Sentences with phrase «cup portions in»

Even better, pack 1 - cup portions in reusable containers or plastic baggies ahead of time, ready to toss into sports bags at zero notice!

I pack it in 1 - 2 cup portions in jars and then just grab one and go.

Not exact matches

Pros: Simple to operate, set up to 6 meals per day on a timer, portion sizes from 1/32 cup to 4 cups, built - in voice recorder for messages up to 12 seconds, low power consumption, operates on both AC power and batteries, designed to prevent locking and spills

Available in 3.78 L jug, portion cup and pouch.

Five teams competed in the finals of the bowling portion of the 2018 Joint Base Lewis - McChord Commander's Cup March 21 at Bowl Arena Lanes.

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.

Cool and refrigerate or freeze in 1 - cup portions.

In the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixturIn the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixturin each baggie) to your bowl with a baggie of your oat mixture.

You'll want 1 - 2 Tbs of add - ins per portion, so for a full school week you'll want to aim for around 1/3 -1 / 2 cup of add - ins.

Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.

Pour the batter on the griddle or skillet in 1/3 cup portions.

I do the same with the pumpkin as well, measuring it into 3/4 cup portions and freezing it in small ziptop baggies.

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.

Fold in the walnuts and raisins, and portion about 1/4 cup of the dough into 12 cookies on the cookie sheet.

With that said I like having a small slow cooker for breakfast and a large 6 quart for cooking pumpkins and giant batches of dry beans that I freeze in 1 1/2 cup portions.

This way I was able to spoon out the pudding into the cups in the portions that I wanted.

Once foamy, add in the first (150 grams, 3/4 cup) portion one spoonful at a time, and whip on high speed until the meringue is glossy and fluffy and stiff peaks have formed.

I added an extra cup of chicken broth to this recipe, in part because I do make and portion this out for a week's worth of lunches.

, 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.

I would make big batches and then freeze them in 1 - 2 cup portions.

(You can freeze it in 1/2 - cup portions to use for more muffins later, if you want.)

Portion sizes differ with measure for weight vs in cups

Place equal portions of the fish in four small ovenproof cups and set aside.

of nacho chips and portion cup of cheese sauce conveniently packaged in a «To Go» box.

Dishes, bowls, cups, and platters made their appearance — all being shells of the calabash, of different shapes; and as soon as Herbert and the captain were helped to the choicest portions of the savoury stew, the remainder was distributed among the men: who, seating themselves in groups over the ground, proceeded to discuss the well known viand with an avidity that showed it was also their breakfast.

You can even divide it out into 1/4 cup portions so it is easy to pop in the blender.

Plus, if you make these in small cups like I did they are a perfectly acceptable dessert portion (which I can not say when I am left to my own devices at a do it yourself fro yo joint).

I usually store my spinach in 1 1/2 cup portions as this will equal a 10 ounce package of frozen spinach, the size called for in many recipes.

The idea behind fed starter is that you remove a cup of the starter, feed the remaining portion, and then use what you need in the recipe once the remaining portion expands a bubbles up a few hours later.

When sizzling hot, drop the burger mixture onto skillet in 1/4 cup portions and flatten lightly to 3 - to 4 - inch rounds.

Stir in olive oil, season the mixture lightly with salt and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes.

We like to cook our own pumpkin to use in these muffins, and will usually do a whole bunch at once, and then freeze them in 2 cup portions for later.

Thursday morning I put the breasts in the fridge and then after work last night I shredded them and froze into 1 - cup portions.

I cook them up then portion them by 2 cup amounts into freezer bags which I smooth flat and stack in my freezer.

Portion out in 1/3 cup scoops into the papers and bake for 12 - 15 minutes, or until a tester comes out with only a few moist crumbs attached.

The come in super convenient 1/2 cup portions!

Any cooked chickpeas that we don't use right away go into the freezer in portions of 2 cups or so.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

I freeze the stock in 1 cup portions to use in recipes.

Use 1 1/4 cup portions when freezing to replace a can of mushroom soup called for in recipes.

Drop the batter in 1/3 to 1/2 cup portions onto the griddle, spread out the batter to form even circles.

Not only do their coconut flakes come in a conveniently portioned bag (about 4 cups total), but the also aren't super large which makes them perfect for making into butter.

Stir in the chocolate chips, then use a 1/4 cup measure to portion the cookie dough onto a lined baking sheet.

But in practice, the staff saw that salad bar prep took less time than individually packaging produce into 1/2 cup portions, and that kids wasted less fruits and vegetables when they were able to take the portions they wanted — actually eating what they took.

When water droplets hiss and evaporate immediately, pour batter in 1/4 cup portions into skillet.

Add any mix - ins you'd like (chocolate chips, raisins, etc.), and portion about 1/4 cup of dough into 12 rounds on a nonstick or lined cookie sheet.

and after I make the puree I refrigerate the quantity I need for the recipe and the rest I freeze in 1 cup portions.

These silicone cups make perfect portions for the chocolate, though I may have indulged in more than one this night!

I would recommend filling a quarter cup (that's 4 tablespoons) with the Marcona almonds and then blending in (bit by bit or tablespoon by tablespoon) whatever portion of that you need to make the mayo creamy.

Made only one - cup serving (quartered each of the portions in the recipe) and it was great!