Sentences with phrase «out of the cup so»

They are not going to be relegated or finish in the top four, so to go out of the cup so cheaply does my head in.

Not exact matches

Chef Marco Canora has made waves recently by selling gourmet «bone broth» out of a window next to the restaurant, so you may want to pick up a cup before you head in.

And with the cup, so clear a symbol of his blood in that red wine, he saw, as we did, that his life, poured forth, would seal a new commitment, would form upon the altar of God's grace a whole new covenant that would replace the ancient, worn - out slaughter of the animals with one complete and final act, the sacrifice of God's own son to show the world, to show us all the height and depth and majesty, the eternal glory of God's love, which gives itself forever, or until we come, at last, and offer up our own lives in return.

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.

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.

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.

So Sunny Crunch set out to make cereal more appealing, more convenient, with the introduction of goh - goh, a line of instant cereal cups aimed at millennials.

I'm not sure how thick theses are supposed to start off being so as I don't think I'll get a reply back within the next 5 minutes I will keep out around 1 1/2 cups of the mixture and save that for later.

So sorry but I don't have the cup measurements for this as it's a guest recipe although I'm sure there's a way of finding out online.

The store I went to was out of bulk pumpkin seeds so I opted for using 2/3 cup of sunflower seeds to make up for it.

So sorry but I don't have the cup measurements for this recipe although I'm sure there's a way of finding out online Hope you love them x

I ran out of gluten - free mix after 1 cup so I added 1/2 cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there.

The batter came out very stiff though so it was kind of hard to spread it amongst the 12 muffin cups.

, 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?

It came out great, exactly as written (the only sub I made was that I only had 1 cup of unsweetened coconut, so I added a 1/2 cup of sweetened coconut and decreased the sugar by 1/4 cup).

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

Thankfully, it more than followed through — Kallari hit this chocolate out of the ballpark (okay, so I know many people are currently experiencing World Cup fever — what's an equivalent soccer term?).

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.

Before you put the bars in the oven push down on the bars as hard as you can with the back of a measuring cup (rub the back of a measuring cup with some oil so is does not stick to the bars) before baking and then again after they come out of the oven.

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 was also slightly short on oats so I used half a cup of freshly ground almonds and the cookies came out so moist and fluffy!

I can be a bit simple on the trial, so I ate it out of cup with a spoon.

I did not have oat or almond flour, so I just swapped those out for a total of 2 cups of organic, GF long grain brown rice flour.

It turned out way too sweet for me, I used the 1/2 cup of sugar and bing cherries, so perhaps a tart cherry would have been better.

I also did not have oregano or lemon so left those out, and only had 1 cup of broth so just used water for the other 1/2 cup.

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

I used your 1oz to 1 cup ratio of of your last ice pop post to experiment with some of my own, but I really want to know, how, as we appear to have the same mould you got them to come out looking so perfect and non slightly melted by trying to get them to come out at the top!!!

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).

So, 1 can of chickpeas, 8 dates, 2 tbsp of cocoa, and half a cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.

Ok, so I haven't even finished a slice yet, but just wanted to note for people out there trying this recipe that you probably shouldn't keep out the entire 1/2 cup of flour on the chocolate orange bread.

Cassie's Notes: Use any combination of cereal that you like; if you prefer to leave out the wheat chex, do so, just use 9 cups of cereal.

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

This looks wonderfull, but one question, in the recipe its says 0.5 cups of milk is an ingredient, then to laddle out 0.5 cup of the milk, and so on, but then later it says to ass the remaining milk, how can there be any remaining milk if you laddle out all of the 0.5 cups?

And a very helpful tip — the 1 3/4 cups of PB is exactly the size of the normal, 16.3 oz jar of Skippy, so no need to annoyingly measure out that sticky PB (I learned this the hard way...)

If you omit it, I would reduce the amount of oats you use by 1/2 -2 / 3 cup so that they don't turn out dry.

frozen spinach, didn't bother to wring out, instead stuck in a 1 cup packet of chicken broth concentrate (gross, but it's from trader joe's so it can't be THAT bad... right?)

At this point my caramel ganache separated out, so I heated a 1/4 cup of cream and poured this in, stirring carefully.

The last time I used so many cups of water in a lentil soup it came out a bit bland (the Kabocha soup called for 6 cups I believe).

CAKE: 3/4 cup extra virgin olive oil 2 eggs at room temp Zest of one lemon 1/4 cup of fresh lemon juice 1 cup plain greek yoghurt at room temp (leave it out for 10 min or so).

If you're nervous, halve the recipe so if it doesn't turn out the worst case scenario is you lose 1 cup of sugar.

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 the one cup of all purpose flour and it ended up coming out little thicker than I personally like so I added another splash of cashew milk and it ended up turning out great!

So far so good, 10 mins of prep the night before means I get to eat a good and filling breakfast rather than chugging a cup of coffee and trying to grab a slice of toast before we have to get out the dooSo far so good, 10 mins of prep the night before means I get to eat a good and filling breakfast rather than chugging a cup of coffee and trying to grab a slice of toast before we have to get out the dooso good, 10 mins of prep the night before means I get to eat a good and filling breakfast rather than chugging a cup of coffee and trying to grab a slice of toast before we have to get out the door.

I started out with more than four cups of cider, so I wonder how much of the finished syrup I would need for this recipe.

Ok the first time I made it I used 4 med / large bananas and the end product turned out a little too undone / wet so I tried it again with 3 bananas, and I used a 1/3 cup of pure maple syrup, added some walnuts and dear god it is amazing with just the right amount of sweetness and extremely moist.

My 5 - qt kitchenaid was throwing flour out of the bowl and thumping against the countertop, so i was forced to hand mix the last 2 - 3 cups of flour in.

I ran a couple of cups first and it still tasted slightly metallic and chemical so I dumped it out and ran a bunch more water through before brewing my coffee.

So, I guess I will just stick with my 365 stevia packets and figure out how many packets I will need to equal 7/8 cup or 14 TBSP of sugar.

I tried them out for my dad who is borderline diabetic, so I used Splenda's «brown sugar» and only 1/3 cup of chocolate chips.

Also, though I am a wine lover, I only had 1/3 cup of the Marsala so used broth as the other liquid and it turned out well.