Sentences with phrase «add the measured cup»

You then add the measured cup of water and flaxseeds and allow them to stand up to 15 minutes before heating.

Add measuring cups to your pretend play: with water play outside, with cornstarch & water, with oatmeal, etc..

Not exact matches

Just add 1/4 of a cup of the oats and a pinch of salt (1/8 of a teaspoon if you must measure it) to each baggie.

Strain the popcorn milk through a fine sieve into a large measuring cup, and add more milk until you have 3 cups total.

Measure milk in a measuring cup and add lemon juice to it.

Measure the orange juice and add enough water or vegetable broth to make 3/4 cup of liquid.

Add enough all - purpose flour to measure 1 1/4 cup.

Measure coriander seeds and pulse in a coffee grinder a few time to just crack the seeds up a bit (you can also leave them whole if desired), add to a sauté pan along with the cumin seeds, garam masala and 1/4 cup oil.

Stir together the oil, honey, molasses and brown sugar in a measuring cup; add the coffee mixture and stir to combine.

Whisk the milk, egg and oil together in a small bowl or measuring cup and add the mixture to the dry ingredients.

* edited to add *: In the time since I posted this recipe, I have refined my position about how to measure 1 cup of Better Batter by weight.

I use a 2 cup liquid measuring cup and add the yeast mixture to the dry ingredients when it's almost risen to the top.

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 seasAdd 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 seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

Add it to the prepared pan in an even layer and use something round, like a shorter drinking glass or a measuring cup, with a flat bottom to press the crust into the pan so it's fairly compact.

Now in a two cup measuring cup squeeze out the lime into the measuring cup then add enough buttermilk to reach the 1 cup measurement (this is the 1 - ish cup situation).

Add 1/2 cup that was sifted and spooned into the 1/2 cup measure)(or about 50 grams) of unbleached, unbromated white flour and stir again.

Then I add 1/2 cup of flour (that was sifted and spooned into the 1/2 cup measure) and stir vigorously again.

I have an insane amount of measuring cups, and I am SO happy to add this one to the collection.

** To make 1 cup cake flour, measure out 1 cup all - purpose flour, remove 2 tablespoons and add 2 tablespoons cornstarch (whisk together to combine).

As that sat with the yeast beginning to work, I measured out into a bowl 4 1/4 cups of this whole wheat flour, and added 1/2 heaping teaspoon of salt to that.

Using a measuring cup or bowl, measure out the buttermilk, add the egg and the melted butter; beat until thoroughly combined.

Add enough broth to pan juices to measure 3 cups.

* If you don't have buttermilk, add 2 teaspoons of white vinegar to a measuring cup.

Using a 1/4 cup measuring cup, add bean mixture and press it in until it's not quite to the top of the cup.

Sour hemp, coconut, or dairy milk by pouring 1 teaspoon of apple cider vinegar into a measuring cup and adding milk to measure 1/2 cup.

In a measuring cup, add the milk, butter, sugar and salt.

Add the eggs, cream and Parmesan cheese to the measuring cup, mixing well with a fork.

Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water.

Add the eggs and baking soda to the two - cup measure with the almond «buttermilk» and beat with a fork.

While your cauli and meat are cooking, add the mayo, water, sunflower seed butter, coconut aminos, fish sauce and cumin to a large measuring cup and whisk until well combined.

* If you don't have buttermilk, add 1 teaspoon vinegar to a liquid measure cup and fill with milk to the 1/3 cup line.

Once you have all the juice, add water to fill to the 3/4 cup measure.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

(add 1 tablespoon lemon juice to a 1 cup measure and top off with milk, let sit for about 10 - 15 minutes).

Measure out 1/4 cup and add this to a large freezer bag along with shrimp (the remaining Marinade will become your Glaze).

sour milk (to make sour milk add 1 tablespoon lemon juice to 1 cup measure and top off with milk, let sit for about 10 - 15 minutes)

For each cup add one tablespoon white vinegar or fresh squeezed lemon juice to the measuring cup first then fill with milk.

Measure out 1 1/2 cups of orange mixture and add to the mixer.

In a measuring cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.

Place vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.

Using a 1/4 measuring cup, add a rounded scoop of tuna salad to each half of avocado.

Pour the bean liquid into a measuring cup and add enough water to make 2 1/2 cups.

I mashed a ripe banana, stuck it in a 2/3 measuring cup, and poured in honey to the top (I use honey because it's cheaper than maple syrup), and then added a bit more honey after tasting the batter to be sure it would be sweet enough.

Make your own substitution for buttermilk the following way: Add either 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar to measuring cup.

As a bonus, you actually dirty fewer dishes when cooking this way because you don't need to use 10 different measuring cups — just add things one - by - one to the same bowl and zero the scale in between each addition.

I think it would be okay to use the 3 1/2 cups of oat flour along with a 1/2 measure of quinoa if you wanted the added fiber and nutrients but it would definitely add double the calories per slice also..

Although I have never made these with a flour substitute before you can use AP flour instead of cake flour however for each 1 cup AP flour you measure, you will want to remove 2 tablespoons and add in 2 tablespoons cornstarch if you have that handy.