Sentences with phrase «place about a cup»

For each serving, place about a cup of squash on a plate or pasta bowl.

To serve: place about a cup of rice noodles in a bowl.

Place about a cup of the sliced strawberries onto the bottom of the shortcake, cut side up.

To serve, place about a cup of the filling in the center of a roti.

Not exact matches

Just let us have a cup of coffee, worship and a sermon, and let us go home to make up our minds about this place in peace, thank you very much.

It fell flat on me since the beginning of my journey with God started about 22 years ago when I had conversations with two friends about a «new life» they had found, and these conversations took place over cups of coffee.

Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.

Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325 - degree oven until the garlic browns, about 45 minutes to an hour.

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.

As the soup simmers, prepare the chili paste by placing the chiles in a small pot with about one cup of water, and bring to a boil.

Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread.

For each serving, place bottom half on plate, add about 1/2 cup of berries, top with other biscuit half, and dab a generous 2 tablespoons of yogurt on top.

Place one disk of merengue on top, very carefully spread about one cup of the mousse over the top, repeat with remaining ingredients and spread remaining mousse around the outside edge.

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

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.

You can wait about 30 to 45 minutes when the popsicles will be slushy and not yet frozen but sturdy enough to hold up the sticks and insert them OR cover each Dixie Cup with a small piece of tinfoil and place the stick through the center prior to placing in the freezer.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Place the squash, cut sides down, in a microwave safe dish, add 1/2 cup water, and microwave on high for about 12 minutes, or until squash is tender.

Place 1 cup of the oats and 1/2 cup of the walnuts in a food processor and blend on high until finely ground, about 30 seconds.

Once all cups are covered with chocolate, place back in the freezer and let harden completely, about 1 hour.

Pour mixture into cups, about 3/4 of the way, place foil over the tops and edges and place popsicle stick (buy them at the dollar store) in the slot and place in the freezer for at least 4 hours.

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

Place about 1 cup of cheese mixture into the center of one piece and the rest on the other.

Place about 1/4 cup of batter in each muffin cup; they should be about 2/3 full.

Using about 1/4 cup per burrito, place some of the egg filling in a tortilla and roll it up, then place it on the baking sheet.

Place the beets in a baking pan with about 1 cup of water.

Place pan that onions were sautéed in back on stove and add cauliflower and enough water (about 1/3 cup) to steam cauliflower.

Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Place about 1/4 cup of the fish into a tortilla.

Put each piece into a muffin cup and place them in a warm place and let it rise again under cover for about 30 minutes.

Place about 2 cups of greek yogurt (I use full fat vanilla) in the middle of the dish, and spread it around evenly with a spatula until it's about 1/4 inch thick.

Place over medium heat and bring to a boil, then reduce the heat and simmer for 1 1/2 hours, or until beans are tender, adding additional water if necessary (I usually have to add 1 - 2 more cups of water after about an hour).

Place a heaping tablespoon of crumbs into each muffin cup and then refrigerate for about 10 - 15 minutes to set the crumbs.

[2] From my late mom, add 1/4 cup toasted wheat germ, and swap about 1/3 of the flour with whole wheat flour in its place.

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.

To serve, place about 3/4 cup sweet potato «rice» in each of 4 shallow bowls.

Brush the risen dough with egg wash, place in the preheated oven, quickly pour about 1 - 2 cups of hot boiling water on the broiler tray and close oven door immediately.

Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds (you should have about 1/2 cup puree.)

I place about one cup per bag.

Fill each tortilla with about 1/3 cup of the chicken mixture, roll it into a cigar shape, then place in a casserole dish coated with non-stick spray.

If it's as absorbent as coconut flour, then you'll need about 1/2 cup of pumpkin purée in place of the almond milk.

Once its cut in half and the seeds and membranes are cleaned out, you place it open side down in a large microwavable baking dish with about a 1/4 cup of water and covered in plastic wrap.

The eggs should be placed on the steamer basket accessory with about 1/2 to 1 cups of water underneath.

Place cups in the freezer to set for about 10 - 15 minutes.

Place 3/4 Cup + 2 Tbsp of the almond butter, reserving the rest for later, along with the honey in a large microwave - safe bowl and microwave until the almond butter is smooth and melted, about 1 - 2 mins.

Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups.