Sentences with phrase «tablespoon of the mixture at»

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.

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

Using a scooper, scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart.

Take about a tablespoon of the mixture at a time and roll it into 2 1/2 - cm (1 - in) balls.

Taking about 1 tablespoon of the mixture at a time, roll each bite into uniform sized balls, and then roll each bite in the coconut, covering completely.

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.

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

- Put one tablespoon of the mixture in each madeleine mold and place in the oven at 405F for 9 minutes or until slightly golden.

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 mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.

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

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

The correct amount of coconut oil you should use is 1 to 2 tablespoons and not 1 teaspoon, or else your mixture will be dry and not creamy at all.

With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.

In a food processor, blend the dates, adding 1 tablespoon of water at a time until the mixture becomes paste - like.

I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that mixture to a saucepan with sugar, red wine vinegar, salt, pepper, and smoky paprika (for an extra layer of flavor), simmered it for about a half hour, and added about a tablespoon of fresh basil for a hint of freshness at the very end.

Sprinkle the fish with the remaining 1 tablespoon of jerk seasoning, then dredge the pieces in the panko mixture, one piece at a time, pressing the coating firmly onto both sides of the fish before returning each piece to the plate.

Add 1/2 cup of the ice water; pulse until mixture just starts to clump together, about 8 times, adding additional water, 1 tablespoon at a time, if necessary.

If the mixture is too thick, add a tablespoon of chicken broth at a time until it reaches your desired consistency.

I'd say if you gave them a second go to mix everything but the oats together, and then add a 1/4 cup of the rolled oats to the mix at a time, possibly adding it in tablespoon increments after the first 1/4 cup, until the mixture thickens but is still gooey enough to hold together.

Place a couple tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough.

Make a well in the potato mixture and add the remaining 2 tablespoons of butter at the bottom of the well.

When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the water).

Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end.

Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet.

Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the beef and bean mixture over the top.

Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium - low speed until the dough is supple and smooth, 10 minutes.

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

Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency.

Now wash your hands and start kneading it all together, adding a tablespoon of water at a time until the mixture holds together and you can shape it into a ball.

If the mixture seems too dry, add 1 tablespoon of non-dairy milk, 1 tablespoon at a time, until the mixture can easily be rolled into 1 inch truffles.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Dip out 1 tablespoon of the meat mixture, being sure to include some of the egg batter in each spoonful; place in a pan, forming a small patty (you can cook 4 or 5 at a time).

Give each mixture a stir then add the wet to the dry combining just until mixed (if you find it too thick add a bit of oat milk 1 tablespoon at a time).

Reserve 2 - 3 tablespoons of the flour and add the rest, a bit at a time, mixing with a rubber spatula and using only enough to get the mixture to hold together.

Add the reserved liquid, 1 tablespoon at a time, processing until the mixture is the consistency of thick cream.

Add tablespoons of water one at time to chocolate mixture until smooth.

Also, I add two tablespoons of white corn syrup to my caramel mixture at the beginning of the cooking process.

Mixture should hold together when pressed between your finger tips; if it feels a little mix in one more additional tablespoon of almond milk at a time.

Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency.

After 15 minutes, remove the squash from the oven and brush it with more of the honey mixture (make sure you save a few tablespoons for later), then hit it with some of the gorgeous cooking liquid that's accumulated at bottom of the pan — this will add tons of color and flavor!

If it's too thick add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth.

To brew, I just pour 8 ounces of boiling water over 1 tablespoon of the tea mixture and let steep for at least 5 minutes before drinking.

Add at least 2 tablespoons of liquid castile soap to the water mixture (NOTE: do not add the soap first or it will create bubbles when the water is added.

To brew a cup: Pour 8 ounces of boiling water over 1 tablespoon of the tea mixture and let steep for at least 5 minutes before drinking.

If the mixture seems too wet, add 1 additional tablespoon of flour at a time to the mixture.

* If mixture seems too thick, add 1 - 2 tablespoons of water at a time until desired consistency is reached.

Using two spoons or a small spring - loaded ice cream scoop, drop heaping tablespoons of dough (about the size of an unshelled walnut) a few at a time into the sugar - cinnamon mixture.

2 Stir the chocolate frosting into the bowl of cake crumbs, 1 or 2 tablespoons at a time, until the consistency is thick and the mixture can be rolled into balls easily.