Scoop one rounded
tablespoon of the mixture on each baguette slice.
Place about 2 - 3
tablespoons of the mixture on each tortilla.
Not exact matches
Reserve a couple
of tablespoons of the chocolate
mixture for creating chocolate swirls
on top
of the tart.
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.
Spoon
on the remaining strawberry
mixture and 1
tablespoon of whipped topping.
Then, add two
tablespoons of chicken
mixture on top.
For a lemon panna cotta, to your recipe I'd add 5 - 6
tablespoons of lemon juice, depending
on how tart you like it, grated rind from 3 - 4 lemons (again, to taste), and a little more gelatin, straining out the rind when you pour the
mixture into the molds.
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
tablespoon of cranberry
mixture on top
of cream cheese.
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.
On one corner add a couple
of Tablespoons of the
mixture.
Sprinkle about 2
tablespoons of the liquid
mixture on top
of the flour
mixture and combine with a spatula.
Scoop a couple
tablespoons of the apple
mixture into your prepared muffin / tartlet tins
on top
of the crust you've pressed in there.
Spread a couple
tablespoons of the sweet potato
mixture on each tortilla, and top with the bean / pepper
mixture.
In a large bowl, using the same mixer beaters, beat the egg yolks
on medium speed with the remaining 2
Tablespoons of sugar until the
mixture is light and creamy.
Begin by placing 2 - 3
tablespoons of egg, onion and bacon
mixture evenly
on top
of the wrapper.
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.
Drop heaping
tablespoons of the corn
mixture into the oil and fry the patties for several minutes
on each side, until golden brown.
Spoon a heaping
tablespoon on the
mixture into the bottom
of a small serving dish and lightly press down to set.
Layer
on 3 avocado slices, 1
tablespoon of Thai basil, 1
tablespoon of mint, 1/4 cup pickled vegetable
mixture, and 1/4 cup cooked rice vermicelli.
Dressing: 1 finely chopped clove
of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3
Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1
tablespoon of dressing to yogurt / sour cream
mixture / Drizzle remaining dressing over beans and plolenta when serving.
Spoon 1
tablespoon of cream cheese
mixture on top
of the batter in each muffin cup.
Spoon 3 - 4
tablespoons more
of puttanesca sauce
on top
of bean
mixture.
I decided I wanted to try and reduce the amount
of the oat - quinoa flake
mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp
on the volume — hello hangry by 10 am — so I added in a few
tablespoons of coconut flour.
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.
To serve, arrange warm tortillas
on a heated platter and divide chicken
mixture among them (about 1 rounded
tablespoon per tortilla), spooning it onto center
of each tortilla.
Sprinkle 1 Tbsp
of cheese
on the tortilla; spread 1/8
of the chicken / veggie
mixture on top; sprinkle another
tablespoon of cheese; top with a second tortilla.
Mash one avocado and divide evenly between tops and bottoms
of rolls; drizzle sriracha sauce over mashed avocado; place one cutlet
on bottom
of each roll and top with 2
tablespoons corn salsa
mixture.
Using your hands, scoop up about 2
tablespoons worth
of mixture, shape into an Easter egg shape and place
on a tray.
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down
on the garlic until you form a paste, then add 1 cup
of Greek yogurt and the minced spinach
mixture into the mortar, also add 1/2 teaspoon
of fresh lemon juice, 1
tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
I mix two
tablespoons of pesto with a
tablespoon or two
of olive oil and drizzle this
mixture on top before serving.
For a thicker sauce: Move the leftover sauce from the slow cooker into a pot
on the stove and add 1
tablespoon of cornstarch (mixed into 2
tablespoons of cold water before adding to the hot
mixture) to the sauce to thicken it.
Spoon heaping
tablespoons of the meringue
mixture on the parchment sheets and smooth the top
of the meringue with the back
of a spoon.
Place a
tablespoon of pepper and onion
mixture on top
of the meat and place one piece
of provolone
on top.
With damp hands (I like to rub mine with a little coconut oil, but you do you), roll
tablespoon - sized amounts
of the
mixture into balls and place them
on a plate or parchment - lined baking sheet.
- With damp hands (I like to rub mine with a little coconut oil, but you do you), roll
tablespoon - sized amounts
of the
mixture into balls and place them
on a plate or parchment - lined baking sheet.
Add an additional
tablespoon or two
of water if the
mixture is too thick (this can depend
on how much water the soaking cashews absorbed).
Spoon 3
tablespoons chicken
mixture on bottom half
of each bun; top each with 1 pickle chip and top half
of bun.
Mix all the ingredients and press the
mixture into a deep
tablespoon and then release it tapping
on the corner
of the bowl.
Using a spoon push down
on the potato
mixture until you reach a mashed potato texture, then add 1 cup
of Greek yogurt, 1
tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon
of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined
Drizzle 2 to 3
tablespoons of guacamole
mixture over tortilla; place second tortilla
on top.
Place a couple
tablespoons of the cheese
mixture at the bottom
of the circle
of dough
on the cooked side
of the dough.
Scoop out
tablespoon sized amounts
of the
mixture and roll into balls, depending
on the stickiness you can wet your hands a touch to make the balls easier to roll
Place 2
tablespoons DOÑA MARÍA ® Nopalitos and mushroom
mixture and 1
tablespoon of shredded cheese
on corn tortilla.
Spread 1
tablespoon caramelized onions and jalapeno
mixture on top
of cheese and top with another slice
of bread.
Brush second skin with 2
tablespoons Seasoning Sauce, and scatter one - third
of mushroom
mixture over top, spreading out to cover sheet
on all surfaces.
Dollop
tablespoons of cream cheese
mixture on top
of the cake batter so that it is evenly distributed over the top.
Assemble the tacos by adding about two
tablespoons of the mushroom
mixture on each tortilla, followed by a drizzle
of the cilantro cream sauce.
Using about a
Tablespoon or so at a time
of the coconut
mixture, form miniature candy bars
on the baking sheet.
2 1/2 cups rice flour (white, brown, or a
mixture of both) 1 2/3 cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2
tablespoons sugar 1/2 cup dry buttermilk powder 3
tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one
on the next line, often with divided uses 3
tablespoons shortening