And I put it into fridge as soon as I finish blending and pour into
small cups so it won't deflat.
Not exact matches
So the highly functional
cup rose to prominence, replacing the
smaller glasses and mugs previously common in the States — which, by the way, weren't even necessarily 16 ounces.
He makes two points: first, the raw alcohol intake from a communion
cup or chalice is
so very
small as to be harmless; second, in the communion service the alcohol — rather than being destructive to the alcoholic — serves a positive and even redeeming purpose.
Black Arabic tea
so sweet it rattled our teeth was shared in
small plastic
cups.
Also, my loaf pan wasn't big enough
so I made some little «mini muffins» in
small cup cake silicone moulds, and cooked them just half an hour, they were also nice.
I didn't have
cup cake cases to hand
so used 3
small tupperware containers to set it in.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly
so that the skin comes off easier) 4
small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1
small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Lastly, I found the
cup measurements did not equal the gram measurements given (1 UK metric
cup of pumpkin seeds weighed 150g, not 200g)
so I made a few
small adjustments.
Ingredients: 6 lemons / 2/3
cup kosher salt (my lemons were on the
small side
so I only used about 1/3
cup) / Juice from 4 - 5 additional lemons / 2 T olive oil
If you're vegetarian, you'll have a complete and much higher protein if you balance 1
cup of milk to 1
cup of peas (
so says Ellen Buchman Ewald, author of Recipes for a
Small Planet).
It looks and tastes like a HUGE peanut butter
cup and it's very rich
so you may want to cut it into
small slices when serving.
Mine are fairly large and hold about 2
cups,
so if you're using
smaller glasses the recipe above should make more parfaits.
apart from the measurings the dressing looks realy good
so thanke you and remember eating one
cup of
small apples a day keeps the doctor away
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.)
These bite sized treats offer just enough sweetness to curb that sugar craving, while they're only
small so you won't feel too guilty for treating yourself — plus they look gorgeous balanced on a saucer next to a
cup of tea!
I also only used 1/4
cup of the mini chocolate chips
so they would work better with the
smaller sized muffins.
The dough was nice and airy, but just a touch bland; I will add a
small amount of flavor to it next time (citrus zest or other) The glaze was actually too sweet for my taste, especially given the filling,
so I will decrease the sugar by 1/4
cup.
If you've been following me for a while, you know that I used to buy those little individual
cups of organic guacamole from Costco because 1) they were convenient, 2) the ingredients were minimal, and 3) we only ate a little bit at a time
so the
small size was perfect.
- 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.
You could also bulk it up a bit more with a
cup or
so of fresh corn, or some
small diced eggplant that has been lightly browned on the stovetop first.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g sa
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of
cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground,
so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g sa
so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder,
so no grams here, sorry) half a small shallot, chopped 14g sa
so no grams here, sorry) half a
small shallot, chopped 14g salt
Do you have any baking powder??? If
so, one egg = 2 tbsp water and 2 tsp baking powder — frothed in a
small cup.
AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2
cups of
So Delicious Vanilla Coconut Milk 2
cups of
So Delicious Strawberry Ice Cream 2
cups of frozen strawberries (I buy fresh and put in freezer) 2
cups of ice cubes 3 - 4
small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2
cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.
Though I included farro, lentils, and some
small white beans in this salad, feel free to use all farro, or any combination thereof,
so long as you end up with 12
cups total.
Many blenders handle larger quantities more efficiently than
small quantities,
so you could double this recipe and end up with about a
cup.
Ingredients 1 — 1 1/2
cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1
small zucchini, chopped 3/4
cup cherry tomatoes, cut in half 1/4
cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing,
so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
Tip for fresh herbs — use a
small food processor (mini-choppers) and blend the herbs with a half
cup or
so of the flour.
Hi, sorry but
small correction - you need a total of 1 1/2
cups of buttermilk,
so if you have already made 1
cup, just add another mix of 1/2
cup milk stirred together with 2 teaspoons of vinegar or lemon juice.
i learned: one egg (medium to large), 100g flour (you could go adventurous here and use spelt flour — a native grain to the swabian alb, true spaetzle domain) and a
small amount of lukewarm water (which you add at the very end, to see how much you actually need — not more than 125 ml on 4 eggs,
so maybe... 1/4
cup per egg?)
Put a
cup or
so in a
small saucepan and reduce over med - high heat until it is very reduced.
Add 1/4
cup (for
small crepes)-1 / 3
cup (for large crepes) of batter and tilt the pan
so that the batter spreads into a circle.
If you just put in a
small amount (maybe a
cup or
so) of cauliflower in the blender it perfectly creates the «rice».
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and
so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in
small saucepan over medium heat until sugar dissolves.
As per the recipe, the oatmeal uses only 1
cup of pumpkin puree,
so the size of the can doesn't make a difference (the
smallest can will have more than 1
cup in it).
1
cup frozen wild blueberries (these are
smaller than regular blueberries
so they work well for mini muffins)
Also, I only had 1/2
cup of fresh blueberries,
so used about 1/4
small, wild blueberries that were frozen.
1
cup raw sunflower seeds (I could only find roasted,
so I used them and it was delish) 1
cup raw almonds 1/8
cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an onion, processed to yield 1/4
cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2
cup finely chopped
small handful of parsley processed to yield 1/2
cup finely chopped optional: 2 teaspoons sweet pickle relish or to taste
I usually put it in some little
cups and it's
so sweet and delicious, that this
small quantity is completely enough to satisfy my sweet tooth.
They're a little
smaller than a regular muffin
cup so this recipe makes 18 scrumptious muffins!
1) 1 1/2
cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3
cup olive oil (I prefer the non-extra virgin type
so the taste is less strong) 4) 1/3
cup whole milk 5) 1/3
cup water 6) heaping 1/3
cup fresh Parmesan cheese, finely grated 7) 2
small eggs (or 1 large egg)
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE
so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2
small onion, diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or chicken broth
small handful fresh basil 1/2
cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
Otherwise a
small glass or clear plastic
cup will do — I say glass or clear
so that you can see the pretty layers.
Place the nondairy milk, dates, banana, 1/4
cup raisins, and vanilla into a
small bowl, and set aside for at least 15 minutes (
so the dates can soften).
i had leftover ice cream cones from clara's birthday treats (ice cream cone cupcake),
so they were used to make this fun, easy, and yummy project with the kids... Ingredients 1 mini ice cream cone (Joy Mini
cup Cone - about 1.3 g) whipped cream (1 / 4C cream, 1 / 2t Truvia) 2 raspberries, cut into
small pieces 3 blueberries -LSB-...]
So go for a 2 - ounce, or use a
small dixie
cup with a wooden stick.
so I end up using
small pyrex
cups, and it's not that easy getting a dozen of them out of the oven...
so, if you have any suggestions, I'd love to hear!
1/2 head green cabbage, cut thinly in shreds or chopped finely 2
small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2
cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty,
so start with a pinch) 1/4 tsp celery seed or to taste (again, start
small)
Make sure you use a
small onion (about 1/3
cup chopped)
so the liquid measurement is not thrown off.
For
smaller toddlers, I would add 1/2
cup of additional milk to thin this smoothie down
so they have an easier time drinking it.
The puff pastry I usually use is around 275 gram and the canned bean is the
small one, which is about 400 gram with the liquid,
so about 1 - 1,5
cups of cooked beans.