Sentences with phrase «just about any cup»

This means that it can take just about any cup (a customer actually confirmed they don't work well with straw cups when full).

Not exact matches

He also suggested homemade yogurt, which can be made with just a half gallon of milk and about a half cup of yogurt.

I just dumped the baggie into the bowl (saving the baggie for reuse, of course), added about a quarter of a cup of skim milk, and microwaved it for about sixty seconds.

I think @HamillHimself lives around the corner from me in Malibu so he can just come over and we can talk about it over a cup of coffee.

Just let us have a cup of coffee, worship and a sermon, and let us go home to make up our minds about this place in peace, thank you very much.

Andy Lester went on to say: «There's no excuse for not going with biodegradable cups thinking about the impact on the planet and think about what you can achieve by just changing a few very simple habits in one or two very easy steps.»

I just use a UK sized cup, about the same size as a coffee mug.

Transfer the chiles to a deep saucepan and pour over them about 4 cups water (or enough to just barely cover.

Just remember that you don't need much, only about 2/3 cup macadamia muesli per serving — as it's filling and very nutrient - dense.

I love coffee cake it is so good to make to have for breakfast or brunch to have with that cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour Cream Coffee Cake that is such fun and is delicious to make

I usually just reduce the amount of water to about a cup and a half of water toone cup quinoa and have foundthat usually successful, though your approach may be better.

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

In any case, I'd add about 1/3 — 1/2 cup of fresh pineapple cut into small pieces or use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more sugar than might be good for breakfast.

It's just important to get the ratios right for the butter mixture to be enough — you'll need about 8 cups of total volume made up of dry crunchy things and nuts.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Two cups of fruit makes about 1 1/2 cups of jam, so this is just enough for a week of breakfasts — then it's time to choose a new combination of fruits at the farmers market and make another batch!

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.

I added about 1/3 cup plain yogurt, used closer to 1/2 cup coconut oil, about 1 cup unpacked brown sugar, and just a little drizzle of maple syrup.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

I used 1 c. white flour, 1/2 cup wheat bran, a handful of oats just for kicks, and about 2/3 cup.

I ended up using about 1/2 cup of Just Mayo and a couple squirts of mustard.

Greg uses about 1/3 cup of Just Mayo because he likes it a little creamier too.

They're just about as addicting as peanut butter cups.

* Just squeeze between paper towel to drain, I wound up with about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat coconut milk or you can purchase canned coconut cream

About 2 cups frozen cubed up watermelon 1 cup rosé (I just use the 1 cup measurement that I used to measure out the watermelon)

* Optional Add - ins: Just like the beans, this a blank canvas that's great by itself but also with some additions, try about a cup of sharp cheddar, a minced jalapeno, some green onions, or some chorizo.

I just updated it - should be about 1/4 cup finely chopped scallions.

I just finished reading The Wahls Protocol and, while I knew about her recommended 9 cups of colorful vegetables and fruits each day, I'm taking it more to heart now.

2 cups of sugar is just too much for me anymore... (although I remember the days where I wouldn't have even thought twice about it...)

Just use about 3/4 cup of mashed avocado for the recipe.

So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2 pound of butter and some cornflakes.

For instance I just finished baking up a ton of your «thin mints», and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe.

Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated cheese and taste for salt & pepper.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

I have a question about the pumpkin cheesecake tart — I just tried to make it, and the filling did not fit in the crust (really not even close — like over a cup left over).

Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.)

Oh, i also added about 1/2 cup fresh diced tomatoes just because I needed to use them up.

It just takes a tablespoon or so of confectioner's sugar to sweeten about 1/2 cup of softened cream cheese.

Each serving (about 1/2 cup) of this fresh and delicious corn tomato salsa has just 38 calories and * 1 Points Plus and works with The Simply Filling Technique.

Yolks are only about 1 tablespoon each, so you might just start by adding two additional yolks and holding back 1/4 cup water unless necessary to make a soft dough.

lovely flavours — looks like just the sort of shortbread I love — I love the look of the cup of matcha tea but am unsure about the flavour as there aren't many teas I like but I can see why it is in a glass mug

This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time.

2 fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2 cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups) salt to taste 8 ounces dry garganelli or penne pasta

I was antsy, so instead of waiting another 1/2 hour for it to reduce to about.5 cups, I just dumped out some until I had.5 cups remaining.

Only had about 3/4 cup fine cornmeal so used whole grain coarse cornmeal for the rest and just let the batter rest for 10 mins to soften the uncooked coarse cornmeal.

I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]

Something about that flavor just makes the whole cup warmer Enjoy this beautiful weather!

Just ate this for lunch and added about 1/2 cup quinoa cooked in chicken broth (for added protein).

They just need chopping (one package is about 1 cup).