Sentences with phrase «cups ice in»

Blend all ingredients with 1 1/2 cups ice in blender 10 seconds, or until frothy.

fennel - infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher.

ground cinnamon, and 1/2 cup ice in a blender until smooth.

Not exact matches

In the ice cubes example, my potential customers want to buy my ice cubes during the moments between getting the can of soda out of the machine and pouring it in their cuIn the ice cubes example, my potential customers want to buy my ice cubes during the moments between getting the can of soda out of the machine and pouring it in their cuin their cup.

Food is either prepared in advance or purchased ready to sell — like ice - cream pops or cups of Italian ices — and stored, and then either heated up or pulled from the freezer.

For example, make it a point to eat at the dinner table instead of in front of the TV, or replace your nightly bowl of ice cream with a hot cup of tea.

The Panera Bread Co. logo is seen on a cup of iced tea and a bag arranged for a photograph outside of a restaurant in Torrance, California.

Every elementary school child received a red polka - dotted cup with a flat wooden spoon on Ice Cream Days and in - school holidays.

Pricing Strategy Shaved Ice is a product that yields a considerable profit in terms of cost to produce at $ 0.12 for a small cup to $ 0.30 for an extra large will be offered at the following prices: Small $ 1.50 Medium $ 2.00 Large $ 3.00 X-Large $ 4.00 Break - even Analysis Estimated monthly fixed expenses for a single store including rent, labor and utilities of $ 5,100 would require approximate 80 cups / day sales generating approximately $ 5,550 with a gross profit of $ 5,150.

Home ice hasn't been an advantage this year in the opening round of the Stanley Cup playoffs.

In a borrowed «76 AMC Hornet, holding a fast - food chicken sandwich in one hand and balancing a cup of ice water in the other, I drive eight miles north from this Oregon university town to an abandoned air force base which now houses a modest, little - known alcohol treatment Center for American IndianIn a borrowed «76 AMC Hornet, holding a fast - food chicken sandwich in one hand and balancing a cup of ice water in the other, I drive eight miles north from this Oregon university town to an abandoned air force base which now houses a modest, little - known alcohol treatment Center for American Indianin one hand and balancing a cup of ice water in the other, I drive eight miles north from this Oregon university town to an abandoned air force base which now houses a modest, little - known alcohol treatment Center for American Indianin the other, I drive eight miles north from this Oregon university town to an abandoned air force base which now houses a modest, little - known alcohol treatment Center for American Indians.

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

Best to use most of it in pie, muffins or pumpkin bread and «borrow» 1/2 cup or so that you can keep refrigerated or in half ice - cubes (frozen) and use it as you need for this marvelous potion.

- If the icing has a yellow color or resembles soup gradually add in about one more cup of powder sugar.

Place enough ice cream in each muffin cup so that it's full.

1 dozen eggs, hard boiled and cooled in ice water 1 cup mayonnaise 2 teaspoons truffles in oil salt and pepper 1/2 cup chopped fresh chives (reserve a bit for garnish)

In a small bowl, combine 1 cup confectioners» sugar with 1 tablespoon milk to make an icing of piping consistency.

Use SweetPerfection, cup for cup, in all your favorite recipes for cake, cookies and ice cream.

Spread 2 cups ice cream in cooled baked shell.

Then after you use what you need in a recipe (and / or drink with your meal) take the remaining wine and pour it into an ice cube tray, paper cup, or any container and freeze it.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Chill the mixture over ice to cool it a little before putting it in cooled cups and it'll chill faster and suspend the seeds better.

When measuring flour or icing sugar by volume (cup) never scoop the flour / icing sugar up with the cup otherwise you compress the contents and this can make a big difference in the amount you're using.

Or, eat it at home, on a plate, in your kitchen, with a hot cup of tea and a scoop of cold vanilla ice cream.

I cut the recipe in half, due to my small ice cream maker and only having 1 cup of mascarpone.

As you're beating in the icing sugar to your butter, add about 1/2 cup at a time while mixing at about medium - low speed.

Ingredients: 1 cup almond or coconut milk — 1 banana — peeled 1 orange — peeled 2 cups spinach — 1/2 — 1 cup pineapple — peeled and chopped 1 cup ice Instructions: Place all ingredients in a high powered blender and blend.

Add a few ice cubes and pour in 1 1/2 ounces (one shot) of light rum and 3/4 cup seltzer.

Layer the vanilla and chocolate ice cream into layers in a jar or cup and decorate with your choice of toppings.

Make the apple cider ice cream: Heat the 4 cups of apple cider in a medium saucepan on high heat.

Since it does take a little time to remove them, I suggest having a baking sheet in your freezer and placing the brownie ice cream cups onto the baking sheet as you remove them.

In general, regular (full - fat) ice cream contains about 140 calories and 6 grams of fat per 1/2 cup serving.

For the Pancakes... In the same bowl that you used for the filling and the icing - no need to be using or washing too many bowls now - mix together: 2 cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup canola or vegetable oil 1 T. powdered sugar 1 1/4 cups milk

For the Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T. milk

5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Beat until fluffy and slowly add in the icing sugar 1 cup at a time.

2 large sweet potatoes 1/2 cup dates soaked in hot water 1/2 banana 2 tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4 tbsp raw cacao powder Almond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almond milk

Hellooo I was wondering would their be an alternative to the 4 cups of icing sugar in the icing of this cake?

, 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.

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

Add in more icing sugar 1/2 cup at a time until you reach the desired sweetness level and consistency.

Using your spoon, spoon the mixture on top and over the mounds of frosting in each candy cup to enclose the cream cheese icing inside of the candy cup.

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

1/4 cup raw cashews 2 Tablespoons cocoa powder 1/2 cup plain, unsweetened nondairy milk 1/2 teaspoon vanilla (optional) 8 dates, soaked in water 10 frozen organic strawberries About 10 ice cubes (optional) In a high - powered blender combine the cashews, vanilla, nondairy.in water 10 frozen organic strawberries About 10 ice cubes (optional) In a high - powered blender combine the cashews, vanilla, nondairy.In a high - powered blender combine the cashews, vanilla, nondairy...

«can I just have ice cream, like a cone, but in a cup?»

With the mixer on medium speed, add in the cocoa and icing sugar about 1/2 cup at a time.

Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Add in some raspberry frosting and it is the literal icing on the (cup) cake.