Sentences with phrase «cup juice»

To a large skillet, add chicken, taco seasoning, black beans, corn, salsa, and 1/2 cup juice from corn.

Then used the zucchini juice to soak the dates (I didn't quite have a full cup juice so I added milk to make a full cup).

Measure 1/4 cup juice for dressing and set aside.

To make 1 drink, mix 1/4 cup juice with 3/4 cup club soda in a measuring glass; taste and add more juice if you want it sweeter.

Combine mango, yogurt, 1/3 cup juice concentrate, water and crushed ice in a blender; cover and blend until smooth and frothy.

2/3 cup juiced oranges 6 tablespoons grass fed gelatin 4 - 6 tablespoons raw honey (or pure maple syrup) 2 drops of pure clove essential oil (optional) 1 drop pure cinnamon essential oil (optional)

(3/4 cup juice needed).

2/3 cup juiced lemons 6 tablespoons grass fed gelatin 4 - 6 tablespoons raw honey (or pure maple syrup) 8 drops pure wild orange essential oil (optional) 1/4 teaspoon ground turmeric

Child seat belts Super large sotrage compartment 4 moulded - in cup holders - accommodates cups juice boxes or cans.

1 cup juice = 1 cup cooked vegetables.

Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed.

Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange.

Dressing: Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea salt

6 grapefruits (3 cups juiced, remaining for garnish) 1 cup of tequila 1 habanero pepper 4 limes (2 for juicing, 2 for garnish) 1/4 cup grand marnier Salt for garnish...

Ingredients: 2 tablespoons chili garlic sauce 1/3 cup chopped shallots 1/3 cup chopped and toasted macadamia, cashew or blanched almonds 1/4 cup peeled and finely chopped ginger 2 tablespoons coriander seeds, toasted and ground 2 tablespoons fish sauce juice and zest from 2 large limes (1/3 cup juice) 1 1/2 tablespoons brown sugar 2 tablespoons vegetable oil 1 teaspoon toasted sesame oil 1/2 cup coconut milk

Combine peaches, 1/3 cup juice and 1/2 teaspoon salt.

Squeeze the juice from the lime into a separate bowl (you'll need about 1/4 cup juice).

Strain pan juices through a fine - mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.

First, juice enough limes to yield 1 to 1 1/4 cup juice — about 10 to 12 limes (more if you use smaller key limes).

Filling 1 teaspoon unflavored gelatin 4 tablespoons water 5 large eggs (2 whole, 3 separated) 1 1/4 cups (8 3/4 ounces) sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons) 1/4 cup heavy cream 4 ounces cream cheese, cut into 1 / 2 - inch pieces, softened

Juice oranges, then strain and discard pulp (you should have about 1 1/2 cups juice).

Drain cherries, reserving 1/2 cup juice.

Drain pineapple tidbits, reserving 1/4 cup juice.

ingredients SHORTBREAD CRUST: 2 sticks unsalted butter (softened, plus extra for greasing) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 lemon (zested) 2 cups all - purpose flour 1/2 teaspoon Kosher salt LEMON BAR FILLING: 7 large eggs 3 1/4 cups granulated sugar 6 - 7 lemons, juice and zest (about 1 cup juice, zest of 3 lemons reserved, divided) 1 cup all - purpose flour 1 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup Confectioner's sugar (for dusting)

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice.

Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl.

Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges.

Makes about 2/3 cup to 1 cup juice, depending on size and moisture level of fruit and veggies.

Squeeze membranes over a small bowl to yield 1/4 cup juice; discard membranes.

Meanwhile, in a small bowl combine reserved 1/4 cup juices, snipped parsley, butter, reserved lemon peel, salt and pepper.

Drain fruit, reserving 1/2 cup juices.

1 1/2 cups spicy tequila or the chiltepin tequila About 8 fresh limes, or enough to make 1/2 cup juice 1/4 cup Cointreau or Triple Sec Crushed ice

I start with about 1/4 to 1/2 cup juice.

Measure out 2 cups juice; Set aside.

Heat remaining 1 1/2 of the cups juice to boil.

In each of 12 tall glasses, pour 1/2 cup juice and 1/2 cup sparkling wine.

Add to a 26 cm pot with allspice, sultanas, ginger, a small amount of chilli to start, 3/4 cup vinegar and 1 cup juice concentrate and stir through.

Meanwhile, strain chicken juices from pot through fine - mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).

Combine peaches, 1/3 cup juice and 1/2 teaspoon salt.

2 oranges (NOTE: Zest and juice1 orange to yield 2 tbsp zest and 1/4 cup juice; peel and segment remaining orange, then cut segments to thin triangles, reserving juices.)

From 1 large orange, remove 4 large strips peel and squeeze 1/3 cups juice.