Adults who grabbed snacks
from larger serving bowls placed more food on their plate versus adults who grabbed snacks from smaller serving bowls.
Not exact matches
2 Hours before ready to
serve remove chicken
from the brine and place in a
large bowl.
Leaving any excess liquid in the pan, remove the greens
from the pan and transfer to a
large serving bowl.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in
large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove
from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in
large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before
serving.
: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.
1) Peel the grapefruit, and remove as much of the white pith
from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a
bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a
large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove
from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before
serving with toast or crackers
1) Mix flour, butter and icing sugar in a
bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a
large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting
from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12)
Serve warm, with a side of whipped cream or ice cream (optional)
Then remove
from heat and transfer to a
large mixing
bowl (for
serving).
Shrimp Fra Diavolo
serves 4 adapated
from Giada DeLaurentis Ingredients 1 pound
large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2
large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
Remove
from heat and transfer the beans and ham to a
large serving bowl.
Now that you are eating smaller, healthier meals, use this simple but effective «portion control» trick and eat
from smaller plates and
bowls to make smaller
servings appear
larger.
Meanwhile, in a
large serving bowl, using a rubber spatula, break up the millet if stuck together
from cooking / cooling.
Spray a shallow 9 - inch pie dish and set aside - Crumble tofu in a
large bowl with your hands until it looks like feta cheese - Stir in nutritional yeast, mustard, onion and garlic powder, turmeric, plus salt and pepper until well combined - Mix in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before
serving - Place a dish over top and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (
from Engine 2 Diet) Who doesn't love pancakes?
Try the following: once each day fill a very
large bowl (like the size that you would normally
serve four salad
servings out of) almost to the top with baby spinach, then cover it with slices
from one full tomato, slices
from one full orange, slices
from one full apple, raisins, blueberries, walnuts, and almonds, then mix together and eat the whole thing.
Remove
from heat and transfer to a
large serving bowl.
Shrimp Fra Diavolo
serves 4 adapated
from Giada DeLaurentis Ingredients 1 pound
large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2
large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
When you're ready to
serve, drain the onions
from the grapefruit juice and place them in a
large salad
bowl.
Tangy Shredded Cabbage SaladAdapted
from Ruta Kahate via SFGate.com, 6/8/07
Serves 4 2 cups tightly packed, shredded green cabbage (use the
large holes of the grater) 1 small serrano chile, seeded and minced2 tablespoons fresh lemon juice, or more as needed1 teaspoon salt1 / 2 teaspoon sugar1 tablespoon canola oil1 / 2 teaspoon mustard seeds Instructions: In a medium
bowl,...
I eat a salad —
serving -
bowl size — that typically includes a
large grated carrot, a few handfuls of mixed greens, a few handfuls of spinach, maybe 1/3 of a red bell pepper, 3 — 4 cherry tomatoes, and some broccoli or a 1/2 cup (or less) of broccoli sprouts and I don't get hungry for hours (dressing is the juice
from the tomatoes and some ketchup).
The centerpiece is just a
large glass candle holder placed in a
large white
serving bowl which was then filled with faux apples and pears, a few pine cones and more clippings
from our yard.
UK whirlpool bath manufacturers, stockists of spare parts and whirlpool pumps Enter for a chance to win a
large serving bowl handmade for Woman's Day
from Mollie Jenkins Pottery, which produces microwave - and dish...
Remove the corn
from the grill, place the ears in a
large bowl (along with some butter if you like) and
serve.
If you have shrimp cocktail insert double - glass
serving stemmed
bowls, put crushed ice in the under -
bowl and put a tablespoon of the cocktail sauce in the centre of the glass
bowl that you hang the
large shrimp
from around the edge.
On the bookcase,
from top left: Armand Table Lamp, # 110 at Habitat Sole di Capri candle, # 140, Fornasetti;
large white vase, # 294.70, Coliform; Shell Head ornament, # 1,495, William Yeoward; painted pots, # 9 each, The Conran Shop; pink ridged pot,
from # 10, Anthropologie; Sunshine Yellow
serving bowl, # 43; and creamer, on the shelf below, # 62, Tina Frey Designs at Amara; Tiley hurricane, # 15; and Floss striped vase, # 40, Habitat; and Solena vase, # 68, Anthropologie.