Sentences with phrase «not your cup size»

My cup, though not my cup size, runneth over.

And the size relates to your nipple, not your cup size.

Not exact matches

The new law doesn't limit cup sizes, but will require food and beverage vendors todisplay health information such as calorie counts.

Upsizing may have an upside for now, but the money to be made from ever - expanding cup sizes is not bottomless.

I don't have a kitchen scale so I used 3 large bananas, 4 medium sized bananas, 2 cups rolled oats and 1 cup golden raisins.

1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered ice cream bars 12 - 16 egg whites 1 teaspoon cream of tartar 1 cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar of raspberry jam 1 8 - ounce jar of chocolate fudge sauce

These look amazing, 1/3 cup cacao isn't 80g, is there an error with the cup size or the weight please?

I have found a conversion site online to convert from cups to grams, but it says «US cups» and I'm not sure whether they would be the same size as the cups you refer to?

While a small half - cup serving of this PB, chocolate and banana shake might be an acceptable dessert, it doesn't qualify as a healthy breakfast or snack in any size.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

I measured the zucchini in cups, not number of zucchinis because the size can vary so much.

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

Ingredients Apples — 3 medium (Granny Smith recommended) Celery — 4 large stalks Ginger Root — 1 thumb sized chunk Lemon — 1/2 fruit (peeled) Orange — 1 fruit (peeled) Spinach — 1 cup packed Directions Peel the lemon and orange, but not the apples or ginger.

These bite sized treats offer just enough sweetness to curb that sugar craving, while they're only small so you won't feel too guilty for treating yourself — plus they look gorgeous balanced on a saucer next to a cup of tea!

We English just can't cope with cup sizes alone.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Ellen, I don't measure chocolate by cups because everyone chops their chocolate to different sizes, so there's no way to accurately measure by cups.

Strawberries and Cream Tarts, vanilla greek yogurt custard filled phyllo cups are bite size and healthy so you won't feel bad having more than one!

Strawberries and vanilla greek yogurt custard filled phyllo cups are bite size and healthy so you won't feel bad having more than one!

[NOTE: since I no longer buy bread flour I add 2T wheat gluten = 1 t. per cup of flour][I came up with a 6 cup recipe because of the size of my food processor bowl — it can handle closer to 7 cups but prob not 8 cups.

Let's start baking... but not really Ultimate cake Batter Popcorn Balls Yields: 10 - 4 ″ popcorn balls Ingredients: 1/4 cup unsalted butter 6 cups popped popcorn 1/3 cup favorite dry cake mix 1 tsp pure vanilla extract 1 - 10 oz bag of regular size marshmallows 2 cups chocolate candies (M&M s, we did a 4th of July theme) Directions: 1.

* If you don't have a piping bag and pastry tips, you can also cut the corner off of a gallon - sized Ziploc bag or just scoop the pumpkin cheesecake mousse into the dessert cups.

My left is a whole cup size bigger than my right and if that weren't enough, I also store more fat on my left hip than my right and even the left side of my lower stomach.

24 small red potatoes, 1 - 2 inch diameter, not peeled green beans, about a quart, or to taste 15 cherry tomatoes, seeded, halved, to taste 1/2 cup sliced red onion arugula, a handful, to taste, torn into bite - size

Don't forget to enter to win a full size of their «Supergreen Medley» a full size «Superfood Protein Medley «and a cool mixing cup — all up for grabs at the end of the post here.

And I conveniently had 3 king size packs of Reese's peanut butter cups (I can't resist things that are on sale).

As per the recipe, the oatmeal uses only 1 cup of pumpkin puree, so the size of the can doesn't make a difference (the smallest can will have more than 1 cup in it).

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

If you don't either, use more than 1 cup of grated apple (I found that 1 regular sized apple was more the 1 cup, so use about 1 and 1/2 apples or to taste) and add another egg.

Then I added another cup of coconut milk blended with 3 bananas, cocoa powder, chis, flax answer baked for 25 mins and got something that more resembled a cookie and it didn't make 12 to 15 cookies it made 3 doz full size cooki (ettes).

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

1 lb FRESH string beans (frozen is okay, but not as good — DO NOT use canned string beans) 3/4 cup walnuts 2 very large onions, chopped Canola oil or other high temperature vegetable oil (enough to cover size of frypan) salt and pepper to tanot as good — DO NOT use canned string beans) 3/4 cup walnuts 2 very large onions, chopped Canola oil or other high temperature vegetable oil (enough to cover size of frypan) salt and pepper to taNOT use canned string beans) 3/4 cup walnuts 2 very large onions, chopped Canola oil or other high temperature vegetable oil (enough to cover size of frypan) salt and pepper to taste

Measure out approximately 2 cups of spaghetti squash strands (you will probably not use the entire squash depending on the size), and then squeeze as much water out of the strands as you can.

I only have regular sized paper muffin cups, so I'm thinkin» go bigger, just maybe not so tall.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

Nutrition Information Serving Size: 1 cup Serves 1 Calories 270, Total fat: 5g; Saturated fat: 2g; Cholesterol: 10 mg; Sodium: 103 mg; Carbohydrates: 36g; Fiber: 4g; Sugars: 10g; Protein: 20g; Potassium: N / A *; Phosphorius: N / A *

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).

2 1/4 teaspoons Active Dry Yeast (1 pkg)(NOT Rapid Rise, Pizza Crust or Bread Machine) 1/4 cup warm water (100 — 110 degrees F) 1/2 teaspoon sugar 3 1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1 cup salted butter (2 sticks), chilled, cut into tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla

I didn't measure / weigh the serving size but I'd say it's 2 cups per serving (it also depends on the level of evaporation).

2) I'm also... switching my coconut flour brand to one you recommend (nuts.com, as I used one you advise not to use), using what I now read is a better scooping method of dipping vs pouring into the measuring cup to get more flour, and buying a mini-muffin tin vs standard - size tin I used yesterday.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Whole grains like barley are the perfect foods if you are on a budget, a half cup of barley may not seem like that much when you are measuring it out, but it expands to three times its size — any more and you would need an army to take this soup off your hands.

Because I don't know where to get store - bought cashew meal, I got roasted cashews which I spent quite a fair bit of time blending in my blender, until finally all three cups of cashews were ground down to the size of coarse sand.

For this size of batch I wouldn't think you would use 3/4 cups chili powder, 1/4 cups cumin and 1/4 cups salt.

Ingredients 6 — 8 apples, cored and chopped (peel only if not organic) approximately 1/2 cup water Directions Put the chopped apples in a medium size saucepan.

Although smaller Cuisinart sizes such as the 9 Cup food processor, comes with a dough blade, they do not have the Dough mixing button which is specific to this particular model.

What I am racking my brain about is I am trying to figure out how to make this into individual / hand size offerings (not requiring a utensil)... I think I am making this too hard and should just put in small cups with spoons.

Using a 1/4 cup for equally sized coconut flour pancakes, pour the mixture into the pan, remember not to make them too thick, otherwise they might be hard to flip!