Sentences with phrase «tablespoon flour»

Prepare a small bowl and add 2 - 3 tablespoons flour in it.

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined.

Whisk remaining tablespoon flour with 1/2 cup chicken broth until combined.

You may need to add 1 to 2 extra tablespoons flour so that the dough is not too soft.

Transfer 1 tablespoon flour mixture to separate bowl and add fresh blueberries.

Whisk 1/4 cup pomegranate juice and 1 tablespoon flour together in a small bowl.

I do not have a scale so I could not weigh a tablespoon of potato starch, but I found a site that indicated tablespoon flour = 8 grams.

Combine 1 tablespoon cold water and 1 tablespoon flour in a small bowl.

~ 20 - 30 prune plums (about 2 pounds) 1/4 cup + 2 tablespoons coconut sugar zest of 2 clementines (or one large orange) 1 tablespoons clementine or orange juice 1 teaspoon vanilla extract 1/2 teaspoon orange flower water or 1 teaspoon Grand Marnier 1 - inch piece fresh ginger, grated a few tablespoons flour pinch of salt

Add thickening of 2 heaping tablespoons flour mixed with water.

Remove chicken to a large skillet on medium heat and deglaze your roasting pan on a medium high burner with that last cup of wine into which you've stirred in a couple tablespoons flour depending on how much chicken you made.

3 pounds chili meat 15 - ounce can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping tablespoons chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12 red peppers 4 or 5 chile pods 2 heaping tablespoons flour

3 / Make the butter package: Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper.

Gluten Free Option: Sub 1 tablespoon plus 1 teaspoon gluten free flour for the 1 tablespoon flour called for in the recipe.

Sprinkle the reserved 3 tablespoons flour over the mushroom mixture and stir to coat.

HIGH ALTITUDES (above 3,500 ft.) Stir 1-1/2 tablespoons flour into mix.

3 scant tablespoons Earth Balance Spread (Original) 3 scant tablespoons flour 1 1/2 cups boullion broth or homemade vegetable stock.

5 (10 - ounce) packages frozen chopped spinach 4 1/2 cups milk 1 teaspoon dry mustard 1 teaspoon granulated garlic 1 3/4 teaspoons crushed red pepper 1/2 medium yellow onion, finely chopped 1 tablespoon butter 5 tablespoons melted butter 6 tablespoons flour 8ounces Velveeta cheese 8 ounces cheddar cheese 4 ounces Monterey Jack cheese 1 1/2 cups grated Monterey Jack cheese (for topping)

1 teaspoon olive oil 1 onion 1/2 sweet potato (about 4 oz), diced 1 garlic clove, minced about 1 cup cooked winter squash 1/2 cup cooked chickpeas dash of hot sauce (optional) dash of turmeric 1/2 teaspoon cumin 1/2 teaspoon salt 1 teaspoon finely minced ginger root 1 tablespoon flour Yogurt, chopped herb, and pita (optional, for serving)

maybe it will help you: To replace 1 egg: 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.

Ingredients For the carrot buns: 6 medium carrots, shaved using a vegetable peeler 2 tablespoons flour Dash of salt and pepper Dried herbs of choice (basil, parsley, dill, tarragon, rosemary, etc.), optional Olive oil

INGREDIENTS 2 boneless, skinless chicken breasts 1 small onion, diced 3 cups chicken broth 5 ounces light cream cheese 1 can black beans, drained and rinsed 1 can yellow corn, drained and rinsed 2 10 - ounce cans mild enchilada sauce 1 10 - ounce can medium enchilada sauce 1 14 - ounce can tomato sauce 1 tablespoon cumin 2 teaspoons garlic powder 2 teaspoons salt 1/3 cup water or chicken broth + 3 tablespoons flour optional garnish: shredded cheese, tortilla chip strips, avocados, cilantro

6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray

3 to 4 peaches, depending on size 1 unbaked 9 - inch pie shell, chilled 2 eggs, beaten 1 cup milk 3/4 cup sugar 1 tablespoon flour Pinch salt 3 drops almond extract

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

So I added a couple tablespoons flour to the sweated spices, used only two cups of stock, reduced the broth a bit and then added the entire can of coconut milk.

Whisk in remaining 5 tablespoons flour until smooth.

This recipe is a double (a single batch yielded a weird 1.5 waffle sheets in my iron) plus two extra eggs (basically, one per batch) and two extra tablespoons flour.

Reserve 1 tablespoon flour mixture.

1 package frozen puff pastry sheets (2 sheets) 2 tablespoons vegetable oil 1 small onion finely chopped 1 clove garlic finely chopped 1 tablespoon Durban Masala or red curry powder 1/2 teaspoon cayenne pepper (for fiery hot samoosas) 8 ounces ground beef 1 cup frozen mixed vegetables 1 cup beef bouillon Salt and pepper to taste 1 tablespoon flour mixed with 1/4 cup cold water

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

1 unbaked pie crust from scratch or from a refrigerated pack of two 1/2 cup butter (1 stick), melted 1/2 cup creamy peanut butter 4 eggs 1 1/2 cups sugar 2 tablespoons cornmeal 1 tablespoon flour 1 tablespoon white vinegar 1 tablespoon vanilla

Coat 4 chicken cutlets in a mixture of 3 tablespoons flour, 1/2 teaspoon coarse salt and 1/2 teaspoon pepper; then dip into 2 beaten egg whites.

Topping: 70 g (1/2 cup) poppy seeds, ground 3 tablespoons sugar 1/2 tsp vanilla extract 2 tablespoons hot water 2 tablespoons soft, refined coconut oil 1 tablespoon flour 1 tablespoon cornstarch

for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch

1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan

Coat a 10» Bundt pan with cooking spray and dust with 1 tablespoons flour.

However, if you prefer a chocolate flavor that isn't as rich, use 1 cup plus 2 tablespoons flour and 1/2 cup cocoa powder instead.

1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra parmesan 8 - 12 strips of cooked bacon

Break the pieces of margarine apart as you combine them in a large ziplock bag with 2 tablespoons flour.

4 egg whites 2 -1 / 2 cups powdered sugar 1 cup baking cocoa 2 tablespoons flour 1 teaspoon instant coffee 1 Tablespoon water 1 cup finely chopped walnuts 1/2 cup mini chocolate chips

1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)

Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork.

Gradually beat in the juice and remaining 2 tablespoons flour.

1 cup plus 2 tablespoons flour 1/8 teaspoon salt 1/3 cup shredded sweetened coconut 1/4 cup sugar 1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable)

1 cup plus 2 tablespoons flour 1/8 teaspoon salt 1/4 cup brown sugar 1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable)