Sentences with phrase «fill water cups»

Whenever Parker got a break in one of her high school games, she'd quietly fill water cups for her teammates and check the scorebook to see who hadn't made a shot yet, so she could pass her the ball at the next opportunity.

It may be hard to imagine before baby is born, but even the simple act of getting up to fill a water cup can be a bit of a challenge when you're stuck under a sleeping baby.

Not exact matches

One was filling an empty Maccabee Beer bottle, scooping up holy water with her cupped hand and deftly pouring it into the bottle.

But we stopped buying the apple juice with 28g of sugar per serving and decreased it to the «light» 14g and still fill their cups with half juice, half water.

Filling: 4 cups diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan.

Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

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.

Place the custard cups on a baking dish and fill it half way up the sides of the custard dishes with water.

Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6 - ounce ramekins; fill ramekins with 1/2 cup water each.

An example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway.

They were tea bags filled with coffee grounds so you could make a single serving cup of coffee with just hot water.

Fill with water / chicken broth to the 2 - cups - of - rice mark and add everything else into the rice and gently mix.

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

To steam: Lightly coat a steaming attachment for a rice cooker with sesame oil and fill the bowl of the cooker with 1 1/2 cups of water.

Squeeze handle to open, fill halfway with tea, place ball end into cup, pour in hot water, steep 3 - minutes or until desired strength is achieved

The trick I learned from my mom is to mix water into the cheese filling — about 3/4 cup for a typical pan of lasagna — and cover the pan with foil for most of the baking time.

If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50 % and will only be 1/2 full in height.

I know that sounds weird, but if getting the yeast to rise is your problem, fill your glass cup with hot water, stick the thermometer in, and when it cools down to 110 degree, whisk in your yeast mixture.

Then fill a measuring cup with ice and water.

For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz

3 tablespoons unsalted butter 2 stalks of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-

Fill a pot with 1 - 2 cups of water and bring to a simmer.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

- * lukewarm water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup + 1 tbsp olive oil or melted vegan margarine in place of the butter in the filling.

Once they are browned, add 1/4 cup of water to the pan, give everything a quick stir, and then add your filling of choice, along with the garlic, salt, and pepper.

Soak the filling: Add the chopped walnuts and raisins to a bowl and cover with 1/2 cup of water.

Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt) demerara or other coarse sugar, or regular granulated sugar

For the Blueberry Filling 1 pint blueberries 3 tablespoons granulated sugar 2 teaspoons cornstarch 2 - 3 teaspoons lemon juice 3/4 cup water

Then fill the pan with hot water until the water comes halfway up the outside of the custard cups.

Line a 12 - hole muffin pan — 1/3 cup capacity each cavity — with paper cases (you'll get 10 cupcakes from this recipe; fill the empty cavities with water before placing the pan in the oven).

Once you have all the juice, add water to fill to the 3/4 cup measure.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

To form the rice balls, line a small cup with plastic wrap, sprinkle the plastic wrap with a dab of water, then fill the cup 2/3 full with rice mixture.

For whipped cream filling: 1.5 cups whipping cream (360 ml) 3 tablespoons granulated sugar (45 g) 2 tablespoons of instant coffee, melted in 3 tablespoons of hot water

In the same pot, gently pour in water to fill the pot (about 10 - 12 cups)(use hot boiling water from a kettle so it's a quick temperature already for your soup).

Always fill any empty muffin cups with water to prevent scorching in the oven.

To find an approximation of your machine's wattage, fill a microwave - safe liquid measuring cup with 1 cup cold water.

Apricot Peach Crisp Crisp Topping Follow the directions for the Crisp Topping in the «World's Best Apple Crisp» Apricot - Peach Filling 1/4 cup sugar 1 tablespoon tapioca starch / flour 1/3 cup water 1 tablespoon fresh lemon juice 3 pounds fresh, pitted apricots — cut into quarters 2 fresh peaches — peeled, pitted and sliced Gim me Gluten Free Method 1.

Place the bowl in your slow cooker, and fill your slow cooker with 1 cup of water to surround the bowl.

for the filling 8 Golden Delicious apples 1/2 cup demerara sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tbsp fresh lemon juice 3 tbsp cornstarch 3 tbsp cold water

He puts 1 1/2 cups washed DRY beans in a quart jar or 2/3 cup in a pint, then adds any spices or ham and fills the jar, leaving 1 inch of headspace, with boiling water.

All that's left to do at lunchtime is to fill the cup with hot water, cover and let steep for 2 minutes.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

I usually use canned chicken stock, and since the can isn't two cups (when doubling) I would use one can, and then fill the remaining amount with water.

If you don't have half a cup, fill up as much as you can with the coconut liquid and then add water or almond milk to compensate the rest of the way.

Alternatively boil the chopped vegetables in a large pan filled with 4 - 5 cups of water.

While dough chills, prepare the filling by combining blueberries, 1/4 cup coconut sugar, 1/4 cup water, cornstarch, lemon juice and salt in a bowl.

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes