Sentences with phrase «in additional cup»

Add in an additional cup of whole grains daily.

If it is too thick, then add in the additional cup of almond milk.

Once chili is done cooking, stir in additional cup of vegetable broth.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder.

If I made it again — I think I might add in additional cup or two of miso broth at the end — and parhaps some tiny shrimp — or gyoza dumplings — and make it more of a soup.

Not exact matches

While 19 additional cents for the extra large may seem marginal, it adds up when you sell eight out of every 10 cups of coffee served in the country.

In fact, the link was so strong that for every additional cup of coffee people drank, their risk of suffering heart failure or stroke went down 8 percent, compared to non-coffee drinkers.

The decrease in ad revenue at ESPN was due to a difficult comparison with the Men's World Cup in Q3 last year, which more than offset the benefit of an additional game of the NBA Finals in Q3 this year.

It can be argued that (1) the longer version was written by Luke and the confusion is due to the sequence cup - bread - cup, not found in early liturgies and therefore disliked by early copyists, or (2) what Luke wrote was only the shorter version (cup - bread, as in the Didache); the confusion is due to the efforts of copyists to supply additional materials.

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

(113g) Calories / Ounce: 104 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of waterIn: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of waterin a covered pot (for soup add additional 1 cup of water).

If rice is too hard, add additional broth 1/4 cup at a time, and continue cooking on high, covered, in 1 - minute intervals, until rice is tender and chewy.

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

Return the cups to the oven and bake for an additional 15 minutes until the cups are browned and a toothpick inserted in the center comes out clean.

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

I have already included an additional 1/4 cup milk in the ingredients.

The 2nd is an additional cup of marshmallows you stir in at the very end so they don't completely melt.

Melt about one cup of the chips in a microwave safe glass bowl, starting at 30 seconds, then stir, and if needed, continue to microwave for additional periods of 20 seconds, stirring after each time.

If malt isn't your thing, I recommend replacing the cup of malted milk powder in the recipe with an additional cup of confectioner's sugar.

1 1/4 cups (250 grams - 265 grams)(300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar

I used 1 cup of almond meal and 1/2 coconut flour, honey, I mixed coconut oil and olive oil in a 1/4 cup and I added additional egg and half of a banana (plus the rest of your ingredients of course).

Also, are the chips added at the end of baking additional of the 2 cups in the ingredients list?

Turn the mixer up to medium speed and beat in the whipping cream 1 tablespoon at a time, adding an additional 1/2 cup of powdered sugar as necessary to get the desired sweetness level and consistency.

Hi, Quick question: for the step where you «Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce» — is this 1/4 cup of the «dressing» recipe or is this an additional 1/4 of frank's hot sauce in addition to the dressing that will be added to the whole dish later?

While it is cooking, I usually slice up an additional 2 - 3 cups of strawberries and put in fridge until ready to serve.

Stir in the additional 1/2 cup of mini marshmallows so we can see them in the bars!

Use a whisk to mix in about 2 cups additional non-dairy milk or veggie broth, being sure to remove any lumps.

I also used more liquid (about an additional cup of almond milk) as I was already observing that the mix wasn't sticking together in big chunks as it is in the pictures above.

Berry Brownie Fro - Yo Cups Servings: 8 - 10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large mixing bowl, combine yogurt and fruit.

You will need to reduce / delete my additional 1/4 cup water / liquid recommendation and if you use # 4, I would use the pectin or gelatin needed for the egg conversion but delete the 1 teaspoon fruit pectin in the recipe.

1 cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup white rice 1 cup coconut milk (steep additional grated coconut meat in hot water) 1 cup chicken stock

Pour in about 1/3 cup of olive oil and pulse until the mixture is very smooth, adding additional olive oil as needed.

In a small cup or bowl whisk together olive oil, lime juice, and all spices, seasoning to taste with additional sea salt.

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

I added an additional 1/4 cup of flour to make the dough less sticky as I wanted to roll one in balls.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

Stir in 1 cup flour and let stand for an additional 5 minutes.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

Hi Martha, if you're planning to make the Multigrain Sourdough Boule, it should be fine to substitute a combination of seeds and grains that you are able to eat, or you could add an additional cup of whole wheat flour to substitute for the Harvest Grains Blend in this recipe.

topping nuts over pudding in each cup, top with additional 1/4 cup pudding.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

This time I used coconut sugar, added 1 teaspoon of cinnamon, did 1/4 cup of peanut butter and 1/4 cup of coconut oil, and lastly added an additional 4 tablespoons of milk to have a creamier cookie dough which resulted in AMAZING cookies!

From here, you can either heat them through for another 15 minutes on the stove, then finish with the breadcrumbs, or add an additional cup of water / broth, scatter that breadcrumbs on top and bake it in a 350 °F oven for 20 minutes until the sausage is heated through.

If you want to cook the quinoa in the soup instead of separately, add two additional cups of water or broth to the soup because the quinoa will absorb it while it cooks.

Add in additional milk, 1/4 cup at a time, and blend if you prefer a thinner consistency.

Transfer to a quart container and stir in 1 to 2 cups additional water, depending on how thick you'd like it to be.

Beat in the remaining 1 cup powdered sugar and enough additional milk to make frosting of piping consistency.

After the dry ingredients are added in the next step, you can add up to an additional 1/4 cup of milk in order to get the batter to the right consistency if it seems thick.

1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and sunflower seeds)

If the couscous is not quite tender, stir in an additional 1/4 cup boiling water, cover, and let sit for a few minutes longer.