Sentences with phrase «much about these cups»

One thing I didn't like as much about these cups is that they are pretty difficult to open — at least the ones I received.

Not exact matches

Take a real break, for a full half hour if you can, without worrying about any of your tasks and responsibilities, and I guarantee you you'll come back with as much energy as you would have by drinking a cup of coffee.

Single - cup coffee brewers now start at about $ 50 but can cost as much as $ 800 for models that make barista - worthy espresso drinks with frothed milk and shut themselves off.

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.

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.

If a cup of good tea or coffee could be brought me about eleven, so much the better.

We are very different also, but have always kept our sense of humor ~ much to the embarrassment of our now - grown daughters LOL I love to read about your journey, wish the 4 of us could hang out for a cup of coffee!

5 - Hour Energy drinks haven't actually said how much caffeine is in their beverage, but Consumer Reports estimated it about 215 milligrams — about twice as much as your average cup of coffee.

I really want to make these for my boys first birthday party but am worried about getting them wrong without a weight / cup measurement for the sweet potato cos they vary so much in size depending where you shop.

I think I used about 2x the amount of raw cocao powder as I had used 1/3 cup 1st time and 80g 2nd time and volume wise worked out there was twice as much second time.

My sweet potatoes were a bit old / dry so I added about half a cup of water and came out with much shorter brownies than yours but it was still delicious.

-- Put a bunch of blueberries in a large saucepan — I used ~ 4 cups — Add in: — Lemon juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!

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

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.

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

Fortunately I added in about a half cup of dark chocolate chips, so the end result was good - the chocolate added the much needed sweetness that was lost with the forgotten maple syrup...

About 1/2 cup of sugar to 1 tsp of cinnamon is a good ratio, but you can use as much or as little as you like.

You can use pretty much any cookie for the base, it's probably about 2 - 3 cups of crushed cookies.

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...)

You could increase the almond pulp about 3/4 of a cup, but I wouldn't do much more than that because it'll change the consistency of the recipe too much and it won't hold together.

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

Deglaze the pan with about a 1/4 cup of beer or more, depending on how much you need.

I did today and only used a about 1/4 cup powedered sugar since I thought they would be sweet enough and didn't need much more.

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

If you do use it, use about 1/4 cup (not much at all) as I'm worried that the texture will taste «floury».

Blend the remaining half with about 1/3 — 1/2 cup of the rhubarb mix, to the desired colour and consistency (don't add too much liquid — just the rhubarb pieces!)

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

Don't do too much at once; try about 1/4 to 1/2 cup per batch.

Also, the recipe doesn't say how much sake to add to the mirin... I used about 1/2 cup and boiled for a few minutes.

Have any idea about much a serving it is in ounces or cups?

And heck yeah — I'm all about letting my «guard down and be (ing) silly» though sometimes, I think I do it a tad too much — oh well — life's short so here's to eating dessert in the form of S'more cookie cups and belly laughs!

Hi Kimmy, I still use fruit in my smoothie, just not much — I went from about 2 cups to a little less than 1 cup.

3/4 -1 cup key lime juice (or regular lime juice), depending how much tartness you prefer 2 teaspoons key lime zest (or regular lime zest) 1 14 - ounce can sweetened condensed milk (not fat free) 1 tablespoon pure vanilla extract 1 cup heavy cream 1/2 cup graham cracker crumbs, for coating (about 8 whole graham crackers)

Pour about a 1/2 cup (or as much as needed) of the coarse sugar into a bowl for rolling.

I thought it may need more sauce so increased sauce to about 1 and a quarter cup and it was too much.

I just kind of winged it to do the other half as chocolate - I had a dark chocolate in mind but I did nt have much on hand - maybe 4 oz of bittersweet dark (baking) chocolate I tossed in first, stirred, decided more chocolate was needed, found some semisweet dark chocolate morsels (about 1/3 cup) and added them - getting better, but still not chocolatey enough.

I would say that 1 cup of dry quinoa yielded a bit too much cooked quinoa... I used most, but kept out about 3/4 of a cup because I was worried the quinoa would completely take over the filling!

I've never been able to find decaf coffee that actually had the strong, full flavor that I love so much about a nice hot cup.

On the other hand, there's only 2 dl (less than one cup) spelt flour in the dough, and it didn't seem to affect the rising process or the texture much at all, if that's what you're nervous about!

bag of lentils (about 2 cups): perhaps a bit meatier than the recipe calls for, but it wasn't too much for me, and it was not bland at all.

I had about 1/4 cup of berry coulis leftover that I felt would have been too much to add for it all to freeze properly.

About how many chicken breasts or how much weight is in 3 cups of shredded chicken?

Gather the cloth ends and squeeze out over the colander until you get as much liquid as possible — you should get about 2 1/2 cups (600 ml) of pistachio milk.

Remove however much starter you need for your recipe (no more than 8 ounces, about 1 cup); and transfer the remaining 4 ounces of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long - term.

Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.

Drain in a colander, squeezing out as much liquid as possible; there should be about 1 cup spinach when you're done.

Add a splash of stock, about 1/2 cup, if the top of the casserole dries out too much.

Then added in some unsweetened hemp milk (about half a cup to a cup or as much as you need to have the blender running smoothly).

Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)

Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total).