Sentences with phrase «cup scoop for»

A: Use a standard 8 ounce measuring cup for dogs and 1/4 cup scoop for cats, unless told otherwise by your veterinarian.

Not exact matches

To measure the perfect amount of coffee for each cup, it's good to have a coffee scoop.

Also I was inspired by your buckwheat recepies, so I made a breakfast jn a cup w pre-soaked buckwheat, mango, blueberry and home made yogurt, then I scooped a dallop of sweet potato / date goodness to experiment, since the smoothie was allowing for some sweetness.

Almond Milk 2 cups almonds — soaked overnight 6 cups water 4 dates — pitted 2 tablespoons agave 1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod (I like to save the vanilla pods after I've scooped out the beans for other desserts.

Pour or scoop 1/4 cup of batter for each pancake.

Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess - free work).

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

Of course, adding a scoop of ice cream will sweeten it right up, but I think it's asking for a dollop of lemon curd and a cup of hot tea.

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

Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your choice)

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.

Once the flesh has been scooped out, halved avocado skins make pretty single - serving cups for guacamole; serve them on saucers, surrounded by tortilla chips.

SCOOP about 1/2 cup meat into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.

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

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

I refrigerated the dough for about an hour before baking, more to fit my schedule than to firm up the dough, and scooped using the 1/4 cup scoop.

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1 cup Greek yogurt • 2 tbsp organic, raw honey • 1/2 cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **

For absolute accuracy, weigh the flour instead of scooping and measuring with a cup.

I think that's a compliment but it's because I use a scoop for the dough and then smash them to about 1/2 inch thick using the back of my measuring cup.

Scoop out the flesh and set aside about 2 cups for the filling in this recipe.

Made these the other day and shared the recipe everywhere I could... I cut the auger and chips down to 1/2 cups... Worked out to 2560 calories for the whole recipe (1440 from the peanut butter) if you use a 1/8 measuring cup level to scoop them out you will get over 20 cookies and they are the perfect size

If the curry is thinner than you'd like, you can scoop out 1 to 2 cups of the liquid and discard (or save for something else!).

I melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1 tablespoon of coconut oil (also all I had) and 1 tablespoon of butter for the cake.

4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein powder 1 teaspoon baking powder Powdered sugar for garnish (optional)

2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips

Scoop 1/3 cup of dough to reserve for chocolate dough.

: — RRB -(For example: do use a spoon to fill the measuring cup then level it off, or do you use your measuring cup to scoop the flour sort of packing it in there.

Allow to cool and scoop out the pumpkin flesh keeping 4 cups for the soup and reserving rest for another use.

* For the most accurate measure, whisk the flour blend and gently scoop it into the measuring cup until overflowing.

Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions into a tupperware each day for lunch) consisting of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped onion, 1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes of garlic powder.

Scoop into lined mini muffin cups and bake at 350 for about 12 - 16 minutes.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Scoop into a large coffee cup or small ramekin and microwave on HIGH (100 percent power) for 90 seconds, or until cooked through.

Form dough into balls (I like to use an ice cream scoop), using 1/4 cup (60 ml) for each cookie.

1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Gently fold in 1/2 of the strawberries, and 1 cup of granola.The batter will be thick and perfect for scooping!

For a nice presentation, scoop the spinach rice out of the saucepan with a lightly oiled round half - cup measure and invert onto plates,

I decided to be traditional and scoop it up with some whole wheat Naan bread, but it would also be good over rice or in lettuce cups for a low carb option (see below).

Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)

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.

375 g (3 cups) all purpose flour (if using cups, be sure to fluff the flour first, then scoop it into the measuring cup and level off the top for an accurate measurement)

Here's how to make a green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

A huge difference for me was sifting my flour... had I not I would have been adding almost a quarter of a cup more flour than required by scooping it out of my flour canister directly.

Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2 cups Fresh spinach 1/4 medium Banana 1/4 cup Strawberries, diced (about 3 - 4 berries) 1/2 cup Low fat cottage cheese 1 1/4 cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets of stevia or sweetener of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1 cup Water (again, alter according to desired thickness of shake) 1 You can not taste the cottage cheese at all, it makes for a creamy protein packed shake!

Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 3 - 4 minutes.

Scoop about 1/2 cup of filling in to each acorn squash and then bake for another 15 - 20 minutes or until cheese is melted and filling is hot.

Duncan Hines Dark Chocolate Fudge Cake Mix 18.25 oz (Pack of 2) Smucker's Caramel Ice Cream Topping, 12.25 ozSnickers Milk Choc Peanut Butter Square 11.5 Oz (Pack of 2) KitchenAid K45SSOB 4.5 - Quart Classic Series Stand Mixer, Onyx BlackNorpro 3 - Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire AgitatorRegency Wraps Greaseproof Baking Cups, Yellow and White Pisa Stripe, 40 - Count, Standard.Good Living Stainless Steel Ice Cream Scoop with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - Scoop with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - scoopscoop

Using a standard - size ice cream scoop, fill each baking cup so that it is two - thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.