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TBSPTahoe Backcountry Ski Patrol
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In a small mixing bowl, beat together 1/2 cup softened butter, 1/4 cup fresh cilantro, 3 tbsp. lime juice, zest from 2 limes, 1 tsp.
| Heat 1 tbsp oil in a saucepan, set over a medium heat and cook 1 red onion, diced, and 2 cloves crushed garlic for 8-10 minutes, stirring occasionally until soft and translucent.
200g firm tofu 2 tbsp sesame seeds 1 tbsp Japanese togarashi or shichimi spice mix
Muesli bars with dried fruits, sesame seeds and nuts (Makes 10) Ingredients 5 dried apricots 3 tbsp dried cranberries 40g (11/4oz) butter, plus extra for greasing 120g (41/2oz) runny honey 150g (51/2oz) jumbo oats 2 tbsp desiccated coconut 2 tbsp sesame seeds 3 tbsp chopped almonds 3 tbsp chopped hazelnuts Method 1.
Courgette parsley couscous with fried sesame cheese and lemon yoghurt (Serves 1) 50g (13/4oz) couscous Salt and pepper 3 tbsp natural yoghurt 1 tsp runny honey 1/2 tsp lemon zest 1 tbsp breadcrumbs 1 tbsp sesame seeds 2 tbsp plain flour 1 egg About 80g (3oz) feta cheese 1/2 courgette 4 tbsp olive oil 1 tbsp pine nuts, toasted 1 tbsp finely chopped parsley Method 1.
Add the vinegar, molasses, cinnamon, nutmeg, ginger, vanilla, 2 tbsp oil, salt and pepper to a big bowl.
1 YOU NEED 500g pack Waitrose Hereford diced braising steak, 3 tbsp plain flour, 1 tbsp groundnut oil, half a 1kg pack frozen Waitrose casserole mix vegetables, 250ml Guinness, 2 tbsp tomato puree, 2 tbsp dark brown soft sugar, 2 tsp Waitrose Cooks'' Ingredients wild rosemary; For dumplings: 100g self-raising flour, 50g Atora light suet 2 PREPARE THE BEEF Preheat oven to 150C, gas 2.
www.lasan.co.uk Onion and spinach pakora - crispy onion, potato and spinach bhajias lightly spiced with fragrant panch poran Ingredients 3 onions finely sliced 4 new potatoes, fine julienne Handful finely chopped spinach leaves Generous amount of fresh coriander, finely chopped ' tsp garlic and ginger paste 1 tsp coriander seed toasted and crushed 1 tsp panch poran toasted and crushed ' tsp turmeric ' tsp chill ' tsp ground coriander ' tsp ground roasted cumin ' tsp tomato puree Juice of 1 lime Salt to taste 2 tbsp gram flour 1 tbsp corn flour 1 egg (replace with 1 tbsp of water for vegetarian) Method * Wash the fenugreek in cold water and squeeze in a sieve.
leek*, very finely chopped 2 tbsp Bethesda* butter 1 tbsp parsley, chopped 1 tbsp chives, chopped ' tsp thyme leaves Salt and black pepper 3 eggs 2 tbsp flour 3 tbsp sunflower oil Method Cook the chopped leek in a frying pan with the butter until soft and golden.
5 tbsp tomato pure 2 tbsp cider vinegar 2 tbsp Dijon mustard 2 tbsp vegetable oil 3 tbsp Fruisana Fruit Sugar ' tsp ground black pepper 1 clove garlic, peeled and crushed 8 chicken drumsticks
Add the sweet potato and oats, less two tbsp and pour in the vegetable stock.
INGREDIENTS 3 slices sourdough 4 tbsp olive oil 1 tbsp thyme leaves 1 tbsp capers Half a lemon, juiced 2 tsp Dijon mustard 4-6 nectarines, halved and stoned Bunch of basil 50g sorrel or spinach leaves Handful of chervil and tarragon 2 tbsp ricotta 100g prosciutto Handful of roasted hazelnuts, chopped