tablespoon *** , also: tbsp *

Every 15 minutes, I could have one tablespoon of water.

But I use a tablespoon, which works almost as well.

Brown in 4 tablespoons oil, on skin side first, then turn over.

Add 1 tablespoon of oil, and heat until very hot.

So I did, in a small bowl with a tablespoon.

Better, I think, to cut the butter back to two tablespoons.

If it is too thick, add several tablespoons of water.

You may have to add another tablespoon or two of cream.

Place about 1 tablespoon of the filling in the middle.

I have eaten 2 tablespoons or so a day for the last year.

I'd think a couple of tablespoons will be more than sufficient to get us up and running.

Add more flour a tablespoon at a time, if needed.

Heat four tablespoons of the oil in a large skillet.

Add 1 to 3 tablespoons cold water, as needed, until dough just comes together.

Add 2 more tablespoons of the oil and heat until smoking.

Place 1 tablespoon oil in a small saucepan over low heat.

Cook for about 15 seconds, then add 2 tablespoons of water.

Measure out 3 tablespoons and reserve the rest for another use.

If there is not enough liquid, add a few tablespoons of water.

If not, add another tablespoon of water, and pulse 1 or 2 times more.

Add wine and cook down quickly, until about 1 tablespoon is left.

Add a tablespoon or more of water if needed to blend.

Drain off all but about two tablespoons of the fat.

Add one or more tablespoons of water during the cooking, if necessary.

If very thick, thin with one to two tablespoons of water.