Sentences with phrase «cup at a time in»

Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice - size pieces.

Store in the fridge until you're ready to consume, then warm one cup at a time in a small pot on the stove over medium heat.

Not exact matches

Schultz talks affectionately about his father in his book, «Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time,» saying that Fred was an honest man who worked hard, played ball with his kids on the weekend and loved the Yankees.

According to Dr. Avi Loeb, professor of science at Harvard University, «In the time it takes you to drink a cup of coffee, hundreds of FRBs may have gone off somewhere in the universe.&raquIn the time it takes you to drink a cup of coffee, hundreds of FRBs may have gone off somewhere in the universe.&raquin the universe.»

With aging boomers making up the majority of its most loyal customers, the coffee chain is keen on drawing in younger consumers, says Doug Hunter, author of Double Double: How Tim Hortons Became a Canadian Way of Life, One Cup at a Time.

In his book Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time, Schultz wrote:

The company has a dozen edible offerings and hundreds of dispensaries in California, Arizona, Nevada, and Illinois — and nabbed a «best edible» award at the San Francisco and Los Angeles High Times Cannabis Cup in 2013.

I personally think InNOut Burger isn't much different in their incorporation of religion in their culture... it's right on the underside of their drink cups (or at least it was last time I ate at one)!

The idea, therefore, of a covenant as the foundation charter (so to speak) of the people of God was very much alive at the time, and there can be no doubt what Jesus had in mind when he invited his followers to drink of the cup of the covenant: he was formally installing them as foundation members of the new people of God.

Knead in one cup of flour at a time until all of the flour is kneeded in.

I aim for soup at least three times a day at meals, which means we're all getting around a cup of stock in, as well as a cup of plain stock before and between meals for 3 - 4 more cups a day.

One tip that I have, to cut down on dishes is to measure out the liquids in the measuring cup, one at a time, and then use the same measuring cup to beat the egg in.

Mix in about 1/2 cup of water at a time to achieve desired consistency.

Mix in flour 3 cups at a time (if you're tripling the recipe).

Beat on low and add in 1 cup of powdered sugar at a time and beat on low.

Blend in the flour a few cups at a time.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

While whisking vigorously, slowly drizzle in the MCT oil, 1 tbsp at a time for atleast the first 1/2 cup, until beginning to emulsify.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Turn mixer speed down to low and add the flour in one cup at a time.

If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.

As you're beating in the icing sugar to your butter, add about 1/2 cup at a time while mixing at about medium - low speed.

I'm really poor at getting the same amount in my cups each time, but the scale saves me.

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

Reduce mixer speed to low and add in the salt and the flour, one cup at a time, mixing until just combined.

Melt about one cup of the chips in a microwave safe glass bowl, starting at 30 seconds, then stir, and if needed, continue to microwave for additional periods of 20 seconds, stirring after each time.

Add in your 4 cups of whole wheat flour, 1 cup at a time.

What I usually do is cook up a pound at a time and freeze them in 1.5 cup batches.

Mix in flour and desired amount of nuts (try adding them 1/4 cup at a time.)

Beat until fluffy and slowly add in the icing sugar 1 cup at a time.

Once foamy, add in the first (150 grams, 3/4 cup) portion one spoonful at a time, and whip on high speed until the meringue is glossy and fluffy and stiff peaks have formed.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Sift in powdered sugar one cup at a time.

Add in the powdered sugar about 1 cup at a time until you've added in 3 cups total.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

Add the powdered sugar, one cup at a time, incorporating on low and then beating on medium - high speed to fully mix in the sugar.

Add in more icing sugar 1/2 cup at a time until you reach the desired sweetness level and consistency.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

In increments, add about 6 cups of water (or broth), 1 cup at a time, letting the barley absorb most of the liquid between additions.

You can also put it in the slow cooker at this point if you are making ahead of time - use 1/2 -2 / 3 cup water and cook on low up to 6 hours.

If the sauce seems too thick, add in the reserved pasta water one - quarter cup at a time until desired consistency is reached.

Stir in allowed milk a tablespoon at a time until dough is no longer crumbly (about 1/4 cup) and comes together.

Brush the bottom of the pan with butter and ladle in 1/4 cup batter at a time (making sure to leave room between pancakes for spreading and flipping).

Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below).

For the next 30 minutes continue this process of adding in the broth, 1 cup at a time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb.

Turn the mixer up to medium speed and beat in the whipping cream 1 tablespoon at a time, adding an additional 1/2 cup of powdered sugar as necessary to get the desired sweetness level and consistency.

Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

I prefer to cook 3 - 4 cups at a time and then freeze the cooked beans in Ziploc bags.

Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.