Sentences with phrase «inch diameter ball»

It's also made with small dogs in mind, so your Yorkie will have no problem getting his mouth around the 2 - inch diameter ball.

Dust hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 3 to 4 inch diameter ball.

I like 1 - inch diameter balls, but the book suggests 1 3/4 - inch diameter balls.

Roll the dough by the heaping tablespoon to create 1 - inch diameter balls.

Scoop the filling mixture and roll into 1 - inch diameter balls.

Scoop into 1-1/2 - inch diameter balls (about 20 meatballs).

Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1 - inch diameter balls.

Roll 1 -1.5 inch diameter balls and coat with shredded coconut.

Not exact matches

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

Take 4 very large sheets of tin foil and crumble them into 4 balls (approximately 4 inch ball diameter).

Moisten your hands and create small balls by hand that are about 2 inches in diameter.

Form it first into a ball, then flatten it down gently with your fingers and form it into a nice, flat disc or approximately 8 to 10 inches in diameter.

Shape balls out of the dough — you want them to be about 1 1/2 inches in diameter.

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

Form meat mixture into small balls (approx. 1 inch diameter) and place on the baking tray.

Shape mixture into balls, about 1.5 inches in diameter, and place onto the prepared baking sheet.

• For chewy - inside & crispy - outside cookies - roll dough balls, then slightly flatten to 1-1/2 to 1-3/4 inch diameter.

To start, pinch off a little dough and roll into a ball about 3/4 of an inch in diameter.

Form into balls about 1 1/2 inches in diameter.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.

With slightly damp hands, roll small clumps into balls not more than 1 inch in diameter and arrange on a small plate.

Divide the dough into 12 balls between one and two inches in diameter.

Shape into balls not more than an inch in diameter.

When all the ingredients are evenly combined, shape it gently and without squeezing into balls about 1 inch in diameter.

With lightly moistened fingers, gently flatten each ball of dough into a 2 inch (5 cm) diameter cookie.

Cut dough ball in two and form each half into a 12 - inch long cylinder about 1 inch in diameter.

Make small round balls of 1 inch diameter and set aside.

Press each ball flat into a burger shape, about 2 / 12 to 3 inches wide in diameter, and place on parchment paper - lined baking sheet.

Roll the cauliflower mixture into balls about 1 1/2 - inches in diameter, pressing the mixture as firmly together as possible.

Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14 - 16 dumplings).

Take small clumps of the mixture and patties that are 2 inches in diameter roughly 1/4 inch thick or into balls the size of golf balls.

These portions should form 28 - 30 smooth balls measuring 1 inch in diameter.

You can roll each piece into a ball, then flatten it to make it 3 / 4 - inch thick (this give it a large enough diameter to fit your sandwich on after baking).

Using a tortilla maker lined on the top and inside bottom with plastic wrap press each ball into a disk about 4 1/2 to 5 inches in diameter.

Form meat mixture into small balls (no more than 1 inch diameter).

(The balls will be about 1 - inch in diameter.)

Shape the mixture into balls about 1 inch in diameter, then flatten each one gently into a thick patty.

For a larger batch (40 - 50), keep the balls around 1.5 inches in diameter.

Form into small balls, about 1/2 to 3/4 inch in diameter, and drop them one by one into the boiling stock, being careful to keep them separate from each other until they cook.

Grab a 6 - inch diameter circular baking pan, line it with parchment paper and add the balls of dough in a single layer, then brush the dough with some extra virgin Spanish olive oil, season with sea salt and a sprinkle of garlic powder, shred in about 1 cup of Manchego cheese and top off with some thinly sliced Spanish olives

With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2 - inches in diameter.

I used a cookie scoop and made the dough into balls about 2 inches in diameter.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter.

Once cool enough to handle, spray your hands with cooking spray and form mixture into baseball sized - balls, about 3 - inches in diameter.

Divide the cookie dough into about 24 portions and roll each tightly into a ball about 1 1/2 inches in diameter (and about 50 grams each).

Shape the ball until slightly flattened and about 7 or 8 inches in diameter.

I like thumbprint cookies to be on the smaller side so I made level 1 - Tbsp balls and ended up with 43 cookies that were about 2 inch in diameter (about 3-1/2 dozen).

Break off small pieces of brownie dough and roll tightly into balls about 1 / 2 - inch in diameter.

Roll the dough into balls about 1 1/2 inch in diameter and store the balls in an airtight container in the fridge.

Divide dough into 4 even balls, then begin to gently roll each into long logs approximately 1/2 — 3/4 inch in diameter.