Now, grab
your measuring cup of butter and start to slowly stream it onto the popcorn.
Not exact matches
I don't
measure anything, but rough estimates are half an orange, half a
cup of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut
butter, a teaspoon
of hemp seeds, a collard green, a few slices
of zucchini, a celery stalk, sprinkle
of cinnamon, and almond milk to blend.
As for the preparation, I happened to have US
measuring cups (another gift from my sister - in - law)- 1
cup polenta = 163 g (I
measured it on my scale but one internet site said the conversion
of 1
cup cornmeal should be between 128 - 130 g) and 1 tbsp
butter = 15 g. I have halved the recipe because making a dozen is just too many for us to finish.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing /
Measure 1/4 C white wine (optional) / 2 T
butter / 1 t salt and pepper or lemon pepper to taste /
Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
I can see from all the other responses that it's not the recipe that's wrong — just perhaps my measurements - I'm English, living in France and although I have a «
cups»
measure for the flour etc the concept
of «table spoons»
of butter is beyond me!
The answer to both is yes, however, the authors themselves warn that you'll get the best final shape and texture from a smooth, thick processed peanut
butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3 - ounce jar
of Skippy is estimated to contain 1 3/4
cups, saving you some
measuring).
Likewise, if you have any tips for
measuring butter when american recipes call for a
cup or a half
cup of butter etc..
I think I slightly overdosed on the
butter as I didn't really
measure it cause I was unsure whether the recipe called for 1/2
cup of butter before or after melting lol.
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper /
Measure 6 oz.
To read more about the show and some
of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1
cup water 1/2
cup unsalted
butter 1 tsp sugar 1/2 tsp salt 1
cup all purpose flour,
measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
When the
butter has melted,
measure out 1/4
cup of batter for each pancake onto the hot griddle or pan.
Cookie
Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1
cup packed brown sugar 1/2
cup vegetable oil 1/2
cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3
cup Biscoff * cookie spread 1 1/4
cups buttermilk 1 1/2
cups all purpose flour (no presifting, just
measure out
of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.
125g unsalted
butter — softened 75g coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate
of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4
cup cooked and cooled Quinoa (easier to
measure in
cups) 50g sugar - free dark chocolate, roughly chopped
Give the
butter a good whisk to disperse the little brown bits and vanilla seeds into the liquid before pouring 1 1/4
cups of it into a
measuring cup.
Two questions: how do you know how many wafers and pecans to throw in the food processor without
measuring them when they are actually crumbs, and I used 1/2
cup of butter, but my crumbs feel TOO moist, any solutions for this?
Now
measure out 4 Tbl -LCB- or 1/4
cup -RCB-
of grass - fed / clarified
butter or extra virgin coconut oil into a microwave - safe dish.
I honestly just eyeball it by
measuring small chunks
of firm cacao
butter in a 1/4
cup measuring up (since there are 4 Tablespoons to 1/4
cup) this provides an allowance for air pockets between the chunks
of cacao
butter.
(fluff with a whisk before
measuring) 1/4
cup olive oil or
butter 3 eggs, preferably room temp 1/4
cup very warm water + 1/2
cup warm water, divided 1 tbsp maple syrup or honey 1 packet
of active dry yeast (I recommend Red Star brand) 1 tsp salt
Remove from the blender and
measure out 1/2
cup of cashew
butter (save rest for another use; it lasts about 4 - 5 days in an airtight container stored in the refrigerator).
for the buttermilk, add 1 tsp
of lemon juice to a
measuring cup, then top off with almond milk to equal one
cup (or dairy free milk
of your choice)... for your
butter; substitute coconut oil or Earth Balance buttery sticks.
For a large breadmaker -
measure out 3
cups unbleached wheat flour 1 tablespoon salt 1
cup warm water 1 tablespoon sugar (honey) 3/4
cup powdered milk one egg, beaten 4 tablespoons (1/2 stick)
butter or margarine 2 teaspoons instant yeast 1
cup of steamed soybean pulp, cooled (Okara)
Coffee Liqueur Cookies 2/3
cup + 2 1/2 tablespoons sugar (5/6
cup) 1/3
cup butter 1/6
cup cooled coffee (40 ml if you have a liquid
measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon
of butter from above) 1 teaspoon vanilla 1
cup + 6 tablespoons AP flour (1 3/8
cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
Combine 1 tbsp
of sesame oil with the other sauce ingredients (sunflower
butter through coconut milk) in a large
measuring cup.
