Sentences with phrase «on more cups»
Coffee lovers, what will you do to bring your hormones back into balance instead of relying on more cups of coffee to get you through each day?
http://www.resetyourweightbasics.com/ Not exact matches
This Pinterest - worthy breakfast can often cost more than your average cup of yogurt, but it's simple to prepare on your own.
Ames has racked up more than 12,000 followers on Vine with loops that portray inanimate objects coming alive, such as flying tea cups and french - fry eating ketchup packets.
However, it's more expensive than the other options on the list thanks to its near - instant gratification, and you'll likely need to spend some time with the manual before making the perfect cup of cold brew.
And with a growing body of research that suggests employee happiness yields a promising return on investment, many employers are interested in perking up their workers with more than just K - Cup coffee.
It was more than an ad or a way to get your mermaid on; it can also be a trigger to inspire you to grab a cup of coffee (or some sous vide egg bites, if that's your thing).
She has amassed 190,000 followers on her Instagram account @theslowtraveler through sharing perfectly poised photos of cosy - looking settings involving copious cups of coffee and stacks of books — the one below has been liked more than 10,000 times.
Remember, there's a lot more time and opportunity to forge a relationship with someone on a tennis court than over a cup of coffee.
The United States» joint bid with Canada and Mexico once felt like a lock but it is looking more vulnerable by the day thanks in no small part to the US president
Thirteen months ago when the United States launched a joint bid to host the World Cup with Mexico and Canada at a news conference on the...
On their own, none of them is worth more than a barrel of coffee, or a cup of oil (the latter is cheaper).
A sneak peek at the full holiday collection, rumored to include even more festive red cup, will be released on November 3.
Since STRATFOR is more of an expert on geopolitics than the World Cup, I'm including an article from them on the current Gen. McChrystal shake - up.
Their new paper cups are going to do a lot more than just feature the usual branding blasts on them — they're going to feature original pieces from authors like Jonathan Safran - Foer (Extremely Loud and Incredibly Close), Toni Morrison (Beloved), Malcolm Gladwell (this article) and more.
Instead, go buy a cup of coffee for the homeless guy on the corner, and spend a few minutes getting to know him on a more personal level.
A proposal by a group of MPs for a 25p levy on disposable coffee cups sold in the UK has been welcomed... More
If you prefer more chicken, I suggest doubling the amount of chicken (8 thighs) and cutting back on the artichokes (1 1/2 lbs), onions (1/2) and polenta (2/3 cup) and adjusting the other ingredients, as needed.
1 dl (1/2 cup) lukewarm water, if the dough is very dry you can add a little more water, but be careful not to add too much as the finished loaf will then be soggy or unbaked on the inside.
Add about 1/2 cup of the olive oil (or more) depending on how smooth the flow is.
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
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.
Hi you have to remember that Italian cakes are more on the dry side, Italians like to eat their cakes very plain and with a cup of tea or with a cafe latte in the morning.
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.
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.
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.
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.
-1 / 2 cup of milk or water, use more or less depending on how thick you want it -1 / 2 tsp salt
So here's to Summer and no - cooking (or very minimal cooking), the cups song on repeat with performances, and many more «talk, oh» nights!
4 ounces pasta sauce (1/2 cup) more or less depending on your taste of course homemade is best, but the jarred kind will work
Depending on the kinds of lemons you use and how sour you like your lemon curd, you'll need to use less or more lemon juice — but the curd won't take much more than 1 cup of lemon juice without getting too watery.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.
Remove the foil, sprinkle evenly with the remaining  1/2 cup cheese, and bake for 15 to 20 minutes more, until the center is set and the casserole is lightly browned and bubbling on top.
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.
Based on previous comments I added 6 more eggs and another cup of milk.
While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat
I was planning on buying a bag of collards and using that, but sounds like it may be too much since it's more than two cups.
In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.
1/4 cup or more honey (depending on what you like) 1/2 cup pecans / walnuts, finely chopped 1/2 cup raisins 1 - 2 Tbls ground cinnamon
Knead the dough on the counter top, adding up to 1/4 cup more flour just until it is no longer sticking to the counter and has a smooth texture.
Enjoy some of these bites with a cup of Greek yogurt for an even more satisfying and quick breakfast on the go.
Blend on high until smooth and creamy, you can adjust the consistency by adding more or less water, start with 1/2 cup and work your way up from there.
Deglaze the pan with about a 1/4 cup of beer or more, depending on how much you need.
Well, I don't know if my broccoli took up more room than her sausage and bacon or what, but once I mixed it up, there was no way I was fitting the potato / broccoli / cheese mixture into the cups and then cracking an egg on top.
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.
● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
for the glaze: 1/4 cup powdered sugar (more or less, depending on desired consistency) 2 Tbs.
I usually chose 2 cup portions but can do more or less depending on the size of your family.
Chocolate Buttercream4 - 5 cups confectioners sugar, more or less depending on the consistency you want
-- our weekend was spent over some wine (drunk by the mr., not meee) and some homemade peanut butter cups — my latest recipe which will show up on the blog soon (of course, they needed to be «taste tested» 3 times and I just kept making more and more... because there was never enough to keep for my recipe photo shoot;)