Sentences with phrase «dough over bottom»

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

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

Drop large dollops of dough over the bottom of the pan then use your hands to evenly press into the bottom and fill the pan to the edges.

Press a square of foil directly on dough over bottom and up sides of each pan.

Put a disk in each tart pan and press dough over bottom and up sides until even with rim.

Not exact matches

Gently, poke the dough all over the bottom and sides with the tines of a fork, gently please... don't take out your aggressions on this lovely tart dough.

Fold the bottom third of the dough over the filling, and fold the top 1/3 of the dough over the folded dough.

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

By keeping the dough moving, it'll ensure that it doesn't stick to the bottom of the pot, and ensure that it cooks it somewhat without over cooking.

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

Sprinkle a good amount of cornmeal on top of the dough as well (this will be the bottom once it's flipped over).

Once the dough is in the tart pan, spread the cheese mixture into the bottom of the pan over the dough.

I like to peel the waxed paper off the top, then flip the dough over and peel it off the bottom after every few rolls so that it doesn't stick.

While the dough is cooling, pour 2 inches of frying oil in a heavy - bottom stockpot with high sides and heat the oil over medium heat until the temperature of the oil reaches 350 °F.

Continue stirring over the heat until a thin film forms on the bottom of the pan; remove pan from heat and let rest for about 5 minutes, to cool the dough a bit.

Sprinkle chocolate chips over the «bottom» piece of dough.

Using your fingertips, pat the dough evenly over the bottom of the pan; press down and make sure to get the dough into the corners.

Arrange about 3/4 of the cookie dough in the pie dish and press it evenly onto the bottom and up the sides, building a ridge over the lip of the dish.

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.

Spread the «ice cream» over the bottom layer of cookie dough in the pan.

Using moistened fingertips, press dough to form even layer over bottom of pan.

I made this for Easter dinner and found that when I used the colander over the boiling pot of water that the dough cooked in the bottom of the colander before I had even a 1/3 of it done.

Prick the bottom of the dough all over with a fork, line the dough with parchment paper or foil, and fill with dry beans, rice, or pie weights.

Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.

Line your baking tins with parchment paper and squish in the cookie dough into an even layer all over 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.

I rolled them out on a silikone mat and some cling foil on top, a placed a lid over that had the sice of the bottom of my pan and just removed the remaining dough with my fingers.

Place a small triangle of dough in each muffin cup, lightly pressing down to bottom of cup but leaving a little hanging over the edges.

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.

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 side.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula.

To assemble the cheese pockets, add 2 slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough over the toppings and seal with a fork, brush some extra virgin Spanish olive oil on top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes

Using approximately half of the dough, drop dollops of dough all over the bottom of the greased baking pan.

While the dough is nearing the end of its rise, preheat your oven to 375 °F and place the baking soda bath in a large heavy - bottom pot on the stovetop to boil over high heat.

Press the dough evenly over the bottom and up the sides of the pan.

Scatter the caramel pieces over the dough in the bottom of the pan and place it all in the freezer while you make the filling.

Scatter a thin layer of grated cheese over the bottom of the pizza dough and press the cheese down gently to help it adhere.

Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides.

Flip the filled dough over so the seam is on the bottom, and using a knife, make a 6 - inch long cut into the center.

Sweep the rolling pin over the top of the tartlet pan to crimp the excess dough, then prick the bottom of the dough with a fork.

Place a thin line of apple filling one inch from the bottom roll the dough over the filling and continue rolling to seal in the filling.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it.

You are going to fold the dough like a letter — fold the bottom 1/3 up over the center 1/3.

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

Carefully set 1 dough round over the hot fire and grill until firm on the bottom and easy to lift, about 1 minute.

Bring bottom of dough (side closest to you) up and over filling.

Grab a dutch oven and lightly sprinkle some flour in the bottom; then reheat your oven to 450 degrees F. Return back to the dough blob on your counter — fold over and tuck under, as you work around the dough — you are going to form it into a ball — not too large, maybe around 7 - 8 ″ in diameter.

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