Sentences with phrase «least in that ball»

I suggest that if your both full international players who have featured in world cups, then you are at least in that ball park.

If you don't know the market cap & liquidity of some of your stocks, at least in ball - park terms... you may need to get a little better acquainted with your portfolio!

Finally, given that about 80 % of the ghg's are added as a direct or indirect result of the activities of the top billion or so consumers (am I at least in the ball park here?)

That seems high to me, but I accept that it is at least in the ball park.

Not exact matches

But at least one rule change appears to have improved the numbers: touchbacks have only resulted in 17 to 20 concussions over the last several years, about half the injuries compared with pre-2011 seasons when that play moved the ball to the 20 - yard rather than 25 - yard line.

It is not my intention to defend everything the encyclical tradition has had to say about sex and marriage but rather to point out that that tradition, especially in Arcanum Divinae, at least had the argument in the right ball park — namely, that what one says about sex is correlative to one's understanding of the nature of the family and what its function is for the preservation of good societies.

Knead lightly until it forms a ball, flatten it, cover in plastic wrap and refrigerate for at least 2 hours.

Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.

Form the dough into balls about 1 tablespoon in size and place at least 2 inches apart on your cookie sheet.

Wrap the dough ball into cling film and chill in the fridge for at least 1 hour.

Form pastry dough into a ball, wrap with plastic wrap and place in refrigerator for at least 30 mins.

Press into a ball and let rest at least 10 minutes in the refrigerator before using.

After forming the cookie dough into balls, pop them in the fridge for at least 30 minutes.

Cover cookie dough balls with plastic wrap and refrigerate for at least 2 hours (or chill in the freezer for 20 minutes) up to 5 days.

Flatten the ball, cover with plastic wrap and place in the fridge overnight or for at least 1 hour.

Form the dough into a ball, cover with plastic wrap, and chill in the refrigerator for at least one hour.

Using a cookie scoop or a tablespoon - scoop the cookie dough into balls about 1 tablespoon in size and drop at least 2 inches apart on your cookie tray.

When all balls are scooped place in freezer at least an hour or until the batter is hard and frozen...

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).

Scoop dough in 2 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.

Transfer the dough ball to a zip lock bag and rest it in refrigerator for at least an hour, preferable overnight.

In all seriousness, though, recipe posts are a tough ball to juggle (at least for me) because while I know that tossing those keywords in there is important for SEO and what not, that doesn't change the fact that it makes me feel like a late night infomerciaIn all seriousness, though, recipe posts are a tough ball to juggle (at least for me) because while I know that tossing those keywords in there is important for SEO and what not, that doesn't change the fact that it makes me feel like a late night infomerciain there is important for SEO and what not, that doesn't change the fact that it makes me feel like a late night infomercial.

Scoop cookie dough in balls and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.

When all balls are scooped place in freezer at least an hour or until the batter is hard and frozen completely.

Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight.

My children will be at least the fourth generation of my family to partake in matzo balls!

My mother's matzoh ball soup was bland, my Bubby's matzoh ball soup was bland, and now I find out that mine is bland — well, at least I'm in good company: --RRB-

Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll into balls and place on a wax - lined baking sheet and place in the refrigerator to chill for at least 30 minutes.

Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour (or pop in the freezer for 15 minutes)

Remove the dough from your mixer and add the almonds and knead a little bit by hand just enough to integrate the almonds into the dough, form a ball with your hands and place it in a bowl cover with plastic wrap and let it rest for at least 20 minutes.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Roll the dough into a ball, place in a clean, greased bowl, cut an X on top, cover with a tea towel or plastic wrap and place in a warm place to rise for at least one hour.

Press the balls flat slightly and place them in the fridge for at least an hour.

Gather into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour.

Form the dough into balls about two tablespoons in size and place them at least an inch apart on the baking sheet.

Shape the dough into a ball and place in a large mixing bowl at least twice the size of the dough, coated with extra-virgin olive oil.

Note: The colder the ball, the faster the chocolate coating will harden, so it's a good idea to keep the balls in the freezer for at least 30 minutes before coating them.

Place each ball in the air fryer basket, leaving at least 1 / 2 - inch between them.

Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day in advance.

Use a large cookie scoop or your hands to shape the dough into large 2 - ounce (or even 3 - ounce) balls, then place in an airtight container and chill in the refrigerator for at least 30 minutes and ideally 24 - 36 hours.

My suggestions would be 1) start by making the patties smaller (approximately the size of a flattened golf ball) 2) leave them in the fridge for at least 30 minutes to firm up and 3) make sure the pan is very hot when you cook them so that a crust is quickly formed, you can then turn down the temperature once the outside has been seared to ensure the middle is cooked.

Just form the «cookie dough» into balls, freeze for at least 1/2 hour and coat in chocolate.

• roll walnut sized balls of dough and place them on the baking tray, (you can really pack them in here as they are going into the fridge to rest) sprinkle with salt flakes, cover with plastic wrap then refrigerate for at least 24 hours, and a maximum of 72.

Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.

Form mixture into a large ball, wrap in plastic wrap, and refrigerate until ready to make the cups (at least 10 minutes).

Let the balls sit on the tucked - in edge for at least 20 minutes without touching.

Cover each ball with saran wrap and let the dough rest in the fridge for at least 30 minutes.

Wrap the two dough balls in plastic wrap and refrigerate overnight (or at least 4 hours if you're short on time).