Sentences with phrase «oz liquid»

Ladle 4 oz liquid into a wide - mouthed wineglass.

You'll need the 1 quart size for your 3 -1-1 carry - on rule (3 oz liquid containers, 1 quart zip bag, 1 bag per traveler), but you can also use them for packing along with the larger 1 gallon size.

Available in 1 oz liquid.

These four products are available both in small (90's caplets + 1 oz liquid herbs) or large (150 caplets + 2 oz liquid herbs).

The 16 oz liquid barely covers the veggies, meat sitting on top like recipe says.

Not exact matches

Another trick I did was put the apple grates in my nut milk bag and squeezed the liquid out from there and it gave me 8 oz of fresh apple juice!!

Constructed to withstand a heavy liquid fill, this custom 64 oz.

Combine 1 - 2 scoops, one to two times per day with 4 fl oz of cold liquid, add 4 fl oz of hot liquid, mix thoroughly.

Tropical Oasis - Premium Ionized Plant Based Trace Minerals Liquid Formula - 74 essential minerals in liquid form for up to 96 % Absorption - 16 oz, 32 seLiquid Formula - 74 essential minerals in liquid form for up to 96 % Absorption - 16 oz, 32 seliquid form for up to 96 % Absorption - 16 oz, 32 servings

Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2 tablespoons freshly grated ginger 1 tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

cold liquid, let sit for one minute then add 4 oz.

Separate the cloves first but don't peel, then roast until soft and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons of oil used to roast the garlic And then whatever you like for seasonings.

I used a 28 - oz can and it seemed like a lot of liquid.

So to make up for the liquid, I used 4 oz of applesauce in addition to the soymilk.

cans organic black beans (or use kidney beans), with liquid * one 28 oz.

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

• 12.3 oz (350gr) roasted cashew • 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and drain the liquid) • 1.7 fl oz (50gr) lemon juice, squeezed from lemons • 2.8 fl oz (80gr) coconut oil, melted • 8 tablespoons maple syrup • 1/2 teaspoon sea salt • 1tablespoon vanilla extract

8 oz mushrooms, diced 1 onion, diced 1/2 red pepper, diced 1 Tbsp balsamic vinegar 1 tsp cocoa powder 1 tsp smoked paprika (I actually forgot to add the smoked paprika in the video = (1 tsp Braggs liquid amino acids

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

filling: roasted vegetables (I roasted red and green bell peppers, onion, and mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives, sliced 8 oz.

Ingredients: 2 tsp of olive oil 1 lb of lean ground turkey 1 yellow pepper, chopped 1 red pepper, chopped 1 medium sized yellow onion, chopped 1 jalapeño, diced 1 28 oz can of chopped tomatoes 2 c of chicken broth 1/2 c of water 1 can of red beans, with liquid 1 c of corn, frozen or drained from a can 2 tsp of cumin 1/2 tsp of smoked paprika Salt and pepper to taste

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

I had misread the amount of tomato sauce (calls for 28 oz can; I had 8 oz can) so to add more liquid I put in a can of Enchilada sauce, and it worked!

Ingredients: 1/2 cup extra virgin olive oil 5 - 10 cloves garlic finely chopped (adjust to taste) 1 can anchovies (2 oz., with liquid) 1/2 to 1 tsp.

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

-- In case you'd like more information about the products I mention in this post: Vanilla Stevia — NuNaturals Nustevia Vanilla Alcohol Free Stevia Glass Bottle Liquid, 2 - Ounce, Pure Vanilla Extract — Frontier Vanilla Extract Fair Trade Certified, 4 - Ounce Bottle, Pumpkin Pie Spice — Frontier Pumpkin Pie Spice Salt - Free Blend, 1.92 - Ounce Bottle, Cinnamon — Simply Organic Cinnamon Ground Certified Organic, 2.45 - Ounce Container, Coconut Butter — Artisana 100 % Organic Raw Coconut Butter — 16 oz.

can of organic whole peeled tomatoes, with liquid * 1/4 cup Vermouth or dry white wine * 1 slice favorite gluten - free or regular whole grain bread, toasted - optional * 1.5 oz.

can chopped tomatoes, drained, liquid reserved 2 cups vegetable broth 15 - oz.

Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie

In your recipe, you say oz for both liquid and the flours.

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

Ingredients 1 package shredded cheese — Mexican fiesta blend or Monterey Jack 8 oz cream cheese 1 package frozen spinach, defrosted and drained of all liquids 1/2 cup half and half 1 jar of medium - spiced salsa 1 teaspoon chili powder (optional)

Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire roasted tomatoes, crushed 1 small can of tomato paste 1 - 2 dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked paprika Salt and pepper

2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive oil 1 small Vidalia onion, diced or 1/2 of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans of dark red kidney beans, drained and rinsed 1 - 15 oz can of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few pinches of salt (around 1/2 tsp)

For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one orange

NatriSweet Original Stevia Liquid Drops Zero Calorie Natural Sugar Substitute Highly Concentrated Stevia Extract Naturally Sweet Unflavored (8 fl oz)

Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz.

1 tbsp of avocado oil 5 - 8 oz cremini mushrooms (60 - 85g) 1 pinch salt 1 - 2 tbsp liquid smoke 2 - 3 oz whole wheat spaghetti (60 - 85) 1 egg 15 g pecorino romano

1/2 cup cherry preserves 1/2 cup coconut milk 1/2 cup packed brown sugar 1/4 cup liquid coconut oil 2 teaspoons apple cider vinegar 2 teaspoons vanilla 1 teaspoon cherry flavor (or more vanilla) 1/2 teaspoon sea salt 1 cup all purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar)

3 oz chopped dark chocolate 3/4 cup pumpkin purée - or - homemade sweet potato or pumpkin puree 1/2 cup liquid (water or coffee) 2 teaspoons apple cider vinegar 1/2 cup packed brown sugar 2 teaspoons vanilla 1/4 cup liquid coconut oil 1/2 tsp sea salt 1/4 cup cocoa powder 1 cup all purpose flour 1/2 tsp baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper

When I wake up, I reach for TheraTears Liquid Gel ($ 11 for 1 oz.).

Ingredients: 2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid) 3 garlic cloves (stems trimmed off) 1 bunch cilantro 2 TBSP honey 2 TBSP avocado oil 1 tsp apple cider vinegar 1/2 tsp kosher salt 1 tsp ancho chili powder 1 tsp garlic powder 1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)

5 lbs small red potatoes, cut into equal sized pieces 8 ears garlic, halved at the equator 10 lemons, halved 6 big onions, halved at the equator 5 bags crab boil — divided 1/4 cup cayenne 1/2 cup salt 1/2 cup hot sauce 2 oz concentrated liquid crab boil 42 oz smoked polish sausage 40 oz smoked andouille 40 lbs live crawfish 3 packages of frozen corn (a total of 12 ears cut into thirds)-- divided

I have a quick recipe from food.com that I wanted to try, which calls for 3 oz of liquid pectin.

Oh, and if you are flying be sure that all of your liquid / gel, etc. are in airport approved sized containers (3 oz or less), or larger items are in your check - in.

He currently has liquid feedings at 7, 11, 3, and 7 (26 - 27 oz total) and gets solids after 7, 11, and 3.

ive been told its not good to feed him like that but my mom says how would you like to have only liquids all the time and the food dosent seem to hurt his stools or any thing else for that matter he now eats alot of stage 2 foods and also four 8 oz bottles during the day im i really moving to fast with him?