Sentences with phrase «dough over»

Position the dough over the center of the pan and tuck the edges of the dough down inside the edges of the pan.

10 Fold the edge of the dough over the tomatoes.

PlayStation is raking in the dough over at Sony.

Indeed, when Allianz recently asked some 3,000 people as part of its 2017 Generations Ahead study which they fear most, death or outliving their money in retirement, nearly two - thirds chose running out of dough over meeting the Grim Reaper.

Sony clearly hopes that 3G connectivity and a large touchscreen will make the $ 399 Daily Edition worth the extra dough over the $ 259 Kindle 2 or Nook.

Roll the dough over the apples, folding in the sides and pinching the point end to seal.

At the end of the recipe, it says to «crumble» remaining dough over caramel layer.

Crumble remaining dough over the berry layer.

Assemble the brownie cake starting with a layer of brownie, then spreading no bake cookie dough over it, brownie, cookie dough, brownie, and a last layer of cookie dough.

Top with 3 tablespoons of shredded cheese; fold dough over filling and press edges together with a fork to seal.

Fold dough over the mound of meat and press the edges together.

Holding one hand on top of the pan and the other hand underneath the paper, flip pan and dough over so the dough is lining the pan.

Place the dough over a loose - bottomed tart tin and trim the edges.

Equally impressive, I've just discovered, is Gluten - Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten - free bread recipes but also a wealth of information on gluten - free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days.

Divide filling among dough rounds; gather dough over filling to form a ball, pinching seam to seal.

Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well.

Fold the dough over your topping and seal the edges up.

Pinch through a few times and fold the dough over itself to help incorporate.

Fold the dough over and crimp the edges with a fork.

Peel the paper off of the dough, set it down again, and flip the dough over (should still be sandwiched in between parchment paper).

Drop clumps of dough over filling; sprinkle with remaining 2 Tbsp.

Turn the dough over in the over bowl until the dough is coated with oil.

Then on a lightly floured just press the dough out so it's sorta flat like, about 1/2 ″ thick or so, then sprinkle about a tablespoon of the sugar mixture over the dough and a handful of currants and then fold the dough over itself so the currants and sugar are enveloped in the dough.

Press dough over the bottom and up along all 4 sides the of cookie sheet.

Fold the edges of the dough over each of the apple piles.

Press the dough over the bottom and into the corners of your pan.

Then flip the dough over, and let it rest for 15 minutes to relax the gluten.

Fold the bottom third of the dough over the middle of the dough.

Gently place and spread the rest of the cookie dough over the peanut butter layer.

Lay the dough over the tart pan, and press it into the pan.

Fold the dough over the pears.

Make a well in the center of the dough ball and pour in the oil; fold the dough over the oil and knead again until well mixed, about 5 minutes.

For the tarte tatin, you place the dough over the vegetables when you bake and then you flip it over to serve.

Roll dough over work surface to create a round shape.

With the 18 inch end of the rectangle, turn 1/3 of the dough over on top of itself towards the center, repeat with the other side, you should have 3 layers of dough.

Fold the dough over the filling, fluting it every few inches to ensure no fruit leakage (brush the underside of the flute with cold water if they're not sticking together.)

Flip dough over, top with toppings.

Stretch dough over the filling and press edges together.

Place the other piece of puff pastry dough over the top of the breast and crimp the edges of the two pieces of dough together to seal.

Fold dough over filling to make half - moon shape.

Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet.

Flip the dough over direct heat and cook 45 seconds.

Flip dough over, return to bowl, and cover with plastic wrap.

Using your fingertips, crumble remaining disk of dough over the jam; sprinkle with reserved almonds, then 1 tbsp.

Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top.

Fold edges of dough over filling, tucking and overlapping slightly as needed.

Fold dough over, and press edges to seal.

Overlap the left third of the dough over the top.

Fold exposed upper half of butter and dough over lower half (butter should bend, not break).

Fold the dough over the pepperoni, like a burrito, and place on a parchment - covered baking sheet seam side down.