Sentences with phrase «about a tablespoon per»

Shred whatever cheddar you can scrounge from the back of your fridge and sprinkle into circular mounds on aluminum foil, about a tablespoon per «cracker.»

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

One does want to remove the toxins as fast as the body wants to release them, however, and as much as two percent dry weight in the diet or about a tablespoon per 100 pounds is appropriate if the body weight is not outrageous.

Not exact matches

At about 20 calories per Tablespoon, this versatile nutritional additive (with its abovementioned «cheese - like» flavor) has a plethora of culinary applications.

Cook pasta as per directions on the package in sea salted water, about 1 tablespoon for a large pot.

Also, they tend to spread out quite a bit during the baking process, so I decided to use about 1 1/2 tablespoons of batter per cookie, which yielded the best cookies.

Grind the cubed papaya with seeds in a mini food processor; place about 1 tablespoon of papaya paste per slot in an ice - cube tray and freeze them.

Place about 1 1/2 tablespoons of batter per cookie on the prepared baking sheet.

I would start with just a teaspoon a day if you're not used to eating coconut oil, and then work up to about 3 tablespoons per day over a few weeks or so.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

Start with just one teaspoon per day, and increase by a teaspoon per week until you reach about three tablespoons a day.

I'd probably recommend making the cookies a little smaller for shipping purposes, maybe 1.5 - 2 tablespoons of dough per cookie and reducing the baking time to about 8 - 10 minutes.

All oils have about 100 calories per tablespoon, that's the standard caloric density of fat.

The total amount of wine used in the recipe is 1/4 cup, there are up to 8 servings, so that would roughly be about 1/2 tablespoon of wine per serving.

I like about 3 tablespoons per 1 cup non-dairy milk.

Divide the chocolate evenly into about 26 candy cups (this will be roughly one tablespoon per cup).

But coconut oil by far contains the best concentration of lauric acid — about seven grams per tablespoon.

When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat.

You can get about two grams of lauric acid from one tablespoon of dried coconut, coconut butter, and quality coconut milk (or homemade coconut milk) will contain about three and a half grams per two ounces.

Divide the remaining plain cheesecake batter evenly on top of the crusts (about 1 tablespoon per muffin cup).

Fill each muffin cup about half full, about a tablespoon of dough per cup.

I was just wondering, I have different posts about using 1 Tablespoon of the meyenburg full fat goats milk powder per each 8 oz.

Although this holds true for this original Cooking Light recipe as well, it does give more than 16 servings (so about 1 teaspoon butter per serving and a tablespoon or so of sugar).

Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!

It doesn't contain any oil other than the oil from tahini and is very low in fat (about 35 calories per tablespoon).

It's eight big serving with about 3 Tablespoon syrup per person, so it's not too bad for an indulgent treat.

It's cool enough that I like to use about 1.5 Tablespoons of salt per quart of vegetables at this time of year.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Spoon about 2 - 3 tablespoons of mixture into the pan per latke, making sure you leave enough room for flipping.

To answer your question about chia seeds, you can use them the same way you use flax, except you need much less chia: I use one teaspoon (5 ml) chia per 1 tablespoon (15 ml) water; let sit, then add as you would ground flax & water.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

Add 2 tablespoon of the butter and 3 tablespoons of olive oil and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

Pour 2 1/2 tablespoons batter onto skillet and cook until golden, about 2 minutes per side.

Heat remaining tablespoon oil in a small nonstick skillet over medium - high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side.

Black Squid Ink Pasta: Use about 1 tablespoon of squid ink per egg / portion.

Toss cubed avocado in citrus juice, about 3 tablespoons per avocado, then drain before mashing, reserving the juice.

Scoop about a tablespoon of batter per cookie.

Heat 1 tablespoon vegetable oil in a large skillet over medium - high; cook 2 cutlets until browned and cooked through, about 2 minutes per side.

Drizzle on dressing — start with about 1 Tablespoon of dressing per serving and add more if desired.

A typical adult consuming 2000 calories per day would need about 1.3 — 2.7 grams ALA per day; equalling about one - quarter of a teaspoon of flax seed oil, less than a tablespoon of walnuts or 1.3 tablespoons of soybean oil.

Spoon into greased muffin tins and fill about 3/4 of the way full (this measured out to 5 tablespoons of batter per muffin tin).

To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla.

About one tablespoon per mold should be enough.

Scoop the dough (about 2 tablespoons of dough per cookies) and roll it into balls.

* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch of water, about 1 tablespoon granulated sugar per 1/2 pound of strawberries (or more to taste) and a pinch of kosher salt.

Plate 3 or 5 ravioli per portion and sauce with about 1 tablespoon Minted Pea Sauce per piece.

If measuring by volume, I think about 2 tablespoons of water per 1/3 cup of the grain blend will do the job.

Ingredients Sweet potatoes — about half a large potato per person eating Olive oil — about 1 tablespoon per potato Coarse salt

I like it pretty intense, so I use about three tablespoons spices per every cup of olive oil, but adjust this to your liking.