Sentences with phrase «out about a cup»

Not exact matches

Not having to worry about empty toner cartridges in the copy machine or the quality of one's cup of French roast are certainly some reasons why entrepreneurs apply for space at ETC. (Tillett says seven startups are on her waiting list at Highlandtown; at 33rd Street, three companies recently moved out.)

The saying about not drinking wine until the kingdom of God comes accompanies the first cup; but after the distribution of the bread Luke continues (22:20), «And likewise the cup after supper, saying, «This cup which is poured out for you is the new covenant in my blood.»»

We are very different also, but have always kept our sense of humor ~ much to the embarrassment of our now - grown daughters LOL I love to read about your journey, wish the 4 of us could hang out for a cup of coffee!

Maybe it's making for «no straw» in your drink when you go out, bringing your own bags to the grocery store, getting coffee or a smoothie in your own cup / jar, bringing your own silverware when you're out and about, switching from paper to cloth napkins, buying bread from a local bakery or making it yourself instead of buying in plastic, switching to a menstrual cup or washable cloth pads instead of disposable, there's so many different ways to produce less waste.

I had to add about a cup more rice flour to the dough mix but I think it was because I couldn't get the water out of the cauliflower properly.

This turned out a bit spicy for me, so I added about half a cup of unsweetened almond milk, 2 cups hot water to thin it out, and served it with a little yoghurt and lots of coriander to cut the heat.

I think I used about 2x the amount of raw cocao powder as I had used 1/3 cup 1st time and 80g 2nd time and volume wise worked out there was twice as much second time.

My sweet potatoes were a bit old / dry so I added about half a cup of water and came out with much shorter brownies than yours but it was still delicious.

Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula.

About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing bowl.

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It seemed to much like dough and not batter so I added about 1/4 cup more almond milk and it turned out amazing.

, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2 cup more flour) and... best of all?

Drink out of a colored cup if you get squeamish about color.

I followed the recipe exactly but added about 1/4 cup of almond meal to help hold it all together... They turned out perfectly!

Be sure to take out about four cups of veggie water to use in the blender.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Ladle out about a 1/4 cup of the batter and lift the pan up and swirl the batter around so that it coats the pan.

I chopped up 2 and was left with about a cup so that's hanging out in the freezer for the next batch.

It was small — only about a cup and a half total in the package — but since I usually add about one large garlic clove for every cup of snap peas it was easy to figure out the amounts.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

After your squash is par boiled, portion out about 1/2 cup and process it to a puree.

Bake in 4 - 5 muffin paper cups (depending on how big they are) at 160 C for about 25 - 30 minutes or until, when poked with a knife, your knife comes out clean.

About 2 cups frozen cubed up watermelon 1 cup rosé (I just use the 1 cup measurement that I used to measure out the watermelon)

Portion out into the liners (about 1/4 -1 / 3 cup per cupcake), and bake for 10 - 12 minutes, or until a tester comes out with a few moist crumbs.

I used 914 grams, wrung out the water until I had about 620 grams, and that was enough for 2/3 of the recipe (so 2 cups).

-LSB-...] It started out as about a cup's worth but shriveled down to what you see.

This recipe makes a «reasonable» amount of buffalo sauce, averaging out at about 1 1/2 cups.

As it turns out, a Texas - size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this.

So I didn't use chickpeas, but measured out about two cups of my defrosted / drained freezer peas.

After adding about 1 heaping tbsp of crust into each cup, press it down with the back of a spoon and smooth out evenly.

I also was feeling good enough to harvest some of our rhubarb which was out of control, about 20 cups total.

Continue squeezing for several minutes until the ball of cauliflower mixture is about half its original size and you have squeezed out about 3/4 cup of liquid.

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

Hi Jess, You can do a quick couple of pulses in a food processor of ripe pineapple, and measure it out, about 1 1/2 cups.

I too had very wet batter and did not have enough almond flour so I ended up finely chopping (using cuisinart) about 1 cup nut into almost flour to dry it out.

Measure out about 1 1/2 cups of puree.

Well, I didn't research it a whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz of cultured buttermilk from the store and added it to 3 cups of raw milk that was souring anyway and let it set out on the counter for 24 hours in an airtight container.

I used the 1 cup coconut oil (I did have to let it warm a but first since it was way to cold to even chip out of the glass jar) an I put in about a tablespoon and a half of vitamin E oil (oops my dog bumped me while I was pouring) but it still turned out fantastic.

I was antsy, so instead of waiting another 1/2 hour for it to reduce to about.5 cups, I just dumped out some until I had.5 cups remaining.

I used about a cup of CO out of the jar, put it in the Kitchen Aid mixer and it whipped up beautifully.

my coconut oil was soft so I measured out a cup first then put it in the fridge for about an hour.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Measure out about 1/4 cup of the batter for each pancake onto the griddle, and cook 8 - 10 minutes on each side.

I was just about to start the recipe and I will try 1/3 instead of 1/2 cup of oil and let you know how they turned out!

Scoop out the flesh and set aside about 2 cups for the filling in this recipe.

I baked these accordingly except that I used 1 less egg and only 3/4 stick of butter (1 stick is about 1/2 cup) technically I used less of the wet ingredients but my brad came out really moist inside.

Scoop out about 1/4 cup of batter per waffle and pour onto hot waffle iron, spreading it to the edges.

Granted, it turns out that I didn't have quite 1/4 cup of maple syrup in my cupboard, but I figured that would just make it a little less sweet — I think I had about 3/8 of a cup.