Sentences with phrase «cup cherries»

A salad made with one cup spinach, one - ounce feta cheese, one - half cup cherry tomatoes with two tablespoons balsamic vinegar as a dressing.

Mix 2 cups cherry juice, dried cherries and sugar into same skillet.

Spread with 1 cup frosting; top with 3/4 cup cherry topping.

Add 1/2 cup coconut whipped cream, and 1/2 cup cherry sauce to the chocolate mousse.

Top the salmon with 1 tablespoon store - bought pesto, and serve it with 2 cups arugula and 1 cup cherry tomatoes.

1 8oz pkg of cream cheese 1/3 cup sugar 1 8oz tub of cool whip (thawed) 1 1/2 cups cherry pie filling Graham cracker crust (prepare as per instructions on box)

Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.

1/4 cup cherry preserves (or berries, if you can find good ones this time o'year!)

For the Cake 1 chocolate cake mix 1/2 cup oil 3 eggs 1 1/4 cups cherry coke (You'll need almost a full 20 ounce bottle of cherry coke for this recipe.)

1 tablespoon dark sesame oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup of hoisin sauce (click here for a recipe to make your own!)

Fill each ramekin with generous 1/3 cup cherry mixture, and set aside.

8 chicken thighs 1 1/2 cups Wishbone ® Zesty Italian dressing (or similar) Poultry rub (whatever kind you like) 1 cup apple wood chips, soaked in water for 1 hour 1 cup cherry wood chips, soaked in water for 1 hour 1 cup barbecue sauce

1 Jar (24.7 oz) Trader Joe's Dark Morello Cherries in Light Syrup 1 cup cherry syrup from jar or 3/4 cup tawny port 1/3 cup sugar 1 Tablespoon cornstarch 2 Tablespoons lemon juice 1 Tablespoons water 1/2 vanilla bean

2 fauxlafel patties with sauce (281 calories, 24g fat, 5g net carbs, 8g protein) 2 cups chopped romaine lettuce (16 calories, 0g fat, 1g net carbs, 1g protein) 1/2 cup cherry tomato halves (13 calories, 0 fat, 2 net carbs, 1g protein) 2 Tbsp chopped fresh parsley (optional)

Place 1/2 cup cherry juice, lime juice, rum, frozen cherries, and all of the cherry juice ice cubes into a blender.

Spoon 1/2 cup cherry puree evenly over batter.

For the Poke 1 can (14 ounces) sweetened condensed milk 1/2 cup cherry coke, divided 1 jar / pack hot fudge ice cream topping (8 - 12 ounces, depending on brand) 1 jar cherry ice cream topping (I used Breyer's) 8 ounces Cool Whip topping (I used fat - free) Sprinkles, if desired

8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend

2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper

5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste

1/2 cup cherry tomatoes, chopped 1/4 cup kalamata olives, chopped 1/2 cup canned artichoke hearts, chopped Lemon zest from 1 lemon Basil leaves, for garnish Drizzle of olive oil, for garnish

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

for grilled summer vegetables 1 small italian eggplant (about 2 cups when cut into big cubes) 1 small zucchini (about 2 cups when cut into big cubes) 1/2 small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs fresh thyme, leaves stripped

1 cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes, sliced in half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)

2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper

Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.

Prep Time: 20 mins Total Time: 1 hour Serves 4 2 cups dry macaroni noodles 1 celery stalk, finely diced 2 green onions, thinly sliced 1 bell pepper, finely diced 1/2 cup Buttermilk Ranch Dressing, more as needed 1 can solid light tuna packed in water, drained 1 cup cherry tomatoes, halved 1/4 teaspoon black pepper, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste In salted water, boil the pasta per package directions for «al dente» texture; about 8 minutes.

4 cups grilled corn 1/2 cup red onion, diced 2 cups cherry tomatoes, quartered 1/4 cup chopped cilantro 1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oil

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

Green Pizza Sauce (recipe below) A handful of pitted Kalamata olives 1 Cup cherry tomatoes (chopped) A couple of handfuls arugula, herbs, or baby beet greens

1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned

3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint

Ingredients: 2 cups cherry tomatoes 1 Tbsp olive oil 1 tsp balsamic vinegar salt -LSB-...]

Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1 small zucchini, chopped 3/4 cup cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.

Arrange 3 ounces shrimp, 1/2 cup corn, 1/3 cup black beans, 1 sliced hard boiled eggs, 1/2 cup cheddar cheese, 1/2 cup cherry tomatoes 1/4 cup celery, 1/4 cup cucumber, and 1/4 cup red onion on each plate.

3 - 4 cups fresh greens 1/2 cup corn (frozen is fine, just defrost) 2 scallions, light green parts only, chopped 1/2 avocado 1 red or yellow pepper, cut into matchsticks 3 slices jalepeño from a can, diced 1/2 tomato, diced, or 1/2 cup cherry tomatoes, halved 2 tablespoons fresh cilantro, diced 1/2 recipe cornbread (see below), or 3 thick slices of store - bought cornbread 2 slices jalepeño jack cheese Tomato - cilantro dressing (see below)

Pin It Author: Kitchen Nostalgia Serves: 4 Ingredients: 3 cups red wine (merlot, cabernet) 1/3 cup brandy or rum or vodka 1/2 cup orange juice 1 - 2 cup cherry juice (or red berries juice) 2 - 3 cups of assorted winter fruit (persimmon,... Continue Reading →

Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled

1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano

Ingredients: 1 Banana 1/2 Cup Raspberries 1/2 Cup Cherries 1/2 Cup Blueberries 1 Tbsp Acai Powder 1 Cup Almond Milk Shredded Coconut for garnish

olive oil, divided - 2 zucchini, cut into noodles 1 cup cherry tomatoes 2 garlic cloves, minced 1 lemon