Melt the butter in a small pot or in the microwave and
whisk in the tablespoon of Cajun Spice and lemon juice.
If the glaze is too thick,
whisk in a tablespoon of milk, a little at a time.
Just as the butter melts
whisk in the tablespoon of flour.
Not exact matches
To prepare the flax egg,
in a small bowl
whisk 1
tablespoon of ground flax seeds into 3
tablespoons warm water.
Whisk the eggs and 4
tablespoons of water together
in a separate small bowl.
Whisk in vanilla, salt, and 6
tablespoons sugar.
Whisk in the remaining espresso extract (about 1 - 2
tablespoons).
Melt the remaining 8
tablespoons butter
in small sauté pan and
whisk in the hot sauce.
In a small bowl, prepare your flax egg by
whisking 1
tablespoon of ground flaxseed with three
tablespoons of water.
Whisk in the egg and one
tablespoon of water and using your hands, knead together until a ball of dough forms.
Whisk in tomatoes, 1 egg, 3
Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.
Whisk 1 container of the yogurt (3/4 cup) and 1
tablespoon of the remaining sugar
in small bowl.
In a bowl,
whisk the vinegar, chives, dill and tarragon with 2
tablespoons of the olive oil.
If you'd like to add some additional protein, while the porridge is cooking, simply add
in a
whisked egg or a few
tablespoons of your preferred protein powder.
Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the c
Whisk in a few
tablespoons of the hot cream mixture, then slowly
whisk in another 1/4 cup of the c
whisk in another 1/4 cup of the cream.
In a small bowl,
whisk together the egg yolk with two
tablespoons water.
Whisk 1/4 cup pomegranate juice and 1
tablespoon flour together
in a small bowl.
In a heatproof bowl,
whisk the egg yolks with the remaining
tablespoon of lemon juice until thick and pale yellow.
In a medium bowl,
whisk together 2
tablespoons (30 grams) water, vodka, and baking soda.
Add
in 2
tablespoons of agar - agar flakes, turn up the heat to medium, and
whisk the syrup until the agar - agar has melted and thickened the syrup.
Pour a few
tablespoons of the hot water into a small bowl and
whisk in the miso (to thin it out a bit — this step is to avoid clumping).
Cut
in 130g (1/2 cup plus 1
tablespoon) butter and
whisk in an egg.
In a medium bowl,
whisk together the buttermilk, 3
tablespoons melted butter, eggs and vanilla.
In a small bowl,
whisk together the oil, 1
tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
In a small bowl,
whisk together 2
tablespoons ground flaxseed and 6
tablespoons water to create your flax eggs.
In a smaller bowl or liquid measuring cup,
whisk together the olive oil, honey, and about 2
tablespoons water until combined.
In a small bowl
whisk together the ginger, vanilla and remaining 1
tablespoon maple syrup and set aside.
Into hot skillet,
whisk in remaining 1
tablespoon butter.
Whisk in cornstarch, 1
tablespoon at a time, until well blended.
Whisk remaining egg with 1
tablespoon water
in a small bowl.
In a small bowl,
whisk together the cream cheese, egg yolk, 2
tablespoons sugar, and remaining 1/2 teaspoon vanilla until well blended and smooth.
Whisk together chick - pea flour and water until smooth, then whisk in salt and 2 tablespoons of
Whisk together chick - pea flour and water until smooth, then
whisk in salt and 2 tablespoons of
whisk in salt and 2
tablespoons of oil.
Combine the egg and a
tablespoon of water
in a bowl and
whisk together to combine.
Whisk in slowly 3
tablespoons of extra virgin olive oil until well - blended.
Whisk yolks, cornstarch, and 1
tablespoon sugar
in medium bowl until thoroughly combined.
Whisk in 1
tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.
Meanwhile,
whisk vinegar, oil and remaining 1
tablespoon sugar
in medium saucepan to blend.
Whisk in 1
tablespoon of olive oil.
In shallow bowl,
whisk 2
tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard.
Whisk in remaining 5
tablespoons flour until smooth.
Whisk together tahini, water, remaining 4
tablespoons lemon juice, 2
tablespoons olive oil, and 1/4 teaspoon each salt and pepper
in a medium bowl.
Whisk together 4 eggs, 1 1/2 cup sugar, 1
tablespoon flour, lemon zest, and lemon juice
in a bowl.
Then I add 1
tablespoon of milled flax seeds and
whisk them
in.
In a small bowl,
whisk the yogurt with the lemon zest and juice and the remaining garlic and 1
tablespoon of oil.
In a separate bowl
whisk together the eggs, buttermilk and 4
tablespoons of the melted butter.
Transfer to a bowl and beat
in 3
tablespoons of water using a
whisk or fork.
Add one
tablespoon of the milk and
whisk together (you can also do this
in an electric mixer, but I did it all by hand and it was easy enough).
In a bowl
whisk together the egg, onion, bell pepper, 2
tablespoons of ketchup, saltine crackers, Worcestershire sauce, salt and pepper to taste.
Meanwhile,
in a large bowl,
whisk together the yeast, 1 cup flour, and 2
tablespoons granulated sugar.
Whisk 2 tablespoons of the heated pumpkin mixture into the 4 egg yolks, then whisk in the almond flour until sm
Whisk 2
tablespoons of the heated pumpkin mixture into the 4 egg yolks, then
whisk in the almond flour until sm
whisk in the almond flour until smooth.