Sentences with phrase «over a measuring cup»

Set a sieve lined with cheesecloth or a damp paper towel over a measuring cup and strain the soaking liquid through it.

Set a coffee filter in sieve set over a measuring cup or bowl (alternately, pop a coffee filter into a Chemex coffee maker, if you've got one) and pour the whole purée into the filter, letting it strain overnight.

Transfer to a fine - mesh sieve set over a measuring cup.

If you can't find labneh, use full - fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Line the strainer with the opened nut bag and place over a measuring cup.

My favorite method is to place my mesh strainer over a measuring cup and pour.

Line a fine - mesh strainer with either an opened nut milk bag or cheesecloth, and place over a measuring cup.

(I actually prefer to use a fork and gently shake it back and forth over the measuring cup.

Not exact matches

If you do not have access to a baking scale, cup measurements are provided, but be aware it is very easy to over measure flour, especially whole grain flour.

In measuring cup, whisk buttermilk with egg and vanilla; pour over flour mixture.

I start by putting a cup of oats in each of my work tupperware containers, then pour almond milk over the oats — I never really measure this, I just try to almost totally cover the oats.

When it is thickened, place a fine mesh sieve over the glass measuring cup and pour the pudding through the sieve.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Made these the other day and shared the recipe everywhere I could... I cut the auger and chips down to 1/2 cups... Worked out to 2560 calories for the whole recipe (1440 from the peanut butter) if you use a 1/8 measuring cup level to scoop them out you will get over 20 cookies and they are the perfect size

Place crumbs in tart pan and press evenly over the bottom and sides with your fingers or a measuring cup.

I used a measuring cup to slowly pour the icing over the scones.

Heat the cream in a microwave safe bowl (I used a 2 cup measuring cup) until boiling, then pour over the chocolate chips.

Then I got out the applesauce, and not having learned from previous mistakes, I poured far more than I needed into the measuring cup, and had to level it off over the sink.

I just put the strands in a large measuring cup, and then push down on them with the back end of a large spoon, and slowly drain the water out by tipping the cup over the sink.

I used the measured amounts to fill the cups and had enough batter left over for 3 more muffins without filling and the 12 original ones rose well over the edge of the cups.

In a heat proof dish (I use a large Pyrex measuring cup), pour the 1 cup of boiling water over the Jello powder.

But then when I had squeezed the last one out, I looked at my measuring cup and I only had just over 3/4 of a cup.

In a 2 - cup measuring cup sprinkle the yeast and sugar over the warm water.

You might consider using a little over half the yeast next time to see if that helps, and we sure you're either measuring your flour by weight with a scale or fluffing and sprinkling it into the measuring cup one spoonful at a time to ensure light cups of flour.

But if you prefer to use a measuring cup, try this method: fluff the flour in the container, sprinkle it over the cup til it overflows, then level off.

Place the raspberries in a strainer set over a liquid measuring cup and use a spoon to press as much liquid into the cup as possible.

Strain the juices and browned bits from the roasting pan through a fine - mesh sieve set over a large glass measuring cup.

Pour the stock through a fine - mesh strainer set over a bowl or 4 - cup glass measure.

Press crust mixture evenly on the bottom of the pan with your hands, and then go over it again with a measuring cup.

Put the jam and cream in a glass measuring cup or bowl and microwave on high for 30 seconds, just as it begins to bubble up (watch that it doesn't bubble over, could do in 15 second intervals if you're worried).

Set the measuring cup over a bowl of ice to cool down (or stash in the freezer if the ice cubes aren't ready yet and chill it that way).

Heat a frying pan over medium - high heat or heat a griddle to 375 degrees F. Using a 1/3 cup measuring cup, scoop the batter onto the griddle.

Measure 1/2 cup of soaked vermicelli rice noodles into bottom of bowl, ladle two to three ounces of Sweet Chili Lime Sauce over the noodles.

It almost boiled over, so I transferred it to a 4 cup glass measuring cup and that worked ok.

If it does not seem to be thickening up to your liking repeat this over again, ladling a cup of the hot stock into the measuring cup and adding a tablespoon of cassava flour, whisking, and adding back to the pan.

Melt butter either in a saucepan over medium heat or place in a measuring cup and microwave for 1 minute, until fully liquid.

Line a fine - mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl.

For ice cubes: In a heatproof measuring cup, pour the boiling water over the 3 chai tea bags, and steep for 10 minutes.

Place the chocolate in a medium bowl or quart - sized measuring cup and place a fine - mesh strainer over the bowl.

I started by measuring 2 cups of fruit — I opted for frozen strawberries, but Crum said any fruit would work — and combining it with 1/4 cup of sugar and a pinch of salt in a small saucepan over medium - low heat.

Set a fine mesh sieve over a mixing bowl or glass measuring cup and pour the milk solids and buttermilk into the sieve.

Blend the horchata until it's nice and smooth, then pour through a strainer set over a large bowl or measuring cup, stirring and pressing on the solids to extract as much liquid gold as possible.

Bring milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a scant 1/4 cup, 20 — 25 minutes.

In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

Place tea bags and sugar in a large heatproof pitcher or measuring glass and pour 7 cups boiling water over; stir to dissolve sugar.

Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables.

Heat milk in a large heatproof glass measuring cup in a microwave on high until very hot but not boiling, about 45 seconds (or, heat milk in a small saucepan over medium).

: use a fork to «scoop» up oats from the container, and lightly shake the fork back and forth over the top of your measuring cup to transfer the oats into it.

Measure out 3/4 cup of the cooked lentils (if you have some left over, save them for supper).

Gently melt the cocoa butter, coconut oil, and beeswax in your 8 cup glass measuring cup with handle set in the large pot of simmering water over medium low heat.