Sentences with phrase «about a cup so»

I chopped up 2 and was left with about a cup so that's hanging out in the freezer for the next batch.

Not exact matches

So whether you are offended by Starbucks» holiday - cup campaign or found it to be an utter waste of valuable real estate on your Facebook feed, it is important for entrepreneurs to understand that this is how information and news gets proliferated these days — through tens of millions of people chatting about it on social media.

I think @HamillHimself lives around the corner from me in Malibu so he can just come over and we can talk about it over a cup of coffee.

If a cup of good tea or coffee could be brought me about eleven, so much the better.

But I think we are dealing with semantics so I can't be arsed to get into a debate about it — anyway, I need a cup of tea.

I really want to make these for my boys first birthday party but am worried about getting them wrong without a weight / cup measurement for the sweet potato cos they vary so much in size depending where you shop.

Maybe it's making for «no straw» in your drink when you go out, bringing your own bags to the grocery store, getting coffee or a smoothie in your own cup / jar, bringing your own silverware when you're out and about, switching from paper to cloth napkins, buying bread from a local bakery or making it yourself instead of buying in plastic, switching to a menstrual cup or washable cloth pads instead of disposable, there's so many different ways to produce less waste.

This turned out a bit spicy for me, so I added about half a cup of unsweetened almond milk, 2 cups hot water to thin it out, and served it with a little yoghurt and lots of coriander to cut the heat.

So sorry but I haven't made this recipe in US cups before but that sounds about right.

My sweet potatoes were a bit old / dry so I added about half a cup of water and came out with much shorter brownies than yours but it was still delicious.

So sorry but I'm not sure about the exact quantities of ground almonds, I imagine half a cup should be fine.

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

Hi Tanene, I created this recipe in grams so I'm not sure about the cup measurements exactly but it's about 5 cups of oats.

Cook 15 minutes or so until reduced to about 2 cups, stirring occasionally.

It seemed to much like dough and not batter so I added about 1/4 cup more almond milk and it turned out amazing.

I love coffee cake it is so good to make to have for breakfast or brunch to have with that cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour Cream Coffee Cake that is such fun and is delicious to make

I couldn't find any butternut squash at my supermarket so I used sweet potatoes instead (and omitted the regular potatoes) and added about a half cup of dried apricots along with the tomatoes to give it a bit of a sweet pop!

, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2 cup more flour) and... best of all?

The second batch i added half a teaspoon of baking soda and about 1/2 cup of flour to make it rise and not so heavy.

Two cups of fruit makes about 1 1/2 cups of jam, so this is just enough for a week of breakfasts — then it's time to choose a new combination of fruits at the farmers market and make another batch!

Ingredients: 6 lemons / 2/3 cup kosher salt (my lemons were on the small side so I only used about 1/3 cup) / Juice from 4 - 5 additional lemons / 2 T olive oil

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

My batter was too flour - y, which might be because my bananas weren't ripe enough, so I added two tablespoon water and about a 1/2 cup of soymilk.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Haha, so I've estimated to start with about 3/4 cup and go from there.

Ladle out about a 1/4 cup of the batter and lift the pan up and swirl the batter around so that it coats the pan.

Scoop about 2 - 3 cups of vanilla bean ice cream into the lined bowl and press it against the sides and bottom, so that it is fairly even and about an inch or so thick.

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

Add another cup or so of vanilla bean ice cream to form a layer that is about 1 / 2 - inch thick.

Mine are fairly large and hold about 2 cups, so if you're using smaller glasses the recipe above should make more parfaits.

So in total since it's 10 tablespoons, you'll use 1/2 cup plus 2 tablespoons or about 140 grams.

For reference, one cup of cooked black beans has about 15g, so these lupini beans are full of protein!

My can of coconut milk had about 1 1/2 cups so after tasting the first batch I decided to make another half batch to use everything up.

You will need about 1 1/2 cups, so depending on the size of the peaches, you may not need all 3.

It has some slight differences — it calls for 1 tsp of cinnamon; more flour, but it's for SIFTED flour so it would be about the same amount of the unsifted this calls for; and 3/4 cup of shortening and no butter.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

Fortunately I added in about a half cup of dark chocolate chips, so the end result was good - the chocolate added the much needed sweetness that was lost with the forgotten maple syrup...

I didn't have any black beans in the house so I ended up using about 1.5 cups of puréed black lentils and another half cup whole.

I followed the recipe to a «T», but skimped on the onion by about a 1/4 cup (the remnant hunk I had in the fridge only went so far), and omitted the ham (didn't miss it all, though I might experiment with some crisped and crumbled prosciutto when I reheat for dinner).

You only need about 1 cup for the salad, but it makes a great snack so I recommend making a large batch or even doubling the recipe.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

Now the volume of starter is where you want it, so every 12 hours pitch half the starter and feed the remaining starter another 1/4 cup of water and 1/2 cup of flour - or about 50 grams of each.

I have been craving some prosciutto and and cheddar scones and couldn't find a recipe so I tweaked this to match my mouthdemands by omitting the mustard, hot sauce, and paprika and instead went for a dryer scone with about 1/2 a cup of it added instead.

The total amount of wine used in the recipe is 1/4 cup, there are up to 8 servings, so that would roughly be about 1/2 tablespoon of wine per serving.

To yield about 4 cups white rice, I use 1.5 cups uncooked rice and 2.5 cups water, but this may vary depending on your rice variety, so be sure to check the package.

(Recipe will make about 18 cups, so have a couple tins ready to go.)

I used 914 grams, wrung out the water until I had about 620 grams, and that was enough for 2/3 of the recipe (so 2 cups).

For the frosting, if you want to pipe it on, you'd likely want to add about 1/2 to 1 cup more of powdered sugar so it's a little thicker.

I found that about 1/2 cup in each blender (so remember, 1 cup altogether!)

After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident.