Sentences with phrase «about an ounce on»

Sprinkle about an ounce on each meal.

Not exact matches

«One friendly but sharp - eyed commentator on Berkshire has pointed out that our book value at the end of 1964 would have bought about one - half ounce of gold and, 15 years later, after we have plowed back all earnings along with much blood, sweat and tears, the book value produced will buy about the same half ounce.

The gold sector also helped lift the TSX, up about 0.7 per cent as June bullion gained $ 6.70 to US$ 1,393.30 an ounce late in the afternoon in electronic trading on the New York Mercantile Exchange.

-- Andrew Davis, CEO of Squeegy, an app for on - demand car washes which use only a few ounces of water, unlike a traditional car wash, which uses about 40 gallons of water per vehicle.

Silver futures in the May contract settled last Friday in New York at 17.16 an ounce while currently trading at 16.45 hitting a two week low finishing down about $ 0.70 for the trading week all due to the fact that the U.S. dollar hit a four - month high today putting pressure on the whole precious metal sector.

Silver futures settled last Friday in New York at 16.26 an ounce while currently trading at 16.36 up about $ 0.10 for the trading week reacting neutral off of the monthly unemployment number which was released this morning stating that we added 103,000 jobs which were very disappointing sending gold prices higher, however having very little impact on silver.

There were about 80 million ounces of gold mined on the entire planet last year.

Silver futures in the May contract settled last Friday in New York at 16.27 an ounce while currently trading at 16.60 up about 33 cents for the trading week still stuck in a six week consolidation as prices continue to flip - flop on a daily basis.

He said the company is focused on Nevada, where its Cortez and Goldstrike properties produced 2.3 million ounces of gold last year — about half of its production.

by During this banker raid on paper gold and paper silver, while banking shill Nouriel Roubini was spouting more propaganda in the distribution channels of the mass media of a gold collapse to sub-par $ 1000 an ounce prices, we were busy informing our readers about the «Lies of Nouriel Roubini» (whose sole purpose in life, -LSB-...]

The spread, which retails at about $ 5 for a 10 - ounce jar, delivers on this promise, packing more than just a token dose of heat.

Presentation: Place about 5 ounces of beef on each plate and spoon the sauce over the beef.

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

After the second side is seared, dump a whole 16 ounce jar of salsa on top, reduce the heat to medium - low, place the lid on, and cook covered for about 15 minutes.

1 15 - ounce container ricotta (about 2 cups) 2 tablespoons confectioners» sugar 1/2 cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few on top)

Pour about half of the remaining butterscotch sauce into a layer on the bottom of each of 6 small containers, each about 6 ounces in capacity.

- about 2 - 3 cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an avocado - about an ounce of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

I'd plan on 3 ounces of each per guest, so if you have 100 guests you'll need 300 ounces which is about 19 pounds.

Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste

Poor about 1.5 to 2 ounces of batter into the center of the pan immediately swirl the pan all around to spread the batter on an evenly coat that covers all the bottom of the pan.

Grab an 8 ounce piece of firm tofu, drain and pat dry with paper towels, cut into 2 evenly sized steaks that are about 1/2 inch thick, and season with sea salt, freshly cracked black pepper and dried parsley on both sides of each steak

Place about 1 1/2 ounces meat on each tortilla; top with about 2 tablespoons onion mixture.

Starting on the bottom half of the Ciabatta roll, arrange one thinly sliced steak, then 4 ounces of sliced tomato, about 2 ounces of the caramelized onions, then 1 ounce of the Fresh California Avocado slices.

Note: If you really want to go full - on lazy, you can also use about half of a 16 - ounce bag of frozen cut onions and bell peppers.

To the oil, I added the dill I picked up — prob 1/4 ounce, about as much flat - leafed parsely that I had on hand and a good handful of spinach with the tail end of my lemon - sea salt.

She kept raving about it, so I ordered a jar on Amazon and immediately felt a little buyer's remorse — 28 dollars for 16 ounces.

I make the buns very often, and the recipe seems almost fool - proof — never fails: 1 cup egg whites from a carton (equals about 6 - 7) whipped 8 minutes on high, 1/2 cup JR whey protein, 3 - 4 ounces very softened cream cheese.

There was a comment about not weighing our ingredients in the US, there are alternatives, try to find a US set of measuring cups and spoons, they should be very reasonably priced... look on the internet for equivalents... or you could use the ounces equivalent for the cups measure.

Place small strips of cheese (about 1 1/3 ounce) off - center on empanada dough rounds.

About an ounce or so grated on whatever I'm eating and then deal with the aftermath (itchy skin and a little stomach distress).

On 1 slice, layer a leaf or two of lettuce, about 4 ounces of sliced turkey and juicy tomato slices.

Dust the counter with extra all - purpose flour, put the dough on dusting flour and portion out the dough into small balls about 2 ounces.

4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2 white potatoes, skin left on, cubed, about 4 cups 1 small cauliflower, cut into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded

Ingredients 1 ounce dried mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2 large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to use fresh mushrooms instead, use about 5 - 6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.

I have a nice gram and ounce kitchen scale I bought on Amazon for about $ 15.

Use a two ounce scoop or a large spoon and your hands to make semi round balls of cookie dough and place them on the baking sheet about two inches apart.

Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

In a small bowl, toss the 1/4 cup (1 ounce / 30 grams) pistachios with the 1 tablespoon oil and a little salt, spread on the baking sheet, and roast in the oven until golden brown, about 5 minutes.

Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread

Ingredients: 1 nipper white rum (or about 1.5 ounces) 1/2 heaping cup frozen strawberries 1/2 heaping cup frozen cherries Lime juice A pinch of sugar (depending on how sweet you like your... Continue Reading →

Short Dough Crust: 1/2 cup (1 stick) unsalted butter, at cool room temperature, cut into 8 pieces 1/4 cup granulated sugar 1 egg yolk 1 1/4 cups all - purpose flour 1/4 teaspoon salt Chocolate Silk Filling: 12 ounces Collection Etienne's Sur del Lago chocolate, finely chopped (about 2 cups chopped) 1 cup heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at warm room temperature (it should be quite soft) 2 egg yolks from eggs graded large 1/2 cup sour cream Garnish: 1 pint (2 cups) ripe blackberries, gently rinsed and laid out on a towel to dry

Add a layer of thinly sliced onion and pile on about six ounces of the sliced beef.

10 ounces cauliflower florets (from about 1/2 of a small head), very thinly sliced lengthwise on a mandoline

Based on the math, I'm estimating 800 ounces of cooked meat, which translates to about 1600 ounces (100 lbs.)

1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline

Hi Susan, I generally will use about 12 ounces or so of uncooked pasta and depending on the number I'm serving and the other sides, I will serve about 8 - 10 shrimp per plate.

As to calories, on an ounce for ounce basis, from what I can find, corn flour and wheat flour have about 103 calories per ounce.