Sentences with phrase «tablespoons of»

For the Homemade Tortilla Chips: 7) 12 tortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2 tablespoons of vegetable cooking oil

Spoon level tablespoons of mixture onto prepared cookie sheet placing about 1 1/2 inches apart.

Never mind that he had a full lunch in front of him and I had two tablespoons of cheese dip.

Add strips to food processor with the 2 tablespoons of salt.

I used 2 tablespoons of almond butter instead of the cashews and it turned out fine.

I have a high spice tolerance but I recommend not using 2 tablespoons of chili power — I recommend one.

Hi Janea:) I think you would be safe stirring in up to 2 tablespoons of coconut.

Menu Tip: Mix together a can of pineapple chunks, a jar of orange slices, and 2 tablespoons of powdered sugar.

The only other change I made was substituting two tablespoons of raw tahini for the nutritional yeast, because my husband and I are avoiding yeast products.

Add 2 - 3 tablespoons of the olive salad to the bottom half of each roll.

Meanwhile, prepare the crumb topping by combining brown sugar, 1/2 cup flour and 5 tablespoons of butter.

Add 2 tablespoons of water and cover pan for 2 - 3 minutes.

We only used 4 tablespoons of butter and it was perfect.

On top of the olive salad add two ounces of fresh mozzarella cheese, then 2 - 3 slices of eggplant, two ounces of provolone, 2 - 3 more slices of eggplant, and finally, another 2 tablespoons of the olive salad.

Heat a saute pan with 1 1/2 tablespoons of olive oil.

If you do not need the moisture just use 2 tablespoons of the arrowroot.

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

Add the reserved two tablespoons of garbanzo bean liquid from the can.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

1) 2 cans of chickpeas 2) 1 large clove of garlic, roughly chopped 3) 2 -3 tablespoons of olive oil 4) 1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon paprika powder

Rub the tied tenderloin with about 2 tablespoons of olive oil.

BUT](after freaking out) I added a couple of tablespoons of milk and it all whipped back to perfection.

In a grill pan or a cast iron skillet, heat up a couple tablespoons of water oil over medium - high heat.

Add the chickpeas, garlic, lemon juice, cumin, parsley, salt, and 2 tablespoons of flour to the food processor.

In a 13 by 17 - inch rimmed baking pan, evenly distribute 2 tablespoons of olive oil to coat pan.

I adjusted it a bit — I think the bread in the protein box is slightly sweet, so I added 2 tablespoons of sugar.

Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.

I added a few tablespoons of honey to soften it a bit, but will try it without the honey next time.

But to keep the recipe vegan friendly I sometimes swap this for a few tablespoons of plant - based protein powder.

Heat a little oil on a non-stick pan and spread 3 - 4 tablespoons of batter per pancake.

You could leave the chocolate chips out and add in 2 tablespoons of chia seeds / flax if you like.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

Toss in the greens, garlic and zest, along with 2 tablespoons of extra virgin olive oil, 1/3 cup of milk, and a half teaspoon each of salt & pepper.

Top the spread with 6 tablespoons of the strawberry mixture, then roll up jellyroll style.

The filling is a mixture of lean ground beef and refried beans — each taco got about 2 - 3 tablespoons of filing, then half a slice of American cheese and some taco sauce.

In a large frying pan, heat 3 tablespoons of the oil over moderately high heat.

Measure out about 2 1/2 tablespoons of the dough and form a ball.

Blend, adding 1 - 2 tablespoons of almond milk as needed to thicken it to a cream - like mixture.

Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

Add the sour cream, two of the poblano peppers, garlic, onion, juice from 1 lime, 2 tablespoons of the cilantro, cumin, salt, and ground black pepper to a food processor.

I used about 3 tablespoons of salsa instead of the veggie saute and it was amazing.

Assemble the tacos: for each, add several strips of the pepper to the center of a tortilla followed by a few heaping tablespoons of the corn - black bean mixture.

Place the squash noodles and 6 tablespoons of pesto into the skillet and toss to coat until the noodles are heated through (about 5 minutes).

Whisk the eggs and 4 tablespoons of water together in a separate small bowl.

Toss the greens, red onions and dried blueberries with a few tablespoons of the Blueberry Salad Dressing and arrange on a platter.

Open the jar of sun - dried tomatoes with herbs, and measure out 2 Tablespoons of the oil that they're packed in.

If the mixture is too wet, add the additional 2 tablespoons of flour.

Sprinkle remaining 2 tablespoons of parmesan over tenders.

For this recipe, I also added garlic salt, two tablespoons of vegan margarine for a creamier taste, and way too much black pepper.