Sentences with phrase «bottom side so»

There is no headphone jack on the bottom side so either it is on the top or there is no headphone jack on the phone.

I wanted our trees to have a short bottom side so I trimmed the bottom popsicle stick on each tree.

Not exact matches

My only gripe so far is that apps like GarageBand that run in landscape require that you swipe from the side of the phone, and fishing around for the phone in a dark car and trying to find the bottom of the phone to swipe up is a pain.

So many destroyer sailors got a tattoo of a propeller on each cheek of their bottom (very popular tattoo in «WESPAC» Over the propeller on the left side was the word «Twin» and over the propeller on the right side was the word «Screw» and of course there was a message of sorts to those who did not understand Destroyers.

Next, smoosh it on the table on both sides to make a flatter bottom (so it stays in place) and a flatter top (so the tortilla bowl will be more stable).

I don't have one, so I placed an oven - safe bowl at the bottom of a large pot (bowl was right - side - up) and set a vegetable steamer on top of that.

Line a 9 × 13 baking pan with parchment paper so that the paper covers the bottom and all four sides of the pan.

So, I cut the apples in fourths, increased the baking time by 30 minutes, used a 9 X 13 baking pan (only 3 apples fit), and tented the chicken, bottom side up, for the first 30 minutes.

Turn the red peppers as each side blackens so that all sides, including the top and bottom, are charred.

Scoop about 2 - 3 cups of vanilla bean ice cream into the lined bowl and press it against the sides and bottom, so that it is fairly even and about an inch or so thick.

Overlap and layer the four tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla.

Trim the edges so that they are even with the bottom crust, and then pinch the sides of the crust.

On a flat surface, turn the brownie upside down so that the softer bottom side is facing up.

Wrap the outside of 9 inch springform pan with aluminium foil so that the bottom and sides are covered (at least 3 times).

First wrap the outside of the springform pan with aluminium foil so that the bottom and sides are covered.

I salvaged a decent amount of it and I know it's still going to taste amazing, but I lost a pretty big quantity of sugar to the bottom and sides of my pan: (Not sure why this happened so quickly.

It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.

Clamp a deep fry / candy thermometer to the side of your pot, so that the bottom of the thermometer is submerged in the oil but not touching the bottom.

, I found that I had unevenly pressed the crust on my pan, so that the bottom had a much thinner crust than the sides.

To do so, you'll clamp the thermometer onto the side of a heavy - bottom saucepan and boil the mixture — minus the chocolate & peppermint extract — to between 235 and 240F (or 114 - 116C).

Shake side to side a little so the quinoa settles to the bottom evenly.

Fry potatoes in several batches, one layer at a time, so all can catch bottom heat, until golden brown on all sides, about 12 - 15 minutes, stirring occasionally.

Place a serving platter on the bottom of the cake and re-invert, so the cake is right - side - up.

It allows steam to escape from all sides of the baked product so the bottom doesn't get soggy.

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.

but the bread stuck like glue to the paper so I ended up having to cut the sides and bottom off!

and position the bottom up against the pan side so that it stays in place while I scrape out the spaghetti.

I used lime juice (not lemon), I let the almonds soak for about a whole day (I did peel them), I didn't have cheese cloth so I used a coffee filter (it did drain), I set my oven to 350 and put them in before the oven pre-heated and set it for an hour (figured the oven would heat up in 15 min, so it'd be 45 min of cooking)... They were burnt on the bottom and sides and they were dry and brittle.

Tilt the pan so the entire bottom and the sides of the skillet are covered with the butter.

Just remember: It shrinks the shell, so you should make sure that the dough is extremely chilled and that the pie weights are distributed evenly along the bottom and sides of the plate.

Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole).

Dip the bar in the chocolate glaze so all the sides except for the bottom are coated.

I like to use racks like this when seasoning flat cuts of meat so that all of the seasoning on the bottom side doesn't stick to the counter.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides.

Turn the dough a quarter turn and use the bottom piece of parchment to lift the dough up so you can dust the underside of the dough with flour as well as the top side.

I did substitute the tofu for almond milk and while it didn't stick to the sides, it stuck to the bottom and I think that's why it fell apart - so that's my fault!

Wrap the springform pan in heavy duty tin foil so it covers the bottom and comes up the sides of the pan.

Then fill each cup about 2/3 the way full with the potatoes and press the sides in, so the bottom and sides are covered.

The drip needs to be liquid enough to fall down the sides in elegant drips, but not so thin that it will run to the bottom and leave a thin layer over the cake.

Rotate your knife at the bottom of the cut so it is parallel and continue to slice, unrolling as you cut, being careful not to cut through to the opposite side.

Once smooth, scrape down the sides and bottom well, and process for another minute or so until completely liquid.

The bottom and sides were firm and crusty so I just put it on a piece of fresh parchment paper after it cooled, wrapped it in plastic wrap, and tied a bow.

Line a 12 - inch square of heavy - duty foil into an 8 - inch square baking pan, pressing and patting firmly so the foil snugly covers the bottom and corners of the pan and extends up the sides.

Press the mixture into a 9 - inch deep - dish pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides (my pie plate was semi-deep-dish, so I pushed my crumbs up the sides a little higher... almost to the top).

Arrange a few croquettes and cook, preferably covered, until the bottoms are deeply golden, 5 minutes or so, flip and repeat for the other side.

Slice off the top of the cupcake if very domed to create a flat surface, then place the bottom half over the top and using a sharp pairing knife trim the sides so they are even all the way around.

Top with the second cake, cut - side down (so the flat bottom is facing up) and frost the sides and top of both cakes.

Flip the baking dish over, so the serving plate is now on bottom and the cake is bottom - side - up on the plate.

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.