Sentences with phrase «cup mixture for»

I made up a 2 cup mixture for each color of paint.

Reserve 3/4 cup mixture for topping.

Wet hands and form patties, using about 3/4 cup mixture for each.

Reserve 1/2 cup mixture for garnish.

Not exact matches

Pour the hot mixture into the prepared pan or into confectioner's cups and refrigerate for a couple of hours.

I'm not sure how thick theses are supposed to start off being so as I don't think I'll get a reply back within the next 5 minutes I will keep out around 1 1/2 cups of the mixture and save that for later.

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

It's just important to get the ratios right for the butter mixture to be enough — you'll need about 8 cups of total volume made up of dry crunchy things and nuts.

Melt 1/4 cup of coconut oil (I put it in the microwave for a minute in a bowl) and combine with crumbled graham crackers for graham cracker mixture.

Place a strawberry slice on top of the yogurt mixture in each cup and place the whole tray in the freezer for at least 3 hours.

Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call for 2 cups of chicken stock but then never tell us where to add it (I assumed with the milk / egg mixture?)

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heFor varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from hefor later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from hefor about 8 minutes, until cherries are slightly softened / Remove from heat.

Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

If the spinach and / or beet mixture is too moist for handling, simply add about 1/4 cup of ground rolled oats to absorb the extra moisture.

Set aside 1 1/2 cups of the mixture for the topping.

[You'll have about 3 1/4 cups of the mixture, which divides evenly among 10 1/3 - cup molds, with 1 / 4 - inch space on top to make room for expansion in freezing.]

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Pour mixture into cups, about 3/4 of the way, place foil over the tops and edges and place popsicle stick (buy them at the dollar store) in the slot and place in the freezer for at least 4 hours.

Scoop 1/2 cup of the spaghetti squash mixture onto the saute pan (I usually get about 3 - 4 of these on the pan at once) and let it sizzle on one side, usually for about 4 - 5 minutes.

Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it cooks.

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.

Form patties from the mixture, using a scant 1/2 cup of mixture for each patty.

Then add 1/2 cup of the milk, extracts, flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.

Scoop 1 - 2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12).

I found the mixture a bit sweet and «wet» for me, until I used 1 1/2 cups dehydrated almond pulp instead of 1/2 cup damp pulp.

I love serving this recipe & love chopping up 2 cups baby fresh spinach & sauteing it with mushroom mixture, for the stuffing.

Set aside 1/2 cup crumb mixture for topping.

Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper.

Continue squeezing for several minutes until the ball of cauliflower mixture is about half its original size and you have squeezed out about 3/4 cup of liquid.

I added 4 cups of sugar to the peaches and when I added them to the pectin / grape juice and brought it to a boil, I only boiled the mixture for 1 -1 1/2 minutes.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

add 2 cups flour mix for 2 minutes repeat and then add 1/2 cup at a time untill the mixture stops sticking

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Reduce the heat to medium - low and cook until the mixture has reduced to 1/2 cup, approximately 70 minutes (see headnotes for SoupAddict's observation on time).

* I did not sterilize the jars and kept the mince mixture in the fridge for only 2 days Makes 24 — I made 1/3 of the recipe above, used 1/3 cup (80 ml) capacity pans and got 12 tartlets

Reserve 1 cup oat mixture for topping;

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.

Press mixture into the bottom of your prepared pan and so it covers the bottom and is tightly packed (I like to use the bottom of my measuring cup for this).

Managed to remove 1 cup of mostly wheat before realizing it was a lost cause, so I just added 2.5 cups of AP and had some mixture left over...) I also had no instant read thermometer, but read on the comments that one can «knock» the bread for a hollow sound?

Transfer pecan mixture to a large mixing bowl and add 3/4 cup brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.

Add garlic and saute for another minute, adding up to 1/2 cup water if mixture gets too dry.

Transfer ~ 1/8 cup of the mixture into each of the cupcake / muffin holes and flatten it down into a compact layer — I used a 1/3 cup measure for flattening.

The caramel sauce did take me significantly longer to make (took forever for the coffee / sugar mixture to reduce to 1/3 cup) but was worth the effort!