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.
To serve hot, place a few
teaspoons of the mixture in each bowl, sprinkle on some additional goat cheese and bake for five minutes.
Not exact matches
Once melted, add
in chopped onions with 1/4
teaspoon of salt, and stir until all onions are coated
in the oil
mixture.
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.
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
Drop heaping
teaspoons of this
mixture into the batter
in the pan.
Roll balls
in a
mixture of 2 tablespoons sugar and 2
teaspoons cinnamon.
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 / Good
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 / Good
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 / Good stuff.
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.
And spoon 2
teaspoons of marshmallow coconut
mixture in a chocolate covered silicon mold.
Place 1/2 rounded
teaspoon of the pork
mixture in the center
of the wrapper.
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.
I added
in another little squeeze
of honey, a small pour
of soy sauce, and a 1/2
teaspoon of sesame oil to the
mixture.
I didn't use any heat, I put 1/2 cup
of coconut oil
in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons
of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup
of coco powder and massaged the bag again, added 1/2
teaspoon of vanilla flavouring and repeated mixing then I put half the
mixture in a chocolate mould
in the freezer and half
in the fridge.
Form heaping
teaspoons of the
mixture into balls and roll the balls
in the cocoa powder.
Once your apple
mixture is ready, place about a
teaspoon in the center
of your disc, do not overfill
Roll about 1
teaspoon of the
mixture into a ball and roll
in one
of the optional ingredients.
The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half
teaspoon of the truffle
mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands
in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look.
Beat the egg yolk with 1
teaspoon water and brush the top
of the loaf with this
mixture; sprinkle with poppy seeds and, if you like, a little coarse salt, then put
in the oven.
Place rounded
teaspoon of the tofu
mixture in the center
of the wrapper.
Once all
of the mini muffin cups are filled and lined spoon
in 2
teaspoons to a tablespoon
of almond butter
mixture into each chocolate filled and lined cup.
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....
Either combine the quinoa, 2
teaspoons of the spice
mixture and the water
in a rice cooker or use a medium saucepan to cook on the stovetop.
Using a pastry blender, cut
in the 1/2 cup butter and half
of the vanilla bean pulp (or 1
teaspoon vanilla) until
mixture resembles fine crumbs and starts to cling.
Place a heaping
teaspoon (5 mL)
of shrimp
mixture in the center
of each wrapper.
In the morning, scoop out portions
of the
mixture with a
teaspoon and roll them into balls with your hands.
I then heated this
mixture in a sauce pan on the stove on medium, and added a black tea bag and a half
teaspoon each
of cinnamon, cardamom, nutmeg and ginger.
In the remaining 1/3
of the
mixture, add 1
teaspoon maqui berry powder and 1 tablespoon almond milk.
Charlie's Chili adds one 8 - ounce cup
of coffee
in lieu
of chicken or beef broth... 2 pounds beef
in lieu
of 1 pound beef and 1 pound pork
mixture, 2 tablespoons cumin
in lieu
of 3 tablespoons
of cumin, and they add 1
teaspoon chili seeds which I have omitted altogether.
You can substitute about 2
teaspoons of Cajun spice
mixture for the spices used
in the scallops if you like.
Once the chocolate has set: Roll a
teaspoon sized piece
of the
mixture in your hands until it is shaped like a ball.
In a food processor, combine 1 2/3 cups
of the chickpeas (reserve the rest), lemon juice, tamari, sage, the remaining 1/4
teaspoon of salt, and the sauteed
mixture, and partially puree (leaving some chunkier consistency).
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
Put 1 generous
teaspoon avocado
mixture in one corner
of wrap.
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
The onion
mixture should be thick and saucy; if it's at all watery, sprinkle 1
teaspoon of flour over the onions and mix
in.
Put 3 eggs, half the milk and cream
mixture, 1 1/2
teaspoons salt, 1/8
teaspoon pepper and 3 gratings
of nutmeg
in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.
Put the
mixture into the fridge to set to shape the truffles, dip a melon baller or
teaspoon in hot water and scoop up balls
of the
mixture, then drop the truffles onto greaseproof paper.
Once the coconut cream has hardened, place 1/2
teaspoon raspberry jam
in the center
of each one, then cover with the remaining coconut cream
mixture.
Boil a cup
of water and let slightly cool (to keep the benefits from the honey intact), stir
in a few
teaspoons of the honey
mixture and drink.
Make a well
in the center
of flour
mixture and pour
in soymilk, reserving a few
teaspoons for brushing.
Starting one inch from the short edge and two inches from the long edge closest to you, pipe
teaspoon - sized mounds
of squash
mixture (
in the full recipe here) down the length
of the dough, spacing them 3/4 inch apart.
I poured half the
mixture into the muffin pans, then dolloped a little less than one
teaspoon of smooth peanut butter
in the centre
of each, filling
in the rest
of the batter atop.
Place a heaping
teaspoon of the apple walnut
mixture in the center
of the squares.
This can be done by simply dissolving 2
teaspoons of salt
in water and soaking nuts or seeds
in this
mixture at room temperature for at least seven hours or overnight.
Take about 1
teaspoon of peanut butter
mixture and place it
in the center
of the chocolate dough.
To assemble... spread one side
of each tortilla with 2
teaspoons of Hoisin sauce, spoon about 1/2 cup chicken
mixture in center
of each tortilla.
Just stir a
teaspoon of this lovely
mixture into a cup
of freshly - brewed black tea and you'll be
in heaven.
Once all
of the mini muffin cups are filled and lined spoon
in 2
teaspoons to a tablespoon
of almond butter
mixture into each chocolate filled and lined cup.