Sentences with phrase «scant cup of»

I just made them now, using whole chia seeds instead of the ground flaxseed (just because it's what I had available) and also adding a scant cup of very thick banana and berry smoothie that was left over from breakfast (I would normally put some inclusions in pancakes, such as chopped bananas or berries, that was the inclusion for today).

flour to the mixture but in parenthesis says 1 scant cup of flour rather than 1/2 cup.

For each bowl, serve a scant cup of rice, about one - quarter of the cauliflower, 1/4 cup of baba ghanoush, and about 2 - 3 tablespoons of relish, together in the bowl.

Its milkshake - like texture comes from a frozen banana, a few tablespoons of almond butter, and a scant cup of almond milk.

As a bonus, they tend to hold a lot more filling than a standard tortilla:)- If you want to save some time by using a jarred BBQ sauce, you'll need a scant cup of it for this recipe.

Add 1/4 cup of the dressing at the bottom, followed by 1 cup of shredded cabbage, a scant 1/4 cup of diced red onion, 1/2 cup cooked quinoa, a scant cup of roasted squash cubes, 1/2 cup of white beans, and then fill the rest of the jar with mixed greens.

Serve layered with 1/2 cup of spaghetti at the bottom, a scant cup of chili over it and 1T of shredded cheddar cheese on top for each serving.

** To make your own buttermilk, measure out a scant cup of milk and add 1 tablespoon of lemon juice or vinegar (this recipe calls for 2 1/4 cups, so measure accordingly).

Add 1 scant cup of hot stock to the rice, cook and stir often, until it is absorbed.

A far TOO scant cup of coconut flour.

When I use fresh tomatoes instead of sauce, I just chop them very finely and cook them down and use just a scant cup of it.

I'd leave out the almond milk and keep it a scant cup of zucchini.

Not exact matches

Spoon a scant 1/3 cup batter onto hot surface in batches of 3 and cook about 1 minute.

Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]

* Make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice to a scant 1 1/4 cup of whole milk.

1 cup of rice flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter

Form patties from the mixture, using a scant 1/2 cup of mixture for each patty.

I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two tablespoons of extra virgin olive oil, a pinch of salt, and a scant half teaspoon of ground white pepper.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

I reduced the coconut flour to 3 tablespoons and added a scant quarter cup of cocoa powder.

Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled

for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

3 cups blanched almond flour 1/2 cup coconut oil Scant 1/2 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orange

Once I had smoothed the dough into each of the 12 little cups, I topped each with a scant tablespoon of jam and a sprinkling of streusel, put them in the oven, and waited.

1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup fresh squeezed orange juice (about 2 oranges) zest of 2 oranges 2/3 cup light olive oil 1/4 cup chopped candied orange peel powdered sugar, optional, for dusting

1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche

I cook my millet in a crockpot (as described in this post) for 6 to 7 hours on low using 3/4 cup of millet and 3 cups (scant) of water.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

2 cans full fat Thai coconut milk scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder pinch of sea salt 1 tablespoon vanilla extract — optional

Mound on top of the dough a scant 1 / 3 - cup of turkey, and bathe the meat with a spoonful of broth.

3/4 cup plus 2 tablespoons self - rising flour (or 3/4 cup plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped

butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted butter, melted & cooled

Top with 1/4 of the tofu mixture (scant 3/4 cup), a drizzle of hot sauce (optional), and roll up tight.

* I make my own buttermilk by measuring a scant 1/2 cup of either 2 % or whole milk and adding about a teaspoon and a half of white distilled vinegar or lemon juice.

Pipe, scoop or place a scant 1/4 cup filling in the center of one flat side of each cookie pair.

Pipe, scoop or place a scant 1/4 cup of filling in the center of one flat side of each whoopee pie pair.

* To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous.

1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

Add the mint and purée; then, with the blender running, drizzle in the remaining scant 1/2 cup of olive oil very slowly until the mixture is thick and creamy.

One thing I noticed is that this is not the first recipe that underestimates the amount of puree you can get from a sweet potato; unless you get a one pound potato you're going to be like me and have a very scant one cup, especially, if you exclude the tougher part of the potato right next to the skin.

Cover the cheese with a scant 1/4 cup of the spinach mixture.

After the dough has chilled for a half hour, shape scant 1/4 cups of dough into balls, and then flatten into patties.

Preheat a non-stick griddle, and coat it with non stick spray.Pour the batter into the griddle, using a very scant 1/4 cup of batter for each pancake.

Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)

* You can make your own buttermilk by measuring a scant 3/4 cup of milk (whole or 2 %) and adding about 2 teaspoons of lemon juice or vinegar.

2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar

3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet