Sentences with phrase «press with a fork»

Add cubed chilled butter and press it with a fork to combine evenly.

Potato Gnocchi are, in essence, cooked potatoes mashed and combined with flour to create a dough that's then rolled out and cut into small pieces then pressed with a fork to create ridges to hold sauce / broth.

Gently fold the edges under and press with a fork or pinch into a fluted design with your fingers.

Press with a fork then bake at 350 ˚F for 12 minutes.

Roll or press with a fork to seal the edges.

be sure to shape them into your desired size before baking and press with a fork or your fingers to create crunchy ridges.

Not exact matches

Press as firmly as you can and prick the base with a fork 10 - 12 times

This makes a small batch, just 4 servings, so I like to press the crust into one end of a sheet pan to bake it, and after baking I fluff it with a fork, and separate it into thirds.

Press into the tart pan with your fingers and prick with a fork.

Press the pie dough into three 5 - inch tart pans and poke all over with a fork.

Mash them a bit with a fork and press them through a strainer (or just pick out the skins) and discard the solids.

Press down very lightly with fork to slightly flatten.

Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch deep.

With a fork gently press in the middle of each cracker.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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

Press it into the pan and bring it up on the sides, and then pinch the top (with your finger or a fork).

Beyond that, the drill is the same: roll balls, press down with a fork, bake until pale golden around the edges.

Use your fingers to gently press the bottom and the perimeter of the pan and a pierce with fork in several places.

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Press down on each cookie with the tines of a fork.

Press all edges together with your fingers to seal, then use a fork to double seal.

Add the spinach on top of the batter and press down with a fork or utensil.

Press edges together with tines of a fork.

Pour over the bread cubes and toss and press down on the bread cubes with a fork so they soak up all that goodness.

Formed into parallelograms with horizontal lines pressed into them with the tines of a fork, they were delicate and pretty, and Grandma served them with pride.

Press the mix evenly into the prepared pan and prick all over with a fork.

To shape the gnocchi, hold a fork on the table with one hand and place a gnocchi pillow onto the tines of the fork (or cavatelli board) and use your thumb to press in + down the length of the fork.

Press down gently with a fork, then add sprinkles.

Complete seal by pressing firmly with tines of fork.

Bake for 7 mins, press down gently with a fork in a cross pattern, and bake for another 2 mins.

Fold the dough over the filling to make a half moon and press the edges with a fork to seal.

Seal up with a little water around the edge, pinch closed and finish off with pressing tines of fork around the edge.

In a mixing bowl, mash the hard - cooked egg yolks (you can do this with a fork, or you can do what Magnus Nilsson does in The Nordic Cookbook and press the yolks through a sieve).

For a smaller quantity, for recipe above, the immersion blender is the best to use, or you could press all the ingredients down with a fork until well combined, if you don't have an electric hand blender.

Press down on each one gently with the back of a fork.

Brush the edges of the triangles with water and press the edges together with the tines of a fork.

Halfway through baking, remove from oven and poke any air holes that have formed, pressing gently on the crust with the back of a fork until it is flat.

Evenly press the dough into the prepared baking pan and pierce the dough with a fork about every two inches to prevent puffing during baking.

Evenly press the dough into the prepared baking pan and pierce the dough about every two inches with a fork to prevent puffing during baking.

But instead of pressing them down into that distinctive criss - cross pattern with a fork, bake at 375 degrees Fahrenheit in this ball shape for 8 minutes (two fewer minutes than you'd usually bake them).

Gently press down to seal the edges then crimp with a fork to create a decorative edge.

Press the top of each cookie in two directions with a fork to slightly flatten.

Press lightly with fork to make crisscross pattern.

The cookies don't spread all that much so I suggest pressing them down with the tines of a fork just like a classic peanut butter cookie before baking.

Press the pastry into the pie tin and prick with a fork.

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

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Press onto the bottom and 1» up the sides of the prepared pan; prick with a fork.

Kate presses the dough down with her fingertips, instead of pricking it with a fork, which she said is a trick she learned from her French neighbor.