Stir in 2 tablespoons maple syrup.
Set aside the remaining 2 tablespoons of the marinade.
While the eggs cook, mix 5 tablespoons soy sauce, 2 tablespoons mirin, ½ teaspoon sugar and 5 tablespoons water.
Repeat with 2 tablespoons broth and remaining mushrooms.
To make it, add 2 tablespoons hot sauce to your buttermilk brine.
Spoon 2-3 tablespoons of the olive oil sauce over the fish and serve.
In a large skillet, heat 4 tablespoons of the olive oil over moderate heat.
Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg.
Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender.
Heat the remaining two tablespoons oil in a wok or large frying pan over high heat.
For a basic chicken brine, simply dissolve 4 tablespoons kosher salt in 4 cups lukewarm water.
Transfer the mixture to the prepared baking dish and sprinkle 3 tablespoons water over the top.
Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch.
Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender.
Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one.
Whilst the cake is cooking, mix together the lime juice with an equal volume of caster sugar (for example 2 tablespoons of juice with 2 tablespoons of sugar) and set aside to dissolve.
Put the oregano, rosemary, garlic, lemon and orange zest, 2 tablespoons of lemon juice, 2 tablespoons orange juice, olive oil and salt in a bowl and blend using a stick blender (alternatively, use a small food processor).
Garam Masala 4 ounces peeled cardamom seeds 2 tablespoons ground cinnamon 2 ounces ground cloves 4 tablespoons ground mace 4 tablespoons coriander seed 2 ounces whole peppercorns 3 tablespoons black cumin seed.
Yield: 12 servings Baccala With Onions And Tomatoes 3 tablespoons extra virgin olive oil 4 cloves garlic, minced 2 large onions 4 pounds salt cod, soaked and rinsed thoroughly Herb bouquet (bay leaf, parsley and thyme tied in a cheesecloth) 1 tablespoon tomato puree 4 cups canned tomatoes 1-2 cups white wine Freshly ground pepper to taste 1 cup bread crumbs 4 tablespoons butter 2 tablespoons capers, rinsed and dried 2 lemons, thinly sliced.
1 whole chicken (3½ to 4 pounds), legs tied, wings tucked Salt and freshly ground black pepper 2 tablespoons canola oil 2 shallots, peeled and quartered lengthwise (or 1 small yellow onion cut into eighths) 1 pound small red potatoes, 1½ to 2 inches in diameter 3 large carrots, peeled and cut into 2-inch sections ¾ cup low-sodium chicken broth (or water) 2 large bunches spinach, washed and big stems removed (or two 10-ounce bags) Finely grated zest and juice from 1 lemon 2 tablespoons unsalted butter 2 tablespoons finely chopped parsley (optional)
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1 whole chicken 3½ to 4 pounds legs tied wings tucked Salt and freshly ground black pepper 2 tablespoons canola oil 2 shallots peeled and quartered lengthwise or 1 small yellow onion cut into eighths 1 pound small red potatoes 1½ to 2 inches in diameter 3 large carrots peeled and cut into 2-inch sections ¾ cup low-sodium chicken broth or water 2 large bunches spinach washed and big stems removed or two 10-ounce bags Finely grated zest and juice from 1 lemon 2 tablespoons unsalted butter 2 tablespoons finely chopped parsley optional