Sentences with phrase «roll the balls until»

Coat your hands with remaining olive oil and roll the balls until smooth and place on baking sheet.

Roll the balls until they are properly shaped and place on the parchment paper.

Not exact matches

Roll a hazelnut in the caramel mixture until it's coated — it's messy and the balls won't be a perfect shape but this doesn't matter, just keep using teaspoons to handle the caramel.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

In a food processor, blend all ingredients together until you get a paste that you can roll into balls — or truffles — using your hands.

Once dough is formed, roll little balls (about 1/4 -1 / 3» big) and store in an airtight container in the fridge until ready to decorate.

You will have to ball the scraps back out and roll them out several times until you run out of dough.

Pour 1/2 cup cocoa powder into a shallow dish and roll the balls around until coated.

Form into a ball and roll in the chopped pecans until thoroughly coated.

Using my hands to form the dough into a ball, I then sprinkled my tabletop with flour, then rolled the dough until it was about 1 cm in thickness.

Once the dough has chilled, split ball in half and roll out onto a lightly floured surface until it is 1 / 8 - inch thick.

Roll into balls then refrigerate until ready to serve.

Cover the bowl with plastic wrap and refrigerate until the dough is cold and firm enough to roll into balls with your hands without sticking, about 1 hour.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Form the dough into 2 - inch balls, and roll the balls in the sugar - salt mixture until coated.

Using two forks, roll each coconut ball in the chocolate until completely covered.

Roll balls in the shredded coconut until well coated.

So I cranked up the oven to 400, rolled the falafel mixture into balls, and baked them for 10 - 15 minutes on each side until golden brown.

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

If you like, add chocolate chips too - and stir until well blended and thick enough to roll into balls.

All you need to do to bake the dough from frozen, is to thaw out the dough until it is pliable enough for you to roll into balls for baking.

Roll cookie dough balls in cinnamon sugar until well - coated.

Then you mush in some coconut flour until you have «dough,» roll up some balls, toss um in Vega protein or more coconut flour... voila!

The whole mess is then pulsed in the food processor with some Nutella / Chocolate Hazelnut Spread and some almond milk until the mixture is moist enough to be rolled into balls.

When you've rolled all of the dough, cover the balls and place in the freezer for 30 minutes or until very firm.

Roll balls in cinnamon sugar until well coated and place about 1 - 2 inches apart on prepared baking sheet.

After the ball is lightly coated in butter, roll it around in the sugar / cinnamon mix until completely coated.

After you're done rolling the mixture into balls, place back in the bowl and refrigerate until fully firm.

Transfer the mixture to the refrigerator until it has thickened up enough to scoop and roll into balls (at least 1 hour).

Mix until smooth, roll into teaspoon sized balls, then place them onto your lined plate.

Roll the chocolate dough around the peanut butter ball until it is completely covered and it forms a uniform ball.

The sausages are then rolled into small balls, about the size of cherry tomatoes, and fry in some oil until golden, then the rest of the ingredients are added in.

Form 2 balls, cover in plastic wrap, flatten them out and store in the fridge until you're ready to roll them out.

Roll each cheese ball in the pistachios until evenly coated.

When you've cut out all the shapes you can, press the scraps back together into a ball, roll out again, and continue this process until you've used all the dough.

Once you've scooped all the chocolate, roll each piece between your palms until a round ball forms, then transfer the baking sheet to the fridge and let set for 20 minutes.

Add powdered sugar one cup at a time, until mixture is thick enough to roll into balls that will hold their shape.

Quickly refrigerate for 10 minutes so the dough is less sticky, then just roll into balls, dip in crushed chips, and bake up until puffy and perfect.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Roll dough into medium size balls and place in the freezer for 10 - 15 minutes or until firm.

Cover the bowl and chill until the mixture can be rolled into balls, about 1 hour.

Then roll into golf ball - sized pieces, and refrigerate until firm.

Should I keep adding oats until the batter is thick enough to roll into balls that I can flatten on a baking sheet?

Then with a little more flour roll the balls slightly flat and leave to rise covered on baking trays lined with non-stick paper for about 1 1/2 hours until doubled in size.

After dough has chilled, roll into small 1 ″ size balls, roll dough balls in remaining sugar until fully coated, then drop onto nonstick cookie sheets -LCB- approx. 2 ″ apart -RCB-

Roll out pizza dough ball on floured surface until desired thickness and shape are reached.

Pick up the pile of cream cheese and almond flour ball and roll between your palms until the ball is in the middle and the cream cheese surrounds it.

Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3 - 5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth.

Roll into 2 - inch balls (I used my large cookie scoop that I use for cupcakes) and cook in a preheated cookie iron 60 - 90 seconds or until they reach the desired doneness.

You can also shape the dough balls and roll them in sugar a day ahead, and then refrigerate those in a zipper bag until you're ready to bake.