Sentences with phrase «in soft cups»

Not exact matches

The Micro Egg Microwave Egg Cooking Cup can make soft - boiled eggs in 30 seconds and hard - boiled eggs in 50 seconds.

In such a silence, if you have turned off the television and tempted your child away from his games with a good book, you can hear other things: the chatter and call of cardinals who have found the birdseed; the crack of a log in the fire; hot coffee being poured into a cup; the ticking of your last non-digital clock; the rhythmic breathing of tired child (or parent) who has dozed while reading; the soft thud of a book sliding to the flooIn such a silence, if you have turned off the television and tempted your child away from his games with a good book, you can hear other things: the chatter and call of cardinals who have found the birdseed; the crack of a log in the fire; hot coffee being poured into a cup; the ticking of your last non-digital clock; the rhythmic breathing of tired child (or parent) who has dozed while reading; the soft thud of a book sliding to the flooin the fire; hot coffee being poured into a cup; the ticking of your last non-digital clock; the rhythmic breathing of tired child (or parent) who has dozed while reading; the soft thud of a book sliding to the floor.

For instance, «John 3:16» appears on the bottom of soft drink cups, a reference to the Bible passage, «For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.»

The verses themselves are not explicitly printed out, but rather text on the soft drink cup reads «John 3:16» which indicates the bible passage, «For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.»

Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.

Peel, core and slice apples thin Step 4: In large skillet cook apples in 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cooIn large skillet cook apples in 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cooin 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cool.

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.

Cook dal in 2 - 3 cups of water till soft and can be easily mashed between your fingers.

Soak the dates for 30 minutes to an hour in the 3/4 cup water — you want them to be soft.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

my coconut oil was soft so I measured out a cup first then put it in the fridge for about an hour.

1 (2 - quart serving size) envelope lemon flavor unsweetened soft drink mix 3/4 cup sugar 8 cups cold water 1/4 cup maraschino cherry juice Juice of 1 medium lemon Lemon wedges Maraschino cherries Ice cubes In a large pitcher, combine drink mix, sugar, water, cherry juice, and lemon juice.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste

1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish

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.

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

Soaking the seeds allows them to attain a softer texture and facilitates a faster cook time, but doing so requires foresight as the seeds need at least 6 hours to soak properly.If you do choose to soak your seeds, simply place the groats in 3 - 4 cups of cold water for each cup you hope to cook.

1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft.

Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky.

Layers 3 ripe bananas, sliced thin 225 g / 1 1/2 cup raspberries, mashed with a fork 225 g / 1 1/2 cup blackberries, mashed with a fork 125 g nut butter 120 ml raw date syrup (soft dates mixed with a splash of water in a blender) 500 ml / 2 cups thick cream, chilled

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water

Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional

1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]

To prepare the fennel bulb, remove the outer layers (if bruised or soft), cut in half lengthwise, remove the hard core, and thinly slice (makes about 2 cups).

Combine 2 cups boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes or until the mushrooms are soft.

1 Pour in a high - speed blender the bananas, 1/2 cup of blueberries and the Maple syrup, blend until you get a soft consistency.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucenIn a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucenin 1 tablespoon olive oil until soft and translucent.

Mix in the flour, about 1/2 cup at a time, until soft dough forms.

The soft glow of the tree in the corner, and the cute decorations, not to mention the delicious Christmas - y smells... I just love curling up on the couch with a cup of hot chocolate and taking it all in.

Combine the soaked cashews, soft root veggies and 1/4 cup Organic Nutritional Yeast in a blender and pulse until smooth.

* 3 tablespoons organic butter * 1 cup pear cyser * 1/4 cup plus 1 - 2 tablespoons spiced honey crème * 5 ripe (but not soft) comice pears, ends trimmed, peeled, and sliced in half * 2 tablespoons balsamic honey vinegar * 1/2 cup crème fraîche

Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

1 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 1 cup ice 3/4 cup apple cider or apple juice 1 banana, peeled and broken in half 3 soft dates, pitted and cut in half 2 tablespoons honey 3 cups clean torn kale leaves

To make the beet puree for coloring, I simply steamed 1 large beet until soft and pureed it with 1/2 cup Nancy's Whole Milk Vanilla Yogurt (can swap in coconut yogurt) and 1/4 cup water.

The other option is to add in the water a little at a time (1 teaspoon at a time until you reach the right consistency — you may not even need to add in the entire 1/2 cup of water if dough is already soft enough to roll into sticks).

I didn't have potato flour, so I substituted 1/4 of the all - purpose flour in the recipe for 1/2 cup of instant mashed potato flakes, and I think it definitely did give a softer texture (not as soft as something like the cinnamon star bread, but still softer than it would otherwise be - I think if I hadn't added that, the bread might have been relatively hard / dry by the second day).

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.

Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5 - 6 minutes.

I've made them as is, but like them better with the following substitutions: 1 cup whole wheat (hard red) and 1 cup soft white wheat flour, 1 cup oat flour (made in food processor from steel cut oats).

To microwave, reduce stock to 4 1/2 cups, place ingredients in a bowl and cook on HIGH (100 %) for 15 minutes or until vegetables are soft.

Sauté onions, seasoned with 1/4 teaspoon each salt and pepper in 1/4 cup olive oil over medium heat, stirring regularly, until very soft — 15 minutes or so.

Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of cherry tomatoes, cut in half 3 to 4 Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste

Add in most of the flour starting with 4.5 cups to form a soft dough.