Sentences with phrase «cooked side of the dough»

Place a couple tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough.

Not exact matches

The Hebrew word is «ugah, and we get same notion of its meagerness when Hosea denounces Ephraim as a little piece of dough cooked on only one side; literally, a half - baked «ugah.

Turn the heat down slightly and cook until the dough pulls away from the sides and forms a ball in the middle of the pot.

Spoon cooked ground beef lengthwise in 3 - inch wide strip down center of dough to within 1/2 inch of each short side.

Spray the shiny side of a large piece of foil with GF cooking spray and lightly press onto dough.

The 8 - grain mix will soak up some of the moisture as it cooks, so you don't want the dough to be on the dry side.

Keep stirring until the dough starts to pull away from the sides of the pan and the flour has time to cook just enough to take on a toasted flavor.

Cook each round of dough in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other sCook each round of dough in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other scook for 10 seconds on the other side.

The hardest part of this process is making sure you can flip the dough once the first side is cooked.

If you're having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350 °F oven and bake until the muffins» interior shows no sign of wet dough, about 10 minutes or so.

Coat sheet of plastic wrap with cooking spray and place, sprayed side down, over dough.

Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer.

Fit pie dough into a 9 - inch round removable - bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

Heat a non-stick frying pan with a medium heat, once the pan get's hot start cooking each dough between 1 to 1/12 minutes per side, placing a lid on top of the pan while cooking

Working 1 at a time, brush both sides of a dough round with room - temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side.

Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side.

Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough).

It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's * slightly * sticky, this can be easily fixed by flouring the surface, but if it's too dry / stuff the texture will be totally wrong and there's no easy fix), and I needed to use 4 times the specified amount of baking soda to get it to puff up as seen in the pictures while cooking (not sure what's going on there — could be brands, maybe?).

While pan is heating, roll out one of the dough balls into a thin oblong, and place on pan, cooking for about 3 minutes on each side until golden and bubbly.