Sentences with phrase «about their cup size»

I'm never too sure about cup sizes — they seem a bit imprecise.

When I was a young teenager — a loooooong time ago — before we knew about cup sizes, we used to compare our boobs by how many pencils we could shove under them.

Not exact matches

When it comes to pricing for products such as cup of fresh juice and smoothies, there are no hard and fast rules about it, the prices depend on the size and packaging.

22 chopped small Heath bars (this is about half a bag) or 11 chopped snack size Heath bars (this is also about half a bag)-- This makes about one cup chopped bars

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.

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

I just use a UK sized cup, about the same size as a coffee mug.

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

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.

But I roughly count 1/2 a cup (about the size that fits in my palm) around 200 calories.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Scoop about 1 cup of the the batter (depending on the size of your waffle iron) onto your heated waffle iron.

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

4 cups pregrated carrots (or about 8 medium - size carrots, grated) 3/4 cup chopped dried figs 1/2 cup chopped green onions (about 4 onions) 2 Tbs.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Ingredients: 4 - 6 small to medium size fresh, raw artichokes 1 organic lemon, zested and halved 1/2 - 3/4 cup chopped fresh organic mint leaves About 4 cloves organic garlic, pressed or minced 2 tsp.

2 medium - size carrots, peeled 2 bunches green onions (about 16) 1 cup instant polenta 2 cups purchased pregrated carrots (or 4 medium - size carrots, grated) 1 cup frozen green peas, thawed 1/4 cup grated Parmesan cheese 2 Tbs.

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

olive oil 2 medium - size onions, coarsely chopped (about 2 cups) 1 large green pepper, cut into 1 1/2 - inch strips 3 large cloves garlic, minced (1 Tbs.)

The regular size muffin pans have 6 - or 12 - cup - shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter.

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.

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

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.

Using a large cookie scoop or 1/4 cup dry measuring cup, for the cookie dough into balls about 3 tablespoons in size.

Take half the batter (about 600 grams or 3 cups) and put it in a separate medium sized bowl.

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

1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese

As it turns out, a Texas - size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this.

Except, I doctored it up with two medium sized vidalias, halved and thinly sliced and caramellized and about half a cup of freshly grated parmesan cheese.

The recipe will make about 3 cups of sauce, depending on the size of your pears.

About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon seaAbout 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon seaabout 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt

Cook cider in a medium - sized saucepan over medium heat, stirring occasionally, until the cider reduces to 1/4 cup, about 8 - 10 minutes.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

I would say about 5 - 6 cups, depending on the size of the chicken.

Continue squeezing for several minutes until the ball of cauliflower mixture is about half its original size and you have squeezed out about 3/4 cup of liquid.

It will make approximately 15 tablespoon size bombs (shown here) or about 5 large bombs that are 1/4 cup in size.

With three quart sized mason jars, pour the dressing between the three jars (about 1/3 cup of dressing per jar.)

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley

Ingredients: 3 - 4 medium size avocados 1 lime, zest and juice 1/2 cup Trader Joe's fire - roasted corn kernels 1 bunch cilantro, minced 1/4 white onion, minced (about 1/4 cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.

It has 8 servings, so whatever 1 / 8th of the recipe is, which would vary by size of the eggplant, but maybe about 1/4 a cup or so.

1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened

Let's start baking... Cookie Butter Glazed Pumpkin Cake Yields: about 4 1/2 cups of batter — 34 + standard cupcake size Ingredients: 1 cup vegetable oil 4 eggs, room temp.

ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)

Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.

In a good - size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium - high heat.

In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts.

I add about a 1/4 cup to a recipe of this size

(For pinoresinol, the levels in raw curly kale average about 220 milligrams in our WHFoods one - cup serving size.)

Definately better with about 3/4 cup of coconut sugar added and also tasted better in the larger size as opposed to the mini-muffin (texture and flavor was improved in the larger size).