Sentences with phrase «tablespoons of the mixture into»

Press about 1 - 2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.

Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon.

Spoon about one tablespoon of the mixture into each muffin tin cavity.

Drop around 1 1/2 tablespoons of the mixture into each cupcake liner and press down firmly.

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

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.

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.

Roll 1 leveled tablespoon of the mixture into a ball and place 2.5 cm (1in) apart onto prepared sheets.

Press 2 tablespoons of mixture into a 2 1/2 - inch round cookie cutter onto a baking sheet coated with cooking spray.

Scoop 2 heaping tablespoons of the mixture into the biscuit cutter and use your fingers to press it into a flat patty.

Form about 3 tablespoons of the mixture into a ball, using an ice cream or cookie scoop if desired.

Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper.

Form about 1 tablespoon of the mixture into small balls and roll them in the flour.

With coconut oil on your hands, roll about 1 tablespoon of the mixture into a ball.

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

With wet hands, roll 1 tablespoon of the mixture into a ball, roll it in the sesame seeds, and place it on the baking sheet (s).

Roll heaped tablespoons of mixture into small balls.

Using your fingers, shape heaped tablespoons of the mixture into balls.

Press 2 tablespoons of mixture into a 2 1/2 - inch round cookie cutter onto a baking sheet coated with cooking spray.

Place 1.5 tablespoon of the mixture into each muffin cavity (make sure to use a mini muffin silicone tray!).

Roll tablespoons of the mixture into balls.

Not exact matches

I usually take about a tablespoon of the mixture and roll it into a ball using my hands.

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

Use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.

Take a tablespoon of the mixture and roll into a 50g ball.

Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells.

Take a slightly rounded Tablespoon of meat mixture and roll it into a ball, using your hands.

Break off about 1 tablespoon of the meat mixture and roll into a ball between your palms.

I just scooped a heaping tablespoon of the crust mixture into a muffin pan and flattened.

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.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

Pour mixture into 4 serving bowls and top each with another tablespoon of brown sugar and ⅛ cup walnuts.

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

Then, I poured two tablespoons of vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.

Scoop a couple tablespoons of the apple mixture into your prepared muffin / tartlet tins on top of the crust you've pressed in there.

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

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.

Using 2 leveled tablespoons of dough per cookie, shape the dough into balls and roll them in the demerara sugar mixture.

It requires a can of drained chickpeas (cheap), some garlic, onion, cilantro, salt and spices — go by taste and pulse it all into a mulch, adding a few tablespoons of flour to help bind the mixture together.

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

Take about 2 tablespoons of the mixture at a time, forming it into balls.

Scoop out 2 tablespoon portions and roll in a 1/2 and 1/2 mixture of pearl and granulated sugar; shape into a uniform ball once the sticky dough has been rolled in sugar and is easier to handle.

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.

Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base.

Scoop out two tablespoons of the turkey mixture, and using your hands, roll it into a ball.

Save one tablespoon of the mixture and transfer the rest into a container or a small tray covered with plastic wrap.

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.

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.