Sentences with phrase «cup container of»

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

I started with a small store - bought container of the best organic yogurt I could find, and fairly recently used a half - cup container of organic kefir.

Not exact matches

Portion a single container size (6 ounces) of yogurt or skyr (100 calories) and one cup of blueberries, cherries, raspberries or strawberries (50 calories), Stanford recommends.

One small container of nonfat cottage cheese (1 cup) is approximately 100 calories, DeRobertis explains.

Maybe pay better wages and for the food business stop serving unhealthy food and instead of printing bible passages they should just write «Please throw your fast food containers and cups in the garbage.

You may not need four cups of the sauce for your recipe, but you might as well make the whole batch; freeze extra portions in small resealable plastic containers.

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

Perfect, thank you, Fun things, I did not make my broth from scratch this time, so container organic chicken broth is 4 cups so some math and walala I have lots of Concentrate.

-- one jar or resealable tupperware container — a bunch of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some sea salt.

One of the single serving containers is ALMOST 1/2 cup so works to substitute for 2 eggs.

Add vanilla extract and remaining container of yogurt (3/4 cup) and mix well with fork (dough will be very shaggy).

Whisk 1 container of the yogurt (3/4 cup) and 1 tablespoon of the remaining sugar in small bowl.

To make vanilla sugar place a cut vanilla bean into 1 - 2 cups (200 - 400 grams) of granulated white sugar or confectioners sugar and store in a covered container for a few weeks before using.

The pint containers are listed with a serving size of 1/2 cup.

Red Lentil Dahl soup 1 cup cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.

The GPI Marksman ® machinery range offers an extensive selction of wrap designs, which will enable you to package cans, bottles, PET, aseptic containers and joined cup primaries at a range of speeds to suit your production requirements.

Option 1 (my favorite, most protein): half of a single serving container of flavored Greek yogurt (cherry, blueberry strawberry, or mixed berry), 1/4 cup cottage cheese or plain Greek yogurt

Strain these drippings into a heatproof container, and add enough of the reserved drippings so that you have a total of 2/3 cup.

Set out 4 containers (or bowls, if serving as a meal) and starting with the fresh vegetables, layer with 1/2 a cup of baby spinach, a handful of carrots, red cabbage.

I cook up a huge batch of chickpeas and freeze a bunch of containers with 2 cups each.

1 box (12oz) jumbo shells 1 1/2 cups of your favorite marinara sauce 1 large container ricotta cheese 1 egg 1 bag (8oz) of mozzarella cheese, split in two portions 1/4 cup of grated parmesan cheese 4 Tbsp.

I start by putting a cup of oats in each of my work tupperware containers, then pour almond milk over the oats — I never really measure this, I just try to almost totally cover the oats.

Add 1/3 cup of the blueberries to a heatproof container.

Transfer to a blender along with 3 cups broth and blend until very smooth, scraping down the sides of the container as needed.

But one day while making regular coconut milk kefir, I accidentally dumped my water kefir grains (instead of the milk kefir grains) and about 1/4 cup of pre-made water kefir into the wrong container.

This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time.

Make the chickpeas sans parmesan (you can store a little cup of grated parm in the fridge to take along with your soup if desired) and they will keep in an airtight container on the counter for a few days.

Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product

, I recommend freezing them in containers of multiple sizes: ice cubes of caramelized onions are great for last - minute burger and sandwich toppings, cup - sized portions can be used for pizza and pasta toppings, and larger containers are perfect to throw directly in a soup.

Well, I didn't research it a whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz of cultured buttermilk from the store and added it to 3 cups of raw milk that was souring anyway and let it set out on the counter for 24 hours in an airtight container.

The whole plate is 5 points — 1/2 container of wholly guacamole (2) and 1/2 cup of yellow rice (3).

Heat the cup of water til boiling in a small saucepan on the stove - top or in a heat safe container in your microwave.

I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I used 2 eggs (instead of 3) and about 2/3 cup water and just less than 1/4 cup oil.

-LSB-...] the side was a Zucchini Banana Oatmeal Cup with fresh bloobs added, an organic Fuji apple, and the cutest little container of Power O's, -LSB-...]

3/4 cup frozen mango chunks 3/4 cup (one 6 - ounce container) plain nonfat Greek yogurt 1/2 cup cold water 1/2 teaspoon lemon juice 1/2 teaspoon maple syrup Dash of vanilla extract Pinch of cardamom 1 teaspoon chopped pistachios

I'll grab an iced, unsweetened cup of black coffee from Starbucks (or make it with the lunchroom Keurig) and squirt in a bit of my very own homemade coffee syrup (which I put in a travel size shampoo container from Walgreen's).

Yup, these are crazy good and super tender (especially after sitting over-night in an airtight container) Birthday Cheesecake Cookies Ingredients: 8 oz block of cream cheese, softened (1 cup) 1/4 cup shortening 1 3/4 cups sugar 2 eggs 1 tbsp.

To start, I soaked a third of a cup of raw cashews in a 5.4 ounce can of Native Forest Coconut Cream in my large Vitamix container.

Pumpkin Cream Ingredients: 1 cup softened cream cheese 1 box Pumpkin Spice instant Jello * pudding 1 cup sweetened condensed milk 1 container of whipped topping, thawed 1 tsp cinnamon Directions: 1.

You could simply throw it into a container with sugar and let it scent the sugar which is great in your morning cup of coffee.

Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste

In a double broiler or a glass measuring cup sitting in a pot of lightly boiling water, place the first four ingredients in your container.

The mole recipe makes over 12 cups; therefore, much of it can be frozen in 2 - cup containers for future dishes like this succulent chicken mole — pieces of chicken smothered and simmered in mole sauce.

Farro takes awhile to cook, so the last time I made a huge batch of it and froze it in 2 cup containers in the fridge.

I made this with a can of crushed pineapple (same size can) juice and all... it was delish... Mixed a small container of cool whip 1/2 c, of sliced almond and 1/2 cup coconut and put a scoop on top to serve... it was very yummy.

Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.

This would be a perfect idea for school lunches — just send the mix ins in a little container along with a cup of Yoplait, and let the kids mix their own yogurt when they're ready to eat lunch!

In a blender container combine cooked onion mixture, tomatoes, basil leaves, salt and 1 cup of the water.

Combine the chia seeds, maple syrup, and 1 cup of coconut milk in an air tight container.

1 — 6 oz container of Chobani Vanilla Yogurt * 1 cup of unsweetened applesauce 1/2 cup of 100 % pure canned pumpkin