Sentences with phrase «spoonful of mixture»

Another option would be to place one spoonful of the mixture in a lined muffin tin, for individual cookie cups.

Heat up oil in a frying pan and place spoonfuls of mixture into hot oil.

Drop small spoonfuls of the mixture onto the lined baking sheet.

Place spoonfuls of mixture onto the parchment paper.

Take spoonfuls of the mixture and coat then with the breadcrumbs.

Place small spoonfuls of the mixture on the plastic covered plate.

Then, carefully scoop spoonfuls of the mixture onto the tray and flatten them a bit.

Drop spoonfuls of mixture into the muffin tray until all holes are filled evenly.

Spray a muffin tin with non-stick cooking spray and start adding spoonfuls of the mixture into each hole, do not over fill the holes, this recipe makes between 12 to 18 muffins, depending on the size of your muffin tin

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly.

Drop spoonfuls of the mixture on top of a parchment - lined baking sheet.

I've found that the easiest way to mold the meatballs is to roll a heaping spoonful of the mixture in between your two palms.

Take a tray lined with greaseproof paper and drop spoonfuls of the mixture and shape it to desired cookie size with a spoon.

Roll spoonfuls of the mixture in your hands and place on a baking tray lined with parchment paper.

Pour spoonfuls of the mixture onto a tray covered with baking paper leaving enough space between them.

Spread out a few spoonfuls of the mixture (about 3 - 4) to the dehydrator silicone sheets.

Place generous spoonfuls of the mixture 1 inch apart on the prepared cookie sheets.

Cook as though you would pancakes (suggestion — pan-fry spoonfuls of mixture in EVOO or coconut oil) until crisp and cooked through.

I shaped my cookies by filling a Christmas tree cookie cutter with spoonfuls of the mixture.

He took ages sculpting his into perfect round, quite chubby little spoonfuls of mixture; he took time to shape them and pat them down and moulded them into a nice shape.

Dollop a couple of big spoonfuls of the mixture into the middle of the circle on the baking parchment, then spread it out gently to make a 15 cm circular base, about 1.5 cm thick.

Finally, scoop a second spoonful of the mixture over each bite, pressing down on the spoon good and hard to ensure that the mixture bonds well with the first layer that's already in place.

Take spoonfuls of the mixture and shape them like balls.The mixture is a little dry and you may not be able to roll balls, so just squeeze the mixture to make it look like a ball.

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

Heat some coconut oil (or oil of your choice) in a large non - stick fry pan and when hot add spoonfuls of mixture, shaping them into pancakes.

Roll large spoonfuls of the mixture into balls (using wet hands if it starts to get sticky) and place them in into the tin or mould in rows.

Scoop heaping spoonfuls of the mixture into the halved eggs.

Take small spoonfuls of the mixture, and roll into compact balls (N.b. if the mixture is crumbly, add a dash of water).

Pour spoonfuls of the mixture onto a baking tray covered with baking paper.

Using a tablespoon, place spoonfuls of the mixture on to an ungreased cookie sheet.

Drop spoonfuls of the mixture onto the parchment paper.

Shape large spoonfuls of mixture into patties and set on a tray.

Scoop out spoonfuls of the mixture and roll them into balls using your hands, then squash them down into cookie shapes and place onto a lined baking sheet.

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.

Place a spoonful of the mixture in each sweet pepper and top with a little extra shredded cheddar.

Set aside 8 spoonfuls of mixture.

At this point, I always take a spoonful of the mixture and put it into a microwaveable bowl and cook for about 20 seconds.

Using a table spoon, drop a spoonfuls of mixture onto cookie sheet lined with parchment or waxed paper.

Scoop a heaping spoonful of the mixture into your hand.

Scoop a small spoonful of mixture and drop into shredded coconut.

Press the mixture into the lined 8 ″ tin (or if making mini's, a spoonful of mixture into the bottom of each muffin hole).

When hot, add spoonfuls of mixture and shape into round fritters.

Use a round measuring tablespoon to scoop up a spoonful of mixture, press it firmly into the spoon and flatten the top.

Press a spoonful of mixture into the bottom of each standard muffin hole or a couple of spoonfuls into each texan muffin hole (or the whole lot into the 8 ″ tin) and place the pan in the fridge to set.

Mound a spoonful of the mixture in each muffin cup.

Press a spoonful of mixture into the bottom of each muffin hole and place the pan in the fridge to set.

For the chocolate version, take a spoonful of the mixture and flatten it in your hand.

To make sure the mixture is seasoned to your liking, place a spoonful of the mixture into the microwave until fully cooked, taste and season to your liking.