Sentences with phrase «tablespoons of the egg mixture»

Place two sheets for each layer poured with 3 - 4 tablespoons of the egg mixture.

Not exact matches

To replace one egg, simply mix 4 tablespoons of chickpea flour with 4 tablespoons of water until you have a thick and creamy mixture.

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.

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.

fill the egg rolls by laying a wrapper out flat and filling with 2 tablespoons of chicken mixture OR 1 1/2 teaspoons for mini egg rolls

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.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Whisk 2 tablespoons of the heated pumpkin mixture into the 4 egg yolks, then whisk in the almond flour until smooth.

Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter.

Begin by placing 2 - 3 tablespoons of egg, onion and bacon mixture evenly on top of the wrapper.

Now add most of the vegan eggs (flaxseed mixture), leaving a tablespoon or less, and try to make a tightly formed ball or patty.

Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo.

Using your hands, scoop up about 2 tablespoons worth of mixture, shape into an Easter egg shape and place on a tray.

Add a few tablespoons of soup to the egg mixture, then stir the egg mixture into the soup.

Spoon about 1/2 tablespoon of your egg white mixture into each muffin compartment (just until you have a very thin layer covering the bottom).

Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with some brown rice, one - fourth of the black bean mixture, one - fourth of the scrambled eggs, some diced tomato, and one - fourth of the avocado.

4 Tablespoons of mixture is equivalent to 1 egg.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Gradually add a few tablespoons of this warm mixture into eggs and quickly mix, to prevent curdling.

125g margerine (dairy free if required) 140g sugar 1 egg or egg replacer (1 tablespoon of ground flaxseed soaked in 3 tablespoons of water till thick) 100g ground sunflower seeds (I used a mixture of sunflower and pumpkin seeds) 50g ground linseeds 50g rice flour 1/2 tsp baking powder 1 tsp ground cinammon (I used mesquite flour) 175g chocolate chips (Plamil do dairy free chocolate chips) Parchment paper

A mixture of 1 tablespoon salba and 3 tablespoons warm water (let stand, stirring occasionally, about 10 minutes until thick) can replace one egg in vegan and egg - free baking.

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

Now cream the butter and sugar, (beat well until smooth and pale) then beat in 1 Tablespoon of flour mixture, then 1 egg, then another Tablespoonful of flour mixture, followed by the second egg.

Sprinkle 2 tablespoons of cheddar cheese over egg mixture and top with a spoonful of WHOLLY GUACAMOLE ®.

If you find the mixture is not thick enough without the egg, just add one more tablespoon of sour cream and you will be good to go!

1 1/4 cups yellow cornmeal (whole grain if you can find it) 3/4 cup white or whole - wheat flour (I used a mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey

2 Tablespoons dry yeast, heaping 1/3 cup warm water (110 - 115 degrees) 9 cups flour, divided (you can use any mixture of white or whole - wheat flour you'd like) 2 cups warm milk (110 - 115 degrees) 1 cup butter, melted 1 cup sugar 6 eggs 2 teaspoons salt 3 - 4 Tablespoons butter, melted

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).

Brush the crust with egg mixture and sprinkle with remaining tablespoon of sugar.

Add a couple tablespoons of the hot chocolate mixture to your egg mixture, whisking vigorously to temper the eggs.

Stir 1 tablespoon of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder.

Mound about 1 tablespoon crab mixture into the cavity of each egg - white half.

Mound about 1 tablespoon of the yolk mixture into the cavity of each egg - white half.

Stir the milk - egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan.

If you're egg - free, my favorite egg substitute it a «chia egg» (whisk together 1 tablespoon of ground chia seeds with 3 tablespoons lukewarm water; allow to sit for about 10 minutes or until the mixture gels), so give that a try and let us know how it goes!

You can add a few tablespoons of nutritional yeast to the egg mixture for more of a «cheesy» taste without the cheese, if you like.

Add a tablespoon of the hot rice mixture to the beaten egg and stir with a fork till blended.

Add the egg, vanilla, and a tablespoon or so of the pepita mixture, and beat until the egg is incorporated.

Spoon scrambled eggs and 2 tablespoons vegetable mixture on top of each tortilla.

Add a tablespoon of the hot, reduced liquid to the honey - egg mixture and whisk thoroughly.

Cut off one corner of the bag and squeeze about a tablespoon of the mixture into each hollowed egg half before serving.

To assemble your tacos, spread about a tablespoon of guacamole mixture on half of each tortilla, layer with fresh spinach, and finish with about 1/4 cup of the tofu «eggs».

Whisk a couple of egg yolks with a tablespoon or two of olive oil and apply the mixture into your hair and let it soak in for 15 to 20 minutes before rinsing.

Transfer 3 tablespoons of the broth to the egg mixture, whisking constantly until smooth.

Pour the remaining egg mixture into each cupcake mold and top each egg muffin with a tablespoon of cheese.

For the mixture you will need 1 1/2 lb grass fed beef, 2 tablespoons of organic ketchup, 1 tablespoon Dijon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1 small chopped onion and 1 egg.

** I used unsweetened vanilla almond milk to keep this dish very low sugar, but if you want it to be slightly sweet, use regular vanilla almond milk or add a few tablespoons of maple syrup to the egg / milk mixture.

Pour the beaten egg over the mixture, reserving about one tablespoon of the egg.

When I lived in a part of the World where kitten milk replacement was unavailable, I feed a mixture of 1 cup of evaporated cows or goat milk, one tablespoon corn oil, three egg yolks and three drops of pediatric multivitamins.