Sentences with phrase «ounce cup of food»

It has approximately 460 calories per 8 ounce cup of food, which we would consider very «concentrated nutrition» compared to most other dog and puppy foods.

It has approximately 400 calories per 8 ounce cup of food, which we would consider «concentrated nutrition» compared to most other dog and puppy foods.

Not exact matches

Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons butter melted 2 (8 ounce) boxes of cream cheese softened 1/4 cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

I started by rinsing and draining a 25 - ounce can of chickpeas and putting them in the food processor with a third - cup each of pine nuts and golden raisins, along with a good fistful of dill fronds and a sprinkle of salt.

3/4 cup unsweetened white grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree) 1 cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)

Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired

Frosting: Two 8 - ounce packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature One 7 - ounce jar marshmallow creme 1 cup powdered sugar a few drops of green food coloring, if desired

65 grams / 1/4 cup / 2.3 ounces softened butter (not melted but soft) 60 grams / 1/2 cup / 2.1 ounces sifted confectioner's sugar 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour 1 table spoon cocoa powder A couple of drops of red food coloring

Put the 10 ounces (or 2 cups) flour in the work bowl of the food processor.

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

If you want to grate the zucchini before you add it to the food processor, simply use a regular handheld grater to make 1 1/2 cups of grated zucchini, which equals the 8 ounces called for in the recipe, then stir the zucchini into the batter.

3/4 cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor) 1/3 cup chopped toasted pecans 1 tablespoon olive oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)

1 cup of vegan margarine 1 cup soy milk, preferably vanilla flavor 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting

Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2 cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1 cup whole milk Greek yogurt 1 to 2 tablespoons of Kumquat jam or orange marmalade

If you want tp use a food scale instead, I've found that one packed cup of dates is usually 8 ounces of pitted dates by weight.

1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor) 4 green onions, chopped (about a 1/2 cup) 2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons) 1/2 cup sugar 1/4 cup fresh cilantro, minced 2 tablespoons fresh ginger, finely chopped or grated 2 tablespoons fresh lemon juice 8 ounces of non-dairy cream cheese (try Tofutti) Vegan crackers

Add them to food processor along with 16 ounces of chickpeas, 1/4 cup of olive oil, 3 garlic cloves, fresh lemon juice, and a dash of smoked paprika and you'll have a party in your mouth before you know it!

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

According to the USDA Food Composition Databases, 1 ounce (about 28g or a 1/4 cup serving) of coconut flour contains approximately:

Ingredients: 1 ounce granulated or powdered gelatin 2 cups cold water, divided 20 - 30 drops of your choice of essential oil 1 Tablespoon salt optional, food coloring to tint the air... Read More

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

These tips and resources for each food group provide detailed examples of what counts as a cup or ounce.

To help clear up any confusion you may have about servings and the amounts of foods in a cup or ounce, you have to also use the educational resources that supplement the new food pyramid.

Here are some guidelines and per ounce / per cup equivalents to give you a general idea of how much your young toddler should be eating in all of the major food groups.

12:30 p.m.: Lunch — 3 tablespoons cereal mixed with 2 ounces breast milk, a jar of fruit (baby food), water in a sippy cup.

Likely when your baby is ready for solid foods you might consider offering small amounts of water (2 ounces or so) in a cup with his meal.

In general, toddlers without any food allergies should also eat the following food servings every day: 2 ounces of meat, 3 ounces of grains, 2 servings of dairy, 1 cup of vegetables, 1 cup of fruit, and 3 tablespoons of fat or oil.

Limit the amount your baby drinks to 4 to 6 ounces (118 to 177 milliliters) a day — about one food serving of fruit — and serve it in a cup.

If your diet meets the pyramid's recommendations of five to seven ounces of protein foods and three cups of milk a day, you probably are already consuming enough protein to meet your needs and those of your growing baby.

My first breakfast felt like a tremendous amount of food: two eggs scrambled with heavy cream and cheddar cheese, two pieces of turkey bacon, 4 ounces of full - fat Greek yogurt, and 1/3 cup of blueberries.

Make it: Put 1/4 cup of low - sodium beans and 2 ounces of low - sodium chicken broth into a food processor to create a healthy and satisfying bean dip, Grotto says.

One third could come from 4 ounces of tofu or tempeh, or one cup of virtually any food from our Beans & Legumes group (including lentils, dried peas, pinto beans, kidney beans, black, navy, lima and garbanzo beans).

However, most adults should consume 1 1/2 to 2 cups of fruit, 2 to 3 cups of vegetables, 5 to 8 ounces of grains, 5 to 6 1/2 ounces of protein foods and 3 cups of dairy.

Generally, an ounce of meat, fish, or poultry, 1/4 cup cooked beans; 1/2 ounce of nuts, 1 tablespoon of peanut butter, 1 egg, 1/2 ounce of seeds can be regarded as a one ounce equivalent from the protein food group.

MiO Energy does the same but with 60 mg of caffeine, about the same as a 6 - ounce cup of regular coffee, as well as B vitamins, which help release energy from the food you eat.

You can improve output and overall health of this all - important organ by diluting 4 ounces of cranberry juice, in a quart of water (4 cups), and have it in lieu of food, all morning.

In general, a serving of grain is an ounce - equivalent of food, such as a slice of bread; a half cup of cooked cereal, rice, or pasta; or about 1 cup of dry cereal (1/4 cup for dense, granola cereals to 1 1/2 cups for some unsweetened puffed cereals).

A study in the Journal of Agricultural and Food Chemistry even revealed that a one - ounce serving of almonds has a similar amount of total polyphenols as a cup of steamed broccoli or green tea.5

Therefore, she would need 4/5 of a cup of dry food or a little less than a 6 - ounce can of wet food each day.

The food has slightly fewer calories than the Healthy Advantage Puppy food — 417 instead of 470 in an 8 ounce cup.

You should check the label of the food you're considering to find out how many calories (or kcal) the food contains per ounce or per cup.

Expect an adult feral cat to eat roughly 5.5 ounces of wet (canned) cat food and 2 ounces of dry food daily (increase to a half cup if only feeding dry).

Adult cats eat about 5.5 ounces of wet food and 2 ounces of dry food per day (half a cup if only dry).

Size includes a 24 - ounce bowl that holds 3 cups of food and is 3 inches high and 4.5 inches in diameter, as well as a 48 - ounce bowl that holds 6 cups of food and is 3.5 inches high and 6 inches in diameter.

measuring cup holds approximately 4.0 ounces of Earthborn Holistic ® VENTURE ™ Squid & Chickpeas Dog Food.

An ideal recipe or formula for weaning puppies is a mash of 12.5 ounces of puppy milk substitute and 2 cups of dry puppy food.

Kirkland has several varieties of canned food with calories ranging from 232 calories per 8 ounces in the beef and vegetables in gravy to a whopping 604 calories per 8 ounce cup in the super premium chicken and vegetables in gravy.

On average, you can expect an adult feral cat to eat roughly 5.5 ounces of wet (canned) cat food and 2 ounces of dry food daily in temperate weather (add a half cup to that amount if only feeding dry food).