Sentences with phrase «hand balled into»

Howard Dean, His face reddening and his right hand balled into a fist, Dean shouted: we are going to Texas, California, Alabama, Ohio, Pennsylvania, Florida «And then we're going to Washington, D.C. — to take back the White House — YEEEEEAAARGH!»

Not exact matches

But we think the Paris accord mainly puts the ball back where it belongs — into the hands of forward - thinking businesspeople and entrepreneurs who ultimately must find practical solutions to the world's energy problem.

When the ball was chipped in to Ronaldo, who was offside by a mile, he jumped up, grabbed the ball with both hands, and then slammed the ball into the goal.

That's a fine argument, except that plenty of other players have been handed the ball on the 1 only to run into a wall.

She innocently slipped a quarter into the Pac - Man slot, curled her fingers around the controls, held the bright red ball of the joy stick firmly against her palm, and there she remained — hour upon hour, quarter after quarter, desperately trying to keep her Pac - Man out of the voracious jaws of four different - colored and deceptively cute - looking monsters; trying to make him eat up the dots on the «table» and down the bunches of fruit which occasionally appeared; and sporadically trying to make him turn the monsters into frightened blue turn - tails by eating «energizing dots» — all of this in an attempt to build up points for the owner of the increasingly blistered hand.

Moulding each one into a ball in your hand, then push it onto the tray to form thin circles.

I usually take about a tablespoon of the mixture and roll it into a ball using my hands.

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

Once cool, use your hands to make ping pong size balls and flatten into a cookie shapes (you can use a wet finger).

Using a 1/4 cup measuring cup, scoop the batter into your floured hand and shape into a ball.

In a food processor, blend all ingredients together until you get a paste that you can roll into balls — or truffles — using your hands.

Don't try to roll it into nice balls with your hands, let them be free - form:)

Using moistened hands, shape the mixture into walnut - sized balls and place on baking trays lined with parchment paper.

(I find sometimes I have to use my hands to help roll it into a ball if it's a bit crumbly.)

Using your hands, form dough into 16 small balls.

The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand

Take teaspoons of the mix and roll between dry, cool hands into balls.

Hand knead for a minute and divide into 8 equal balls.

Using your hands, form into a ball and flatten into a «patty» shape.

Take a slightly rounded Tablespoon of meat mixture and roll it into a ball, using your hands.

I kneaded them in my KitchenAid, so I didn't have to add any additional flour except to my hands to roll them into balls for the second rise.

Hold dough ball in your hands for 1 minute to soften, and gently shape into a sphere.

Using my hands to form the dough into a ball, I then sprinkled my tabletop with flour, then rolled the dough until it was about 1 cm in thickness.

Roll pumpkin mixture into balls either by hand or with small cookie scoop.

Using the palm of your hand roll the ball out into a long thin stick - I make them around 30 cm or to fit my baking tray

Roll each mound between the palms of your hands into a smooth ball, flatten it into a 7.5 cm (3 - in) circle, and place the cookies 5 cm (2 in) apart on the prepared baking sheets.

With damp hands, roll dough into 1 1/4 ″ sized balls and place on a parchment - lined cookie sheet.

Wet your hands to prevent the dough sticking to them and scoop 2 tbsp sized balls of dough onto the prepared parchment paper, rolling them into round - ish balls between your palms.

By the tbsp, scoop cookie dough and roll into cookie dough balls with the palms of your hands.

Scoop a generous 1 - tablespoon - size ball of dough into your hand.

Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.

Cover the bowl with plastic wrap and refrigerate until the dough is cold and firm enough to roll into balls with your hands without sticking, about 1 hour.

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

Roll bdough into 12 evenly sized balls with your hands and place them on a parchment paper lined baking sheet.

Using a spoon or your hands, scoop about 3 tablespoons of dough into your hand and roll into a ball then form into rectangle shapes

Mix until just combined and then use your hands to mold it into a ball shape.

Use your hands to form the contents into a large ball, then place the ball onto the covered baking sheet.

With flour - coated hands, press dough into a messy ball.

Using wet hands, roll the Matzo mixture into 1 - inch balls (to not over-mix, or it will make the Matzo balls tough).

Mix to combine, then try to shape the mixture into balls — the job becomes easier if you lightly wet the palms of your hands.

With your hands, squish the dough into 1 - inch balls and place on a silpat or parchment paper - lined baking sheet.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

Shape into 15 uniformed sized balls (you may have to have shortening on your hand as you do this to keep from sticking)

So I lightly floured my hands, took my ball of dough and divided it into 6 equal portions.

Form dough into 36 balls, each about 1» wide (the dough will be very sticky, so keep your hands lightly oiled while working).

Gather the edges of the disk tightly into the center, then flip the ball over and rotate it on the countertop while using the edges of your hands to tuck the edges of the dough underneath.

Using a cookie scoop scoop onto prepared cookie sheet, roll between my hands into a ball so they are all uniform.

When shaping the truffles into balls, wash your hands often and run them under very cold water.