However, I would not be the least bit surprised to hear that the boss will give our star man Mesut Ozil another holiday and even
leaves him out of that cup game, in order to have the midfield maestro fit, fresh and firing on all cylinders for the trip to Anfield next Wednesday.
Therefore, the Boss should
leave him out of this Cup game until he can fully start.
Not exact matches
Lula
leaves office on Dec. 31, his legacy as a transformative figure in Brazilian history all but assured thanks to massive social programs like the Bolsa Familia that have lifted millions
out of poverty, the securing
of the 2014 FIFA World
Cup and the 2016 Olympics, and a rapidly growing economy that's expected to become the world's fifth largest in the next six years and pay for it all.
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or use salted butter and
leave this
out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
I'd
leave out the almond milk and keep it a scant
cup of zucchini.
To Heidi regarding making the cake denser:
Leave out the whipping cream and use 1
cup of the sour cream and add 2 egg yokes.
I measured
out 1/4
cup olive oil, 1/4
cup balsamic vinegar, 4 - 5 sprigs
of Rosemary (de-sprigged, using only the
leaves), 1 tablespoon salt, and threw it all into a blender.
Using a standard - sized ice cream scoop, measuring about 1/3
of a
cup, scoop six mounds
of dough onto the baking sheet, making sure to
leave room for them to spread
out.
I
left out the white sugar and added a half
cup of walnuts to the batter and sprinkled some walnuts on top before baking.
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %; if you drink whole, use 1/2
cup and
leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
I also did not have oregano or lemon so
left those
out, and only had 1
cup of broth so just used water for the other 1/2
cup.
I
left the sausage uncooked and added an extra 1/2
cup of milk,; cooked for 8 hours, it came
out moist and deliscious.
And by that I mean I only
left out 1/4
cup all - purpose flour and baked cupcakes instead
of a 9 ″ round cake.
I added 1 more tablespoon
of honey (2 tbsp total), I
left out the flaxseed (I didn't have any) and I used only 1 1/2
cups of coconut flour and added a 1/2
cup of tapioca flour.
Cassie's Notes: Use any combination
of cereal that you like; if you prefer to
leave out the wheat chex, do so, just use 9
cups of cereal.
If you're in the market for a less spicy, more herbacious dressing,
leave the serrano pepper
out of the dressing and add 1/2
cup of parsley and 1/4
cup of mint for a super fresh spring style dressing.
My only changes is that I
left out the minced shallot, and I did take 1/2
cup of the broth
out to cool, added 1 tablespoon
of corn starch, and added that the last 15 minutes
of cooking.
I made a batch and a half, but I
left out 1/2
cup of the flour.
CAKE: 3/4
cup extra virgin olive oil 2 eggs at room temp Zest
of one lemon 1/4
cup of fresh lemon juice 1
cup plain greek yoghurt at room temp (
leave it
out for 10 min or so).
1/2
cup of wild blueberries (if frozen, be sure to defost by
leaving out in a strainer) 1/2
cup of pomegranates 1/2
cup of almonds, roughly chopped
1
cup of frozen raspberries 1 tablespoon
of chia seeds 1 tablespoon
of honey or maple syrup — optional, you can
leave it
out if you like to keep it low sugar
It is definitely suppose to be 3/4
cup of at flour, and the baking powder / baking soda ingredients were either
left out or mixed up.
I used 1/3
cup of cottage cheese instead
of grated kashkaval cheese and
left out the egg as cottage cheese is pretty moist on its own.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if
out of season use 1 can puree) 3 sprigs fresh thyme
leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Measure
out 2
cups of the whipped cream and
leave the rest in the bowl, set aside.
or if you want to make these 100 % paleo,
leave it
out and increase the amount
of ground almonds by ~ 1/2
cup to a total
of 1 1/2
cups.
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
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
can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage
leaves, minced 1/2
cup sliced, pitted Kalamata olives (I
left them
out this time) Squeeze
of fresh lemon juice 1/2
cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper
We don't have cilantro, avocado, or bay
leaves on hand, but I added in a 1/2
cup of frozen corn with the black beans and it turned
out delicious and robust!
