Sentences with phrase «cup containers for»

I like to freeze it in 4 cup containers for later.

Either leave separate until ready to eat or alternate scoops into 6 - 8 one cup containers for individual, ready - to - grab portions.

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.

Container has 3 large compartments surrounding one center compartment for dip Includes non-toxic ice pack that snaps into the lid Center compartment holds a 1 cup container for dip

Not exact matches

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.

your smoothies for one person servings typically make / what size cup / container you store them in.

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

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.

Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)

Local Chef Jim Gop FOR REFRIGERATOR PICKLES Serves: Mades about 3 cups Ingredients Any items to be pickled, cleaned and trimmed Tall containers, preferably glass -LSB-...]

If you prefer a milder chocolate taste, use 1 cup plus 2 tablespoons all - purpose flour and 1/2 cup cocoa powder instead ** Cookies keep well at room temperature in an air - tight container for up to 5 days.

For the cheese filling: 450 grams (2 containers) cream cheese (like Philadelphia) 500 grams (2 containers) ricotta cheese 200 grams (1 cup) sugar 45 ml.

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.

1 15 - ounce container ricotta (about 2 cups) 2 tablespoons confectioners» sugar 1/2 cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few on top)

I make veggie broth and freeze it in recycled plastic containers (like for yogurt or cream cheeze) in 2 cup quantities.

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

container ricotta or cottage cheese (drain, if needed) 1 1/2 cups white whole wheat flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tsp vanilla 1/4 tsp cinnamon canola oil, butter, for frying

Divide between smaller cups or containers, chill in the refrigerator for at least an hour.

containers chicken broth 2 tbsp soy sauce 1 tsp dried thyme (optional) salt and pepper, to taste olive oil, for sauteing 1 cup pearl barley, cooked (see note)

I usually need just a cup for a coconut curry so I measure out the remainder into one cup increments and freeze them in separate plastic containers for my next curry.

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

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!

6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)

Makes about 2 cups barbecue sauce, which will keep refrigerated in an airtight container for up to one week.

Incidentally, my immersion blender with it's little «smoothie cup» container worked great for making the sauce.

Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head garlic Extra-virgin olive oil 1 cup mixed olives 1 teaspoon sesame seeds Warm flatbread, for serving

Ingredients: 2 cups sweetened coconut flakes 1/2 cup white sugar 3/8 cup all - purpose flour 1 teaspoon vanilla extract 2 egg whites 1 (3.4 ounce) package instant lemon pudding mix 1 (8 ounce) container frozen whipped topping, thawed Sweetened coconut flakes for topping

The Tetra Pak Filling unit LT module is a multi-purpose filler designed for the filling of low temperature ice cream, with or without ripple, directly into cups and containers.

We offer containers and lids for food packaging and drink cups, as well as expanded polystyrene coolers, insulated concrete forms, and other custom plastic products.

Remove from the blender and measure out 1/2 cup of cashew butter (save rest for another use; it lasts about 4 - 5 days in an airtight container stored in the refrigerator).

When you're yearning for a cup of hot soup, just pull a container out of the freezer.

You start by soaking a cup of raw almonds in 3 cups of water for 6 - 8 hours, keeping the container in the refrigerator.

2 small or 1 large spaghetti squash 1 large leek 3 cloves garlic 1 container mushrooms 1 bag baby spinach 1/2 cup chicken stock 1/8 cup dry white wine, optional salt and pepper, to taste olive oil, for sauteeing

These cookies are the perfect little sweet treat for dunking in a cup of coffee or tea, and they keep well in an airtight container for 2 weeks at room temperature and about a month in the freezer.

Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg

2 cups frozen strawberries, hulled (if you want to use fresh strawberries, clean and hull them, then stick them in the freezer in a plastic container for an hour)

To make your own buttermilk, for every 1 cup milk, place 1 Tbsp white vinegar, let sit 5 minutes in it's own container.

The recipe for the sweet tahini dressing makes roughly 1 1/2 cups, store in an air - tight container for later use!

She confirmed all shops will soon have to charge customers 5p for plastic carrier bags and the Treasury will consider plans for taxing throwaway items such as hot drink cups and takeaway food containers.

Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]

Both are great for different reasons, but the smaller container is more versatile than the cups in my opinion.

Pour into a large container and throw in a 1/4 cup measuring cup to make it easy for you to scoop this out every day.

Enjoy with a nice cup of coffee or tea and store the rest of the cookies in an air tight container for up to a week.

Hey Scott, all of the recipes on my website have container counts AND serving sizes, so if the serving size says 1 cup, measure out 1 cup and count off whatever containers I have listed for it.