Scoop one
rounded tablespoon of the mixture on each baguette slice.
Scoop up about 1
rounded tablespoon of mixture.
Not exact matches
Fill each
round with a
tablespoon of the cream cheese
mixture.
Use a
tablespoon measure to scoop
rounded spoonfuls
of the meatball
mixture, and then form the meatballs with your hands.
Take a slightly
rounded Tablespoon of meat
mixture and roll it into a ball, using your hands.
Using your hands take about a
tablespoon of the
mixture and form into a
round ball shape.
Wet the tips
of your fingers and grab about a
tablespoon of the
mixture, press and shape into a
round ball the size
of a 25 cent coin.
Press 2
tablespoons of mixture into a 2 1/2 - inch
round cookie cutter onto a baking sheet coated with cooking spray.
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.
Pat 2
rounded tablespoons of rice
mixture to cover the palm
of one hand.
Once you have the
rounds cut out, spoon about 1
tablespoon of the sweet potato
mixture onto each.
On a lightly floured workspace, place dough
rounds and place a heaping
tablespoon of apricot
mixture into the center
of each each dough
round.
Scooping 2 - 3
tablespoons at a time
of the chickpea
mixture, form into
round shapes and place on the baking sheet, then flatten slightly.
Scoop about 1 1/2
tablespoons of ham and cheese
mixture onto the middle
of each dough
round.
Using a
tablespoon measurer, scoop out well -
rounded mounds
of the
mixture, making sure to gently pack it with your fingers, place on cookie sheet.
Divide crust
mixture by
rounded tablespoons into twelve lightly greased wells
of a muffin tin, then press down with your fingers.
Press 2
tablespoons of mixture into a 2 1/2 - inch
round cookie cutter onto a baking sheet coated with cooking spray.