Sentences with phrase «inch circle of»

Her crowd seldom spends an evening at the movies that isn't capped by the cooperative demolition of a 21 - inch circle of crisp crust and herby tomato sauce.

Keep turning the coconut and slicing the wood off of the top until a 3 inch circle of the hard inner coconut surface is visible.

To assemble the layers, place one 10 - inch circle of dough onto a sheet of parchment paper.

1 pound fresh grouper fillet Juice of 2 fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry

Cut six 3 - inch circles of walnut pain de Gênes and place one in the middle of each fig leaf.

Not exact matches

The hole in the tuque was admittedly gaping — a two - inch circle ripped out of the side of the knitted hat.

Sporting an untrimmed beard, swept back hair, circles under his eyes and dressed in a light jacket, untucked shirt with two buttons undone, sneakers and jeans, the paunchy 6 foot, three - inch CEO looks the host of a wild party, the morning after.

Gently press down the dough with the back of a spoon to spread to 2 inch circles.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into an 8 to 9 - inch circle shape.

Cut out circles approximately 5 - 6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circles).

So I made a second batch and used a 2.5 inch circle and added a touch of milk to the top layer to help make it stick and it worked a lot better.

Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

Repeat, keeping at least one inch between circles, on both sheets of parchment, until you have 24 circles.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

Doing your best to form a circle, roll out the dough so it extends about about 1/2 an inch farther than the circumference of the pie pan you're using (this amount of the dough works best for a 9 inch pan, 9.5 inches at most).

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

Using a cookie cutter or the rim of a drinking glass, cut dough into 3 - inch circles.

Roll out your dough to about 1/2 inch thick and cut it into 3 1/2 inch circles (I used the top of a glass for this, you can also use a biscuit cutter).

Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.

Place your first layer onto a cake stand or tray and pipe red frosting in a circle on top of the layer of cake, leaving 1 / 4 - inch of cake unfrosted around the edge.

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

Carefully cover Ginger Peach Filling with Biscuit Topping, leaving a 2 - inch circle in center of pie.

Chilled dough spread into (0.5 cm or quarter of inch) thick circle in prepared pan.

Spread the filling in an even layer over the round of puff pastry dough, leaving the outer 1 - inch of the circle bare.

Preheat oven to 250 degrees F and trace 3 6 - inch circles on a piece of parchment lining a baking sheet.

Trace the outline of a 10 - inch springform or tube pan onto parchment paper, cut out the circle, and use it as a guide when rolling out the dough.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Using a 2 - inch round cookie cutter, cut 24 circles of dough, rerolling as necessary.

Trim the circle to 1 / 2 - inch larger than the top of the bowl.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

Roll the top pie crust into a 10 - 12 inch circle and lay on top of the pie.

Scoop a spoonful of batter on to your parchment lined baking sheet spreading it around until a thin 1/8 -1 / 4 inch thick circle is formed (or any wonky shape will do) about 4 inches around.

Then roll each piece of dough out into a 7 - 8 inch circle.

Using your fingers or the heel of your hand, stretch the dough into a circle of about 1 / 4 - inch thickness.

Place the whole thing in the oven and bake for 50 - 60 minutes or until just the center of the cheesecake (a circle about 2 inches in diameter) has a slight wobble in the middle.

Using kitchen scissors, make cuts along outside of circle, in 2 - inch intervals, cutting 2/3 of the way through the dough.

On a floured surface, roll out 1 ball of dough into a circle about 1/8 inch thick.

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2 - inch circle in your hand.

On a cool countertop, between two sheets of plastic wrap, roll the 4 - inch disk into an 11 - inch circle.

Use a 3 - inch biscuit cutter to cut out circles of dough, then use a lid from a plastic soda or water bottle (about 1 1/8 - inch diameter) to cut the holes.

Roll out top crust to at least a 12 - inch circle and place it on top of mounded fruit filling.

Take about 1/2 Tbsp of marinated meat and make flat circle - shaped patty — about 1/4 - inch smaller around the edge than the onion.

Mound up the filling on top of the vegan «cheese» on one half of the circle, again leaving a generous 1 / 4 - inch margin.

Roll the rest of the dough into a ~ 11 inch circle.