Sentences with phrase «flatten onto»

Perspectives and reflections flatten onto the canvas for an effect so accessible it almost becomes surreal.

In 25 - year - old Thornton's buoyant paintings, abstracted forms resembling parking lots, amoebas, globes, and gigantic flowers float amongst each other and flatten onto the same plane.

Shape into walnut - sized balls (the batter will be sticky which is fine) and flatten them onto a lined baking tray.

Divide dough in to two balls and flatten onto baking sheet to for discs about 1 - inch thick.

Scoop 1 - 2 tbsp of the dough at a time, roll into a ball then gently flatten onto lined baking tray.

This real person has tried to make himself relevant by turning himself into Marlins Man, a two - dimensional image flattened onto people's screens and social feeds.

Cauliflower pizza crust starts with using the food processor to make cauliflower rice, cooking (most recipes call for the microwave for this step), wringing it dry in a kitchen towel, and then mixing with egg and seasoning before flattening onto a pizza stone and baking.

The feature that the game boasts the most — flattening onto walls — shines in some of these segments, particular ones against Yuga and Ganon.

It involves birds descending and people rising, their hands and profiles given a sense of action by the sheer contortions of flattening them onto canvas.

As part of this process they subject forms and figures to varying stages of virtual and material transformation, here resulting in theatrical atmospheric smoke being flattened onto carpet and horizon lines being rendered as abstract sculptures.

The commercial and promotional functions of the billboard are appropriated in order to depict the image of a distant oasis, flattened onto the vanishing point of its surface.

Not exact matches

Flatten the ball onto the greaseproof paper and either shape into a round flat biscuit, or using a heart shaped cutter press the dough into a heart shape (adding the offcuts to the next biscuit so they don't get wasted!)

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula.

I rolled out a small ball of dough in my palm and pressed it onto the parchment paper, then used my fingertips to flatten it into a circular shape.

Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles.

Drop dough using a tablespoon cookie scoop onto parchment - lined baking sheets and flatten dough balls slightly.

Leave to proof for 20 minutes, then turn onto a floured board and use a rolling pin to flatten.

Drop by spoonful onto cookie sheet; flatten with fork.

Remove from heat and spread the barfi onto a greased plate / flat dish and flatten to 1/2 inch thickness.

I've never had problems with them flattening too much - this might help if you haven't tried: Pipe dough from a pastry bag straight down onto the pan and pull the bag up to form a little peak (think soft serve ice cream).

Drop the dough by two tablespoonfuls onto the cookie sheets about 2 inches apart (the cookies will spread out and flatten).

Transfer the ball of dough onto a picee or parchment or wax paper, cover with another sheet of parchment paper, and flatten to 1/4 inch thickness with a rolling pin.

Using a cookie scoop, drop rounds onto the prepared cookie sheet and use a wet finger or the back of a spoon to flatten and mold into cookie shapes.

Flatten the dough into a disk, spread about 300 g of the cherries onto the dough, and fold the dough repeatedly until the cherries are evenly distributed throughout.

Drop about 1 tablespoon of dough onto a lined cookie sheet, flatten slightly, and bake for about 7 minutes.

Drop onto cookie sheet, flatten slightly with sugared fork / glass / hand, etc... Bake at 350 * or 375 * (higher temp results in crisper cookie with more roasted peanut flavor) for about 7 - 10 minutes or til lightly browned on edges.

Then, using an ice scream scoop, place a dollop of the mixture onto the baking tray and flatten slightly, then repeat this 11 more times.

2 tbsp of dough and place them onto the baking sheet, pressing down slightly on the balls to flatten the tops.

Place each one onto the chocolate cups, and flatten slightly with your hands.

Drop the dough into 12 mounds onto baking sheets lined with parchment paper; pat to slightly flatten.

Using a 1/4 cup measuring cup, scoop up and drop 3 or 4 spoonfuls of batter onto the hot skillet; flatten slightly.

Line baking sheet with parchment paper and spoon batter onto baking sheets; flatten slightly.

Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles.

I follow the directions, but when I dump the batter onto a heavily flowered surface, it flattens out like a pancake, almost.

Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of butter over mine for biscuits or cookies, a tablespoon or teaspoon size whichever you prefer and flatten down a little.

Roll into balls that are about 2» in diameter, then flatten into a burger patty between your hands or onto a cutting board, or my favorite way, between two pieces of parchment paper (great for not sticking).

Use your hands or the back of a spoon to flatten out the crumbs and press it onto the bottom and sides of the pan.

Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm.

11) Transfer the log of dough onto the parchment paper - lined baking sheet, and then flatten it out a little more to look like a rectangle (for as much as your baking sheet will allow) 12) Bake for 25 minutes or until firm to the touch, then remove from oven and allow to cool for 10 minutes.

Grab a level scoop of the mixture; invert onto the parchment with a sharp tap to release it, then flatten into a 1 / 2 - inch patty with the bottom of the measuring cup.

When sizzling hot, drop the burger mixture onto skillet in 1/4 cup portions and flatten lightly to 3 - to 4 - inch rounds.

Drop dough by teaspoonfuls / tablespoonfuls onto a cookie sheet and flatten slightly with a fork.

Drop by 1/3 cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently.

Scoop onto the prepared baking sheets about an inch apart (I used a medium - small cookie scoop for this); flatten the balls slightly.

Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

To bake: Drop the burger mixture in 1/4 portions onto a parchment - lined baking sheet and flatten lightly to 3 - to 4 - inch rounds.

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

Be sure to form decent - sized cookies (this recipe only makes about 12 cookies) and just drop them onto the sheet... no rolling into a ball, and no flattening.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width.

Flatten logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 - 3 inches wide, then carefully lift the logs onto the baking sheet.