Sentences with phrase «spread about another cup»

Spread about a cup of the tomato sauce over the top of the sour cream mixture and follow it with a layer of the remaining eggplant rounds.

Spread about another cup of the remaining spaghetti squash over the top of the meat and sprinkle with grated cheese.

Not exact matches

To assemble the tamales, spread about 1/3 cup dough onto the center of each corn husk.

Spoon about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer, stopping about 1/4 inch from the edge of the iron.

Spread about 1/2 cup of mixture on each tortilla.

Spread broken cookies, pretzels and about 1 cup of the candy corn onto the prepared cookie sheet.

Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread.

Place one disk of merengue on top, very carefully spread about one cup of the mousse over the top, repeat with remaining ingredients and spread remaining mousse around the outside edge.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

Top each toast slice with about 1/2 cup of the meat mixture, spreading mixture to edges of the toast.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling.

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

500 ml (2 cups) whole cream 1 x 397g (14 oz) can sweetened condensed milk, chilled 2 tsp vanilla extract 200g (7 oz) dark chocolate 150g (about 5 oz or 2/3 cup) Biscoff spread (cookie butter) 2 large or 4 small meringues — about 1 cup when crumbled

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

To serve, spread about 1/3 cup of the Bourbon Cream onto the center of each plate and top with a wedge of the pie.

Once you have obtained this consistency, spread about 2 cups of the polenta in a long rectangle tart pan with a removable bottom.

Spread about 1/2 cup of the tomato sauce in the bottom of a 9 - by -13-inch baking dish.

Spread about 2 cups of the polenta in a long rectangle tart pan with a removable bottom.

Spread about 1/3 cup of the mixture evenly over the entire surface of a tortilla, being careful to not overfill.

Place about 2 cups of greek yogurt (I use full fat vanilla) in the middle of the dish, and spread it around evenly with a spatula until it's about 1/4 inch thick.

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

Spread it with a thin layer of frosting, enough to coat the layer to the edge (about 1/4 cup).

Scoop out about 1/4 cup of batter per waffle and pour onto hot waffle iron, spreading it to the edges.

Biscoff Cookies & Swirls Ice Cream Ingredients: 2 cups of your favorite vanilla ice cream, softened 1 1/2 cups crushed Biscoff cookies (about half a package) 1 cup Biscoff Cookie Spread Directions: 1.

Spread the cake batter into a prepared cake pan, or drop about 1/2 cup of batter into each cupcake liner.

Spread about 1/4 cup of the chicken mixture in the center of the tortilla, roll it up and place it at the end of the dish with the end side down.

Preheat oven to 400 ° and spread about 3/4 cup of enchilada sauce into the bottom of a 9x9 inch baking dish.

Spread each tortilla with about 1/4 cup of the chorizo mixture.

I did this in sections, beginning with about 1/2 cup and encouraging it to spread by using a knife.

Generously spread the dressing on 1 slice of bread, add 2 - 3 strips of tempeh, about 1/4 cup sauerkraut, more dressing, and then top with the other slice of bread.

A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil

Remove the foil cover and turn racks over so bone ends curve up, then baste ribs with the pan juices and spread them generously with about 1 cup of your barbecue sauce.

2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2 cup chive or basil pesto 1 cup white bean spread (recipe follows)

Ingredients: 1 cup cold vegan buttery spread 1 cup sugar 1/2 cup brown sugar 1/2 cup applesauce (you can sub this for a mashed banana) 2 1/2 teaspoons vanilla 2 1/4 cups flour 1 teaspoon salt 1 1/2 teaspoon baking soda 1/2 bag vegan chocolate chips (about 6 ounces)

Chickpea Curry Spread Ingredients 1 cup chickpeas, cooked (about 8 oz.)

Pour about 3/4 cup batter into skillet, spreading batter to edges with a large spoon.

To assemble, spread about 1/4 cup of the fava bean mixture on each pita or flatbread.

Add about 3/4 cup of cherry filling on top of that, and again spread around evenly.

Also melted about 1/2 cup 85 % cacao chips and spread a thin layer on top.

Evenly spread about 1/2 cup frosting over the top.

Spread about 1/4 cup of the pasta sauce in a baking pan.

Make sure you leave about 1/4 cup of the enchilada sauce to spread over the top of the casserole.

Pour about 1/4 cup of the batter into the skillet and tilt it around to spread the batter out into a circle.

Spread 1/4 cup hazelnuts in a skillet or pie plate and toast for about 3 to 5 minutes or until lightly golden brown.

5) Heata little coconut oil in a non-stick pan and let it warm up a little 6) Scoop about 100 ml (1/2 cup) of batter into the middle of the pan and let it spread out into a circle.

Spray a 9x13 baking dish with nonstick cooking spray, then pour in about a cup of the enchilada sauce, spreading it to cover the bottom of the pan.

Set a layer on a dish and spread the top with about 1 cup of the frosting.

Spread about 1/4 cup (65 grams) of the batter into the bottom of each ramekin, smoothing the tops.

Ladle jam into jar (s) and refrigerate (leave about 1/2 cup out if using to spread over the pies sometime soon).