Sentences with phrase «more about cup»

Not exact matches

According to the social network, more than 350 million people talked about soccer's World Cup during that event last year.

Since the UMeTime office is right in Austin, we're turning it into a «Hydration Station» where SXSW - ers can charge up their phones, have a cup of coffee and learn more about UMeTime.

You can be an agnostic or an atheist when it comes to religion but it's much more difficult when we're talking about the World Cup.

10:16 - 17); more ought to be said about the Eucharist's exclusion of compromise with evil: «You can not drink the cup of the Lord and the cup of demons» (I Cor.

But he somehow followed me home and I ended up giving him food, a cup of tea, more money, and spent three hours of my time listening to him preach to me about the dangers of authority, the polluting properties of money, the harm of ignorance of the world's conspiracies, and the end times.

When was the last time you were more upset about not reading your Bible today, than you were about not getting a cup of coffee?

With this avenue of retreat cut off, are we not required to ask afresh about the pathetic plea of Jesus at Gethsemane, «Father, let this cup pass from me» and Jesus» even more terrible cry from the cross, «My God, My God, why have you forsaken me?»

I had to add about a cup more rice flour to the dough mix but I think it was because I couldn't get the water out of the cauliflower properly.

10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish

for the topping tomato sauce from above 8 - 10 or more squash or zucchini blossoms sliced baby squashes / zucchini — if attached to the blossoms about 3/4 cup goat milk ricotta

Next, boil the three types of rice together with about 2 cups of boiling water, this should also take about 45 minutes during which time you may have to add a little more water.

Crust about 1 1/2 cup raw pistachios 1/2 cup dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or more until sticky

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

I actually added about a cup of red lentils with the broth after the onions softened to give the soup some protein and a bit more heartiness.

Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles.

One will give me about 1/2 cup puree and the other will give me about 1 cup puree or more.

- If the icing has a yellow color or resembles soup gradually add in about one more cup of powder sugar.

Fill out our Foodservice Contact Form to learn more about how you can give your customers a perfect cup of Copper Moon.

I however added about 2 cups of water to make it alittle more soupy.

I poured about half a cup or more of liquid off at one point because the onions were steaming with no chance of browning.

Spoon about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer, stopping about 1/4 inch from the edge of the iron.

It seemed to much like dough and not batter so I added about 1/4 cup more almond milk and it turned out amazing.

, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2 cup more flour) and... best of all?

Add about 1/2 cup of the olive oil (or more) depending on how smooth the flow is.

Bananas have more sugar than apples 1/2 cup of applesauce has about 18g sugar versus 1/2 cup banana has around 27g.

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

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.

I would definitely use couscous instead of quinoa, but you might need to add about a 1 / 4 - cup more to get the right consistency.

But for the frosting I added about 1/4 cup more cornstarch, and another 1/4 cup more corn syrup, then doubled the vanilla, in order to make consistency thicker but without ruining the taste.

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.

Blueberries can be added in the batter at the end, but I usually add other, more delicate berries to each cup, about 4 - 6 berries poked in..

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

I added more cayenne (maybe a quarter tsp — and love it), more feta (about 1/4 cup more, and regretted it!

Makes about 2 cups Preparation: 10 minutes Steeping: a few hours if you're in a rush, 24 hours or more for a better result... Continue reading →

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.

2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

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

I added more sweetener (I have a serious sweet tooth) and about 1/2 cup chocolate chips.

There is not much more to say about the most amazing little cup of goodness you have ever tasted.

Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

It has some slight differences — it calls for 1 tsp of cinnamon; more flour, but it's for SIFTED flour so it would be about the same amount of the unsifted this calls for; and 3/4 cup of shortening and no butter.

I think if I were to do these again (and I likely will), I would reduce the flour by about 1/8 -1 / 4 cup to give them a bit more moisture, however these certainly were a winner in my household.

I added in about 1/4 cup more as I kneaded the bread.

Add 1 egg and flour (about 1/4 cup, maybe more if you used the food processor).

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

For the frosting, if you want to pipe it on, you'd likely want to add about 1/2 to 1 cup more of powdered sugar so it's a little thicker.