Sentences with phrase «using a rolling pin until»

If you don't own a food processor you can crush the freeze - dried strawberries in a resealable bag using a rolling pin until they've reached a fine powdery consistency.

Roll out using a rolling pin until 1/4 inch thickness.

Roll out the dough using a rolling pin until it is an even thickness (about 1/4 inch thick).

Not exact matches

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

Flour a flat surface, and roll out the dough using a floured rolling pin until the dough is approximately 1/4 to 1/2 inch thick.

5 / Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.

Use a rolling pin and roll out until the dough about 1 / 8 - inch thick.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Use a rolling pin to roll out half of the dough until it's about 1/3» thick.

using a lightly floured rolling pin, roll the dough out until it's about 1/2» thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4» thick.

Using a rolling pin, roll the dough out until it is 1/4 ″ thick.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Lightly flour a work surface and, using a rolling pin, roll out your dough until about half a centimetre thick.

Remove the biscuits from the package and using a rolling pin, roll each biscuit out until they are thin strips, about 1/4» thick.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Meanwhile, place rice cereal in a large zip lock bag, use a rolling pin to crush the cereal until fine crumbs form.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Use a rolling pin to roll out the dough ball until very thin, 1/8» or so.

Use tapioca - flour smeared hands and a tapioca - flour covered rolling pin to roll the dough out to a flat disk, until it is around ⅛ inch thick.

Pound chicken until it is 1/2 - inch thick using a meat mallet or anything else heavy (rolling pin or wine bottle would also work).

Place another piece of grease proof paper on top and, using a rolling pin, roll the pastry put until a few millimetres thick.

Using a rolling pin or tenderizer (or random heavy object), pound the chicken until about 1/2 - inch thick.

Place 1 chicken breast between two pieces of plastic wrap and, using a flat meat mallet or rolling pin, pound until it is 1 / 2 - inch thick.

Use a rolling pin to roll / smash the candy canes until they are the size you desire.

Use a rolling pin to roll the dough flat until it's about 1/8 ″ thick.

Use a rolling pin to crush until ground.

- Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it)- Remove top parchment paper (save it for next time)- Use your finger to push a crust up around the dough and round it out a bit - Apply sauce and toppings.

Use a rolling pin to roll on top of the parchment paper until the dough is about 1/4 inch thick.