Not exact matches
Until he recently started cutting back
on the former, Musk consumed eight cans of Diet Coke a day, as well as several
large cups of coffee.
On a windy, rainy day in mid-September, 40 dieticians make their way past the giant Muskoka chair in the building's lobby (there's another large cup of coffee on its armrest) and into the small McDonald's restaurant that serves as the building's cafeteri
On a windy, rainy day in mid-September, 40 dieticians make their way past the giant Muskoka chair in the building's lobby (there's another
large cup of coffee
on its armrest) and into the small McDonald's restaurant that serves as the building's cafeteri
on its armrest) and into the small McDonald's restaurant that serves as the building's cafeteria.
Lula leaves office
on Dec. 31, his legacy as a transformative figure in Brazilian history all but assured thanks to massive social programs like the Bolsa Familia that have lifted millions out of poverty, the securing of the 2014 FIFA World
Cup and the 2016 Olympics, and a rapidly growing economy that's expected to become the world's fifth
largest in the next six years and pay for it all.
This triggered the
large cup and handle continuation pattern
on the weekly chart.
Most analysts and finance experts put too
large of a focus
on the Cannabis
Cup, he said.
This triggered the
large cup and handle reversal pattern
on the daily chart.
These are they who shall be brought nigh to God, In gardens of delight; A crowd of the former And a few of the latter generations;
On inwrought couches Reclining on them face to face: Aye - blooming youths go round about to them With goblets and ewers and a cup of flowing wine; Their brows ache not from it, nor fails the sense: And with such fruits as shall please them best, And with flesh of such birds, as they shall long for: And theirs shall be the Houris, with large dark eyes, Like pearls hidden in their shells, In recompense of their labours pas
On inwrought couches Reclining
on them face to face: Aye - blooming youths go round about to them With goblets and ewers and a cup of flowing wine; Their brows ache not from it, nor fails the sense: And with such fruits as shall please them best, And with flesh of such birds, as they shall long for: And theirs shall be the Houris, with large dark eyes, Like pearls hidden in their shells, In recompense of their labours pas
on them face to face: Aye - blooming youths go round about to them With goblets and ewers and a
cup of flowing wine; Their brows ache not from it, nor fails the sense: And with such fruits as shall please them best, And with flesh of such birds, as they shall long for: And theirs shall be the Houris, with
large dark eyes, Like pearls hidden in their shells, In recompense of their labours past.
2 tablespoons peanut or vegetable oil 1
large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
3
large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending
on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4
cups baby spinach
The machine grinds coffee beans to make one
cup of coffee and boasts two
large hoppers for
on - demand flavors and a third one for an additional flavor.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash,
large dice 3/4 pound red potatoes,
large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
In a
large bowl, with a hand mixer or stand mixer, beat eggs and 1
cup sugar
on medium speed for one minute.
Follow the basic recipe instructions
on top, using a simplified and more economical ingredient list: 1 medium onion, 1
large sweet potato, 2
large carrots, 1
cup canned crushed pineapple (1/2
cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1
cup raisins, 2 tablespoons cinnamon, 1/3
cup vegetable oil, 1/4
cup sugar, salt and pepper to taste.
Spoon the meringue mixture into 8
large mounds (about 3/4
cup each)
on a very
large, parchment paper - lined baking sheet, spacing them 3 inches apart.
Heat a
large non-stick frying pan with a medium heat, add a 1/4
cup of water, 4
cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down
on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside
2 tablespoons olive oil 1/2
large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp of Cajun seasoning (depending
on the kick you'd like less or more)
The spinach: Wash and rinse a big pile of spinach, 6 - 8
cups or more — it cooks way down / In a
large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop
on the lid for a few seconds, turn spinach with tongs, lid back
on / Add remaining spinach when there's room in the pan / Let it all steam with the lid
on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
1 1/2
cups of grated zucchini -LCB- about half of a
large zucchini, see below for instructions
on how to properly prepare -RCB-
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2
large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any
on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Meanwhile, in
large bowl, beat mascarpone cheese, 1 1/2
cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer
on medium speed until smooth.
