Sentences with phrase «cup size bowl»

Not exact matches

The larger sizes, like the 4 and 8 cup, can double as a mixing bowl as well and therefore also practical to own.

She made it with rotel tomatoes and cut okra with a wonderful chicken broth and bite size pieces of chicken in a bowl with 1/2 cup rice drop in the middle of bowl....

9) You also need a microplane zester, a food processor, a blender, a measuring cup that is your absolute favorite, and some great microwave - safe bowls in varying sizes.

Take half the batter (about 600 grams or 3 cups) and put it in a separate medium sized bowl.

In a medium - size bowl, whisk together the flour, baking powder, salt, and 1/4 cup of the sprinkles.

In a medium size bowl, whisk together 1/4 cup almond milk and the cocoa powder until a smooth mixture is achieved.

Move contents into a medium size bowl and stir in 1/2 cup Parmesan and 1 cup of Gruyere until fully incorporated.

In a medium - sized bowl combine the butter, graham cracker crumbs, sugar and 1 cup of peanut butter.

In a medium sized bowl, combine the frozen cranberries, pears, 1/2 cup brown sugar, and salt.

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

Chop rhubarb stalks into one centimetre size chunks and measure out one and a half cups and place in a large bowl.

Place red gelatin in a medium - size bowl and add 1 cup boiling water, stirring at least 2 minutes until gelatin is completely dissolved.

Makes 4 meal - sized bowls of soup or 8 cups.

[NOTE: since I no longer buy bread flour I add 2T wheat gluten = 1 t. per cup of flour][I came up with a 6 cup recipe because of the size of my food processor bowl — it can handle closer to 7 cups but prob not 8 cups.

The day before serving, heat oven to 400 degrees, and mix the two packages of corn muffin mix, two eggs, and 2/3 cup of milk in a medium sized bowl, before pouring into a greased 9 X 13 pan.

Berry Brownie Fro - Yo Cups Servings: 8 - 10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large mixing bowl, combine yogurt and fruit.

Tools: 12 - cup regular size muffin pan, muffin pan paper liners, measuring cups and spoons, mixing bowls, rubber spatula, coffee grinder, food processor

Place the bread cubes in a medium size bowl and stir together with 1 cup of the milk.

vinegar 4 large eggs 4 whole wheat English muffins, split 1/2 cup crumbled queso fresco Minced cilantro, for garnish Instructions: In a medium - sized bowl, smash the avocado with the back of a fork.

In a medium - sized mixing bowl, combine sifted powder sugar blend (3 cups xylitol + 6 tsp.

Then, using an electric mixer on medium speed, combine 1 1/2 cups granulated sugar and 3/4 cup (1 1/2 sticks) room temperature unsalted butter in a medium - sized mixing bowl.

In a medium sized bowl, add Campbell's Healthy Request Tomato Soup and 1/2 cup of water.

Blend together the butter, 2 cups flour and 1/2 cup sugar in a medium sized bowl.

Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.

In a medium - sized bowl, combine 1 cup sugar, 1/2 cup brown sugar, 2 tsp.

In a medium size bowl mix sugar with the yeast and pour in 1/3 cup of warm water.

In a separate medium size bowl, combine the 1/2 cup shredded mozzarella or Italian cheese blend with the egg, one tablespoon of the lemon zest, and the dry seasonings.

In a medium size bowl mix 1/4 cup sugar with the yeast and pour in 1/3 cup of the warm water.

Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.

Combine pumpkin, 2 eggs, 1/3 cup white sugar and condensed milk in a medium size mixing bowl.

Pour one cup yellow cake mix into medium sized mixing bowl and set aside.

In a medium - sized bowl, Add Eggs, 1/2 cup NUCO Coconut Vegan Mayo, 2 tablespoons chopped celery, and two (2) teaspoons Dijon Mustard.

Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Once you know the right size of banana to start with, you can skip the measuring cup and mash the banana right in your mixing bowl.

Since we're just a household of two, I make half a recipe: a 4 - cup measuring cup works perfectly for the mixing bowl, and a 10 × 15 cookie sheet is the perfect size to bake it in.

In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water.

In a medium - sized bowl, smash 1/2 cup of the white beans with the back of a fork.

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil

In a medium size bowl whisk together the all purpose flour, 3/4 cups rolled oats, baking powder, baking soda and salt.

In a medium - sized bowl, combine 1 cup (140 g) of the flour, confectioners» sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest.

In a separate, medium - size bowl, place the sweetened condensed milk, the 1/2 cup of the cooled rich chocolate syrup, the vanilla and the salt.

Ours is super large so if you only have standard size blender cups, a large food processor bowl may be the way to go.

To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium - sized bowl.

Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red bell pepper, diced1 orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece fresh ginger, peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper, orange bell pepper, the red onion and the spring onion.

Bring your starter in, pour it into a clean bowl (same size) and add 1 cup of sprouted rye flour and 1 cup of filtered water.

I had to use a Pyrex glass bowl - 4 cup size & it also just barely fit in that.

In a medium - sized bowl, place 1 1/4 cups (175g) granola, the light brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 4 tablespoons butter, and mix to combine well.

Place the chocolate in a medium bowl or quart - sized measuring cup and place a fine - mesh strainer over the bowl.

Recipe serves 8 (not the stated 4) with bowl sizes (not cup).