Sentences with phrase «use about a pound»

To keep things simple I used about a pound each of strawberries, blackberries and blueberries.

I used about a pound of pork (three boneless chops).

I also often have cooked chicken in the fridge, so if you're like me feel free to skip the first step of the recipe and just use about a pound of your pre-cooked chicken.

I used about a pound of them in place of the cherries and it was delicious and very easy to make.

I used about a pound (500g) or ground pork.

Not exact matches

I used a combination of techniques to lose 30 pounds, including about 20 pounds just this year.

Brian Gettelfinger, an accomplished swimmer, swam through about 600 pounds of a syrup substitute — an edible thickener called guar gum — using backstroke, breaststroke, butterfly and freestyle.

In 2010, one of its properties, Fern Road Farm, avoided using about 19,600 pounds of synthetic nitrogen fertilizers and 595 pounds of pesticides — while boosting revenue some 40 percent.

The three - wheeled car weighs about 1,200 pounds and features a single - cylinder 7 - hp engine that uses either diesel or ethanol and networked batteries to drive two electric motors, giving it the equivalent of 16 hp and a max speed of about 70 mph.

The company began using a more durable yet lighter material for the helmet's outer layer, which also contributed to its shaving about half a pound off its overall weight.

He raised $ 6 million from investors, including Silicon Valley's Band of Angels, and used the money to launch a recycling operation that now turns out about 500,000 pounds of different grades of plastics a month.

The bomb first entered service 50 years ago, and weighs about 700 pounds - slightly smaller than the M117 bomb often used by the B - 52 Stratofortress for «grid square removal.»

However, you will still be able to use Abra in US Dollars, Euros, Pounds and about 50 other currencies.

I am pretty thankful the photographer used Photoshop for my author picture because I look about 20 pounds lighter in that picture than I am in real life.

The interesting thing about the liberal media is they pound the candidates with leading questions to trap them into saying something and then spin it out of context to use it for personal attacks.

Sportswriters routinely use words like «annihilated,» «crushed,» «mangled,» «mutilated,» «stomped,» and «pounded,» yet no one speculates about literal meanings.

33 pounds for that coconut make up remover...: / whereas you can get a small pot of coconut oil for about 5 pounds... I don't really think anyone thinks that using coconut oil as a make up remover is «weird» anyway...

1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat.

1 pound ripe plum tomatoes (about 6 large) Though plum tomatoes are ideal, I've used others, especially cherry tomatoes, which have been a fine substitute.

In this case I used about 1 1/2 pounds of chicken legs, browned on each side on the stove, then baked until cooked through.

For this garlicky shrimp recipe, I used about 3 pounds of our local shrimp and sautéed tons of garlic (like 10 cloves!)

We pick about 25 pounds of strawberries each season to use for homemade jam, pies and freezing for smoothies.

One of my favorite parts about Summer is that there's a blueberry farm in our town where we go every year to pick pounds of fresh blueberries to use all year long.

Top with another sheet of paper; using a rolling pin, pound butter to soften and flatten to about 1/2 inch.

In this case I used about 1 1/2 pounds of chicken legs, browned on each side on the stove in a stock pot, then transferred to a baking dish and baked until cooked through.

We used a pork loin that was about 3 1/2 pounds and 7 inches long, with 5 bones.

Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about 1/2 - inch thick.

The three things I love about this recipe are, # 1 You get to use sel gris, french grey sea salt, in a cookie dough with unsalted butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]

Learn more about fruit ingredients or view how we process 24 million pounds of strawberries primarily used by the ice cream / frozen novelty industry in our resource library.

We use colossal shrimp — about 6 to the pound, and it takes 15 minutes for them to cook through.

The solution: Use plenty of water, about 5 quarts per pound of dry pasta.

Green Spinach Pasta: Use about 1/4 pound of fresh spinach per egg / portion.

There was enough sauce to probably have used 3/4 to 1 pound of broccoli, which would have stretched it to about four servings, so keep that in mind as an option!

1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

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

I used about 2 pounds of chicken (little less than a kg) and half of the dry spice blend which I prepared.

Place chicken between two layers of plastic wrap; use a meat mallet to pound one chicken breast at a time to about 1/2 - inch thickness.

If you're using russets you'll want about 5 medium or about 2 pounds of Yukon's.

Cover each chicken breast in two layers of plastic wrap and use a rolling pin or something else heavy and unbreakable to pound your chicken to an even thickness, about half an inch.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I had about 5 pounds of bulk cinnamon chips I needed to use.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)

For the gazpacho: 2 pounds ripe red tomatoes (about 10 plum tomatoes) or you can use heirloom tomatoes or even green tomatoes!

Use a wooden spoon to gently pound or press the carrots to help break them down a bit, about 3 - 4 minutes.

This recipe uses Jersey Barnfire Black Garlic Hot Sauce Ingredients (* per bypass) 1/4 Ground beef Hot Dog Bacon (3 strips) Original Jersey Barnfire Hot sauce One long roll or bypass Cheese to top if desired Pound each 1/4 pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute coPound each 1/4 pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute copound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute cook...