Sentences with phrase «inch wide rolls»

Supplied in 60 - inch wide rolls for immediate application, with no printing or overlaminate required, the film can cover an entire vehicle without seams, or can be used for bonnets, roofs, boot lids, bumpers, door panels, racing stripes and exterior mirror covers.

Homemade Fruit Leather Makes 10 1-1/2 - inch wide rolls

Not exact matches

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

Flatten with rolling pin to have a triangle 12 inches long and 7 inches wide at the bottom, approximately

Loosely roll each portion into a 2 - inch wide log and divide that into 12 equal size pieces.

On a lightly floured surface roll the dough into long teardrop shapes, about 4 - inches wide by 12 -14-inches long and 1 / 4 - inch thick.

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

Roll out one disc of dough to about 1/8 inch thickness and wide enough to cover the bottom of the pie dish.

With the seam side down, slice the roll into 4 pieces, each piece will be about 1 1/2 inches wide.

Pound the chicken breast fillets until thin, about 5 - 6 inches wide and about 7 - inches long, be careful to not pound too thin that they will fall apart when rolled.

Using a serrated knife and a sawing motion, slice the roll into pieces that are 1 to 1/2 inches wide.

Working with one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide.

Place it on a lightly floured surface, sprinkle it with extra flour and roll it out into a rectangle about 14 - inches long x 10 - inches wide, and a bit more than 1 / 8 - inch thick.

For a lattice top, roll out the second disk and cut into 3/4 - inch wide strips.

Next, place the dough on a lightly floured surfact and use a rolling pin to roll it into a large circle, about 12 inches wide.

Split log in half and roll each half into a log about 12 inches long and 3 / 4 - inch wide.

Roll the pastry out on a lightly floured work surface a little thicker than 1 / 8th of an inch, then cut out rounds about 3 1/2 inches wide.

Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8 - 9 inches wide and about a quarter inch thick.

Preheat oven to 350 F. Divide the dough in two and roll one pieces out to about 14 inches wide.

With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide.

If you're new to collard greens, this is how I like to cut them: Wash them, cut out the stems, stack the leaf halves, roll them up lengthwise like a big cigar and slice the roll into 1 / 4 - inch - wide ribbons.

Roll each piece into ropes that are about a foot long and an inch wide.

Using a rolling pin, roll out a large rectangle, trying to make the width no wider than 9 inches.

On a lightly floured surface roll each half of dough into a log about 9 inches (23 cm) long and 2 1/2 inches (6 cm) wide.

On a lightly floured surface, roll each puff pastry portion an inch wider than filet mignon sides and twice its length to completely encase it.

Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11 - inch - long) logs (each about 1 inch wide).

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.

Enclose it in plastic and roll to make a long, 1/2 - to 3/4 - inch - wide rope.

Roll the dough out onto a floured surface shape into a round disc about 10 inches wide and 2 inches thick.

Use a rolling pin (or empty wine bottle) to roll out the dough into a large circle, about 2.5 centimeters thick and 2 inches wide.

On a sheet of wax paper, roll the vanilla dough out into a rectangle that is about 7 inches wide and 8 inches long.

Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1 / 4 - inch wide.

Roll it out on a lightly floured surface to a circle of about 12 inches wide and 1/4 inch thick.

Roll each into a circle about 1 inch wider than ramekin.

Roll each half on board until lightly coated with flour; form into a 1 / 2 - inch thick and 4 - inch wide log.

Roll the dough out on a lightly - floured surface to 12 - inch wide and approximately 12 or 14 inches in length.

Our Knife Roll is created in a rich oiled leather that unrolls to reveal eight singular canvas knife pockets, a leather top flap framed by two zippered five - inch - wide side pockets for everything else.

Divide the strips lengthwise into four pieces about 3/4 inch / 2 cm wide, and roll each into a cylinder about 24 inches / 60 cm long and the thickness of a pencil.

Roll out remaining dough onto plastic cutting board and cut into half inch wide strips.

Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1 / 8 - inch thick and 2 - inch wider than tart pan.

Remove the crust dough from the freezer and roll out into a large round disc, about 1/4 inch thick and 5 - 6 inches wider than your pie plate.

Roll the dough about 3 - 4 inches wider than your pie pan.

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

Step 6: Roll out the dough, flipping and rotating it frequently until it is wide enough to fit into your pie pan and about 1/4 inch thick.

Get the dough out after it has chilled and roll it out on a floured surface until it is about 1/4 inch thick, round and wider than the pie tin / dish.

On a lightly floured surface, roll half the dough slightly wider than 9 x 9 and about 1/8 inch thick.

Roll into a rectangle 8 inches long by 6 inches wide, and between 1/8 inch and 1/4 inch thick, dusting with flour if the dough becomes sticky.

Keep your worksurface lightly floured, gently roll the pâton into a long rectangle about 50 cm / 20 inches long by 18 cm / 7inches wide.

Hazard then played a one - two on the edge of the box before poking the ball across the goalmouth, where Morata's improvised back - flick rolled inches wide.

The 52 x 22 x 1 inch nap mat offers a wide range of innovative features for your tot, such as elastic corners that secure the mat to standard daycare cot legs, removable pillow, sewn - in fleece blanket, and roll up design that allows for easy storage.