Sentences with phrase «then fold each side»

Drizzle with the garlic olive oil, then fold the sides up over the filling.

Carefully fold the side closest to you over your fillings, then fold the sides in towards the center, tucking tightly.

Carefully fold front of wrapper over the veggies and then fold the sides over and roll forward to wrap the back and seal the roll.

Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.

Lie your baby on the prefold Fold front over Then fold sides over into thirds Pull diaper up over baby Bring sides around waist and Snappi or pin on Reverse Newspaper Fold

Then I folded each sides extra fabric under to create a fold line at each side of the corner.

Not exact matches

He crossed his ankles and folded his hands and sat there obediently while she snipped at one side and then the other.

Fold each side of leaf in toward center, about 1» — 2», then fold the end closer to you over the filling and tuck it under the falafFold each side of leaf in toward center, about 1» — 2», then fold the end closer to you over the filling and tuck it under the falaffold the end closer to you over the filling and tuck it under the falafels.

Then fold left corner over the same way as the right side (you will tuck in the top when you are bringing left corner down to seal, like a present) and seal forming a triangle.

Place about 1 tablespoon of the filling at the base of the cabbage leaf, fold the lower side over the filling, then the right side of the leaf over the meat and roll.

You'll then begin bringing the strips of dough slices over the top of the center of the apples, folding each side over the top of the next.

Now fold in the left side, then right side, then roll into a log.

If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems.

Fold the sides of the tortilla to the center, then lay the enchilada seam - side down in the bottom of the pan.

Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito.

Wrap into a burrito by folding in both the sides, then rolling the bottom all the way to the top.

Then put the blueberries in the triangle and fold the top piece over to the long side of the triangle.

Then grab one side and slightly fold it over while one side fries.

Remove from pan, and fill half side of each with either sweet or savoury fillings, then fold over.

Fold one edge of the crêpe over the filling and gently press it into the filling, then fold the other sides over and tuck them underneFold one edge of the crêpe over the filling and gently press it into the filling, then fold the other sides over and tuck them undernefold the other sides over and tuck them underneath.

Then mold it into an edge that can be folded evenly with the existing edges of each top side of the heart.

Then mold it into an edge that can be folded inwards, evenly with the existing edges of each top side of the heart.

Then fold over the sides of the dough to seal the marzipan.

Fold in the sides of the rice paper, then the bottom and roll to seal.

Lift rolled dough into an ungreased 13 × 9 inch baking tray (fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish) and bring the extra up the sides of the tray.

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 stromboli.

Then fold in each side and continue rolling until done.

Fold one side of the tortilla over the filling; then roll up tightly.

Fold the sides over, then fold the bottom up to encase the fillFold the sides over, then fold the bottom up to encase the fillfold the bottom up to encase the filling.

Fold in the sides then roll the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around the filling then roll the rest of the way up to close.

Carefully fold the sides of the tortilla towards the middle, then pull the bottom edge up and over the filling.

Fold up the bottom corner of the wrapper and then the sides.

Fold down the top and bottom to cover the ends of the filling, then roll the roll from one side to the other to seal it shut.

Fold both sides in toward filling, then continue rolling, sealing last corner with oil.

Your rice paper rolls will probably come with directions, but I just put the filling in the middle of the rolls, folded the top and bottom over the filling, and then began to roll and tighten from one side to the other.

scoop a TBL or so of the mushroom filling on the sheet, fold the top over, fold the 2nd sides in and then fold top side again to shape a roll.

Then, with the long edge of the dough facing you, you fold one third of the dough into the middle and then the remaining third over from the other sThen, with the long edge of the dough facing you, you fold one third of the dough into the middle and then the remaining third over from the other sthen the remaining third over from the other side.

Use a spatula to fold one side of the omelet over the center filling, then tilt the pan (folded side first) toward your plate and use the spatula to slide the omelet onto your plate and fold the other side of the omelet over the filling.

Fold over the right and left sides then roll it up from the bottom.

Fold right side of dough over butter, gently stretch and seal the sides, then fold the left side over so the butter ball is completely wrapped and covered by doFold right side of dough over butter, gently stretch and seal the sides, then fold the left side over so the butter ball is completely wrapped and covered by dofold the left side over so the butter ball is completely wrapped and covered by dough.

Fold the sides in, and then roll it up.

Then fold 1/3 of the dough over itself, and continue this motion until all the sides are folded into the middle.

Make a one - inch fold on open side, folding under then fold again to seal.

Fold it 3 times and then do the other side.

Otherwise, cut a 12 - inch (30 cm) square of foil; center Brie on the foil, then fold the foil up around the Brie, scrunching it around the sides to form a foil dish, leaving the top exposed.

Fold the end of the tortilla closest to you over fillings, then wrap the sides inward.

Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling.

Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top.

Fold the sides of cabbage over the filling, then roll up.

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)