Now a lot of this is true, but also one thing I've noticed most about Iwobi that's similar to Our Little Magician Santi is the ability to hold and
make use of the ball in tight spaces with quick feet.
Not exact matches
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Let's say the US finds out that Country X
uses generous government subsidies to
make its production
of tennis
balls cheaper and give them an unfair price advantage over tennis
balls made in the US.
Richard, yes I think it can be considered «unfair» when
using the «rules» to gain an unintended advantage, i.e. intentionally dropping the
ball... just because both sides can take advantage
of the same loophole does not
make the situation fair.
A private in the United States Army, who DOES NOT HAVE THE
BALLS TO
USE HIS OWN NAME and take responsibility for a chain
of events he began, and who VOLUNTARILY signed on the dotted line to enlist to serve his country and receive all the benefits associated with service,
makes a FEDERAL CASE out
of a molehill.
I
made a large batch
of mini
balls as had dates & nuts to
use up so will freeze most
of them for future
use.
As I often try to give my children energy
balls too, I
use Wowbutter (nut - free,
made from roasted soya but tastes exactly like peanut butter) and sunflower seeds in place
of peanuts.
Use fingers to
make a small well in the center
of the
balls and place the fifth dough
ball in the center, sitting slightly higher than the others.
These take approximately one minute longer to
make than sausage
balls made with a baking mix (that minute being
used,
of course, to measure the ingredients) and they are every bit as delicious.
Yes... you can
make the cookie dough
balls ahead
of time and freeze to
use later.
I also buttered my pan instead
of spraying and only
used 2 cups
of milk chocolate chips (which still seemed like a lot when
making the
balls).
Using the palm
of your hand roll the
ball out into a long thin stick - I
make them around 30 cm or to fit my baking tray
Using the tines
of a fork, flatten each dough
ball, by
making crisscross patterns on the cookie (it was really hard with the pretzels and toffee in the dough, but do the best you can).
I
used NuNaturals Orange and Peppermint Liquid Stevia to
make up two different flavor backgrounds for these little
balls of fun.
The rice
balls made me think about arancini, the Italian version
of a rice
ball using risotto rice and sometimes they are stuffed with cheese, breaded, and then fried.
So I added 2 tablespoons
of milk (if you're vegan, simply
use a non-dairy milk) which toned down the crumbliness a bit and
made it easier to bring into a cohesive
ball.
* the logs were impossible to slice even after 3 hours in the fridge, so I
made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking
Makes about 50 if
using 1 leveled tablespoon
of dough per cookie
Scoop out a large tablespoon
of batter roll it into a
ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos
of process other the top one)
making sure the lefse doesn't stick to the rolling pin or work surface (I carefully
use a bench scraper to lift it from my marble to the skillet).
Scoop heaping Tablespoons (I just
use a Tablespoon scoop and
make sure the dough is rounded over the edge, the size
of ping pong
ball.)
Roll the dough into teaspoon sized
balls, place on a flat surface, and
using your pinky,
make a small indentation on the top
of each dough
ball.
Using the remaining 1/2 cup mix - ins, top each
ball of dough with a few chips / candies (this
makes for a prettier cookie).
Your Matzo
Ball soup recipe reminds me
of dumplings that I
used to
make and add to either my soups or stews.
I
used 500g
of turkey and
made 40 small
balls.
These could also be called «kitchen sink»
balls as I literally threw all
of the fun mixins I
use to
make smoothies.
Use your thumb to
make a well in the middle
of each
of the
balls.
The classic brigadeiro
uses a dough
made of condensed milk and cocoa powder, chilled and rolled into a
ball then covered in chocolate sprinkles.
Use the remaining 1/2 cup trail mix to press some pieces onto the top
of each dough
ball (this
makes the trail mix more visible and
makes for a prettier cookie).
7)
Use your thumb to
make a well in the middle
of each
of the
balls.
Sprinkle a little more flour on top and,
using your hands, gather the ends
of the dough toward the center
of the pile,
making a rough «
ball» (in quotation marks because the dough will be very loose and will be more
of a blob than a
ball).
In a prepared cookie sheet form your dough into a small
balls — half the size
of a ping pong
ball - press it lightly against your cookie sheet with a fork to form marks on top
of it, or if you have a cookie press
use it to
make the shapes that you like.
Ive just
made these,
using I tablespoon
of mixture to
make the
balls I have 14!
After being chilled, it'll develop a solid layer
of fat across its surface that can be scraped off and
used to
make the matzo
balls.
I didn't
use any pine nuts in mine, but
made two different versions with each
of the
balls — one with zaatar and extra garlic mixed into the cheese and toasted sesame seeds around the exterior, and one with sun - dried tomatoes and liquid smoke mixed in with the cheese and basil around the exterior.
Of course once you bake the inside in the crust it's no longer raw, but I have
used the crust recipe separately (to
make snack
balls, bars, or as a crust for a raw dessert) so that's why it's described that way.
Using your thumb, press down into the middle
of each
ball to
make a well.
When I
made these I added a little stevia to the mixture but after I rolled them out into
balls, I realized they could
use a little more kick (
of sweetness or something) so I rolled them in a granulated stevia and cinnamon mixture.
Using a large ice cream scoop,
make balls of ice cream and place them on the sheet pan then return them to the freezer.
To form the crab cakes,
use your hands to
make 5 round, equally - sized
balls out
of the crab cake mix.
Use a large spoon to divide the cookie dough into 12 pieces about the size
of a golf
ball, rolling the dough in your hands to
make a well - formed
ball.
Use a melon
baller to
make first full scoop cut in the center
of the flatter side
of your potato.
Using a piece
of cheese cloth, a linen bag or a large tea
ball,
make a pouch and attach this to the pot
making sure the bag is immerse in the water.
I love this recipe but when I
use only coconut flour I find the amount
of coconut oil is way off — I end up needing to add about 6 - 7 extra Tbsp
of coconut flour and cocoa powder to
make a batter (I would need to add even more if I wanted to be able to roll it into
balls).
Use a two ounce scoop or a large spoon and your hands to
make semi round
balls of cookie dough and place them on the baking sheet about two inches apart.
These remind me a bit
of the sweet potato - sesame
balls a Chinese friend
used to
make.
I love chestnut - flavored desserts (a Korean bakery in Honolulu
makes the best chestnut
balls / cookies that I
used to love back when I ate gluten) and was totally thrilled when I accidentally stumbled on a bag
of cooked chestnuts at a specialty food store.
Using a spoon, scoop some
of the mixture with onto your hands and shape into a
ball, the size
of a golf
ball, and then press gently to
make a patty.
I
made 2 lemon braids yesterday and let the
ball of dough rise overnight covered tightly in a glass bowl - I had some Mascarpone leftover so I
used that instead
of the cream cheese - I
made my own lemon curd - I was able to form the dough in a parchment paper lined 10x15 sheet pan - it
made it easier to arrive at the 10x15 shape - it was a success at my family gathering - everybody had seconds - GREAT RECIPE - Thank you.
Use a spatula or spoon to scrape down the sides
of the food processor, collect the dough, and
make your own
ball.
But it's especially important to
use homemade if you're
making any kind
of chicken soup, whether that's a classic chicken noodle or matzo
ball: Nothing you buy in a box or can will provide nearly as much richness and deep flavor.
Favorite cheesy holiday appetizers — I
make some very unique cheese
balls using many different types
of soft cheeses.