tablespoon造句
31. When oil is correct temperature, add batter 1 tablespoon at a time.
32. Depending on the desired strength, up to a tablespoon of Dijon mustard can go into a pint of sauce.
33. Sprinkle with 1 tablespoon flour, teaspoon salt, teaspoon pepper and 2 tablespoons butter.
34. Heat 1 tablespoon oil in a nonstick skillet over medium heat.
35. Blend the cornflour with a tablespoon of water, add to the pan and cook the sauce until thickened.
36. In a cup, dissolve one tablespoon of baking soda in one tablespoon of water.
37. To finish sauce, reheat in a saucepan and whisk in remaining 1 tablespoon butter.
38. Add 1 / 4 tablespoon of butter and 1 teaspoon maple syrup to each pumpkin.
39. Discard the bay leaves and add the tomatoes, tomato pur e, black pepper and 1 tablespoon of the chopped coriander.
40. You will also need a measuring cup, a teaspoon, and a tablespoon.
41. Stir in the flour, add a tablespoon of the stock and cook very gently for 2-3 minutes.
42. Place upside down in a dish and pour over the butter, sprinkle with salt and add a tablespoon of vermouth.
43. Melt remaining 1 tablespoon butter in small skillet over medium heat.
44. In the top of a double boiler over hot water, melt the chocolate squares and the tablespoon butter.
45. All polyunsaturated oils have the same number of calories - 120 per tablespoon - but they vary in their saturation levels.
46. Cover with remaining potatoes. Add white sauce mixing slightly and dot with 1 tablespoon butter.
47. Divide one tablespoon of chopped gherkins among the toasts and serve.
48. Variation: Substitute 8 ounces finely chopped fresh mushrooms, sauteed until browned in one tablespoon oil, for dried mushrooms.
49. Heat 1 tablespoon oil in frying pan and saute onions until clear.
50. Add 1 tablespoon of broth from the chicken pot, the remaining 1 tablespoon of rice wine and the sesame oil.
51. Take one tablespoon from the stock bottle and add to 8-10 tablespoons of water in a cup or glass.
52. Add mashed potatoes and mix well. Heat 1 tablespoon oil in frying pan and saute onions until clear.
53. To create a textured separated look with movement, use about a rounded tablespoon of styling mousse, as shown. 3.
54. When ready to finish dish, dissolve remaining 1 tablespoon cornstarch in water; set aside.
55. Blend together the arrowroot and one tablespoon of the orange juice and set aside.
56. Just cover with fresh cold water and add a tablespoon of wine vinegar.
57. Heat 2 tablespoons oil and 1 tablespoon butter in a large heavy bottomed pot.
58. You may have to add an additional tablespoon of water to moisten the dough.
59. Brush aubergines with half a tablespoon of the olive oil and place on an oiled baking sheet.
60. Turn the heat to medium-low. Add the tablespoon of butter.
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