Divide a little over 3
tablespoons of the mixture between 5 small jars and press up / into the sides.
Not exact matches
Add 1
tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the
mixture sticks together when pressed
between your fingers.
Break off about 1
tablespoon of the meat
mixture and roll into a ball
between your palms.
Using a 1
tablespoon portion
of the chicken
mixture, form meatballs by rolling
between the palms
of your hands.
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.
Using 1
tablespoon of truffle
mixture per truffle, gently roll into a ball
between the palms
of your hands, then roll in any coating
of choice.
Drop heaping
tablespoons of the quinoa
mixture into the hot pan; leave space
between the fritters.
Once the
mixture sticks together, proceed to scoop about 1
tablespoon of the
mixture into the palm
of your hand and rolling it
between your hands.
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.
Mixture should hold together when pressed
between your finger tips; if it feels a little mix in one more additional
tablespoon of almond milk at a time.
Prepare by diluting
between a few
tablespoons to half a glass
of apple cider vinegar in a glass with water, then dab a cotton ball into the
mixture and apply it liberally to any problem areas.
With moistened hands, roll 1
tablespoon of chicken
mixture between your palms and flatten it into a «nugget» shape.
Add
between 2 and 3
tablespoons of honey to the
mixture as a sweetener... MORE Spread the
mixture onto a cookie sheet that has been greased with a small amount
of vegetable oil, and bake it in an oven heated to 350 degrees for 8 to 10 minutes or until set.