I measure
out the honey, add the lemon thyme
leaves, a couple
of tablespoons
of oil and lots
of garlic, then mix it all together in the measuring
cup.
Since this recipe called for stock I whipped up a quick one: 10
cups of water, 3 large chopped carrots, a strip
of kombu, a few dried shitakes, a few chopped stalks celery plus all the
leaves from a bunch, lots
of bay
leaves (because I was
leaving out the Old Bay:)-RRB- and simmered it for 2 to 3 hours before straining.
Instead, pour in all
of the liquid at once (note: you may want to
leave out about 1/2 -2 / 3
of a
cup and add it in later if needed) and gently fold the liquid into the dry mixture.
Ok, when it says to take 1
cup out of refrigerated starter and use it, does that mean I just take a
cup out of the cold starter, use that to make my bread then feed the remaining and
leave it in the fridge?
I
left out the spices, used 1/2
cup cocoa powder, then added chocolate, vanilla and hazelnut extracts and dropped a few cacao nibs on top
of each piece for what has to be the best fat bomb recipe I've ever had.
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond milk 1/2 avocado 1 tablespoon
of carob powder 1 teaspoon
of maca powder 1/2 tablespoon
of vanilla protein powder (you can
leave this
out or just add a dash
of vanilla powder) 1 tablespoon
of hazelnut butter (almond butter will work as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood +
I reduced the cream to 1 1/2
cups and added the suggested 18oz
of total chocolate and a dash
of salt but
left out the other ingredients.
Now, this could be because I
left out half
of the cocoa powder, by accident, because I thought I was using a 1/4
cup measuring
cup, but it was actually only a 1/8
cup (oops!).
I doubled the recipe and
left out 2
cups of water, to ensure it wasn't too thin.
1) I sliced my chicken raw and heated in a skillet; its quicker 2) I used a 12 oz box
of TriColor Rotini 3) I used 1
cup buttermilk instead
of 2 % 4) I
left out the green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made cheese sauce separate and poured over top and mixed in.
Hinge was loose and wobbly
out of the box, the thermostat lacks precision (no difference between 3 and 5 settings), the heating element burns the center
of the waffle while
leaving the outside soggy and undercooked, it overflowed even with less than the 1/4
cup of batter recommended by the recipe, and the waffles invariably stick!
I only had about a half
cup of peas
left in my freezer, so I added 1.5
cups of green beans and some mushrooms... it came
out great!
Since there's only me to eat it this time, I did
leave the pasta
out so I could freeze it — pasta will be added individually each time — but when I make it for my minister and his large family (seven children, with number eight due in just a few days), I'll include the pasta (as well as red wine — just a
cup — in place
of one can
of soup) because there won't be any leftovers, even though I'll triple the recipe
I have some pumpkin
left over from
out of a can, and I have no idea if it's 1/3 can, but I think it is 1/3
cup??
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2
cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I
left these
out and added a minced hot chile pepper instead)
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set
out to soften 1 1/2
cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons
of a mix
of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried
leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
I also used coconut oil instead
of olive oil, and light coconut milk (about 1/2
cup) at the end instead
of water (and
left out the butter) to get to the desired consistency while keeping it clean and vegan.
1 red pepper — deseeded and cut into quarters 1 small red onion — roughly chopped 1 clove
of garlic — minced 1/2
cup of tomato Passata 1/4
cup of frozen soy mince — this is completely optional, you can
leave it
out and the sauce will still be delicious.
I
left out the 2
cups folded in, in an effort to not have to buy another tub
of walnuts.
I
left out the bread crumbs, used half a
cup of walnuts and 1/4
cup dried cranberries in the «meat» as well as cooking the lentils with a tablespoon
of dried rosemary and 3 bay
leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp
of Braggs Liquid aminos and Worcestershire sauce.