Sentences with phrase «tablespoons of the mixture for»

I used 2 tablespoons of mixture for each ball.

Roll into balls using about 2 tablespoons of the mixture for each ball.

Not exact matches

Reserve a couple of tablespoons of the chocolate mixture for creating chocolate swirls on top of the tart.

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.

- Put one tablespoon of the mixture in each madeleine mold and place in the oven at 405F for 9 minutes or until slightly golden.

For a lemon panna cotta, to your recipe I'd add 5 - 6 tablespoons of lemon juice, depending on how tart you like it, grated rind from 3 - 4 lemons (again, to taste), and a little more gelatin, straining out the rind when you pour the mixture into the molds.

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.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a 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

Scoop 1 - 2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12).

For the cake ball mixture for the cusps, crumble up remaining cupcakes and mix with a few tablespoons of frosting, until the consistency is malleable but not too wFor the cake ball mixture for the cusps, crumble up remaining cupcakes and mix with a few tablespoons of frosting, until the consistency is malleable but not too wfor the cusps, crumble up remaining cupcakes and mix with a few tablespoons of frosting, until the consistency is malleable but not too wet.

Pour the mixture into the prepared cake tin, level the top with the back of a tablespoon and bake it near the centre of the oven for about 40 — 45 minutes, or until firm, well - risen and springy in the centre.

Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden.

For each ladle of broth mixture you add, add 1 tablespoon of pomegranate juice.

Spoon about 2 - 3 tablespoons of mixture into the pan per latke, making sure you leave enough room for flipping.

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.

Melissa — Exchange the milk for a 50 - 50 mixture of water & coconut milk with a few tablespoons of lemon juice or vinegar.

For each serving, add 1 tablespoon of softened 1 / 3 - less - fat cream cheese to fruit mixture before blending (try it with blueberries or strawberries).

After they turn ripe, if you can't use them up fast enough in the recipes below, mash them up or puree them with a tablespoon of lemon or lime juice for two avocados, double - bag and freeze the mixture.

Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes.

I measure out one tablespoon of the mixture into each slot of the ice cube tray so that I already know what the measurement is for recipes.

Drop heaping tablespoons of the corn mixture into the oil and fry the patties for several minutes on each side, until golden brown.

Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it into the butter - flour mixture before adding the rest of the seasonings) for more of a tomato flavor, or 1 - 2 teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

The mixture will be sandy for the first couple of tablespoons but, once all the coconut oil has been added, your mixture should look like fifth and sixth photos above.

I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that mixture to a saucepan with sugar, red wine vinegar, salt, pepper, and smoky paprika (for an extra layer of flavor), simmered it for about a half hour, and added about a tablespoon of fresh basil for a hint of freshness at the very end.

For a thicker sauce: Move the leftover sauce from the slow cooker into a pot on the stove and add 1 tablespoon of cornstarch (mixed into 2 tablespoons of cold water before adding to the hot mixture) to the sauce to thicken it.

For the meat: — 1 pound ground beef or lamb (I like using a mixture of both)-- 1 yellow onion, chopped — 4 tablespoons tomato paste — 4 cloves garlic, diced — 1 tablespoon fresh ginger, diced — 1 teaspoon ground coriander — cayenne pepper, to taste — salt & pepper to taste — 1 cup water

In a medium chilled bowl whisk the cream for 1 minute Add the remaining 3 tablespoons of sugar and vanilla and beat until the mixture has soft peaks.

For the Coffee 1 cup espresso 2 tablespoons coffee liqueur 1/4 cup powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffee Mixture

I used 1 tablespoon of chia seeds for strawberrry jam, and 1 1/1 tablespoons for blueberry, as the blueberry mixture was a bit thinner.

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.

Sprinkle 1 1/2 - 2 tablespoons of the Montasio cheese mixture for each frico and sprinkle with 1/2 teaspoon of the black and white toasted sesame seeds.

For veggies, a real quick and simple mixture is simply a couple tablespoons of Chobani nonfat plain greek yogurt mixed with a small amount of dill pickle juice, with as much herbs and onions in the juice as possible.

Make the filling for the cake by mixing together the 1/2 cup flour and 2 Tablespoons butter with a fork (or better yet, a pastry blender), till you end up with the sort of mixture you'd expect when making crumble topping.

Ingredients: 2 cups walnuts 2 cups almonds 1/3 cup maple syrup 10 dates (remove pits) 1/4 teaspoon Himalayan salt 2 tablespoons desiccated coconut for the mixture, plus extra to roll bliss balls in Splash of water

Finely chop the reserved fennel fronds and stir 2 tablespoons of the chopped fronds into the pepper mixture (save the remaining fronds for serving the steak).

Stirred the chocolate until smooth then added this to the cake mixture along with 2 large tablespoons of TOTAL Greek yogurt (which I'd substituted for buttermilk).

Add the soup mixture to a tall plastic cylinder (or blender) add 1 tablespoon of extra virgin Spanish olive oil and puree for about 3 minutes or until smooth

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well.

SO... I use 1/4 C of Greek yogurt instead of cream cheese (yogurt and hard cheeses have the least lactose, and are therefore more tummy - friendly), and a tablespoon of whole flaxseeds, whip them up to a frenzy, and let them sit for 5 - 10 minutes to let the flax congeal and thicken the mixture.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Remove all but about three tablespoons of bacon fat from the skillet, add hash mixture and cook over medium heat for about 5 minutes.

** For an extra-special treat: Try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup or 2 pitted dates to the mixture before blending.

Scoop 1 Tablespoon of cheesecake mixture on each cookie cup, and continue to bake for around 18 more minutes.

Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired.

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.