Sentences with phrase «inch small balls»

Not exact matches

Take a small piece of the mixture out and roll into a ball that's about 1 inch.

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

Roll into balls between your palms and then place on the small baking sheets about 1 - inch apart from one another.

After the dough is cold, use a tablespoon or cookie dough scoop to measure out small, 2 inches balls.

Roll the dough in the cinnamon - sugar mixture and place on a baking sheet at least 3 - inches apart (okay, for the smaller dough balls, they can safely be 2 - inches apart).

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Using a 1 - ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2 - inch balls (22 to 24 meatballs).

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

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Use a small cookie dough scoop or form into 1/2 inch balls and place on a parchment paper (or Silpat) lined cookie sheet.

Then roll the dough into small bites (balls about 1 inch thick) into a round shape and place on the prepared plate or parchment paper - covered sheet pan.

Make 8 small balls with your hands and press them until they are 1/2 inch thick and 3 inch wide.

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

1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

Make 1 1/4 - inch balls of dough, either by hand rolling or with a small ice cream scoop.

Once the cupcakes have cooled completely, cut about an 1/2 inch (1.5 cm) hole into the center of each cupcake, using a melon baller or a small spoon.

Using a cookie scoop or small spoon, spoon out balls of dough and place on a greased cookie sheet ~ 2 inches apart.

Carefully grab a small handful and roll into about 1 - inch balls - the mixture will stick to itself pretty easily.

I think I made mine a little smaller than Giada, she says do 1 1/2 inch balls, but I did about 1 inch.

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

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.

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

Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1 - inch balls.

Roll small balls of dough and place three inches apart on sheet tray.

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.

Shape a small amount of potato mixture to form a small ball and then smash it out flat — 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.

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

Divide the dough into 4 smaller balls and roll each one into a longer rope, about an inch thick.

Scoop and drop using small ice - cream scoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball shape.

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.

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

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

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won't spread much).

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

use a small cookie scoop or tablespoon to measure enough batter to form a 1 - inch ball.

Roll the mixture into small balls, 1⁄2 - inch in size.

Using a heaping teaspoon, scoop the dough and roll it into small balls, placing them about one inch apart on the cookie sheet.

Line a baking sheet with parchment paper or a nonstick baking mat and scoop 1 1/4 - ounce mounds (small golf - ball size) of dough onto baking sheet a couple inches apart (about 12 per sheet).

Using a spoon or small 1 inch scooper, divide chilled mixture into 1 inch sized balls.

Wash your hands, coat with a bit of olive oil, then roll the chicken into 1 - inch balls (slightly smaller than golf balls).

Cut the dough into small pieces and roll into 1 - inch balls.

Start forming small amounts of the mixture into 2 inch balls, gently squeezing while you shape it - this will help remove further excess moisture, and ensure they hold their shape while baking.

Scoop about 2 tbs of the dough, and with wet fingers form small balls, about an inch in diameter.

Now, grab the bowl of dough, and using your hands roll some dough into small balls about 2 inches wide.

To get a great ratio of crisp exterior and moist interior, make the falafel balls small — just an inch or two in diameter.

Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart.

Roll the dough into small balls, about 2 inches in diameter.