Sentences with phrase «cup dry measuring cup»

Note that you only need one 1/4 cup dry measuring cup.

Two keys to success: Cook the quiche in a cast - iron skillet for maximum crispiness and a perfect pie - like shape, and use a metal 1 / 2 - cup dry measuring cup to form a neat, evenly browned crust.

An eight - inch nonstick skillet or crepe pan, 1/4 cup dry measuring cup, and a rubber spatula are the only things needed to cook beautiful crepes.

Because timing is critical to producing a smooth, even crepe, we recommend scooping the batter with a 1 / 4 - cup dry measuring cup.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Using a large cookie scoop or 1/4 cup dry measuring cup, for the cookie dough into balls about 3 tablespoons in size.

Using a 1/4 cup or 1/3 cup dry measure cup, pour the batter onto the preheated griddle or frying pan.

Not exact matches

When measuring flour, we spoon it into a dry measuring cup and level off excess.

Mix all the dry ingredients in a large bowl, and the wet ingredients in a large bowl or measuring cup if you have one that can fit it all.

Whisk the milk, egg and oil together in a small bowl or measuring cup and add the mixture to the dry ingredients.

I use a 2 cup liquid measuring cup and add the yeast mixture to the dry ingredients when it's almost risen to the top.

Sunday — 8:30 a.m. I prepped the cornbread by whisking the dry ingredients into a bowl and stirring the wet ingredients in a glass measuring cup, which I covered and popped into the fridge.

Had I measured the flour by volume, I would have used almost a 1/4 cup too much flour resulting in a dry dough.

I measured the peanut butter in a glass Pyrex liquid measuring cup, maybe those who've had problems have measured the pb in dry measuring cups?

Lightly spoon flours into dry measuring cups; level with knife.

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

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

I bake a lot but normally do my own conversion from cup measures for dry ingredients as I find flour is such a difficult one to get right.

(Of course you could weigh it in grams and provide those measurements, but I am used to weighing dry stuff and measuring liquid ingredients in a cup.)

In a measuring cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.

A dry measuring cup is one without a spout — a spout makes it difficult to level off the excess flour with the flat side of a knife.

«Lightly spoon flour into dry measuring cups, then level with a knife,» advises Test Kitchen Director Vanessa Pruett.

Press the mixture firmly into the bottom and up the sides of a 9 - inch pie plate, using a straight - sided dry measuring cup to help.

To prepare brownie batter, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife.

Lightly spoon the flour into a dry measuring cup, and level with a knife.

Weigh or lightly spoon white rice flour, cornstarch, and sweet white sorghum flour into dry measuring cups; level with a knife.

Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife.

Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan.

In another small bowl or measuring cup, stir together the vinegar, olive oil, honey, dry mustard and the pepper.

Well I am in the U.S. and we I used a liquid measuring cup for the milk, and a dry measure for the flour, sugar, etc..

- To make your tuna tower, grab a one cup dry ingredient measuring cup.

(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water + 1/2 cup warm water, divided 1 tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt

To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife.

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.

Lightly spoon the flours into dry measuring cups and level with a knife.

Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife.

Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife.

In a measuring cup, mix together the pumpkin, milk, and egg, and add the pumpkin mixture to the dry ingredients.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife.

To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife.

Spoon flours into dry measuring cups and level with a knife.

To measure the flours by volume, dip your dry measuring cup into the bag or jar, fluff up the flour a bit, and sweep the excess flour off with a knife or your finger, leaving it flush with the cup.

This is also a great excuse to just mix stuff in your measuring cup, now that you won't be filling it up as much, and allows for pouring instead of spooning when you go to cover your dry ingredients with the mixture.

In a small measuring cup, dump in the teriyaki sauce, coconut milk, sriracha sauce, peanut butter, garlic, dried coriander, and salt and pepper and whisk together.

Lightly spoon flour into dry measuring cups, and level with a knife.

I measured the flour by spooning it into the measuring cup and levelling, but usually measure dry ingredients by weight which is more accurate.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.

Yield: 32 Servings 3 cups of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.

Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive oil to taste