Sentences with phrase «chop remaining cup»

Not exact matches

Remove from oven and layer with 1/2 cup applesauce, remaining filling, coarsely chopped dates and another 1/2 cup of applesauce.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Transfer back to the pot and add remaining chicken stock, 1/4 cup of the remaining chickpeas, 1/2 of the chopped bacon, rosemary and rind.

On a cutting board, chop the remaining 1 1/4 cups pecans into small pieces.

1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish

Stir in 1/2 cup cooked chopped chicken to the remaining filling.

Stir in the remaining 1/4 cup / 5 g chopped cilantro.

Serve topped with remaining 1/4 cup chopped pecans.

Add oats, the remaining 3/4 cup chopped walnuts, white chocolate chips and dried apple and stir by hand with a silicone spatula until completely combined.

Over high heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of chopped onion.

Chop the garlic, 1/4 cup of the preserved lemon, the rest of the cumin, half of the remaining parsley, and a pinch of salt together to mix.

Continue blitzing / chopping the remaining 1/4 cup until very finely minced.

Chop remaining 1 cup spinach.

I found I had about 2 cups of stuffing left over, so I chopped up the remaining artichoke hearts from the can and added them into the remaining stuffing and baked it in a casserole dish to use as a side dish with other things.

Sprinkle the remaining 1/2 cup chopped buttered pecans in the center the cake.

Sprinkle 1/2 cup the reserved chopped buttered pecans over the icing and place the remaining cooled cake layer on top, flat side up.

Divide batter evenly between the baking cups and sprinkle tops with the remaining 1/3 of the chopped almonds.

Add the flour to the remaining 5 cups of coarsely chopped walnuts and grind that mixture to a powder.

Then you will top the cake and sides with the remaining 1c of chopped peanut butter cups.

Meanwhile, finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons cashews.

Add remaining 2 cups coconut milk and chopped cilantro.

Finely chop enough of the remaining onion to measure 1/4 cup; set aside for the mango salsa.

2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary

For even more flavor and texture, sprinkle the remaining 1/4 cup of chopped nuts on top of the batter before placing in the oven.

Garnish with remaining 1/4 cup chopped walnuts, goat cheese and a sprig of rosemary, if desired.

Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the pot along with the chopped sweet potatoes, jalapeno and the remaining red onion.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven.

Toss chopped herbs, low - moisture mozzarella, and remaining 3/4 cup Parmesan in a medium bowl.

Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil.

Chop remaining 1/4 cup almonds and set aside.

Sprinkle the remaining 1/4 cup of chips on top and then sprinkle the chopped nuts, if using.

In the food processor, combine the remaining 1/2 cup almonds and all of the walnuts and process for about 5 seconds, until finely chopped.

Meanwhile, finely chop reserved carrot tops to make 1/2 cup; discard remaining tops.

Chop remaining 1/4 cup of pistachios and fold into dough with chopped chocolate.

Fold in the remaining 3/4 cup chopped pear.

* NOTE: Slice 3/4 cup of the mushrooms for the sauce, and finely chop the remaining 1/4 cup to add to the meatball mixture.

Sprinkle the remaining 1/2 cup chopped chocolate in the bottom of the baking dish.

Add 2 cups of chopped cabbage (from the remaining head of cabbage) into the mixture.

Stir in the remaining 1⁄4 cup / 5 g chopped cilantro.

Add in the remaining 1/4 cup of oats, chopped walnuts, and the chocolate chips and pulse just a few times to bring it all together.

Add in 1/2 cup shredded coconut flakes and 1/2 cup chopped almonds, reserve the remaining 1/2 cups of each to roll the truffles in once cooled

Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the pot along with the chopped sweet potatoes, jalapeno and the remaining red onion.

Mix 1 cup organic free range chicken broth with the remaining salt and pepper, 2tsp Dijon Mustard, 1 TBSP avocado oil, the chopped onion, crushed garlic cloves, the Brussels Sprouts, and the apples in another dish.

Sprinkle with remaining 1/2 cup chopped pecans; lightly press pecans into batter.

3 Filling Combine remaining 1 cup chopped apples, brown sugar, currants and oats.

3 In the food processor, combine the remaining 1/2 cup (125 mL) almonds and all of the walnuts and process for about 5 seconds, until finely chopped.