Sentences with phrase «per tablespoon for»

I used Hershey's cocoa powder in this recipe which is only 10 calories per tablespoon for both the regular and special dark varieties.

Flaxseed are another excellent source of fiber, providing 3 grams per tablespoon for just 55 calories, so make sure to add a tablespoon of flaxseed to your nightly Greek yogurt or morning oatmeal.

I used Hershey's cocoa powder in this recipe which is only 10 calories per tablespoon for both the regular and special dark varieties.

Not exact matches

For Dietary Supplementation: Take 1 - 4 tablespoons per day for best resulFor Dietary Supplementation: Take 1 - 4 tablespoons per day for best resulfor best results.

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

Simply add one tablespoon of vinegar per cup of milk and let sit a room temperature for at least 15 minutes, until the liquid has thickened a bit.

Use approximately 1 tablespoons of Rub per pound for the roast.

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.

Here's what I did... The exact recipe, except for 4 eggs instead of 5 (to reduce the «eggy taste»), and I used 1 tablespoon of baking soda and 1 tablespoon of vinegar (equal parts, per another post).

Do the same if you're working with yeast: Add one tablespoon of liquid per cup of sprouted flour called for in the recipe.

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).

A good starting ratio for adding gelatin powder to your recipes is 1/2 tablespoon of gelatin per 1 cup of liquid — however, the ratio of gelatin to liquid you use will depend on how «thickened» or «gelled» you want your recipe to be.

I was aiming for 2 tablespoons of dough per cookie.

Chia seeds, once a staple in the diets of ancient Mayans and Aztecs for strength and stamina is now popular amongst athletes and health - conscious folks as it's touted for being a superfood and in my personal, chia seeds are a superfood... It is packed with fiber (5 grams per tablespoon), 3 grams of protein, 5 grams of carbohydrates, 5 grams of fats mostly from heart - healthy polyunsaturated, omega - 3 and monounsaturated fatty acids.

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

* I think we usually end up using 1/3 c. of batter for our heart shaped waffle iron and 1/2 -1 Tablespoon of batter per mini waffle.

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

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

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.

It calls for 1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar — the tablespoon is just to activate the yeast, the 1/2 cup works out to 1/4 cup per loaf.

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.

For serving, first crack puri, stuff puri with potato filling, add few tablespoon of sweet pani as per your taste and at last, add teekha pani.You have to serve panipuri immediately after stuffing otherwise your puri becomes soggy.

Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).

I aim for 2 tablespoons of dough per cookie.

And to make sour milk (which is really what you should do) is since the recipe calls for a cup of sour milk, add 1 tablespoon of lemon juice to a one cup measurement and then top it up with regular milk, let it sit for approximately 10 or 15 minutes, it doesn't really separate, it gets a little lumpy, then use as per directions in the recipe.

* to make tortillas the amazing yellow color, simply add 1 teaspoon of turmeric per «our recipe» to the dry ingredients, so for this recipe you triple our basic recipe to get 24 tortillas, so it would be a 1 tablespoon.

When substituting sauces for chipotle pods, an approximate equivalent is one tablespoon of sauce per pod.

For thickening sauces and stews, use 1 tablespoon of organic tapioca flour per cup of liquid.

For thickening berry pie fillings, use 1 1/2 tablespoons of organic tapioca flour per cup of fruit.

If you read back on the other postings you will see substitute for eggs are: 1 Tablespoon of flaxseed and 3 Tablespoons water per egg or another being 3 eggs and 2 tablespoons of unsweetened applesauce for tTablespoons water per egg or another being 3 eggs and 2 tablespoons of unsweetened applesauce for ttablespoons of unsweetened applesauce for the 4th egg.

Our basic recipe just calls for one Tablespoon of sea salt per one medium head of green cabbage.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

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.

Natashia, if you use a full tablespoon of coconut oil and butter, it will run around 220 calories for the full batch, or 110 per cup.

However, I meant to add but the headnotes were getting lengthy enough, that I estimate 1 tablespoon rice per small tomato (but not mini, like grape or cherry, of course, just 2 - to 3 - inch across), 1 1/2 for each medium, and 2 for each large.

For improved texture and better keeping qualities, we recommend adding up to 1 Tablespoon of potato flour per cup of wheat flour in your recipes.

I go with Judy Rogers» suggestion, using 3/4 teaspoon salt per pound of meat (that's 1 tablespoon salt for a 4 - pound bird).

All in all as far as desserts go it's really not too terrible, the entire thing only has 3 tablespoons of sweetener for sixteen servings (just about 1/2 teaspoon per serving)... again not bad if you are feeding a crowd, disastrous if you eat the entire thing by yourself.

HEAT remaining tablespoon oil over medium heat In large nonstick skillet; add chicken patties and cook for about 6 minutes per side or until done all the way to center.

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil

They have roughly 2 grams of plant - based protein per tablespoon, and will keep you full for hours thanks to the satiating fat and fiber content, too.

For a super-stuffed experience, double the filling recipe, and then use 1 tablespoon of filling per sandwich.

They are rich in amino acids providing 3 grams of per 3 tablespoons, and their flavor is simply to die for.

1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2 tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths

(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp of stevia) 1154 cal 144 per slice»

Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed.

Dinner: 4 ounces grilled pork tenderloin (160 for pork alone since pork is 40 calories per ounce + 30 for marinade = 190) + 1 cup creamy basil millet (235) + 1 1/2 cups mixed salad (20) + 1 tablespoon Ken's Lite Options Caesar dressing (40) = 485

Heat a non-stick frying pan with a medium - high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the tuna steaks into the pan, cook for 2 1/2 minutes per side, then transfer the seared tuna steaks into a serving dish

You combine 1 tablespoon of flax meal with 3 tablespoons of water per egg called for in the recipe.

I've seen various recommendations for anywhere from 1 - 3 tablespoons of mayo per egg.