Sentences with phrase «about tablespoon at a time»

You can counteract this somewhat by adding more milk, about a tablespoon at a time.

Slowly drizzle in the ice water, about tablespoon at a time and toss until the dough just comes together.

Since I only use about a tablespoon at a time, one bag lasts a long time.

If you like it a bit «wetter» continue to add more dressing about a tablespoon at a time until you get the desired consistency.

Turn the stove back up to medium - low, and begin adding flour to the pot, about a tablespoon at a time, stirring constantly until a smooth paste is formed.

Do this slowly, about a tablespoon at a time, whisking continuously.

With a fork, add 1/4 cup water, about a tablespoon at a time until the mixture is creamy.

I would add some more oat flour (about a tablespoon at a time to your batter to help to thicken it up.

Add the superfine sugar, about a tablespoon at a time, and beat on high just until stiff peaks form.

Not exact matches

Heat the oil in a frying pan and drop the batter in, about a tablespoon - full at a time.

Drizzle in the water about 1 tablespoon at a time and continue pulsing until the mixture is light and smooth in texture.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Add about 1 tablespoon at a time so you don't add too much.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Take about 2 tablespoons of the mixture at a time, forming it into balls.

Then slowly add in the whipping cream about 1 tablespoon at a time while continuing to beat the mixture.

Stir in allowed milk a tablespoon at a time until dough is no longer crumbly (about 1/4 cup) and comes together.

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

Once it comes together, knead the dough for about 10 minutes to develop the gluten, adding flour 1 tablespoon at a time if your dough is too wet.

Gradually sprinkle in sugar (2 tablespoons at a time), beating after each addition 2 minutes or until sugar is dissolved completely about 15 minutes.

Next add the milk a little at a time, about 3 - 4 tablespoons in each addition and stir until thickened.

Beat in remaining 3/4 cup lemon / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.

Then beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon of the heavy cream.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.

With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and salt to soft peaks and then gradually beat in the sugar, about 1 tablespoon at a time.

Add more water, a tablespoon at a time (up to about 1/3 cup more), and continue blending until desired consistency is reached.

Fry hoecakes, about 4 at a time, using a generous tablespoon of batter.

Using a scooper, scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart.

Note: Ina Garten's original recipe does not include capers, I love capers and added about 2 tablespoons into the sauce at the same time the lemons juice is added.

Heat a large well - oiled skillet over medium high and make pancakes, 3 or 4 at a time, using 2 to 3 tablespoons of batter (they should be about 3 inches in diameter).

Then beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 - 2 tablespoons of whipping cream until the desired consistency and sweetness is reached.

Increase the speed to medium - high, add the sugar one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.

Using a scooper, scoop out 1.5 tablespoons of the batter at a time and place on the lined baking sheet about 2 - inches apart.

One at a time, place about 2 Tablespoons of filling in the center of a round of dough.

Scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 1/2 inches apart.

If hummus is too thick add a little water, a tablespoon at a time (I added, on average, about 3 tablespoons water to mine).

Add 1/2 cup of the ice water; pulse until mixture just starts to clump together, about 8 times, adding additional water, 1 tablespoon at a time, if necessary.

Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time.

Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form (about 6 to 8 minutes).

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet.

Once the curd is completely cooled, after about 1 hour, remove the plastic wrap and use an immersion blender (or a stand mixer or food processor) to incorporate the butter 1 tablespoon at a time, mixing well between additions, until all of the butter is added and the lime curd is completely smooth.

Add the water a tablespoon at a time, stirring with a fork until the dough just comes together (it took me about 4 tablespoons of water).

Add 1 tablespoon of flour at a time, whisking constantly, until all of the flour has been added, about 5 minutes.

If the dough hasn't clumped together around the blade after about 15 seconds, add more water a tablespoon at a time — just enough to help the dough come together.

Scoop about 2 tablespoons of dough at a time and roll in the sanding sugar.