tblsp

add one tblsp of olive oil to the hot pan.

stir in two tblsp of fresh basil leaves.

mix three tblsp of brown sugar into the cookie dough.

pour one tblsp of soy sauce into the stir-fry.

sprinkle one tblsp of sea salt over the roasted potatoes.

combine with a tblsp of honey and whisk until smooth.

dissolve one tblsp of gelatin in cold water first.

blend in a tblsp of creamy peanut butter.

fold two tblsp of shredded cheese into the egg mixture.

whisk in a tblsp of warm milk to loosen the batter.

incorporate one tblsp of baking soda for leavening.

measure exactly one tblsp of ground cumin for the curry.