Sentences with phrase «roll edge to them»

Description: Roses and Panthera pardus print lend rock and roll edge to this Rockins silk scarf.

They can add a rock and roll edge to many things, i.e. old t - shirts, leather jackets, chiffon blouses, and cashmere sweaters, just to name a few.

Use a spatula to release the other side of the circle and fold it over the filling, crimping or rolling the edges to seal.

You can also slightly roll the edges to make sure they're combined well.

The solid - steel shelves featured in some of Prevue's cage designs have rolled edges to ensure there is no risk of sharp edges to either the pet or owner.

Not exact matches

Pros: Hand - rolled colored edges offer an interesting visual contrast, you've got a myriad of colors to choose from to suit almost any outfit, and it's priced right at just $ 10 per square

The rolled edges lend the cloth a nice body and a neat, soft look at the tips, as opposed to more cheaply - made examples that are folded over and machine - stitched.

(Now, me, after round three of trying to reach some clown would've been incapable of containing the edge in my voice, let alone my multiple eye rolls.

This is another reason why Zero Edge have chosen London to open their cutting edge new offices, to begin to roll out their plan to absolutely upset the entire online gambling industry with their unique 0 % house edge concept, a first in online casino gambling (and gambling in generEdge have chosen London to open their cutting edge new offices, to begin to roll out their plan to absolutely upset the entire online gambling industry with their unique 0 % house edge concept, a first in online casino gambling (and gambling in generedge new offices, to begin to roll out their plan to absolutely upset the entire online gambling industry with their unique 0 % house edge concept, a first in online casino gambling (and gambling in generedge concept, a first in online casino gambling (and gambling in general).

I rolled the dough from the center out to the edges.

Roll it out into a round 1/8 inch - thick and transfer it to a pie pan and flute the edges.

Roll out the dough and cut 6 circles big enough to fill the tartlets forms, edges included, place in the forms.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

Maybe try pushing the filling down a bit so you're sure it reaches the edge of the cookies, and rolling them in some nonpareils or sprinkles to make it a bit more «dressed up» for the party?

As you roll out the dough you may need to use your hands to fix slight tears and keep the edges in a straight line.

Roll each piece in your palms to form a smooth ball, pinching edges underneath.

Don't roll too tightly at first, or that edge will crack worse than it's going to crack anyhow.

I lined a large wicker basket with the cookies, going heavy on the sprinkled variety as I knew they would be popular with the young ones, and set out ice cream scoops, ice cream, and the candy - covered pie plates, which were just large enough to allow for rolling the edges of the cookie into a sweet coating that added some nice crunchiness to the sandwich.

Spread the mixture on the tortillas to the edges and roll up.

Once cooled slightly but still warm, roll the edges of the doughsants in granulated sugar, then set aside to cool completely.

Roll the rectangle back out to the original dimensions, trying to avoid having any of the butter creep out the edges.

Roll up jelly - roll style and pinch edges to sRoll up jelly - roll style and pinch edges to sroll style and pinch edges to seal.

Then roll it out on a lightly floured surface to the thickness of a # 1 coin and use it to line a 20 cm springform cake tin, leaving the excess hanging over the edges.

Tie the rolled steak up with kitchen twine or secure the edges with toothpicks (not the fanciest way to do it but I forgot to buy twine and this works in a pinch!).

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Remove dough from fridge and roll out to 1/4 inch thickness; place into 9 - inch pie pan and fold the excess edges over and crimp as desired.

To seal sushi, wet the edge with a tiny bit of water and roll.

Starting from the long edge with pastry cream on it, roll the whole piece as if you were making a jellyroll, using the last inch the dough to create a seal.

Roll out on a lightly floured surface to a 35cm - diameter round and line a lightly buttered 24cm - diameter tart pan, trim edges and prick base with a fork.

With a long edge of the strudel closest to you gently roll the pastry up lengthways like a Swiss roll.

Starting at the outside edge, roll each wedge from the widest to the smallest point, creating a crescent shape.

Once the dough has been completely folded and sealed, gently roll the dough back and forth, working from the center to the edges to form a long log.

Roll out the dough large enough to hang over the edges of your pie pan.

Begin rolling the edge closest to you toward the center.

I tend to work the edges a bit first (particularly if I'm getting cracks)- roll and turn, roll and turn, dusting with flour when necessary.

I had a hard time getting the edges to seal (too much flour during roll - out?)

Roll the overhang under to form an edge that rests on rim of pie plate.

Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the strombRoll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the strombroll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.

I used an 8x8 square dish; for best results it needs to be small enough that when the rolls increase in size by 50 %, they will meet each other at the edges.

Brush both sides of 1 tortilla with butter and roll, with the flat edges as the ends, so it's the same diameter as if you were to make an «OK» sign with your thumb and index finger.

On a lightly floured cutting board, roll out the dough to 3/8» thick and line a 9» tart pan, pressing along the sides and removing excess from the edges.

Starting with the edge closest to you, tightly roll the spring roll.

And move the egg roll to the right edge of the pan.

Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air.

Pinch the edges of the dough to seal and roll it out into another 12X24 rectangle.

The dough circles are rolled out, cut and the edges turned over to make a rim.

Sprinkle the 1/2 cup light brown sugar evenly over the top then starting with the edge closest to you roll the dough into a tight cylinder, stretching the dough so that it rolls evenly.

Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around.