Sentences with phrase «dough over the top of them»

It is traditionally prepared by folding the edges of the dough over the top of the jam / marmalade filling, creating a more «rough» look, rather than a uniform, circular shape.

Roll the dough over the top of the pan to press off and remove any excess 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.

Tumble the prepared apples into the chilled pie crust, then scatter the shaggy bits of reserved dough over the top of them.

Scatter the remaining shortbread dough over the top of the peaches.

Crumble the remaining dough over the top of the cranberries.

Drop 6 even mounds of biscuit dough over top of the chicken mixture.

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.

Not exact matches

The dough will mushroom over the top of the pan.

Spread sauce over the dough, then top with desired amount of fresh mozzarella (or vegan cheese).

You'll then begin bringing the strips of dough slices over the top of the center of the apples, folding each side over the top of the next.

Seal the edges of the top layer onto the the dough over which it is folded.

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

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

To shape I sprinkle a small handfull of flour over the top and grab balls out of the dough, rolling in theh flour.

Brush the top (to you) 2/3 of the dough with vegetable oil, and spread 1 portion of the filling (1/3) over the oil.

one way to get dough to rise faster is to boil a bunch of water in a large pot, turn off the heat, put a rack or mesh over the top of the pot and your dough in a bowl on top of that rack.

Scrape the dough into a ball shape on your dusted area and sprinkle a little more flour / starch over the top of your dough to prevent it from sticking.

Brush garlic oil over dough, bake as per recipe instructions, brush another layer of oil over top of the baked dough and serve with extra oil or warm marinara / pizza sauce for dipping.

Roll the wide end over the top of the salmon, bring the small end up, and press dough together to seal.

Pour melted butter over the top of the dough.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

You do not want to use much more than a tablespoon of dough or the cookie will spread far over the top of the pan.

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

A dough of cinnamon, oats, and almonds is sprinkled over the top and continues baking until golden.

In my opinion, the skillet makes this a rustic - style apple pie, and instead of adding a full crust over the top or making a lattice topping, I used a cookie cutter to create a pile of «leaves» from the dough.

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Sprinkle some flour over the top of the dough in the basket.

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

Wash your hands and without drying them grab a side of the dough, lift it up so it stretches with the motion of your hand, fold it over the top of the remaining part of the dough and push down to the middle.

If you're dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you'll get a better consistency.

When dough is the desired thickness and circumference, place a fresh piece of waxed paper on top of the rolled out dough and flip the works over on the counter.

Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

As you work, periodically peel back the top piece of parchment, dust the dough lightly with flour, replace the parchment, grasp the dough sandwich with both hands, and flip the whole thing over.

Then sprinkle the salt on top of the dough while folding the dough over on itself in the mixing bowl.

Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.

Make indentations over the entire top surface of the dough with your knuckles.

Reserve the scraps of dough that are left over from making the cuts (to use for a «patch» or «dough extension» when folding the crust over the filling in the top middle section of the heart).

Scatter the salt and yeast over the top of the dough and mix with your wet hands by alternatively stretching it and pinching it to fully incorporate the yeast and salt.

Scatter the blueberries over one half of the dough, then fold the uncovered half over top to cover.

Gently squeeze the ball of dough edges back over the top, covering the peanut butter in the center.

I used a caramelized onion jam as the «sauce» on the dough, and shredded a bit of mizithra cheese over the top.

With the remaining dough, press dough into thin pieces and lay over the top of the marshmallow.

Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).

4 Let the dough rise: Drizzle the vegetable oil on top of the dough and smooth it over the dough as you pat it into the corners of the pan.

Brush the lightly beaten egg over the top and sides of the dough.

You may use a cookie cutter to cut shapes in the dough before laying it over the top of the filling.

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.

Allow the dough to rise in a warm area until is peaking over the top of the pan.