Sentences with phrase «tablespoon portions of»

Roll 1 - tablespoon portions of potato mixture into balls.

Take 1 - tablespoon portions of the mixture and roll them into balls until all of the mixture has been used.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

Using a 1 tablespoon portion of the chicken mixture, form meatballs by rolling between the palms of your hands.

Babies will probably only eat 1/2 of a tablespoon portion of food the very first times you begin solids.

Not exact matches

I have read about blending it but I am making a small portion for one person (one tablespoon of nut butter to a cup of soy or almond milk).

Take a tablespoon - size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2 - inches long.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Into another of the three larger portions of frosting, add about 3/4 of the remaining chocolate (so about 3/16 of the original portion) and 1 tablespoon cocoa powder; stir vigorously to combine.

However, be mindful about portions as just one tablespoon of tahini contains 90 calories.

Scoop out 2 tablespoon portions and roll in a 1/2 and 1/2 mixture of pearl and granulated sugar; shape into a uniform ball once the sticky dough has been rolled in sugar and is easier to handle.

Into the remaining of the three larger portions, stir in the remaining chocolate and 1/2 tablespoon cocoa powder.

Place one of the larger three portions back into the bowl of the stand mixer; while whipping on high, add about 3/4 of the melted and cooled chocolate and 2 tablespoons cocoa powder.

Spread about a tablespoon of ketchup on the top of each portion.

Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.

Crumble 4 Tablespoons worth of the butter into the flour mixture by placing portions of the butter in between your fingers and thumb, then move your thumb across your fingers.

Black Squid Ink Pasta: Use about 1 tablespoon of squid ink per egg / portion.

Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets.

Top with sliced chicken, a heaping portion of vegetables, 1/4 of an avocado, 1 tablespoon of minced cilantro and 1 tablespoon chopped green onions.

Sprinkle a tablespoon of liquor over each peach portion and allow to sit for a few minutes for the flavors to blend.

With the help of a measuring tablespoon or an ice cream scoop, scoop out a portion of the paste and roll into a ball slightly smaller than a golf ball.

Stir 1 tablespoon butter into hot cooked rice and portion 1/2 cup onto each of 4 warm dinner plates; layer halibut on top.

Drizzle about a tablespoon of olive oil over your hand and one portion of dough.

Fruit Portion: 1 cup blueberries (it's a 6 oz package) or 1 cup of whatever fruit you want * 1 1/2 tablespoons white granulated sugar 1 tablespoon lemon or lime juice 1 teaspoon cornstarch pinch of salt

To Assemble: Grab a few chunks of cobbler topping (rough tablespoon) and drop them into the bottom of each popsicle portion.

Cobbler Portion: 1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yolk

Using a spoon or small ice cream scoop, scoop about 1 heaping tablespoon portions into the skillet, pressing down gently with a wet finger or the back of a spoon.

Use your hands to scoop up 12 equal portions (about 3 tablespoons each) of the sweet potatoes and gently press them into small, round, plump cakes.

Beat in 2 tablespoons of flour to the 1/3 portion of frosting.

Scoop 2 to 3 tablespoon - sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another.

Using a small ice cream scoop with a capacity of about 1 tablespoon, portion the dough into balls.

I would recommend filling a quarter cup (that's 4 tablespoons) with the Marcona almonds and then blending in (bit by bit or tablespoon by tablespoon) whatever portion of that you need to make the mayo creamy.

approx., a little over 1.5 cups), so I added an extra half portion of the flours, plus a tablespoon of coconut flour because it was still a little runny.

Add a generous portion of slivered almonds on top of each apricot, spoon in about 1/2 tablespoon of fresh organic honey on top of each apricot and top each one off with some cinnamon powder

Drizzle each portion of fish and asparagus with about 1 tablespoon of the lemon butter.

As indicated in the instructions portion of the recipe, I «scoop batter 1 tablespoon at a time» onto the baking sheets.

Add 3/4 cup of cream cheese to a bowl, add the garlic paste from the mortar, some freshly chopped chives, 1 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season it with sea salt and a generous portion of freshly cracked black pepper, and mix everything together, then cover with seran wrap and set aside

3 cups Full - Fat Coconut Cream (about 3 cans, the thick white portion only), chilled 2/3 cup Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free Flour, or Flour of choice 2 teaspoons Pure Vanilla Extract 1 teaspoon Liquid Stevia Extract

For each serving, pour 2 tablespoons of the sweet soy glaze into a small bowl for dipping and then swirl in an equal portion of sriracha.

use a small cookie scoop to portion out about 1 tablespoon of dough, then roll in the bacon coating (or sprinkles, if desired).

Serve hot, spooning 2 to 3 tablespoons of sauce over each portion of cooked sausages cut crosswise into 1 - inch pieces.

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 12 minutes Yield: About 4 portions Ingredients: Ghee or Coconut oil — 1 tablespoon Garlic — 2 cups 1 - inch pieces of garlic scapes Daylilies buds — 1 cup daylilies buds, and a few open blossoms for color Sea salt — 1 teaspoon coarse -LSB-...]

Ingredients 4 6 - ounce portions wild - caught salmon fillets salt and pepper 4 Tablespoons extra virgin olive oil ¬ Ω cup dry white wine ¬ Ω cup balsamic vinegar ¬ Ω orange, juiced 2 Tablespoons raw honey 1 lemon, juiced 1 pound of spinach 4 garlic cloves, chopped

Portion 1.5 tablespoons of dough for each cookie (I use this type of cookie scoop), and flatten slightly with wet fingers.

Preheat the oven to 350 ˚ F. Use a medium dough scoop (about 2 tablespoons) to scoop a portion of cookie dough.

Flatten out a tablespoon sized portion of sausage in your palm.

To Serve, Spoon a portion of wild rice on each of four plates, arrange one duck leg on the rice and spoon 2 or 3 tablespoons of the orange sauce over the duck legs.

Arrange thirty - two 1 - ounce (2 tablespoon) portions of dough on parchment - lined aluminum baking sheets, leaving 2 inches between them.

Divide the dough into portions of about 1 1/2 tablespoons each (or about 2 teaspoonsful for smaller cookies) onto the prepared baking sheet, about 1 inch apart.