Sentences with phrase «half cup of vegetable»

depending on your preferred thickness, add the other 1/2 cup of vegetable stock.

Give it to a pot together with the finely chopped sun - dried tomatoes, add 250 ml / 1 cup of the vegetable broth and bring to a boil.

I subbed 3/4 cup of vegetable broth and a splash of balsamic vinegar for the white wine, as you suggested, and it was so delicious.

Pour in 2 cups of vegetable stock and stir to thicken.

Women 1 scoop of protein powder 1 cup of vegetables Handful of fruit 1 tablespoon of healthy fat Mixer (almond milk, regular milk, water — your choice)

Pour in 3 cups of vegetable broth.

1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon juice) 5) 1 small cup of chopped parsley 6) 8 — 10 pieces of tortilla bread 7) 1 small cup of vegetable oil

The recipe tells you to use 1 cup of vegetable oil and fry the tots 5 - 6 at a time.

Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your choice)

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

This is my current favorite — I love a savory breakfast and this is flavorful, filling, and a great way to get in a few cups of vegetables first thing in the morning.

That's definitely the case here — add 16 oz of dried black beans and 6 cups of vegetable broth and water (I used 4 cups of broth and 2 cups of water) to your slow cooker.

Then, after adding the 2 additional cups of vegetable broth, it became just way too soup - y / liquid - y.

The most recent recommendations from the USDA states that an adult female and male should consume 2 1/2 cups and 3 cups of vegetables each day, respectively.

Take that same cup of pasta and add a cup of vegetables to it.

Remove half the florets to a blender and remaining 2 cups of vegetable broth.

Remove the pot from heat and place 1 cup of the vegetable mixture, 1 cup of the hominy, and 1 cup of the chicken broth into the bowl of a food processor.

In a large pot on the stovetop over medium - high heat, pour in 1 cup of the vegetable broth or 1 cup water and 1 bouillon.

Then I added four cups of vegetable broth, four cups of peeled and cubed butternut squash, and one tablespoon of fish sauce for some extra umami.

Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.

I grabbed lunch at Panera and decided to switch things up and try the Medeterianian Quinoa Salad with a cup of vegetable soup.

Two cups of vegetable shortening in a large soup pot does not constitute deep frying.

4) Heat a large skillet or wok with about 1/4 cup of vegetable oil on medium high heat.

Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.

I used pearl barley with the 4 cups of vegetable broth.

I added chopped spinach, pinto beans and rather than 2 cups of water, I added 4 cups of vegetable broth.

According to MyPlate, we should all aim to eat at least 2 cups of fruit a day and at least 3 cups of vegetables a day — increasing based on activity level (source).

You need 4 cups of vegetables for this recipe.

Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boils and then lower the heat.

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

Scoop out 1/3 cup of the vegetable mixture and place it on the hot pan.

Spoon about 1/2 cup of the vegetable - sauce mixture over each serving.

In a sauce pan combine amaranth, millet and 2 cups of vegetable broth.

(If you eat legumes, you can thicken this soup and make it heartier by adding 2 cups of (cooked) chickpeas and an extra cup of vegetable broth.)

After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

I did use 6 cups of vegetable broth instead of just water.

I used an organic version of something like Rotel, instead of tomato, skipped the bay leaf, used a 15 oz can of black beans, added 1/2 can of re-fried beans (stir in before adding the black beans and second amount of vegetable broth), and added an extra cup of vegetable broth.

In a medium - size pot bring 1.5 cups of quinoa and 3 cups of vegetable broth to a rolling boil.

6 slim French leeks or 3 large leeks 3 large organic potatoes 10 cups of vegetable stock salt to taste (optional) 1.

Add quinoa, carrots, bay leaves and 2 cups of vegetable broth.

Add 6 cups of your vegetable stock and bring to a boil.

Heat 1/2 cup of vegetable oil over medium heat in a large skillet.

Then add in 1 cup of pumpkin puree, 1/4 cup of vegetable oil, and 1/2 teaspoon of pure vanilla extract.

Used 7 cups of vegetable broth instead of water and boullion.

I used 4 cups of chicken broth and 4 cups of vegetable broth.

1 small red onion, diced 1 tablespoon of olive oil 2 roasted poblano pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften.

Combine the ground beef, rice, onion soup mix, cheese, egg, black pepper and 1 cup of the vegetable juice cocktail in a large bowl

1) 1 1/2 cups of self - raising flour 2) 3/4 teaspoon of ground cinnamon 3) 3/4 cup of vegetable cooking oil 4) 1 cup of white sugar 5) 1 egg 6) 1 cup of mashed bananas (around 2 bananas) 7) 1 3/4 cup of quick cooking oats 8) 1/2 cup of chopped nuts (walnuts or pecans as you wish)