Sentences with phrase «fill more cups»

Breakthrough Listen, if nothing else, will fill more cups.

Not exact matches

Once you've filled your plastic cup — this affair is more backyard barbecue than society event — there's the meet and greet, an opportunity to check out the credentials of those around you: an aerospace industry executive, the economic development chief for a western U.S. state, a dean of engineering for a prestigious American university, several D.C. think tankers, lobbyists, lawyers.

Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles.

Fill out our Foodservice Contact Form to learn more about how you can give your customers a perfect cup of Copper Moon.

* You don't actually need to chop the strawberries, however for measuring purposes this makes more sense as they fill up the cup more.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Fill the can with water and add that along with one more cup of water.

makes 15 cups (enough to frost and fill approximately three 8 ″ round cakes) This is more than enough for the cream puff cupcakes.

Miriam, I had more filling to crust: «I did have a little more filling than would fill the 12 muffin cups, so I baked the remaining filling in a ramekin and topped with a few pastry leaves».

Strawberries and Cream Tarts, vanilla greek yogurt custard filled phyllo cups are bite size and healthy so you won't feel bad having more than one!

Drop about 1/2 tsp of jam into the centre of each muffin and cover with more batter, filling the muffin cups about 2/3 of the way.

Strawberries and vanilla greek yogurt custard filled phyllo cups are bite size and healthy so you won't feel bad having more than one!

Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract

(Note: If you want to use tart cherries in this recipe, add 1/2 cup brown rice syrup to the filling... read more

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

Mini Apple Pie with Puff Pastry Recipe & Image: Dee Na Time: 1 Hour 10 Minutes Ingredients for Apple pie Filling: 4 cups of small cubed apple (i used green apple) 1/4 cup sugar (i used brown sugar, if needed u can add more sugar according to ur -LSB-...]

Pie filling 5 - 6 cups sliced, peeled apples (you might want more or less depending on the size of your pie plate) 1 tablespoon cinnamon 1 teaspoon nutmeg 2 tablespoons flour 1/4 cup brown sugar

3/4 cups (or more) milk of your choice (I pour the espresso pod into a 1 - cup measuring cup and fill it up with milk to reach 1 cup)

FYI, I'm making the recipe now and I have much more batter than «8 cups of a standard sized muffin tin»... I'm topping them off, high, but I still have whole scoop leftover, after filling 12 cups (2.5 inch diameter).

Or, do I need to softened a block (or more) and then fill a measuring cup to specifically get the 1 cup called for in the recipe?

Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies.

Maybe 1/4 cup??? If you don't mind raw eggs, then try the filling before you cook it and add more sweetener if desired.

The batter fills the muffin cups more than most recipes, but it won't overflow when baked.

ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt

Turn the stove on medium to low heat and place cookie cutter into a skillet filled with 1/2 cup of water adding more if needed.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Fill each muffin cup a little more than halfway full with brownie batter (it should be just enough to fill all Fill each muffin cup a little more than halfway full with brownie batter (it should be just enough to fill all fill all 12).

To make them a bit more decadent, just bake the cups unfilled and then once they have cooled, fill them with whipped cream or pudding!

Sweet filling 1/4 cup maple syrup (or other sweetener to taste, you may need or more or less depending on desired sweetness) 1 tsp vanilla extract Cinnamon and / or cardamom to taste

Filling Ingredients: 3/4 cup sesame seeds 2 - 3 tbsp oil (more may be needed to make a paste) 3/4 cup palm / cane sugar

Pipe the mallow into each cup, filling it very slightly more than halfway.

Make it Raw: Add 1/2 the lemon juice and 1/4 cup more cashews to the cheesecake filling.

Anne's recipe has a great ratio for fruit to sugar to thickener that works well for almost any fruit pie filling (1 cup to 1/4 cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour as the thickener, as I prefer how it gels more translucently than flour, which can be a bit cloudy.

I used the measured amounts to fill the cups and had enough batter left over for 3 more muffins without filling and the 12 original ones rose well over the edge of the cups.

Whatever pan you use though, be sure not to fill the cup more that about 2/3 full, as they will rise a bit.

If you fill the cup up, tap it down and fill it more, you could have up to 6 oz.

I'm a big fan of walnuts, you can also mix in about a cup of walnuts along with the chocolate, making it even more dense and filling!

To make a more filling smoothie, you can't go wrong with 1 cup of oats.

It didn't rise as much as the one in the picture so I may fill the cups more next time and they seemed to need less baking time.

For the cinnamon filling: 1 tablespoon (8 g) arrowroot powder 1 tablespoon (15 ml) hot water, more if needed 1/4 cup (55 g) packed light brown sugar 1 tablespoon (8 g) ground cinnamon

Use about half of the whipped cream and 1 cup of strawberries as filling in the centre, and sprinkle some more elderflower blossoms over it.

As a bonus, they tend to hold a lot more filling than a standard tortilla:)- If you want to save some time by using a jarred BBQ sauce, you'll need a scant cup of it for this recipe.

Dipping the measuring cup into the flour causes it to pack together more closely as the cup is being filled.

ingredients HAM BRODO: 1 - 2 ham hocks 2 pounds turkey bones 1 yellow onion (peeled, quartered) 2 carrots (peeled, roughly chopped) 2 stalks celery (roughly chopped) 10 - 12 quarts water TORTELLINI FILLING: 1 1/2 pounds pre-cooked ham (off the bone, finely chopped) 1 large egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dusting)

lol I have a little less than one cup of flax seed meal (AND, it's not golden either) do you think it would come out ok if I fill the remainder of that measuring cup with a little more almond meal?

I'm guessing it might be more with this recipe, since instead of filling the muffin cup 3/4 full, the recipe calls for them to be mounded high, above the surface of the muffin cup, so conceivably this recipe might make 24 muffin tops.

If you double the recipe and only fill 2/3 cup, you will have enough batter for about 6 - 8 more muffins.

I had to bake them a lot longer (more like 40 minutes) but I also really filled the muffin cups.

Add 1/2 cup more flour only if the dough still fills wet and sticky and knead until combined.