Sentences with phrase «teaspoons of the mixture»

Line a baking tray with baking paper and with a heaped teaspoon of the mixture place a blob of mixture onto the tray to form little balls (don't worry if they're not perfectly shaped balls).

Drop heaping teaspoons of this mixture into the batter in the pan.

Scoop approximately two teaspoons of mixture onto each puff pastry, cracker, or crostini.

Place a packed teaspoon of mixture into heated pan and spread with back of spoon making a small disc.

on a deep - fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through.

Making this recipe as we speak, and I think my «jumbo shells» are smaller because I was only able to get about 2 heaping teaspoons of mixture into each shell, so I ended up filling up about 37 shells haha!

Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder.

Roll about 1 teaspoon of the mixture into a ball and roll in one of the optional ingredients.

To serve hot, place a few teaspoons of the mixture in each bowl, sprinkle on some additional goat cheese and bake for five minutes.

You need to taste it first, start with a smaller amt of jalapeños, take a couple of teaspoons of the mixture and place in a cup then put the cup in the freezer for 2 to 3 minutes - then sample....

Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

Roll teaspoons of the mixture into balls and place onto a baking tray leaving enough space for the biscuits to spread.

Take about 1 1/2 teaspoons of the mixture and roll it between your palms to form a small ball.

You than take 1 teaspoon of the mixture 3 times a day until it is used up.

Drop about 1 teaspoon of the mixture into the center of each cup.

Spoon 2 teaspoons of mixture into each leaf.

Wet your hair and squirt 1 to 3 teaspoons of the mixture onto your scalp.

Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray.

Collect heaped teaspoons of mixture and form balls between your palms.

Have a teaspoon of the mixture every 20 - 60 minutes to keep your blood sugar level.

Scoop out heaped teaspoons of the mixture and roll into balls, dropping them into the desiccated coconut as you go to coat them.

-- Mix ground fenugreek with raw honey or Manuka honey and take 1 teaspoon of the mixture before every meal.

Shape teaspoons of the mixture into small patties and place on a parchment paper - lined baking sheet.

If you don't have a thermometer, drop a teaspoon of mixture into a bowl of cold water.

Not exact matches

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate.

Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until all onions are coated in the oil mixture.

To this, add one teaspoon of baking powder and stir well until the mixture blends well.

If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out.

I added half the pasta, 1/2 the sausage to the butter mixture in the pan, cooked another minute, then plated and sprinkled with a teaspoon of Parmesan cheese.

I added an extra half teaspoon of baking powder because I reckoned the mixture would be heavier with the oil.

Third — Scrape the almond mixture into a shallow bowl and add the panko and a few teaspoons of Nielsen - Massey Madagascar Bourbon Pure Vanilla Sugar and mix it up until it's fully combined.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

1 1/3 cups pecans 1 1/3 cups cup walnuts 1/4 teaspoon vanilla pinch of salt 1/2 cup diced crystallized ginger 1/3 cup packed dates maple syrup or agave to make mixture sticky

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

Spoon a couple of teaspoons of yoghurt into each mould and then top with remaining peach mixture.

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

According to the recipe: «Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon - sugar mixture».

Roll balls in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.

Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper.

Spread 1/2 teaspoon of the tuna mixture on each cracker.

Add up to one teaspoon of water, if necessary, to loosen the mixture up.

14 ounces (397 grams) full fat coconut milk 3/4 cup (150 grams) light brown sugar, packed (or a mixture of half light brown / half dark brown sugar) 1 teaspoon vanilla extract

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Goodmixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / GoodMixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Scoop one to one - and - a-half teaspoons of truffle mixture and roll into a ball.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

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.

Spread one teaspoon of the pumpkin cream cheese mixture onto the the cookie dough, but not all of the way to the edge.