Sentences with phrase «need about a cup»

You'll also need about a cup and a half of liquid depending on if the greens are frozen.

You only need about a cup for this recipe — just enough to sweeten and flavor and get everything all porridge - y — which will leave you with more than enough to drink.

For the glaze you'll only need about a cup of powdered sugar and fresh squeeze lemon juice.

This means that a 10 - pound dog needs about a cup of food each day, while a 20 - pound one needs about 2 cups.

Dr. Jennifer Coates, in an article for PetMd.com, created a formula suggesting that a 10 - pound adult cat on a dry food diet needs about a cup of water a day.

Not exact matches

If he needs a cup of coffee to kick - start his day and loves «Breaking Bad,» he'll find a lot to like about a cool pour - over coffee brewer.

I would most likely feel bad about being offensive (even if unintentional) and would probably end up praying for my own continual need for God's presence in my life, green pastures, still water, and overflowing cups [The wish of most American women — an men!]

But I think we are dealing with semantics so I can't be arsed to get into a debate about it — anyway, I need a cup of tea.

If you are using ground almonds, you only need about 1/2 cup.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10 - 15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.

To begin, you'll need about 3 cups of cooked, chicken.

All you need for your own quick version of this addictive street snack is 1 1/2 cups of your favorite raw nuts, some sugar, a little water, and a hot saucepan, and you're about 4 minutes away from an authentic New York City treat.

salt 50g (1/2 bar) Green and Black's white chocolate, chopped about 1/3 -1 / 2 cup turbinado sugar (or as needed)

For one serving, you'll need 1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4 cup fresh pineapple (diced), and about 1 tablespoon of unsweetened shredded coconut.

You can use any boureka filling you like — you will need about 1 cup of filling for every 9 bourekas.

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.

, 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?

You need about 2 cups of the ragoût for the filling.

It's just important to get the ratios right for the butter mixture to be enough — you'll need about 8 cups of total volume made up of dry crunchy things and nuts.

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.

You'll need about 4 cups of yogurt or thick milk kefir, some cheese cloth or a thin towel, and a glass bowl.

This is a great recipe to use up leftover sauce since you only need about a quarter cup.

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.

All you need to do after its done, add onions, celery, olives, and what ever you want.Pure broth over about a cup per cup.

I have about one liquid cup of whiskey caramel sauce I need to use up.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

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.

You need about 1/2 cup of cookie crumbs.

If rice is dry but not tender, add about 1/4 cup broth or less before baking another five minutes and repeat if needed.

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

You will need about 1 1/2 cups, so depending on the size of the peaches, you may not need all 3.

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)

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...

You will need about 1 1/2 cups of dry quinoa to make 3 cups cooked.

You only need about 1 cup for the salad, but it makes a great snack so I recommend making a large batch or even doubling the recipe.

In a food processor pulse pretzels until coarsely ground in batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.

For both versions you need: -1 bunch dinosaur kale (also called Tuscan kale)- about 8 large brussels sprouts -1 / 4 cup olive oil

You may need to add about 1/4 cup more milk when blending.

Melt about one cup of the chips in a microwave safe glass bowl, starting at 30 seconds, then stir, and if needed, continue to microwave for additional periods of 20 seconds, stirring after each time.

Oh, i also added about 1/2 cup fresh diced tomatoes just because I needed to use them up.

I suggest starting off with about a 1/2 cup of chocolate ad then melting more if you need / want more.

i'd add the powdered sugar about 1/2 a cup then see if you need more since natural peanut butter is usually thicker than brands like Jif and Skippy.

Not only are these babies incredibly low in calories — about 38 calories per cup — they also dispense 124 % of your daily vitamin C needs.

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

* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste

In the meantime, combine the soaked cashews and the 3/4 cup water in a food processor and blend for about 8 minutes, or until very creamy, scraping down the sides as needed.

On a more helpful note, I added probably about a 3/4 cup of fresh corn kernels and also subbed in some of the regular milk for almond milke, because I had some I needed to use up.

I doubled the recipe and needed to add about 1 cup of flour (1/2 cup per recipe) in order to get the dough consistency.

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.

It would be very easy to use leftover chicken, especially since you only need about 1 1/2 cups of chicken to make 6 popovers.