Sentences with phrase «using tablespoon sized»

Using tablespoon sized scoops, roll dough into balls between your palms, then roll in the coconut sugar mixture to coat.

Using a tablespoon sized cookie scoop (or a spoon) form the meatballs and place on a parchment lined baking sheet.

Not exact matches

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

Using a medium sized cookie dough scoop or tablespoon, drop rounded balls onto a baking sheet lined with parchment paper.

Using a cookie scoop or tablespoon, form the dough into balls about 2 to 3 tablespoons in size.

Portion the sausage ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.

Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.

Using a large cookie scoop or 1/4 cup dry measuring cup, for the cookie dough into balls about 3 tablespoons in size.

I used my 3 tablespoon cookie scoop (and slightly overfilled it), to form super giant, bakery - sized cookies.

Using a cookie scoop or a tablespoon - scoop the cookie dough into balls about 1 tablespoon in size and drop at least 2 inches apart on your cookie tray.

Use a tablespoon to size each cookie on the greased baking sheets, about an inch apart from one another (they don't spread a whole lot, so you'll have to flatten them into cookie shapes!).

Form the dough into balls about 1 tablespoon in size - I recommend using a cookie scoop.

Using a measuring spoon, scoop the dough into 1 tablespoon sized balls.

About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies).

Scoop about 1 tablespoon sized amount of dough into the mini-muffin pan (about 2 tablespoons if using a large muffin pan).

Fold in chocolate chips with a spatula and let dough sit for 1 - 2 mins before forming cookies, using a tablespoon for consistent sizing.

Using two spoons, scoop the dough onto the parchment - lined baking sheet in tablespoon - sized mounds.

Scoop heaping Tablespoons (I just use a Tablespoon scoop and make sure the dough is rounded over the edge, the size of ping pong ball.)

Using slightly damp hands if necessary, roll the chocolate tahini dough into large bite sized balls, about 1.5 - 2 tablespoons worth of dough.

Using two spoons or a cookie scoop, spoon generous tablespoon size balls of dough onto the sugar set aside for rolling.

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

1/2 cup rosé (or juice of half a lemon *) 2 large (baseball size is good) ripe peaches 1/4 cup white granulated sugar (if your peaches are like crazy sweet juices everywhere omg then go ahed and use 3 tablespoons) tiny pinch of salt

I use my mini scooper, otherwise it will be about a large tablespoon in size.

Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with green chilies!

Drop cookie dough 2» apart on a parchment lined baking using a standard sized cookie scoop or about 2 tablespoons of dough.

For the Shrimp: 1 pound Uncooked Large Shrimp, peeled and deveined (I used 26 - 30 size) 2 Egg Whites 2 tablespoons Cornstarch 2 cups Sweetened Flaked Coconut

Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to 180 °C.

To create perfect mounds of dough, I used a small cookie scoop (generous tablespoons of dough are fine, too), which produces exactly 12 medium - size cookies.

Then, dollop out tablespoon - ish sized mounds onto a baking sheet (I always use this cookie scoop) and smoosh them with your fingers.

The recipe only calls for 2 Tablespoons of mashed potato, so just use that, don't worry about the size of potato as mine could have been a lot smaller.

Using a cookie scoop, drop heaping tablespoon sized balls unto parchment paper lined cookie sheets.

If you don't have large eggs but have some egg whites sitting in your fridge, use 3 medium sized eggs and a few tablespoons of egg white for this cake and it will turn out marvellously good too.

Using fingers lightly coated with cocoa powder (to prevent sticking), roll 1 tablespoon - sized pieces of dough into balls, and dip half of the ball into the crushed chips.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

Using a regular size cookie scoop (or 2 Tablespoons) and scoop the dough into the muffin pan.

Do you drop them by one measured Tablespoon or use a certain size cookie scoop?

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper

1/2 cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well) sea salt to taste 1 6 - oz bar of dark chocolate 1 6 - oz bar of white chocolate 3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

Use a mini ice cream scoop if you have it to spoon tablespoon size dollops onto your cookie sheet.

Using a large (3 tablespoon - sized) cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)- lined baking sheets an inch or two apart.

Using a medium - size ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1 - inch apart from one another.

So, for tomatoes the size I suggested (medium - large, 3 ″ across or an average of 8 1/4 ounces), I use 1 1/2 tablespoons of rice per tomato.

2 cups of your favorite peanut butter (I used Justin's) 2 large ripe bananas or 3 regular sized 1/3 cup of maple syrup 1/4 cup of melted coconut oil 1 tablespoon of vanilla extract

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

Use a spoon to form tablespoon sized balls of cookie dough.