Sentences with phrase «tablespoons at a time in»

Press graham crust into jars (one tablespoon at a time in each jar, repeating until the crumbs are gone).

Not exact matches

Heat the oil in a frying pan and drop the batter in, about a tablespoon - full at a time.

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.

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!

Drizzle in the water about 1 tablespoon at a time and continue pulsing until the mixture is light and smooth in texture.

Add vinegar one tablespoon at a time, stirring in between.

Lower the mixer speed to medium and a tablespoon at a time, add the cream cheese and butter until it's all in there.

Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water a tablespoon at a time if needed.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

With the blender running, slowly pour in olive oil one tablespoon at a time until emulsified and thickened.

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.

Pour in the honey, 1 tablespoon at a time, into the egg whites while continuing to beat, until all the honey is folded in and the egg whites are soft peaks.

Add in melted white chocolate and whipping cream, 3 tablespoons at a time and add in more to achieve desired consistency.

Slowly drizzle in the ice water, about tablespoon at a time and toss until the dough just comes together.

If it's too dry, add in water one tablespoon at a time.

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.

Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar.

Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together in a shaggy but cohesive ball.

Drizzle in ice water, 1 tablespoon at a time, as you stir with a wooden spoon.

Once the mixture gets thick, add in the salt, vanilla and whipping cream 1 tablespoon at a time.

Stir in the egg with a fork, then add cream 1 tablespoon at a time, until it becomes a crumbly mixture that you can form into a ball.

Whisk in cornstarch, 1 tablespoon at a time, until well blended.

Once the mixture starts getting thick, add in the cream or milk 1 tablespoon at a time while beating until you get the desired consistency.

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

Once yuca dough has cooled, assess the texture — cooled it should be a workable dough — if it is still too sticky to work with by hand, add in the optional coconut flour, 1 tablespoon at a time until you can work with the dough more easily

Mix in water a tablespoon at a time, just until dough holds together.

Gradually add in the remaining sugar a few tablespoons at a time, beating until incorporated.

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

Once apples are washed and sliced, dip in almond butter and roll them into the hemp seeds (1 - 2 tablespoons at a time)

Then slowly add in the whipping cream about 1 tablespoon at a time while continuing to beat the mixture.

Add in ice water, 1 Tablespoon at a time, pulsing 3 - 5 times after each addition, until the mixture just comes together.

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.

Stir in allowed milk a tablespoon at a time until dough is no longer crumbly (about 1/4 cup) and comes together.

Pour in cream 1 tablespoon at a time while whipping at high speed until the frosting is a pipeable consistency.

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.

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.

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

Here is what I do now: buzz the flour, salt and shortening in a food processor until just combined, then add water one tablespoon at a time, pulsing the dough in the processor each time, until the dough forms a ball.

Yes, I know natural peanut butter exists, but if you're like me, those 2 tablespoons that come in a single portion end up tempting you to eat much more than just one serving at a time.

With the mixer on low, add in the vanilla bean seeds and butter, a couple tablespoons at a time.

Beat in mascarpone, one tablespoon at a time.

Gradually sprinkle in sugar (2 tablespoons at a time), beating after each addition 2 minutes or until sugar is dissolved completely about 15 minutes.

With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

Add in 1 tablespoon at a time, mix it up and check for consistency.

Next add the milk a little at a time, about 3 - 4 tablespoons in each addition and stir until thickened.

Then, slowly add in additional cream one tablespoon at a time just until the dough holds together.

Beat in remaining 3/4 cup lemon / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.

You know how my recipes use 2 tablespoons at a time, and consequently, I'm left with a half gallon of eggnog in my house.