Sentences with phrase «inch thick sheet»

Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a 1/4 - inch thick sheet.

Not exact matches

From microscopes, to 3D printers and a specialty saw that uses water to cut through inch - thick sheets of aluminum.

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

Cut one of the fennel bulb halves into 1 / 2 - inch - thick wedges, and place on a parchment paper - lined baking sheet.

Cut the pork loin into four broad, thin (1/4 inch thick) sheets (butterflying them).

Roll out the dough between two sheets of parchment paper, until it is about 1/8 inch thick.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

Line a baking sheet with parchment paper and take small handfuls of the crab cake mixture, forming them into patties, around an inch thick or so

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies.

Form the dough into three logs, about 1 1/4 - inch thick, and place on greased cookie sheets.

Place chicken breasts between 2 sheets of wax paper and pound with a mallet or rolling pin to about 1/2 inch thick.

Press into a 1 / 4 - inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes.

salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the flour and form into a ball, in between two sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.

4 Form meatballs: Use your hands to form the meatballs about an inch - thick and place them on a plate or sheet pan.

Slice logs into 1 / 4 - inch - thick rounds, and space about 1 inch apart on baking sheets lined with parchment — they will not spread much.

For rolled biscuits, turn the dough onto a floured board and roll it into a sheet about 1 inch thick.

Roll out the pie dough to about 1 / 8 - inch thick and lay out the round on the parchment - lined baking sheet.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

Roll the dough flat with a rolling pin in - between the two sheets of wax paper until the dough is about 1/4 inch thick.

Halve dough and roll out half between 2 sheets of wax paper until 1/4 inch thick, about a 9 - inch round.

Spread the mixture on a cookie sheet lined with wax paper, a scant 1/3 inch thick.

Replace top sheet of paper, and pound again until butter is about A inch thick.

Pour polenta on a large rimmed baking sheet and spread until it's in an even sheet that's about 1/4 -1 / 2 inch thick.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

Knead a few times (dough should be somewhat sticky), then transfer to baking sheet and pat into a rectangle about 1 / 2 - inch thick.

The one on the sheet spread out into a giant cookie about 2 inches thick!

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.

Cut cookies to 1 / 8 - inch thick and place on prepared baking sheet.

Slice the chilled logs into rounds about 1 / 8 - inch thick and place on the prepared baking sheets about an inch apart.

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.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Roll out between two sheets of plastic wrap, about 1/2 cm (1/4 inch) thick.

Slice logs into 1/2 inch thick rounds and set on parchment papered or greased baking sheet.

Use your hands to shape the dough into 2 - inch squares that are about 1/4 inch thick and place them on the prepared baking sheet.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.

Press the dough into a 3/4 ″ thick disc and using a 1.5 ″ -2 ″ biscuit cutter, cut the biscuits (do not twist the cutter or it will prevent the biscuits from rising properly) and place them directly on the baking sheet — you can set them about an inch or two apart if you prefer crunchier edges or touching each other, if you prefer softer edged biscuits.

Place a sheet of plastic wrap on an aluminum baking pan and spread about a 1 / 8 - inch thick layer of the cure blend and place the fillets on the plastic wrap.

Turn the dough out onto the surface, cover with a sheet of parchment, and roll out with a rolling pin to 1/3 to 1/2 inch thick.

Top with another sheet of wax paper, and using a mallet flatten chicken to about 1/4 inch thick.

Press down the down and transfer to a lightly oiled baking sheet, spreading so the dough is about 1 inch thick.

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest

8 sheets fresh phyllo pastry or frozen, thawed (each about 14 × 9 inches) 1/4 cup (1/2 stick) unsalted butter, melted 3 tablespoons (about) sugar 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1 / 8 - inch - thick slices 1/2 cup apricot preserves 3 tablespoons water

On a lightly floured surface, with floured hands, divide dough in half and pat one part of dough into a log about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to one baking sheet.

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

Cut the log of dough into slices a scant 1 / 4 - inch thick, on a slight bias if you choose, and place them one inch apart on the lined sheets (cookies will spread just a little).

Drop dough by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1 / 4 - inch thick cookies.

Just spoon the mix onto a «fruit leather» sheet and form into circles about 1/8 inch thick.

Pat dough into a large circle on baking sheet about 1 inch thick — cut into triangles.