The only thing I did differently from the recipe was to use an entire jar
of peanut
butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut
butter out
of my
measuring cup) and to beat the whipping cream to soft peaks and then add the peanut
butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.
Yield: 32 Servings 3
cups of old - fashioned rolled oats 1/2
cup almond flour 1/4
cup sorghum flour or whole wheat flour 1/2
cup oat bran 1/2
cup ground flaxseed 1/2
cup roasted, chopped almonds 1/2
cup dried blueberries 1/2
cup chopped, dried cranberries 1/2 teaspoon salt 1
cup agave nectar 1/3
cup natural almond
butter, stirred well before
measuring 1/4
cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.
Preheat oven to 400 degrees F. I put the amount
of coconut oil or
butter needed in a glass
measuring cup and throw it in the oven while it preheats — keep checking it and once it is melted use most for the recipe and use a little to grease your muffin tin or inserts.
(For example: American recipes might say «one stick
of butter» - this translates to 8 tablespoons or 100 grams) You might find it worthwhile to invest in some «
cups» and «
measuring spoons» as well as a small kitchen scales (all readily available in most asda, tesco, etc) to help you get to grips with correct measurements.
Put stick
of butter in a glass
measuring cup (you'll need to use the spout later).
Gently melt the cocoa
butter, coconut oil, and beeswax in your 8
cup glass
measuring cup with handle set in the large pot
of simmering water over medium low heat.
First off I doubled the recipe and added about a 1/4
cup of corn starch into the flour before I
measured it (making it cake flour) and I added 4 Tbs
of white vinegar to the milk and let it stand for 5 mins (this makes it buttermilk) and I used vegetable oil instead
of butter plus I added 1 Tbs
of Vanilla extract.
Ingredients — Makes 3 mini loaves 1 1/2
cups (195gms) all - purpose flour, spooned into
measuring cup, then leveled off with a knife 1/2 tsp baking powder 1/8 tsp baking soda 1 1/4 tsp finely ground cardamom pods (from about 10 - 12 whole cardamoms) Pinch
of salt 1 1/2 sticks (170gms)
butter, at room temperature 1/2
cup (115gms) cream cheese, at room temperature 1
cup granulated sugar 3 large eggs, at room temperature
how to you clean the pot /
measuring cup of shea
butter?
1 packet (or about 1/2
cup) vanilla whey protein powder, included and
measured in with 1 1/2
cups of spelt flour (* 8/21/14 update, I'd suggest using sprouted spelt flour, or a gluten free flour blend) 2 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/4
cup or half a stick
of Earth Balance buttery sticks, melted (* 8/21/14 I'd suggest using real, grass - fed
butter or coconut oil) 1/2
cup vanilla almond milk 1 egg 3/4 one large apple, grated — skin on 1
cup fresh blueberries
My favorite bulletproof coffee is any Keurig K -
cup of coffee I happen to have in the house paired with my Land O Lakes salted
butter, some refined coconut oil (I don't
measure, just grab a soup spoon out
of the drawer and plop it into the blender) a splash
of heavy whipping cream (high fat and VERY low carb) along with a little salted caramel or butterscotch sugar free syrup.
I honestly just eyeball it by
measuring small chunks
of firm cacao
butter in a 1/4
cup measuring up (since there are 4 Tablespoons to 1/4
cup) this provides an allowance for air pockets between the chunks
of cacao
butter.
In a double boiler (or in a large glass
measuring cup inside a pot
of water) on medium - low heat, melt mango, cocoa, and shea
butter.
Plus, it's way easier to just dump a whole jar
of peanut
butter in than
measure out a
cup...
I pour the required amount
of brown
butter into a
measuring cup when I'm ready to make each component
of the banana bars, and any dark brown sediment remaining at the bottom
of the pan, I leave behind.
1 Tbsp salted
butter 2
cups of caramel candies Large pot (I used medium - sized pot for 1
cup caramels) Wood spoon
Measuring cup Milk, cream or sugar (optional) Favorite toppings (e.g., slivered almonds, coconut, toffee, m & m's, cinnamon, etc..)
Bake cakes often, relying on your
measuring cups or sticks
of butter to help with fractions.
west elm has tons
of adorable timers,
measuring cups, and
butter dishes now, too....