Sentences with phrase «used about a cup»

I used about a cup of CO out of the jar, put it in the Kitchen Aid mixer and it whipped up beautifully.

I didn't have tomato paste so I used about a cup of tomato sauce and I stirred in spinach and chopped fresh mushrooms at the end.

Sounds similar to a fish curry I do - only, instead of cream, I use about a cup of coconut milk.

I tried again and only used about a cup to get it the right consistency.

I used about a cup of shredded zucchini, a healthy handful of thinly shredded cabbage, as well as a carrot, scallions and chives from the garden.

With the oodles of ground pistachios I used, I only had to use about a cup of flour to make a workable dough, which I think is a win and makes me think that a gluten free version is very possible.

I think I should've used about a cup.

(1) Instead of purchasing a bottle of almond extract, I used about a cup of chopped roasted hazelnuts.

I used about a cup of those, and realized that the more coarsely shredded coconut measured very differently.

I used about a cup.

With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined.

I used about a cup of spelt flour, about 1 tsp Real Salt and a dash of pepper.

so I changed the milk only using about a cup and a half of milk to see what would happen and it turned out the same..

Not exact matches

«We can tailor Anyware to tackle the SMB use case for about the price of a cup of coffee per month — $ 4 per device,» MobileIron's Ginevan says.

The vast majority of U.S. households still use traditional ground or instant coffee, and a survey by research firm Mintel found that about 36 percent of people who do not use single - cup brewers said these machines were too expensive.

Use the World Cup to talk about competition, risk, adventure and God — the Bible is full of risk and overcoming challenge.

Last year when I visited the Episcopal rector down the street and asked to borrow a cup of ash, I explained that First Church had never used the stuff before and that I was a bit apprehensive about how the imposition of ashes would be received, even if performed in the traditional way.

If you are using ground almonds, you only need about 1/2 cup.

Once the oil has melted, use about a 1/4 cup of the mix and pour into the pan.

I think I used about 2x the amount of raw cocao powder as I had used 1/3 cup 1st time and 80g 2nd time and volume wise worked out there was twice as much second time.

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

Hey Winnie, The gram weight depends on the density of the food, I literally use a coffee mug with about a 3 - 3.5 inch diameter, and as long as you use the same cup consistently your recipe should be fine:)!

Hi Ella... Can you please clarify about the use of cup measurements... A cup is different in the US, UK and Oz.

Using a wet spoon, fill about 1/4 of a small silicone or paper cup with the cookie dough.

I just use a UK sized cup, about the same size as a coffee mug.

-- Put a bunch of blueberries in a large saucepan — I used ~ 4 cups — Add in: — Lemon juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!

1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Love the use of real poblano and jicama, but wondering about the ratio of 1 cup raw quinoa to a medium butternut (~ 2cups).

-2 medium sweet potatoes or yams (makes about 1 1/2 cups mashed sweet potato)-5 scallions -2 T cilantro -2 T butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper - cooking spray

You can use any boureka filling you like — you will need about 1 cup of filling for every 9 bourekas.

Divide the batter evenly into 3 bowls, using about 1 1/2 cups of batter per bowl.

Using a lightly oiled cookie scoop, distribute batter evenly between the muffin cups (they should be about 3/4 full).

I couldn't find any butternut squash at my supermarket so I used sweet potatoes instead (and omitted the regular potatoes) and added about a half cup of dried apricots along with the tomatoes to give it a bit of a sweet pop!

Open heated waffle maker - spoon about 1/3 cup of batter on the waffle griddle, close and use manufacturers instructions for cooking.

In any case, I'd add about 1/3 — 1/2 cup of fresh pineapple cut into small pieces or use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more sugar than might be good for breakfast.

I used about 2 cups of cubed, dried bread in this recipe.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

I would definitely use couscous instead of quinoa, but you might need to add about a 1 / 4 - cup more to get the right consistency.

Be sure to take out about four cups of veggie water to use in the blender.

I ended up using almost 1/3 cup filling in each muffin cup and then baking for about 25 minutes.

Randomly drop a few teaspoons of the del le luche over the cake batter using about 1/8 cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.

This is a great recipe to use up leftover sauce since you only need about a quarter cup.

Tofu Prep: In a large bowl add about 3 cups of warm water and 2 tbsp Salt (I used sea salt); Stir.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

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 heat.

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

1/2 cup plain Greek yogurt (you could also use sour cream or heavy cream or even milk, though if you use milk, I would reduce the amount to about 1/3 cup)

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

Use a ladle or measuring cup to very slowly drizzle about a quarter of the hot liquid into the egg mixture, then pour all of the egg / half - and - half mixture back into the saucepan.