Sentences with phrase «cup scoops onto»

Spoon the dough by about 1/4 cup scoops onto prepared cookie sheet, 2 - inches apart.

Not exact matches

Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula.

Using a 2 3/4 - ounce ice cream scoop (or a 1 / 3 - cup measuring cup), portion out the dough onto a parchment - lined sheet pan.

Scoop about 1 cup of the the batter (depending on the size of your waffle iron) onto your heated waffle iron.

Scoop a desired amount of hot nutrimeal onto the centre of a bowl, pour over with about 1 cup almond milk straight from the fridge, sprinkle with extra hemp hearts and drizzle with extra liquid sweetener if desired.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

Using a 1/4 cup measure, scoop out some batter onto grilled.

Scoop 1/2 cup of the spaghetti squash mixture onto the saute pan (I usually get about 3 - 4 of these on the pan at once) and let it sizzle on one side, usually for about 4 - 5 minutes.

Spray the skillet with cooking spray, then scoop 1/3 cup of batter onto the hot pan.

Using a 1/4 of a cup scoop or floured measuring cup, scoop the batter onto the cookie sheets leaving about 2 1/2 inches between cookies.

Rub a thin coat of butter on the pan, then scoop 1/3 cup crepe batter onto the hot buttered pan.

Scoop out about 1/4 cup of batter per waffle and pour onto hot waffle iron, spreading it to the edges.

Using a large cookie scoop or 1/4 C measuring cup, scoop spoonfuls of the mixture onto the baking sheet.

Use a 1/4 - cup measuring cup to scoop the dough onto a parchment paper - lined baking sheet.

Mound 1/4 cup scoops of cauliflower onto the prepared baking sheet.

Scoop heaping 1/4 cup portions of batter onto parchment paper.

Using a 1/4 cup measuring cup, scoop up and drop 3 or 4 spoonfuls of batter onto the hot skillet; flatten slightly.

Scoop about 1/2 cup of pancake batter onto the skillet.

• using a 1/4 cup ice cream scooper, scoop mixture onto prepared baking sheet.

Use a 1/4 cup scoop to pour batter onto a griddle heated over medium / high heat.

Using a 1 / 2 - cup measuring cup, scoop mixture onto waffle maker.

Grab a level scoop of the mixture; invert onto the parchment with a sharp tap to release it, then flatten into a 1 / 2 - inch patty with the bottom of the measuring cup.

When the oil is hot, scoop 1/3 cup of batter onto the pan, and roll the pan around until the batter has coated the pan.

Step # 5: Use a spoon again to scoop out about 1 tablespoon of turmeric liquid and pour onto your coconut cups until the coconut is completely covered.

For a nice presentation, scoop the spinach rice out of the saucepan with a lightly oiled round half - cup measure and invert onto plates,

Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with the palm of your hand.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart.

Using a 1 / 4 - cup scoop, drop batter onto skillet to form pancakes.

Scoop 1/4 cup of batter onto pan and immediately remove from heat as you move the pan around to spread the batter to make a large circle.

Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with your hands.

Place a large scoop (about 2/3 cup) of the Avocado Salsa onto each plate.

Using a 1/4 or 1/3 cup measuring cup, drop rounded scoops of dough onto a baking sheet 2 to 3 inches apart.

Using a 1/4 cup cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls, if desired.

Scoop about 1/4 cup of batter onto the skillet for each pancake, working in batches.

Scoop the dough, 1/4 cup at a time, onto the prepared baking sheets, spacing the scoops 3 inches apart.

Using a 1/4 cup measure, I scooped a flat amount of batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the batter, and baked for approximately 20 minutes, at the same or slightly less heat (25 * cooler oven) as the muffin recipe, with 8 per cookie sheet.

I like to make mini scones to pretend I'll eat less so I used a 1/8 c measuring cup to scoop them onto my baking pan, which made 15 scones.

Heat a frying pan over medium - high heat or heat a griddle to 375 degrees F. Using a 1/3 cup measuring cup, scoop the batter onto the griddle.

Divide the peanut butter between the cups (about 2 teaspoons each for big cups and 1 teaspoon each for mini cups), scooping and dolloping onto the jelly in a slightly rounded heap.

Scoop 1/4 cup masa mixture onto cornhusk and spread with spoon; leaving a 1 - inch border on sides.

Using an ice cream scoop (or 2 forks, making 1/4 cup portions), drop dough 2 - inches apart onto prepared baking sheets.

Use a 1/4 cup scoop to portion four pancakes onto the griddle.

Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this scoop works well in this step.

Scoop 1/3 cup of batter onto the hot skillet and cook until bubbles appear on the top.

Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired.

Using a 2» cookie scoop or 1/4 - cup measuring cup, portion out dough onto parchment - lined baking sheets, spacing at least 2» apart (these are large cookies; you probably won't fit more than 8 per sheet).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Pour about 1/4 cup batter (or use a 2 - ounce ice - cream scoop) per pancake onto a hot nonstick griddle or skillet.

Using a 1/4 cup measuring cup, scoop up and drop 3 or 4 spoonfuls of batter onto the hot skillet; flatten slightly.

Scoop 1/3 cup of batter onto hot skillet.