Sentences with phrase «flatten with»

Wrap the pastry in foil or clingfilm, flatten it with your hand and refrigerate for 1 hour.

Flatten with the palm of your hand.

If the flooring is wooden, keep an eye out for loose screws and flatten them with a hammer.

Flatten with the bottom of a drinking glass.

Drop by spoonful onto lightly oiled baking sheet, and flatten with the back of a spoon.

Thus the choice of Happer for a constant increase rate is his assumption, probably based on the expectation (as is mine) that CO2 emissions in the future will flatten with maturing industrialisation and / or newer energy production techniques.

Smaller dogs need even less bowl acreage, and for those pups, you can choose to pop only one of a Duo bowl's creases upwards (they flatten with two folds).

Solution: Flatten it with your finger but consider teaching students how to have them be part of the printed document.

A note of caution: Beanbags flatten with use, especially with older students, and will need to be refilled.

Just bend and flatten with the pliers.

Flatten with a fork dipped in granulated sugar; repeat with the fork turned perpendicular to the first marks to create a cross-hatch pattern.

Form the date dough into small balls (smaller than a ping pong ball) and then flatten with your palms and squish the sides to make a square shape.

Working quickly, flatten with the palm of your hand and dust the top with oat flour.

Shape mixture into large meatball sized balls and flatten with both hands to form a patty.

Cover with a piece of wax paper and flatten with the bottom of a cup or jar.

Press down to flatten with your hands, then press again with a flat bottomed glass or jar.

Press your dough into the pan and flatten with your hands evenly.

Onto a parchment or silpat lined cookie sheet, form cookies using a 1/4 cup scoop, Flatten with your fingers, shaping the cookies into disks about a half inch thick.

Flatten with your hand slightly to form a disc about 7 - 8 inches across.

Then cover them with cling film and beat to flatten with a meat tenderizer or a rolling pin.

Once frozen, place a dollop of almond butter into cups (flatten with finger) and pour remaining chocolate over top.

Squash a small teaspoon amount of butter into each cup and flatten with smooth.

Spoon the mixture onto baking paper and flatten with a spoon or with your hands (tip: if you have too much mixture, make more than one patty).

Gently flatten them with wet hands.

Gently flatten with your hands and bake on the center rack for 10 minutes.

Use a cookie dough scoop to scoop 6 cookies on to each sheet and lightly flatten with your hand.

Roll dough into small 1 - inch ball and flatten with your palm.

Once combined, dump the granola mix into your prepared pan and flatten with the back of a spoon or whatever utensil works best for you.

Flatten with the palm of your hand.

Remove dough from fridge and flatten with rolling pin.

Using your hands, carefully form into eight small balls and gently flatten with a spoon to make it about 1/2 inch thick.

Using a melon baller or small spoon, place one scoop of batter at a time into the palm of your hand, and flatten with the other hand to shape into flat, round cookies.

Form dough into balls about the size of a quarter, spray cookie sheet with nonstick cookie spray, place cookies on sheet, and flatten with you palm.

Flatten with a fork, leaving an imprint on top.

Place pepper halves, skin sides up, on a foil - lined baking sheet; flatten with hand.

«If you want a thick mat that will not flatten with time, you likely want to opt for a foam - filled mat over a poly - filled mat.»

Flatten with palm of hands into a 1/4 - 1/2 inch thick patty.

You can leave them round, or flatten them with the bottom of a glass dipped in the sugar mixture.

Next, wrap the ball in parchment paper and flatten with your hand, then roll out with a rolling pin, keeping it between 2 sheets of parchment paper so it doesn't stick.

Flatten them with the side of a knife.

Press dough into bottom and up sides of tart pan with your fingers, then flatten with the bottom of a large measuring cup.

Flatten it with the palm of your hand and press into the tart pan, starting with the bottom and working it up the sides.

Working quickly, scrape onto prepared parchment and flatten with spatula until 3/4» thick.

Heat the oil in a deep frying pan, scoop spoonfuls of the Latke mixture in the pan, flatten with a spatula and fry for 2 minutes on each side or until crisp and golden in colour.

Split the dough equally into two and flatten each with your hands or rolling pin.

Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired.

Flatten each with a fork.

Roll into bite sized balls and either store in an airtight container at room temperature or in the fridge or flatten with a fork before storing.

Flatten it with your hands and then roll it with a floured rolling pin, going in every direction to try to make it round *, as thin as you can.

Pour about 2 tablespoons of batter per fritter and flatten with the back of a spoon, shaping the edges quickly to form a rough circle.