Sentences with phrase «out about a tablespoon»

Use a spoon to scoop out about a tablespoon of the white chocolate.

Use a small scoop to spoon out about a tablespoon of batter and roll the mixture in to a ball and then coat the truffle in the cacao mixture.

Scoop out about a tablespoon of this mixture and form a ball.

Use a small scoop to spoon out about a tablespoon of batter and roll the mixture in to a ball and then coat the truffle in the cacao mixture.

Not exact matches

I didn't actually read all the comments but I was running out of apple cider vinegar so I probably only put in about half a tablespoon in the rice and half in the mixture and with the lemon made it just right amount of tangy.

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

Scoop the cookies out onto the baking sheets (I use a 2 - inch cookie scoop, which is about 1 1/2 tablespoons of dough).

Measure out about 2 1/2 tablespoons of the dough and form a ball.

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.

Use a cookie scooper to scoop out about 2 tablespoons - worth of dough.

** Note: You can sub out all of those spices for about 1 tablespoon of prepared taco seasoning mix from the store.

If the duck legs have rendered a lot of fat, ladle out any in excess of about 2 Tablespoons, reserving it for another use.

I just wanted to point out that I now make this with vanilla soy milk and sweeten it with about a tablespoon of honey.

Spoon out heaping tablespoon - sized clusters of the chocolate mixture onto a small baking sheet about 1 - inch apart.

Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!

One note, if you don't own a cookie scoop (I don't) but still want that «domed» effect, you just merely scoop out about a heaping tablespoon, then place the dough on your palm and gently roll into a ball, just like you were making a meatball.

I used the 1 cup coconut oil (I did have to let it warm a but first since it was way to cold to even chip out of the glass jar) an I put in about a tablespoon and a half of vitamin E oil (oops my dog bumped me while I was pouring) but it still turned out fantastic.

This was a really good recipe mine came out really dry I added about two tablespoons of butter and it fixed it.

If making a vegan version with silken tofu - replace the mayo with 1/2 a package silken tofu (about 6 ounces), leave out the water and add 2 tablespoons olive oil.

Use a butter knife or a large spoon to scoop out about 2 tablespoons of ice cream.

When I first learned to cook with nooch, I was told to always add a bit of lemon juice to make the «cheesy flavor pop out», so I did add about a tablespoon of lemon juice, but couldn't say if it really made a difference.

I also grated the potato directly with into a colander with the onion sprinkled with about 1 tablespoon of salt then wrung out and I get out a lot of moisture.

Then just measure out about four or four and a half tablespoons of the mix for each pot of chili... from the recipe or dry ingredients, 3 Tbsp + 4.5 tsp = 4.5 Tbsp

I didn't realize I was out of molasses until I was halfway through the recipe, so in a pinch I used about 1/2 tablespoon ma...

Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and use some to generously dust the surface you're rolling out on, then dust the top of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.

I was worried about my waffle iron, because I only have a Belgian one, and sometimes it burns thick batters, but with an extra tablespoon of flour and a splash of buttermilk, they came out moist inside and perfectly crisp on the outside!

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

So I pulled it back out, dropped some already - roasted garlic cloves on top with about a tablespoon of olive oil, and didn't sweat it.

Pour out all but 2 tablespoons of the oil and saute the reserved onions in the pot until soft and translucent, about 5 minutes.

1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed

Scoop out heaping tablespoons of dough (about 1 oz.)

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

If you don't have an ice cream scoop, measure out about 3 tablespoons of cheese.

The dough took only 5 minutes to put together, then I stuck it in the fridge to tend to a (lovely) needy baby, pulled it out later that night after said child was sleeping, plunked rounded tablespoons onto baking sheets, baked for 9 minutes at 375 degrees, and was eating melty warm cookies (I did not abide by the «cool for about 3 to 5 minutes» instruction) almost immediately after I was done with dinner.

Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls.

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).

After trying a few gluten free recipes lately, I decided to add about 4 tablespoons of almond flour and chopped walnuts to this batter on the first try and then baked them for 22 minutes... turned out amazing!

Pour about 3 tablespoons of the Creamy Chocolate Topping on top of this layer and use a knife to spread it out over the top of the cake.

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Scoop out about 1 tablespoon of the cookie dough for each cookie, If you have an icrecream scooper it will make the job even easier.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

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.

Finely chop the rosemary and thyme and add to the mix with 3 - 4 tablespoons of olive oil, before tipping out into a large tray and roasting for about 35 minutes.

I did read the review that said these came out crumbly and that it could have happened because sunflower seeds aren't as oil rich as nuts so I added about a tablespoon of coconut oil to compensate.

As soon as the cookies come out, put about 1/2 tablespoon of the jam into each thumbprint.

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

Dump bacon fat out of skillet but leave about a tablespoon in it.

Pour out some of the bacon fat, leaving about 1 1/2 tablespoons of fat remaining.

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.

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.