Sentences with phrase «generous cups of»

Lychee Sorbet 4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4 packed tablespoons fresh basil leaves plus more for garnish

I reserved a generous cup of the sauce for loaded baked potatoes tonight... that sauce is FOR REAL DELICIOUS

Sprinkle prepared pizza crust with a generous cup of shredded cheddar cheese, then place under broiler for 1 - 2 minutes to melt the cheese.

Sprinkle prepared pizza crust evenly with a generous cup of shredded cheddar cheese, then place under broiler for 1 - 2 minutes to melt the cheese.

A generous cup of the soup is just 253 calories or 4 Weight Watchers SmartPoints, saving you room for toppings, side dishes or dessert!

Made them to the letter, but added a generous cup of fresh cranberries, roughly chopped.

Melt a generous cup of chocolate chips or chopped chocolate in a double boiler over medium heat.

I'd use a generous cup of sunflower seeds (soaked the same way as the cashews so that they become easier to blend) and add another tablespoon or so of flour (since cashews have their own thickening properties).

I have never made this bread w / o adding a generous cup of chopped pecans, and I can't imagine it without them.

For the blueberry fans out there, there is a generous cup of blueberries added as well.

In fact, it costs less than a dollar ($ 0.92, to be exact) to make your own batch of oat milk, which, if you use a generous cup of oats, will last you for three days.

Not exact matches

Part of my own story is that I went for a big wander outside of my my mother Church, encountering different and new and ancient ways of experiencing and knowing and being changed by our big and generous God as if I were encountering occasional cups of water while in the desert, drinking each one down as if they were sustaining me for the next leg of the journey.

For each serving, place bottom half on plate, add about 1/2 cup of berries, top with other biscuit half, and dab a generous 2 tablespoons of yogurt on top.

To serve: if you're serving it on quinoa, add a generous squeeze of fresh lemon to 1/2 cup of cooked quinoa and a pinch of salt.

For $ 5, we got an order of soft and pillowy rolls coated in garlicky butter and a crap ton of Parmesan cheese, plus a cup of warm marinara sauce with a generous serving of cheese sprinkled on top of it too.

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.

According to my calculations, each generous 1-1/4 cup serving of this chicken pasta fagioli has about 282 calories and * 7 Weight Watchers PointsPlus.

My recipe tweaks - 1 tsp dried oregano, 1 tsp lemon zest, 1 tbsp tomato paste and generous 1/2 cup of Parmesan.

For every cup of tea, 3 fresh, peeled, deseeded lychees 1 c. hot water 1 generous teaspoon of tea (use loose leaf if you can, as those can be reboiled)

When the pan is hot, quickly add a generous 1/4 cup of batter to the center, and pick up the pan to swirl the batter around to completely cover the bottom.

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

1/2 cup kernels (organic arrowhead mills) 2 TBL canola oil (or anything neutral with high smoke point, like grapeseed or sunflower seed) generous pinch of saera's seasoning salt, regular salt is fine but this seasoning has bite to it

250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste

Kale Chips 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast 1 Tablespoons of garlic powder 1 Tablespoon of onion powder Cooking Spray

can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.

Ladle soup into bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.

1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)

Taking a small spoon, place a generous teaspoon of kiwi - lime marmalade (or whatever jam you are using) in the center of each muffin cup on top of the batter.

The other night I made the wings with only 1/2 cup water, a generous 2 tablespoons of seasoning and no sauce.

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.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Ingredients: 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast Good sprinkle of salt Pinch of cayenne Pinch of onion powder Cooking Spray

Let's start baking... Peanut Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directions: 1.

Ingredients (makes 2 pizza crusts) 2 cups of white flour sea salt 1/2 teaspoon of sugar 1/2 teaspoon of dried yeast 1/2 teaspoon of olive oil 175 ml of lukewarm water Instructions In large bowl, add the flour, a generous pinch... continue reading...

broth: a very generous handful of dried shiitake mushrooms a very generous handful of mushroom stems 1 bunch scallions, rough chopped 1 stick of kombu a few celery heads 8 cups water soy sauce or coconut aminos to taste 1 TBL whole black pepper

To serve, put 1 cup spaghetti squash in each of 6 serving bowls and top each with a generous 3/4 cup of sauce.

1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla

A hearty bowl of delicious chili that was more than filing; a generous 3 cup portion is only 10 Weight Watcher points and was definitely enough for a dinner meal... or for lunch the next day at my desk.

100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)

Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large handful flat leave parsley a generous drizzle of olive oil 2 tbsp lemon juice sea salt & black pepper

Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions into a tupperware each day for lunch) consisting of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped onion, 1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes of garlic powder.

In addition, 1 cup of flour yields 10 generous - sized cookies, which is pretty frugal in the long run.

1 cup fine shredded coconut, like the one is used to make Macaroons 1 cup toasted and finely chopped pecans 1 good healthy and generous pinch of kosher or sea salt.

1/3 cup of walnuts 2 cups or raw kale destemmed 2 tablespoons of nutritional yeast + extra to sprinkle on top 2 tablespoons of lemon juice 1 clove of garlic - crushed a generous glug of extra virgin olive oil 1 teaspoon of white miso paste (optional but adds a bang of flavour) salt to season

She simply follows the recipe on the bag of cranberries (one bag of rinsed and picked cranberries, 1 cup of water and 1 cup of natural sugar simmered together for 5 to 10 minutes or until cranberries pop and the mixture thickens), but she substitutes clementine juice for the water and adds a generous portion of walnut pieces.

package of tofu, cubed, lightly tossed in melted coconut oil and baked 15 minutes 1 large carrot, thinly sliced 1 cup of snap peas, trimmed 1 medium zucchini, thinly sliced 1 red pepper, roughly chopped 1 medium tomato, roughly choppd a generous handful of cilantro, roughly chopped

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

I followed the other posters and reduced the water to 2 cups and I felt that was more than generous, even after removing the shellfish and boiling the sauce for a couple of minutes to reduce the flavor.

Sans frosting, they'd make great breakfast muffins — just dial back one of the sugars by a generous quarter - cup and maybe even swap half of that flour with whole wheat.

The generous square of mutabak is best washed down with small cups of especially strong coffee, flavored with cardamom seeds.