Sentences with phrase «adding small cups»

Although Martin didn't use it, adding small cups of bone broth to the regimen would have helped speed healing as well.

Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency.

Not exact matches

In February, the chain confirmed a «small batch» of misprinted extra large - size cups were distributed in Atlantic Canada and Alberta for the annual contest, but added no major contest prizing was affected because third - party consultants audit the production process and the seeding of prizes.

I have a small ramekin (any small dish that fits on your stove will do) and I add to it 1/4 cup salt and 2 Tablespoons pepper.

Preheat oven to 400º F. Place the quinoa into a small saucepan and add 2 cups of water.

Place the flax seeds into a small bowl and add 1/4 cup hot water, mix and let stand for a few minutes.

In any case, I'd add about 1/3 — 1/2 cup of fresh pineapple cut into small pieces or use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more sugar than might be good for breakfast.

Consider drizzling this ---- Powdered sugar / 1 Cup, add lemon juice and milk (very small amounts not to make it too runny)

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

I also added chopped walnuts and chocolate (very little, 1/4 to 1/3 cup of nuts, and someone like 2 tablespoons of chocolate chips the I chopped up smaller.)

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt • juice from one small lemon • 2 tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

To make the quinoa, add 1/2 cup of water to a small saucepan and add quinoa.

In a tall cup, add in a teaspoon of Spirulina Powder and banana and mix with a standard blender / vitamix or small immersion blender.

Add the condensed milk and 1 cup of the chocolate chips to a small sauce pan.

Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine.

Add all ingredients to a small Magic Bullet cup and pulse a few times until well blended, but not smooth.

With that being said, one way to increase spiciness is to add, along with the other spices, a 1/4 teaspoon of white or black ground pepper or a 1/4 cup of finely diced crystallized ginger (which you can buy in small tins at specialty food stores or in bulk form from the health food store).

Remove 1 tablespoon of the beaten egg and put it in a small cup or bowl and add 1/2 teaspoon of water to the tablespoon of egg.

It was small — only about a cup and a half total in the package — but since I usually add about one large garlic clove for every cup of snap peas it was easy to figure out the amounts.

Just made this on this cold, drizzly day and it was perfect — dense, moist, not overly sweet (used < 1/3 cup brown sugar and 1/4 maple syrup, but added a 4th banana since mine were small).

Anyway... add 1/2 cup of the aquafaba to a small sauce pan along with 1 cup of sugar.

In a small pot, add 1/4 cup water to the raspberries and bring it to a boil.

In a small sauce pot add the following: 2 cups red wine vinegar (5 % acidity), 1 cup red wine, 1/2 cup water, 1/3 cup honey (sorwy vegans!)

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

Create a double boiler by adding a cup of water to a small pot and placing a large glass bowl on top.

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

In a food processor pulse pretzels until coarsely ground in batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

Then, in a small saucepan, bring 1 cup water to a boil and add in the toasted oats, chamomile, and a dash of sea salt.

In a small bowl, add the strawberry jam, and stir in a scoop of the buttercream, about a 1/2 cup.

In a small bowl, add the cornstarch with 1/4 cup of cold water and mix well.

Next add the vinegar and water together in a small cup.

The dough was nice and airy, but just a touch bland; I will add a small amount of flavor to it next time (citrus zest or other) The glaze was actually too sweet for my taste, especially given the filling, so I will decrease the sugar by 1/4 cup.

In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing).

In small blender, add milk, eggs and 1 cup of pre-cooked sweet potato mash and process until smooth.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to warm water, stir until honey liquidates.

Place chiles in a small bowl and add 1 cup hot water.

1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast and creamy texture) 1/4 cup seasoned rice vinegar 2 tablespoons of Extra Virgin Olive Oil 1 - 2 Tablespoons of fresh thyme, tarragon and mint.

Add the water to a small bowl or cup.

In a small cup or bowl whisk together all dressing ingredients, and check for flavor balance, adding more of any ingredient if you choose.

Add a small dollop of jam in the oat cups before adding a scoop of yogurt.

Add rinsed veggies and olives to a large jar or several small jars (about 5 cups worth).

Make the quinoa by adding 2 cups water, 1 cup quinoa and 1/2 teaspoon kosher salt in a small stock pot.

Add 1 cup blueberries and 1 teaspoon sugar to a small saucepan at medium heat.

The [very] small changes I made include: Breadcrumbs - The original recipe only calls for 1/4 cup of breadcrumbs, but I found that the meatballs were far easier to form by adding an additional 1/4 cup.

In a small bowl, beat egg and 1/2 cup crushed pineapple and add to the cooled «stuffing» mixture, mixing thoroughly until evenly incorporated.