Sentences with phrase «make small cups»

I say: I wanted to make smaller cups than the recipe called for so I they would be a good size for the kiddos.

I made a small cup with a scoop of vanilla bean ice cream and allowed the kids to dunk their marshmellow reindeer and watch them melt.

I also make smaller cups at a time and maybe that means I drink it before it separates.

Not exact matches

On a windy, rainy day in mid-September, 40 dieticians make their way past the giant Muskoka chair in the building's lobby (there's another large cup of coffee on its armrest) and into the small McDonald's restaurant that serves as the building's cafeteria.

«Because we found a general trend toward smaller cup sizes, we made the choice to reduce the size rather than increase the price,» company spokesman Michael Langdon said.

22 chopped small Heath bars (this is about half a bag) or 11 chopped snack size Heath bars (this is also about half a bag)-- This makes about one cup chopped bars

He makes two points: first, the raw alcohol intake from a communion cup or chalice is so very small as to be harmless; second, in the communion service the alcohol — rather than being destructive to the alcoholic — serves a positive and even redeeming purpose.

You may not need four cups of the sauce for your recipe, but you might as well make the whole batch; freeze extra portions in small resealable plastic containers.

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

I have read about blending it but I am making a small portion for one person (one tablespoon of nut butter to a cup of soy or almond milk).

Also, my loaf pan wasn't big enough so I made some little «mini muffins» in small cup cake silicone moulds, and cooked them just half an hour, they were also nice.

Lastly, I found the cup measurements did not equal the gram measurements given (1 UK metric cup of pumpkin seeds weighed 150g, not 200g) so I made a few small adjustments.

To make the fresh raspberry puree: Place 1/3 cup raspberries in a small food processor or blender and puree until smooth.

In a small bowl, combine 1 cup confectioners» sugar with 1 tablespoon milk to make an icing of piping consistency.

Place crescent rounds flat on prepared baking sheets and use the bottom of a small cup to make an indent in the center of each pastry.

Make the caramel by placing the orange juice, 1/4 cup water, 2 tablespoons sugar and all spice into a small pan.

Consider drizzling this ---- Powdered sugar / 1 Cup, add lemon juice and milk (very small amounts not to make it too runny)

I made some small changes that didn't effect them too much such as reducing the brown sugar down to 1 cup and increasing the white to 1/2 cup.

I used 16oz of gnocchi instead of 8 and I used an extra cup of veggie broth at the end to make the base a little thinner and I used a LARGE cauliflower head instead of a small one.

Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan.

Make pancakes using 2 tablespoons - 1 / 4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing).

To make the quinoa, add 1/2 cup of water to a small saucepan and add quinoa.

Yeah, I went with a relatively small amount of dough on this one, since it can easily be doubled, and it still makes a nice amount of crackers with just 1 cup of flour.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

Step 7: To make the glaze: in a small bowl put 1/2 to 3/4 cup of powdered sugar, 2 tablespoon of blackberry puree or lemon juice.

Just made this on this cold, drizzly day and it was perfect — dense, moist, not overly sweet (used < 1/3 cup brown sugar and 1/4 maple syrup, but added a 4th banana since mine were small).

Frost two cupcakes into a tower to make the small stump; put 1/3 cup frosting between each layer and also place a crumb coat on the cake.

Mine are fairly large and hold about 2 cups, so if you're using smaller glasses the recipe above should make more parfaits.

Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.

For the compote, right after you make the oats, simply place frozen strawberry halves in a small cup or bowl and put them in the fridge overnight with the mug of oats.

And, if you'd rather individual, smaller peanut butter cups, make sure you check out my Healthy Peanut Butter Cup recipe, which is what this recipe was based off of.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside.

First let me say that, before receiving this food processor from Cuisinart, I only had a small 4 - cup prep food processor, which I ruined while making homemade almond butter a few months ago.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

Make sure to rinse the uncooked quinoa really well under cold water, then place in a small saucepan and one and a half cups of water.

Using a small spoon or knife, scoop out a small hole in the center of the cube to make it a cup.

If you don't have small custard cups or baking dishes, you can make one larger gratin using a shallow 4 - cup baking dish.

Make the quinoa by adding 2 cups water, 1 cup quinoa and 1/2 teaspoon kosher salt in a small stock pot.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

The [very] small changes I made include: Breadcrumbs - The original recipe only calls for 1/4 cup of breadcrumbs, but I found that the meatballs were far easier to form by adding an additional 1/4 cup.

To make the chocolate ganache for dipping: place heavy whipping cream in a measuring cup or small bowl.

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

Although I'm usually happy to bake large quantities and share with others, sometimes I just want to make something small — a recipe that doesn't use several sticks of butter or cups of sugar; one that can be made in one bowl and produces just enough for my family of three to enjoy.

Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)

To make the strawberry mixture: Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan.

Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)