Sentences with phrase «oz so»

I buy the 5.8 - oz SO in Gel cans, 1/2 for breakfast and 1/2 for dinner, she loves it!

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I like how this Ello glass bottle is 20 oz so it makes it easy to count.

It's a slightly different weight, 12 oz instead of 11.5 oz so I'm going to just hope maybe they will be different enough not to be a pet hair magnet.

It only weighs 20 oz so you won't have to worry about it weighing your gun down.

This is a set of 2 and they each hold 9 oz so you can get a pretty nice size drink.

It States here that 2 month old should drink 4 - 5 oz and going into the 3rd month add an oz so 6 oz is just fine.

I plan on continuing to breastfeed her nightly and like someone else mentioned I can barely pump 3 oz so to be able to save enough for the whole time I'll be away would be hard to do, this will allow me to pump for her night feedings and have her drink Baboo during the day.

Or 4 bottles times 4 oz so this would be 16.

They say 12.3 oz so assumed it was 350gms of product, but wasnt sure.

Not exact matches

Unfortunately, make - your - own - peanut - butter is often pretty pricey: around $ 7 per pound, so registered dietitian and nutritionist Andy Bellatti advises simply buying pre-made nut butter (a 16 - oz container of Smucker's Chunky Peanut Butter retails for around $ 3 at Walmart) that only lists two ingredients on the nutrition label.

The Hard Assets Alliance selects its 1 oz platinum bars from trusted LBMA - accredited refiners, so investors can make their purchase with confidence.

In COMEX gold futures which also experienced a record one - week amount of nearly 55,000 contracts being sold by so - called commercial traders, or the equivalent of 5.5 million ounces, that works out to 20 full days of world gold mine production (275,000 oz per day).

Last year they were US$ 910 / oz in the second quarter, so clearly the world's gold miners should be seeing some extra profit coming down the line, even in a market with a steady gold price.

They are usually 14 oz or so, so not quite a pound.

So, for the butter, use 5 1/2 oz, and the chocolate and cream cheese 7 oz each.

8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so) 1 15 oz can navy beans, rinsed and drained 1 small bunch swiss chard, stems discarded, leaves torn into bite - sized pieces

So a 4 oz.

I used the whole bag of noodles (12 oz instead of 8) and it still wasn't dry (although my can of sauce was 24 oz instead of 23, so that may have helped).

cup with a medium roast K cup, so it's a bit stronger than I'd normally drink (normally I use the 8 oz setting).

I don't know how many cups are in 12 oz of frozen raspberries... I have many raspberry bushes and lots picked right now so I was looking for recipes and yours looks delicious.

I count macros so I used only a quarter cup of quinoa, half cup of pumpkin, and sub Parmesan for 0.2 oz of nutritional yeast, yummy

I had a 12 - oz Japanese eggplant that we got at a farmers» market yesterday so I made melanzane a scapece using your method.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

A 20 oz packet should yield 7 servings, so you will have extra left over but the marinade is enough for the whole batch.

A good DIY fabric softener that leaves your clothes noticeably softer and is super inexpensive: 1 (15 oz) Hair conditioner (suave, v05, etc.) 2.5 cups white vinegar 5 cups warm water 20 or so drops essential oil of choice.

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

Then I divided each part in half so that I ended up with eight equal portions of ground beef (each should weigh about 2 oz.).

I want to get the calories down for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened almond milk, 1 scoop organic plant based protein powder, 1 tsp pure vanilla extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.

The only flat - iron steak I could find was sold in small 4 - oz pieces, so that's what I used.

So is the protein amount going to be too much for an 4 oz bottle if I follow the directions on the can?

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...)

I was wondering if you think it would be a problem mixing 32 oz portions of the dry ingredients so that I don't have to get out all the different ingredients every day?

I can't tell exactly because I didn't think this through and cooked four packages and had to put some aside because I had almost 6 cups so I'm not sure if just 20 oz would be enough.

Actually, I only had about 8 oz of carrots, so I chopped up a bunch of spinach and threw that in.

So I use 1 oz.

Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract

Made this again and didn't have sweet potato flour so I used 1/4 cup hazelnut flour and 2 heaping spoonfuls of coconut flour and egg and 8 oz bacon for the crust.

I like a tomato taste so I add an 8 oz can of tomato sauce.

I think I am likely going to take a hit for saying so but if you are near a costco they sell it in a 2 lb bag which make its quite affordable compared to the 8 oz bags in health food stores.

I did not have the specific types of veggies / beans so I used a 32 oz bag of generic grocery store frozen vegetables and 2 cans of beans (pinto + kidney) and it was gobbled up quickly Thank you!

I didn't have enough mushrooms so I did 8 oz mushroom and then added in some asparagus with some fresh lemon zest and juice since our lemon tree is producing fruit right now.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

of pasta, but that was a lot for two people, so I lowered it to 5 oz.

I used 10 oz of of the Lorna shortbread cookies (less than you advised), and it yield 2.5 cups of crumbs somehow... so your 10.6 oz = 1 3/4 — 2 cups crumbs didn't make sense to me.

Thanks for confirming, I'm in Australia so the oz measurement threw me off!

The original recipe calls for 3 oz of cold cream cheese, so I just subbed in the sour cream because it is easier to mix.

I also discovered my cake mix was only 15.25 oz (and had pudding)- so I used the 1/3 C oil (thanks for the suggestion)... chilled dough while I was working on them Made them in 1 ″ balls.

I checked the original recipe again in Saveur magazine and it calls for 1 t salt for 4 — 5 cups or 16 oz of cranberries so the measure is correct.

My coconut milk was in 13.5 oz cans so I didn't add the 1/2 cup of extra milk.