Sentences with phrase «ounce cup so»

We note that this food has 393 calories per 8 ounce cup so it is a rich food.

Not exact matches

So the highly functional cup rose to prominence, replacing the smaller glasses and mugs previously common in the States — which, by the way, weren't even necessarily 16 ounces.

So my one cup of chili, one ounce of shredded cheddar cheese and one ounce of tortilla chips (plus Tabasco!)

So if your wheat bran is denser and heavier, 3 ounces may be a whole lot less than 2 cups - so I would go ahead and use morSo if your wheat bran is denser and heavier, 3 ounces may be a whole lot less than 2 cups - so I would go ahead and use morso I would go ahead and use more.

2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips

So we simplified all the liquid measurements to shots or cups — none of this «ounces» nonsense!

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

4 cups is actually 6 ounces so half would be perfect which is what the recipe said!

Cups may vary in size (many are quite off, especially the cute / gimmicky / gifty kinds but even ones from so - called good cooking brands) and depending on how you put the flour in it (scooping with the cup, spooning flour into the cup, fluffing the flour in the canister before you measure) you could end up with a weight anywhere from 4 to 7 ounces per cup!

And yes, these smoothies are big, so rustle up a 24 - ounce cup, or get ready to share.

I went with 2 cups by weight (16 ounces) rather than volume, and I used a whole (SMALL) onion so I wouldn't have leftovers.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saSo I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso no grams here, sorry) half a small shallot, chopped 14g salt

Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of butter.

I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)

The ounces in by weight (not volume), so it is 9 ounces in weight for 2 cups of sweet rice flour.

It has all of the cup (and ounces) measurements on the side, so there is no need to dirty another bowl to mix the dressing in.

I made this last night with Lyle's, loosely packed light brown sugar, a heaping portion of the cocoa powder, about 8 ounces of good Belgian semi-sweet chocolate, and 200 ml heavy cream (so closer to 3/4 cup I think?

In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.

One cup of this flour should weigh just over 5 ounces, so 1 lb will be just over 3 cups, and the 3 lb bag will be just over 9 cups.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

* Note: the standard 15 ounce can of pumpkin puree contains 1 3/4 cups, so you'll have extra from the can for this recipe.

So I was really hungry for dinner — 4 ounces of pork roast, 6 ounce baked potato, 1 tablespoon light butter, 1 tablespoon bacon bits, a slice of whole grain bread and a cup of green beans.

So go for a 2 - ounce, or use a small dixie cup with a wooden stick.

2 cups almond - 1653 1/2 cup flax meal - 280 1/2 cup shredded coconut (They had this listed by weight so I estimated 4 ounces)- 750 1/2 cup unsalted almond butter - 791 1/2 cup coconut oil - 940 1 tablespoon agave nectar - 60

So, since 1 cup of water = 8 fluid ounces of water, it also = 8 weighted ounces of water.

2 truffle mushrooms 3/4 pound cremini mushrooms 1 to 2 T evoo 6 cloves garlic, minced 2 to 3 T truffle oil * 1 cup cashew cream Sea salt and freshly ground black pepper 10 ounces strangozzi or spaghetti -LCB- I was out of both, so used a fresh, thicker penne -RCB-

IE 12oz (dry weight) in 1 1/2 cups of the whole grain flour combined so you'd need only 4oz coconut flour then add one egg or flax «egg» per ounce of coconut flour.

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

If you wish to do so now, you can saute 1 cup of pearl onions and about 10 ounces of white mushrooms in butter.

So, instead of grating all the zucchini, I grated the first 3/4 cup then measured (4 ounces.)

I have a digital scale which does ounces, but not to the degree of 6 7/8 ox, so I prefer to use grams for accuracy over oz and cups.

Try to find one of the large 32 - ounce cartons of chicken broth from Swanson — there's four cups in there, so it's perfect for this recipe.

I started out cooking in ounces (then grams) in Europe and, when I went to live in Canada, bought some cups for new recipes I was being given over there and so that I could try your recipes.

I grew up baking with pounds and ounces, so cup measurements mean precisely nothing to me.

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

Here's our current go - to cup, because our toddlers actually drink about 8 ounces of milk at a time, so we need the higher capacity.

(Although espresso contains more caffeine per ounce, it's served in a tiny cup, so a full cup of brewed coffee will deliver more caffeine.)

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.

The weight allows the flexible silicone straw to move in any direction around the bottom of the cup, making it so that you don't miss an ounce of milk.

I think if you can try every day for the next couple of weeks, you should be able to get your son to take an ounce or so from the bottle or cup.

Add a can of drained black beans, a cup or so of corn kernels (fresh or frozen), a drained 8 - ounce can of crushed pineapple, and 1/2 cup of salsa.

For example, I drink a cup of raw, whole milk with about two ounces of fresh cream in my coffee and twice a week or so that lasts me all the way to dinner.

Weight is always better than volume so whenever possible weigh (grams, ounces, lbs) items rather than measuring them (measuring cups / spoons).

One cup is 8 ounces, so roughly 7 1/2 cups of water.

Only two cups of water weighs one pound on a scale, so losing fluid can allow you to look and feel lighter — even if you haven't lost an ounce of body fat.

So glad to have found your site AND to find that because you are UK based, your recipes include grams and ounces in their descriptions (not just the frustratingly US - centric «cup» measurements!)

So again a 150 pound woman would need 50 ounces plus 8 ounces for a cup of coffee and 16 ounces for 40 minutes of exercise totaling 74 ounces.

(So how many ounces or grams is 4 cups or 1.25 for that matter?)

An 8 - ounce cup of brewed coffee has about 95 milligrams of caffeine, so ounce - for - ounce the average cup of coffee has more caffeine than the average energy drink, although the caffeine content of energy drinks and coffee may vary, sometimes widely.

Here is my recipe for Astragalus Bone Broth: Place chicken or other bones in a pot or crockpot Cover the bones with water Add about 2 tablespoons of raw apple cider vinegar for every 8 cups of water Add 1 ounce of dried astragalus root for every 8 cups of water or so Cover with a tight fitting lid Simmer very low on the stove or cook on low in the crockpot for 12 - 48 hours Strain the broth and enjoy