Sentences with phrase «tablespoon at a time of»

Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

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

Add one tablespoon at a time of coconut oil to the flours and pulse to combine after each tablespoon.

If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive «dough.»

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

With the food processor running, blend in one tablespoon at a time of your reserved chickpea liquid until your hummus is at your desired, creamy texture.

Add one tablespoon at a time of the fine sugar (from step # 2 above) as you continue to mix the chickpea brine.

Not exact matches

Out of curiosity (and ready to give up), I added a little more water, a few tablespoons at a time, to the mix and miraculously it came together beautifully!

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.

Beat in the rest of the powdered sugar and whipping cream 1 tablespoon at a time until the desired consistency and sweetness level is reached.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

The amount of almond milk varies, so all I can really say is add it a couple of tablespoons at a time until you have a dough that comes together.

If your chocolate becomes too thick to work with, gently stir in 1 tablespoon of vegetable shortening at a time - it will thin it right out!

Add one tablespoon of water at a time and continue mixing until the mixture starts to stick.

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

Well, of course you can't hold a tablespoon and pour bourbon at the same time with one hand.

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

Make pancakes using 2 tablespoons - 1 / 4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing).

If it isn't add a tablespoon of confectioners» sugar at a time until it achieves the right consistency.

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.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Just add up to 4 tablespoons of water, a little at time until you've reached the consistency you want for all your dipping pleasure!

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.

Drop one level of tablespoon of mixture at the time (spaced them out) onto the baking paper on a baking tray and brush a bit of battered egg on top of each ball.

Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of cashews or other nuts, or a tablespoon of nut butter, at least 4 times a week.

So just stick to a serving of 2 or so tablespoons at a time.

Add powdered sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of powdered sugar and 1 - 2 tablespoons of milk at a time until desired consistency is reached.

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

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.

Of dough cracks, add a but more water - no more than one tablespoon at a time.

Drop 1/2 tablespoon of Maranatha Maple Almond Butter at a time on top of each frozen / hardened chocolate cup.

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.

Add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce.

Begin to add the extra 1/4 cup of olive oil, a Tablespoon at a time, to make the pâté even smoother.

If the «dough» is not solidifying, add 1 tablespoon of water (or non dairy milk) at a time until the dough does become 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.

At this time add your breadcrumbs to the anchovies and garlic, with an additional couple of tablespoons of olive oil.

Turn the mixer up to medium speed and beat in the whipping cream 1 tablespoon at a time, adding an additional 1/2 cup of powdered sugar as necessary to get the desired sweetness level and consistency.

It's cool enough that I like to use about 1.5 Tablespoons of salt per quart of vegetables at this time of year.

Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.

Add the water, stir a few times to mix it with the nuts, then add the 6 tablespoons (90 ml) of oil, one tablespoon at a time.

I use unsweetened original almond milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn't have a whole tablespoon of baking powder at the time - still turn out great!

With the syrup still on the stove and the mixer running on high, add the remaining 2 tablespoons of sugar, one teaspoon at a time, to the egg whites.

Add a tablespoon of water at a time to get things moving, if necessary.

• turn up speed to high and add remaining 1/2 cup of sugar, 2 tablespoons at a time, until stiff peaks form.

If dough starts to make a wet, whipping sound, add a few more tablespoons of flour a little at a time until you have a soft dough.

Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

Add 1 to 2 tablespoons of water at a time to prevent sticking.