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have
on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3
large eggs 1
cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4
cup)
In the bowl of your stand mixer fitted with the paddle attachment (or a
large bowl with a hand mixer), place the egg yolks and 1/2
cup (100 g) sugar, and beat
on medium - high speed until pale yellow.
Depending
on how
large your slow cooker is it can be anywhere from 1/4
cup to a 1/3 of a
cup.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2
large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2
cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have
on hand) 1
cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2
cups chicken broth 1/4
cup parsley, chopped salt and pepper to taste
Create a double boiler by adding a
cup of water to a small pot and placing a
large glass bowl
on top.
On a
large platter, place cabbage salad in the middle and arrange lettuce
cups around it.
Microwave peanut butter chips and 3/4
cup cream in
large microwave - safe bowl
on medium heat at 15 - second intervals just until chips soften, stirring often.
In the bowl of a stand mixer or in a
large bowl with a hand held mixer, cream together butter and remaining 1 1/3
cup sugar for about 3 minutes
on high speed until light and fluffy.
Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a
large pan, dry roast the semolina
on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
Purée all ingredients in a blender until smooth, then strain through a fine - mesh sieve into a
large measuring
cup, pressing
on and then discarding solids.
Place the rolls
on a
large baking sheet or individual baking
cups.
In
large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3
cup orange liquid, and eggs with electric mixer
on low speed 30 seconds, then
on medium speed 2 minutes.
Meanwhile, combine remaining butter, 1/2
cup cream and chocolate chips in a
large microwave - safe bowl; microwave
on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.
Ingredients: - Pomegranates (roughly six, depending
on their size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3
cups vodka - 1 1/2
cups white sugar - 3/4
cup water Utensils: - A
large glass jar (I used a 3 litre jar)-
large plastic bowl - paring knife - vegetable peeler (or knife)- measuring
cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
I also would make
large quantities of jasmine rice and freeze 2 - 3
cup servings because it defrosts easily in the microwave or
on the stovetop.
-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild rice, cooked in veg stock until tender — 2
large stuffer mushrooms — 1/2 to 1
cup panko bread crumbs (I know this is quite the range but it really depends
on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)
- To a
large bowl, add the 1 1/4
cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients
on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.
What's in it: For the french toast --- 1/2
large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4
large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending
on your sweetness preference)-- 1/4 teaspoon salt
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the
large holes of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1
large yellow onion, finely diced 4
large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1
large lemon 1
large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable oil for frying, such as sunflower
Place 1/4
cup of the enchilada sauce
on the bottom of a
large (or 2 small) baking dish, and place zucchini halves cut side up.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going
on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1
large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2
cup plain breadcrumbs vegetable oil for grilling
In a
large pot
on the stovetop over medium - high heat, pour in 1
cup of the vegetable broth or 1
cup water and 1 bouillon.
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a
large soup pot
on medium heat.
Transfer pecan mixture to a
large mixing bowl and add 3/4
cup brown sugar, egg and vanilla and beat
on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.
1 tablespoon olive oil 1 medium onion, diced 2
large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes
on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Grease 4 — 1
cup ramekins, 2 — 2
cup dishes or a
larger casserole dish, depending
on how you want to bake and serve this.
4) Heat a
large skillet or wok with about 1/4
cup of vegetable oil
on medium high heat.
Recipe by: Brooke Lucy for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3
cups grated zucchini (about 2 medium) 3/4
cup Bluebird's Farro Porridge — dry (yields 1 1/2
cups of cooked porridge) 1
large egg 1/4
cup Bluebird's Emmer Flour 1/2
cup vegetable oil Ground Pepper Sea Salt Method:
On stovetop bring to... Continued
Stuffing: 1/2
cup chopped dried figs 1/2
cup chopped canned artichoke hearts, excess moisture squeezed out 1/2
cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4
large (12 - ounce) skin -
on boneless chicken breasts, preferably Statler - cut * 1
cup rich chicken stock 2 tablespoons Cabot Salted Butter
Kimchi with Brussels Sprouts Makes one quart of kimchi: 1
large head napa cabbage Sea Salt 2 - 3
cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending
on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)