tspn


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tspn

(mechanics)
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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18g) - alternative is to add 2 tspn vanilla essence 21/2 packets baking powder (37g) Grated lemon rind Few drops almond essence Pinch of salt 200g marzipan (optional) Little melted butter & dusting of icing sugar (for finishing) Method:Mix together butter, sugar, vanilla sugar (essence), eggs.
Conclusions: Our studies indicated that TSPN could inhibit vessel restenosis after vascular intimal injury, and its mechanisms may be related to the blockage of the excessive proliferation of VSMC, the reduction of ECM protein deposition in the endometrium, and the degradation of ECM protein.
For the pancake filling: 200g shredded sweetheart or green cabbage 250g bean sprouts 180g thinly sliced squid (or to taste) 120g thinly sliced uncooked pork Finely chopped spring onions or chives - to taste Dried fish flakes - to taste Salt and pepper A little sunflower or vegetable oil 600g cooked Chinese egg noodles 4 tbsp Worcester sauce 8 eggs 4 tbsp tonkatsu sauce - to taste 2 tspn Worcester sauce 1 tbsp tomato ketchup Red pickled ginger (beni shoga) and ao-nori - to taste (Ao-nori seaweed is a dried green seaweed often sprinkled on food to give extra flavour.
Lamb Loin, broad bean, wiLd mushroom & potato terrine Ingredients 340g lamb loin 100g wild mushroom 50g broad beans 1 tspn of oil For the potato terrine: 1 large rooster potato, thinly sliced 1 shallot, thinly sliced 1 sprig of thyme, finely chopped Spoonful of butter Method 1Place the lamb loin in a pan on a high heat to seal, oven roast it at 180C for six minutes and then rest for six minutes.
Makes 10) 100g soft unsalted butter 225g plain white flour 150g white caster sugar 2 medium eggs, beaten 25g cocoa 150ml buttermilk (or 120ml of full fat milk mixed with the juice of a lemon as substitute) Half tspn of bicarb of soda One small bottle of artificial red food colouring or 1 tsp of red edible colouring paste icing 150g unsalted soft butter 450g icing sugar 1 tsp vanilla extract 1 tbsp of milk Method 1.
1/2 a sachet (1 tspn) instant/fast action bread yeast
INGREDIENTS 2 rack of lamb, each with 6 cutlets, 75 g breadcrumbs, dried 1 medium orange, finely grated zest of 2 cloves garlic, crushed 2 tbspns parsley, fresh 1 egg white, lightly beaten pinch salt, and ground black pepper salad 1 small red onion, thinly sliced 2 tspn vinegar, white wine, or cider vinegar 2 medium orange, 100g bag watercress, spinach and rocket salad METHOD Preheat the oven to Gas Mark 6/200C/fan oven 180C.
The recipe is 250g of blanched white almonds - fresh ones in season at the moment; 3 cloves of garlic, peeled and cut in half with the root removed; 250g of white bread cut up and slightly dry; 10 tspn of olive oil; 5-6 tspn of sherry vinegar; 600-700ml of iced water and salt to season.
Braised cheek of beef with colcannon (pictured) INGREDIENTS: 6 x 10oz portions of beef cheek, trimmed of all fat; ' head of garlic, sliced in half; 2 slices celery, chopped; 1 onion, chopped; 1 bay leaf; 1 sprig of thyme; ' bottle of red wine; 1 litre of chicken stock; 4 tomatoes, finely diced; 6oz of peeled onions; 5 rashers of bacon (cut into lardons); 1 bunch of flat parsley leaves; 1 tspn salt; ' tspn white pepper METHOD: In a hot frying pan add a little oil and brown the cheeks of beef on all sides.
INGREDIENTS: 1 x 400gm lean beef mince (less than 10% fat); 1 medium onion - chopped; 60g reduced fat cheddar cheese diced; 2 tspn English mustard; 1 tblspn Worcestershire sauce; 2 cloves garlic - chopped; Cracked black pepper
8 oz flour / 3/4 pint milk/ 1/2 tspn baking powder / 1/4 tspn salt / 1/2 lb lard or butter rubbed in / 3 oz currants / 4 oz caster sugar / large pinch powdered cinnamon.
Ingredients: For the salad: 175g long grain rice; 100g frozen peas; 2 tspn mint sauce; 1 x400g can chopped tomatoes, drained; 1 avocado, peeled, stoned and diced