom up.

Fold the bottom edge up to the longitudinal center line of the dough and press or pinch it down to seal it in place.

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.

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.

Then fold the bottom up to the center and press it to seal again.

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

Fold in each edge of the tortilla then roll it up from the bottom.

Lift your paper and fold the bottom of the dough over 1/3 of the way to close up your dough and seal the food coloring inside.

At this point, I folded the dough the same way as before: from top to middle about 1/3 of the way down matching your vertical stripes, and then bottom up to form a rectangle.

Fold the outer edges in over the filling then roll them up from the bottom.

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour.

Add spiralized sweet potato noodles and cook for 2 - 3 minutes, gently folding up from the bottom of the pan a few times.

Make a packet out of the parchment paper in the following manner: fold up the top and bottom parts of the parchment, touching them in the center over the salmon.

Diagonally fold up bottom corner of dough to cover filling.

Fold about half of the whipped egg whites into the chocolate mixture to lighten it up, then fold the chocolate mixture into the remaining egg whites, using a bottom - to - top circular motion to avoid overfoldFold about half of the whipped egg whites into the chocolate mixture to lighten it up, then fold the chocolate mixture into the remaining egg whites, using a bottom - to - top circular motion to avoid overfoldfold the chocolate mixture into the remaining egg whites, using a bottom - to - top circular motion to avoid overfolding.

Then take the bottom corner and fold it up and fold the corners over.

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

Pull up the bottom of the rice paper wrapper and fold it over the filling ingredients, tucking the edge underneath the filling.

Starting from the bottom, fold 1 inch of every other strip of bacon up.

Fold the bottom up over the mixture, then fold in the siFold the bottom up over the mixture, then fold in the sifold in the sides.

Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolFold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolfold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.

Fold bottom edge up over filling.

Starting from the bottom, fold up every other strip of dough.

Fold bottom of tortilla up and over filling.

Just now in pix 4, I fold the bottom 1/3 up and press to seal, then turn seal downward.

Bring up long sides of husks forming closed shell of masa around filling, fold husk in half, then in half again and then fold bottom tapered half up creating tight closed bottom leaving top open.

Form a tight parcel by folding the bottom side up and the top side down, then rolling in the sides.

Fold the dough in half to lift it more easily into the slow cooker liner, then press the dough into the bottom and about 1 - inch up the sides.

Fold the bottom third up into the middle, and fold the top third down on top of tFold the bottom third up into the middle, and fold the top third down on top of tfold the top third down on top of that.

Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll.

Top with a few tomato strips and fold the sides over, fold the bottom up over the sides then roll the tortilla away from you to close.

Fold husk in half, then in half again and then fold bottom tapered half up creating tight closed bottom leaving top oFold husk in half, then in half again and then fold bottom tapered half up creating tight closed bottom leaving top ofold bottom tapered half up creating tight closed bottom leaving top open.

Fold up bottom edge, then fold over top edge, then fold over right edge and use hand to tighten it all together, then roll left to clFold up bottom edge, then fold over top edge, then fold over right edge and use hand to tighten it all together, then roll left to clfold over top edge, then fold over right edge and use hand to tighten it all together, then roll left to clfold over right edge and use hand to tighten it all together, then roll left to close.

Fold over the top and bottom and then wrap up the sides.

There shouldn't be any overhang, so fold and and ripple the phyllo as needed to cover the bottom and to come up the sides.

Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).

Fold the bottom edge upward, lining it up with the edge on the right side to make a triangular pocket.

Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they mFold bottom edge of each tortilla up and over filling; fold in opposite sides just until they mfold in opposite sides just until they meet.

To roll it, fold the bottoms of the wrapper up over the filling on both sides, then roll to close.

Fold edge of bottom round up and over; press together to seal.

Fold edge of bottom round up and over strips and press to seal.