Portuguese
colher de chá Catalan
culleradeta 1
Add an extra teaspoon of water if needed to bring it together.
2
Add the remaining 1 teaspoon oil to the middle of the skillet.
3
In a large pan, sauté minced garlic in 1 teaspoon olive oil.
4
Serve with unlimited spinach sautéed in 1 teaspoon olive oil and garlic.
5
Use one teaspoon of curry in the flour while making white sauce.
6
Place a teaspoon of the jam onto 1 of the cold saucers.
7
Dust hands with sugar; take up ½ teaspoon of mixture and roll.
8
Cook in heated skillet coated with 1 teaspoon olive or canola oil.
9
Tomato puree advertises one of your five in just a teaspoon: tempting.
10
Melt 1 teaspoon butter in a large non-stick skillet over medium-high heat.
11
Place a teaspoon of butter in an egg glass or custard cup.
12
At the clink of a teaspoon Mary added, 'No sugar for me.'
13
A teaspoon of syrup of ipecac, repeated in fifteen minutes if necessary.
14
Drop mixture with teaspoon in small piles on tins, one-half inch apart.
15
Top each cupcake with ¼ teaspoon chocolate chips and one mini marshmallow.
16
Add ½ teaspoon sprinkles to the top of each frosted Cone Cake.
