Sentences with phrase «cups worth of»

We each took home 2 + cups worth of each seasoning mix and 6 + «cans» of cream - of - something soup, plenty to make months worth of tasty recipes!

I made a «small» batch, and it yielded a bit over 3 cups worth of salsa.

There was good conversation, a lot of laughter (especially when I spilled about 2 1/2 cups worth of sea salt all over the counter... ooops), and so much thankfulness.

This weekend a neighbour dropped off about 7 cups worth of raw pumpkin after I said I would love «a little».

Thankfully at the very bottom of my baking drawer I found a bag of white chocolate chips and just barely a cups worth of dried cranberries.

I went to make No - Bake Cookies this weekend for the family and refused to feed my young kids who only get an occasional treat 2 cups worth of sugar!!

In any event, you'll need a good two cups worth of meat for the amount of sauce we'll make.

Ladle a cup worth of the hot stock into a large measuring cup.

Not exact matches

Even if playing war on TV with your friends isn't your cup of tea, it's still worth seeing the stone - faced tough guy who likely spawned many a woodchipper - phobia sit thru a mind - numbing blind date and visit to Nana.

Even if hitting the slopes isn't your cup of hot cocoa, clicking into a set of skis is well worth it when it means you can return to a cozy chalet after a day spent traipsing down the mountain.

However, the first massive event the feature was put to use for was yesterday's World Cup Final between Argentina and Germany, and roughly five minutes worth of snapchats were submitted to the story.

On their own, none of them is worth more than a barrel of coffee, or a cup of oil (the latter is cheaper).

Not all these artists are independent, unheard of, current or everyone's cup of tea — but they are noteworthy and, by some standards and opinions, some of the best current out - of - the - way music worth looking for and listening to.

You are worth more than a movie ticket or a cup of coffee or a couple of dinners out.

«And would it have been worth it, after all, After the cups, the marmalade, the tea, Among the porcelain, among some talk of you and me, Would it have been worth while, To have bitten off the matter with a smile, To have squeezed the universe into a ball To roll it toward some overwhelming question...» «Love Song of J. Alfred Prufrock» T.S. Eliot.

About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing bowl.

This is a time that it's worth it to heat your two cups of water in a separate bowl in the microwave — 3 to 4 minutes should do.

If you ate a cup of these — not recommended — you'd likely have your full day's worth of fiber covered.

In a blender, combine the eggs, the roasted garlic cloves, the nutritional yeast, and a small handful (about 1/4 cup worth) of the chickpeas.

Sutamina Nattō 1/3 cup of sashimi grade tuna, cut into chunks 1 packet of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2 stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste

Even for us gluten enthusiasts, kasha is a grain worth trying: one serving (1/4 cup dry) boasts 5 grams of protein, 3 grams of fiber, plus a bunch of flavanoids and antioxidants.

Maybe not everyone's cup of tea, but something worth trying at least once, especially if when it comes to cakes all you can picture in your head are the usual suspects like lemon, orange and apple ones.

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.

The vitamins offered by just one cup of kale can easily surpass a whole week's worth of other foods.

And then I sorted and arranged three days worth of clothes for each kid, prepared a menu for the week, filled the house with all the essentials, restocked prescriptions for everyone who needed and bought enough bottles and pacifiers and sippy cups to last us for months.

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

A serving (one cup) of strawberries provides more than a day's worth of vitamin C.

Maybe worth the points if you have a 1 cup serving instead of a 2 cup.

Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste

In fact, make a cup's worth of powdered coconut sugar and save the rest for a future recipe (just add a cup of sugar and blend for 10 - 20 seconds).

Be a strong person and sacrifice a cup of coffee from your morning pot to make this because girl, it's worth it.

Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.

Do you know how much 2 cans worth of coconut cream would be in cups?

For 5 days worth of breakfast I combined 4 whole eggs + 3 cups of plain organic MuscleEgg egg whites, 2 tsp of salt, 1/2 tsp of pepper, and 1 tsp of dried dill in my blender.

Note: It's not too difficult to shell 2/3 cup's worth of pistachios, but if you prefer, shelled pistachios are pretty easy to come by.

avocado tartare with roasted beets, basil + dukkah serves: makes almost 2 cups - worth of tartare notes: You want the avocado to be ripe, but not so ripe that it's soft and mushy.

Talk about healthiest appetizer ever — just a cup's worth of edamame (or cooked soybeans) packs a huge protein punch.

Remove about a cup's worth of the leeks to use as a garnish, and set aside.

The recipe reflects the amount of sprouts I got off of the 2 stalks in my share, about 3 cups worth.

I usually do four eggs worth — 1/4 cup of flax to 3/4 c water — at a time and store left overs in the fridge.

I usually cook steel cut oats at a ratio of 1 cup oats to 4 cups of water and store them in the fridge for a week's worth of breakfasts.

Now pour in 1/4 cup olive oil, one lime's worth of juice, and the cumin and coriander and process until they turn into a sauce, adding a tablespoon of water if necessary to make the sauce smooth.

A 2 cup Tupperware first 1 pepper's worth of filling (perfect for a lunch and dinner for me).

Chop a tablespoon's worth of quality dark chocolate (I recommend using 55 % so that it is still sweet, any darker and you'll have a bitter cup» o'joe) and add it to a butter warmer (or small sauce pan) on the stove.

1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup water — depends on the liquid content of your tahini.

The only changes I made were to use a whole red bell pepper, a mix of brown and black rice, double the dry mustard, and a large head of broccoli from my garden (about 7 cups worth).

But, you'll have to double the liquid (1 cups worth instead of 1/2).

Either way, all of the prep will be worth it when you're sitting down with a cup of lemon scented chia, creamy yoghurt and caramelised apple butter.

The cups are a bit time - consuming what with painting melted chocolate onto mini muffin liners, but let's call it a labor of love; the person you're making these chocolate cups for is totally worth it!

filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water