Sentences with phrase «really use a cup»

A traveller could really use a cup of coffee after a day's travels!

Not exact matches

So using disposable cups, plates and cutlery is really understandable — it seems so much easier.

I'm finding it really difficult since you stopped using cup measurements, unfortunately I don't have scales at home.

I actually really don't know the weights — I literally just use a drinking cup or mug to measure them, as long as you use the same glass to measure all the ingredients it will work perfectly!

1/2 cup / 200 ml of brown rice milk (I like brown rice milk as it's naturally really sweet, but you can also use any other kind of plant based milk)

I really rather having the measures in cups as its easier (if one of the books uses cups)

If you really want to use cup and tbsp measurements for this one though, I added what I think are some pretty close approximations in the Notes section at the bottom of this post.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

I used to love peanut butter cups, but now that milk chocolate, jam packed with sugar, doesn't really appeal to me at all.

The second time I used 1/2 cup of GOOD wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted in the hollow of the squash as it baked).

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

My question is this... do you really use 1 cup oil to 1/2 cup berries?

I really wanted to make this but the recipe is just too difficult to convert into uk measurements... not sure what the equivalent weight would be, we use ounces or gramms not cups... ended up abandoning the idea: -LRB-

Well, just so you know, when you blitz 5 cups of kale in a food (I used the Twister Jar of my Blendtec to make it really easy) it comes down to less than a cup.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

Whipping cream gives a runnier caramel, that's still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not runny) and I'm not sure if you can be as precise using cups / tablespoons.

different flours have different densities, so a cup of teff won't be the same as a cup of corn flour so it's really hard to make substitutions if you don't have the right flours, unless the recipe is written in grams: the cake needs 35 grams of flour and it doesn't matter if you use the flour specified or if you use your own combination of flours.

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!!!

For the recipe I am going to unashamedly use cup measures — because quite simply it really is something that should be quick and easy.

Feel free to use your hands — the bottom of a measuring cup also works really well.

actually i have the picks from an edible bouquet and they are a hard plastic check out the food stores I find the thing with using wood skewers are slivers and you can't really soak them for cup cakes

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

I really only use my microwave to reheat forgotten cups of coffee or leftovers from the fridge.

Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

I offer the following suggestions: - I substituted half cup of espresso for a half cup of the boiling water - I used whole chocolate chips, unchopped - I didn't prebake the crusts for the second batch and they seemed fine - You only really need half of the icing recipe

This should take around 40 minutes altogether - sometimes I only end up using 4 or 5 cups of water, it really depends.

I used the 8 cups of flour, but the dough was really flakey and I couldn't managed to get all of the flour mixed in.

I baked these accordingly except that I used 1 less egg and only 3/4 stick of butter (1 stick is about 1/2 cup) technically I used less of the wet ingredients but my brad came out really moist inside.

I really like a sweet challah, so I decreased the oil to 4 tbsp and instead used 1/2 cup of honey.

I love this recipe, and more than anything I really like that you have used moulds to make individual cups!

And to make sour milk (which is really what you should do) is since the recipe calls for a cup of sour milk, add 1 tablespoon of lemon juice to a one cup measurement and then top it up with regular milk, let it sit for approximately 10 or 15 minutes, it doesn't really separate, it gets a little lumpy, then use as per directions in the recipe.

I added close to 1/3 cup in my version and since I was making changes anyway, decided to use nonfat milk, replaced the oil with double the amount in applesauce and added some lemon extract hoping to really make the lemon flavor pop.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

The sachets come in 1/3 of a teaspoon and are really designed for use in cups of tea or coffee.

Hi David, I just wanted to let you know that I tried a gluten - free version of your muffins using a mixture of buckwheat flour (1 cup) and oat flour (1 cup), which turned out really well.

If you want to only use half a cup, I would suggest increasing the flour by about 6 tablespoons (flour weighs more than cocoa), but I really wouldn't suggest decreasing the cocoa in the first place.

1/4 cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice)

If you're really set on using them and you have more than one muffin pan, you can divide the batter further and make a few extra muffins so you don't overfill each cup.

I used Boston Bibb because they make really great little cups and they're not so crispy that the lettuce breaks when you fold it.

You all know I'm weak when it comes to a cup of hot cocoa but for everyday drinking a cup of spicy chai in the afternoon not only curbs that sweet craving that seems to always come knocking about 3:00 pm but it also gives a bit of a caffeine pick me up during the part of the day where I really could use it.

It used to be that I was never really all that hungry in the morning, so I'd grab a cup of coffee and skip breakfast....

1/2 cup smoked almonds (feel free to use plain almonds — or any nut really — if you prefer not to have a smoky taste)

Ingredients: 1 cup almond meal 1/2 cup pumpkin puree 1/4 cup coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch of nutmeg — really, just a small pinch Maple syrup for topping

It's helpful to use the bottom of a measuring cup to really compact dough.

** I used less than a 1/2 cup for the batch in the photos, later I really wish I would have used more so this recipe reflects that.

I used dainty - looking muffin cups, if that helps, although I'm not sure what this dainty business is about since it's winter, and it's been brutally cold, and it's really dark when I wake up in the morning, and there's nothing dainty about it.

i used about half cup sugar as well because our bananas are really really really sweet..

Or in this case, there really isn't much labor except for cleaning the one mixing bowl used and measuring cups!

* really use any fruit, make sure you roughly chop up the fruit if it's a stone fruit or strawberries so you're getting a proper 1 cup measurement