Sentences with phrase «reduce by a cup»

You may want to gradually reduce by a cup every two days for a week before you start.

Not exact matches

Knocking back three to five cups in a day produced a 15 percent reduced risk of death, although oddly if people drank more than five cups, they reduced their risk by only 12 percent.

Solar panels have provided Gloucester Cathedral with enough electricity to make 250,000 cups of teas and reduced energy bills by a quarter.

I subbed 1 cup of the regular flour with almond meal and reduced regular sugar by 1/2, it worked out great.

I use 1/2 cup cashews in this recipe, but you can make a less creamy version by reducing the quantity of cashews.

We tweaked it (as always), reducing the sugar by 1 whole cup and taking out the corn syrup and chocolate chips.

I think if I were to do these again (and I likely will), I would reduce the flour by about 1/8 -1 / 4 cup to give them a bit more moisture, however these certainly were a winner in my household.

While whisking, add remaining 1 cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes.

Bluebird Grain Farms Potlatch Pilaf Cake This fun cake is made by following the recipe for pilaf on the package (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes.

If you omit it, I would reduce the amount of oats you use by 1/2 -2 / 3 cup so that they don't turn out dry.

My only modification was to reduce almond flour to 3/4 cup and salt by half.

Then add 2 cups of water and let it boil and simmer for 10 minutes under a lid, by which time the water would have also reduced.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

Next time I'll try reducing the water by 3/4 of a cup and adding an extra two eggs to the recipe and a quarter cup of honey and maybe that will yield a more traditional result.

Because I was using the pressure cooker, I reduced the total liquid by a cup.

The modifications I've made that have worked well is to reduce agave to about 1/4 cup and I actually darken the chocholate by adding some 100 % chochlate bar to the dark chips... these changes transform this dessert into a truly rich and dark treat... and basically it's good for you.

If you prefer a stiffer pudding, then reduce the eggnog by about a quarter cup to a half a cup and add an extra egg.

You will need to reduce the flour by 1/4 cup.

I even added some lemon zest to the glaze, which is by far the sweetest part of the pound cake — especially since I reduced the sugar from 1 1/2 cups to 1 cup.

Reduce heat to medium - low and whisk in 1/2 cup of milk little by little whisking constantly.

I just made buttermilk cornbread but reduced the cornmeal by 1/4 cup and added 1 1/2 cups cooked quinoa.

When I make dairy - free rice pudding, whether it's with soy, rice, or almond milk, I always reduce the amount by 1/2 cup.

I will probably reduce the sugar a bit next time around — perhaps by a 1/4 cup.

Additionally, it's high in fiber (7g per cup) which means a lot of great things for your body — keeps you full, helps keep things moving (if you know what I mean), and may also reduce your risk for heart disease by controlling your cholesterol.

I made couple of modifications by replacing half the all - purpose flour with whole wheat, reducing the amount of sugar to less than 1/2 cup and replacing half the flour in the streusel topping with old - fashioned oats.

I also reduced the palm sugar by about 1/4 cup and made up the sweetness difference with stevia (Nu Naturals Low Carb Blend, which doesn't have that stevia aftertaste).

I used 4 cups of cooked rice and I then reduced the liquid (milk and water) by half.

Add 1/3 cup water to the pan along with the butter, and cook for a few minutes until the liquid has reduced by half.

My best recommendation would be going off this version for the golden oreos that uses oat flour and just adding cocoa in place of some of the flour: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/ I'd recommend about 1/4 -1 / 2 cup cocoa and then reduce the oat flour by the same amount

(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste

Added one ripe banana and 1/2 cup of plain yogurt and reduced water by 1 cup.

swapped out one cup of white flour for whole wheat pastry flour, reduced sugar by half a cup, and reduced the smart balance to 1/3 cup and also added 1/3 cup coconut oil.

Placing the Dutch oven back on the stovetop over medium - high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes.

Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7 - 10 minutes.

If you would prefer less tart seeds, reduce the amount of lemon juice by 1/4 cup or to taste.

However, if you are interested in lowering the fat and calorie content, I can tell you that I have replaced all the eggs with egg whites (a 1/2 cup), used fat - free and lowfat ricotta, and have reduced the oil by about half (or to 2 tablespoons), and that these changes have not affected the flavor at all, and have changed the consistency only slightly.

Allow the mixture to come to a simmer, stirring every now and then until thickened and reduced by half (will result in about 1 1/4 cup).

Add 1 1/4 cups broth and simmer until reduced by one - third, about 10 minutes.

Add remaining 2 cups of heavy cream and bring to a simmer, stirring occasionally until mixture has reduced by half, about 4 - 5 minutes.

1 tsp of stevia extract has the equivalent sweetness of about ~ 1/2 -2 / 3 cup of maple syrup... with all that extra liquid, I would recommend reducing the milk by ~ 1/2 cup.

Broth won't reduce the same way as on the stove top, so you may want to reduce by 1 cup.

It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar.

You can reduce the amount of fat by cutting the buttery spread in half, and using 1 cup vegan cheese rather than 1 1/2.

If you're looking for a less sweet version of this recipe, you can reduce the sugar in this recipe by up to a full cup!

If you don't use them, try reducing the milk by about 1/4 cup.

Pomegranate reduction: In a thick small sauce pan reduce 1 cup of pomegranate juice by half or until it becomes syrupy.

Cauliflower Crust PizzaYields: 1 serving * Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice * Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!

Substitution Tip: Replace every cup of sugar with 3/4 cups honey and reduce other liquids by 1/3 — 1/2 cup.

Substitution Tip: For the best results, you should replace each cup of sugar with 2/3 cups of agave and reduce other liquid in the recipe by 2 - 4 tablespoons.

If granulated sugar is called for, reduce sugar by 1/4 to 1/2 cups at altitudes of 3,500 - 6,500 feet).