Sentences with phrase «about a cup of»

I actually added about a cup of red lentils with the broth after the onions softened to give the soup some protein and a bit more heartiness.

For each serving, place about a cup of squash on a plate or pasta bowl.

I have added about a cup of white vinegar to the solution as well.works great!

For the tarragon vinegar: Coarsely chop about a cup of tarragon leaves.

I blended about a cup of oats into a fine powder (in the blender) to create oat flour.

Yesterday, I only had two ripe bananas, but I did have about a cup of pumpkin left over from your fabulous pumpkin bread (that i turned into amazing mini chocolate chip studded, maple frosted mini cupcake / muffins).

Also mixed in about a cup of semi-sweet choc chips at the end, and sprinkled a handful of pecans and a bit of course maple sugar over the top before putting it in the oven.

I made this last night but with the original amount of carrots and celery (ended up with about a cup of each, diced).

PLus, I felt virtuously healthy eating it, and I'm sad I only have about a cup of it left for next time.

Blend with about a cup of water.

Tonight, we had leftovers of the soup — Nick had his with salad and I put mine over about a cup of broccoli.

It was pretty time - consuming, but I ended up with about a cup of salt.

* Optional Add - ins: Just like the beans, this a blank canvas that's great by itself but also with some additions, try about a cup of sharp cheddar, a minced jalapeno, some green onions, or some chorizo.

To serve: place about a cup of rice noodles in a bowl.

Hi Erin: For about a cup of yogurt you would want a teaspoon of crushed garlic (I like to use garlic paste for this type of thing), a quarter teaspoon of white pepper, juice of half a lemon, and anywhere from a quarter of a cup to a half of a cup of fresh dill, finely chopped.

I had a VERY tough time blending the avocado mixture so I ended up adding about a cup of water.

I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and nuts we have on hand (this week, I threw about a cup of fig purée into the batter and baked it for an additional 10 minutes; next week, walnuts and raisins).

Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.)

Then I added in about a cup of cooked bulgur — this was the perfect amount for the two of us!

I can now confirm that by replacing the milk with bourbon and adding about a cup of chocolate chips (you can do less, but why would you?)

I have about a cup of extra icing, what is the best way to save / preserve it?

I used about a cup of CO out of the jar, put it in the Kitchen Aid mixer and it whipped up beautifully.

I didn't have tomato paste so I used about a cup of tomato sauce and I stirred in spinach and chopped fresh mushrooms at the end.

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.

I did add an egg and as a final step I dumped in about a cup of flour to the recipe just so the dough wasn't too mushy.

Place about a cup of the sliced strawberries onto the bottom of the shortcake, cut side up.

Sounds similar to a fish curry I do - only, instead of cream, I use about a cup of coconut milk.

Next you need to temper the eggs, this is done by slowly drizzling about a cup of the hot milk mixture into the eggs, whisking vigorously while you do it.

also, i subbed about a cup of coconut milk for the dollop of cream and used coconut oil to sautee in.

To serve, place about a cup of the filling in the center of a roti.

Drain, reserving about a cup of the cooking water.

Pour about a cup of salted caramel sauce over the top of cake before serving.

Strain the reserved porcini liquid into the beef bouillon — you should have about a cup of very flavorful broth.

I sifted ingredients three times since I was using a corse organic cane sugar - I also added about a cup of semi sweet chocolate morsels to the batter.

Soak about a cup of them overnight, drain and rinse them the next day, then blend with 3 - 4 cups fresh water.

All the other ones I saw added about a cup of either milk, cream, or water.

Add about a cup of the nondairy milk and continue to process until smooth and creamy.

Add the garlic at the same time and cook for 1 minute, then dip about a cup of the water out of the pasta pot, and put it in with the tomato paste, garlic, onion & fennel pot and mix together.

:) Or maybe I'm just excited about another cup of Iced Pumpkin Spice Coffee!

I had loads of edamame to eat, about a cup of sprouted chickpeas to use, and a dehydrator full of tomatoes from the Tomato Preserving Marathon.

Slowly pour in about a cup of the soup broth to warm the egg mixture, whisking constantly.

I used about a cup of shredded zucchini, a healthy handful of thinly shredded cabbage, as well as a carrot, scallions and chives from the garden.

I added a teaspoon of cinnamon and about a cup of chopped toasted walnuts to the dough (it held together fine) and they tasted amazing.

My favorite breakfast drink is a whole green apple, about a cup of mango or papaya, a big handful of spinach, a cup of water and some coconut milk and blend until smooth.

I get about a cup of tomato sauce per pound of raw tomato.

Pour about a cup of water and season with salt, if you are using rock salt then use little less salt than you would use.

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.

I have about a cup of coconut milk sitting in the fridge waiting to be used up so I'm going to make this for dinner tonight!

This should give you about a cup of blended peas.

Whisk about a cup of the dry ingredients into the wet ingredients.