Sentences with phrase «tablespoon at a time into»

Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

Not exact matches

Use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.

Blend into a smooth paste, adding a little water, a tablespoon at a time, if necessary to keep the blades moving.

Working with 1 tablespoon of dough at a time, roll the dough into balls.

Put chicken into a dish two pieces at a time and drizzle with 1 tablespoons olive oil.

Sift the mixed flours into the egg whites, 3 tablespoons at a time, and gently fold into the egg whites.

Scoop out heaping tablespoons of the dough at a time and roll into separate balls.

For the icing, combine the icing sugar with 2 - 3 tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consistency.

Pour in the honey, 1 tablespoon at a time, into the egg whites while continuing to beat, until all the honey is folded in and the egg whites are soft peaks.

Press graham crust into jars (one tablespoon at a time in each jar, repeating until the crumbs are gone).

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar.

Stir the flour into the butter, then add the milk a couple tablespoons at a time, stirring constantly until the mixture has formed a thick and smooth sauce.

Stir in the egg with a fork, then add cream 1 tablespoon at a time, until it becomes a crumbly mixture that you can form into a ball.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.

Take about 2 tablespoons of the mixture at a time, forming it into balls.

Once apples are washed and sliced, dip in almond butter and roll them into the hemp seeds (1 - 2 tablespoons at a time)

Place the mixture into a zip - lock bag and add enough water (one tablespoon at a time — a few tablespoons should be all you need).

Add the cold water a tablespoon at a time, mixing until the dough comes together into a ball.

A soft dough is made in the mixer and then many tablespoons of softened butter are beaten into the dough one at a time until fully incorporated into a moist dough.

Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water.

Add the cold water, one tablespoon at a time, until the dough comes together into a ball.

Sprinkle on the ice water 1 tablespoon at a time so that you can gather the dough into a cohesive mass.

Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough).

Add the water, 1 tablespoons at a time, until the dough starts to come together and you can form it into balls with your hands.

Add ice water a few tablespoons at a time, mixing with a wooden spoon, to bring it all together into a shaggy dough ball.

Add one tablespoon at a time more of warm water until your dough begins to come together into a ball in the bowl of the processor as it's running.

Work the sugar into the coriander one tablespoon at a time.

Note: Ina Garten's original recipe does not include capers, I love capers and added about 2 tablespoons into the sauce at the same time the lemons juice is added.

Beat the vinegar into the sesame tahini, one tablespoon at a time.

Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time).

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

Put a tablespoon of water in each muffin cup, then crack the eggs one at a time into a separate bowl before slipping them into the water - filled partitions — or, if you're confident in your no - shell skills, crack each egg straight into each partition.

Scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 1/2 inches apart.

Drop the batter 2 tablespoons (30 ml) at a time into the pan.

TT Tip: If your mayonnaise looks curdled, don't worry, it can be saved; simply place 1 tablespoon of hot water in a medium bowl and whisk the broken mayonnaise into the water one small spoonful at a time to emulsify.

Then you'll scoop out the dough 1 tablespoon at a time and roll them into balls.

Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.

Next time, chill the batter for 30 - 60 minutes before you press it into the pan, and then if it still looks very wet, you can add more coconut flour (perhaps a couple tablespoons, at least to start) until you like the consistency.

If your dough is too dry, add more water 1 tablespoon at a time until all of the flour is incorporated into the dough.

Working with a tablespoon at a time, whisk the flour mixture into the simmering liquid until it is incorporated, adding body to the broth.

Sprinkle 1/4 cup (40g) of corn meal onto the dough a few tablespoons at a time, kneading it into the dough until it's mostly uniform.

Mix in the flour and bring together into a ball shape (if the potato mixture is too soft and sticky, add a little more flour a tablespoon at a time until you reach a doughy consistency).

Add the water one tablespoon at a time, tossing the water into the flour mixture until the dough holds together when you squeeze a handful.

If the mixture is too moist, either cook further until it thickens, or stir in a little flour, 1 tablespoon at a time, until you can shape the mix into patties.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

Add in almond milk 1 tablespoon at a time, until the dough comes together but isn't too wet to form into bars.

Blend, adding the milk 1 tablespoon at a time until combined into a very thick batter.

Scooping 2 - 3 tablespoons at a time of the chickpea mixture, form into round shapes and place on the baking sheet, then flatten slightly.