Sentences with phrase «used about a quarter cup»

I used about a quarter cup.

I used about a quarter cup per serving.

Use about a quarter cup.

Not exact matches

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

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.

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

For all of them, I let them sit for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter cup of batter at a time on med - high heat, flipping once the edges started to curl.

Hi Erin: For about a cup of yogurt you would want a teaspoon of crushed garlic (I like to use garlic paste for this type of thing), a quarter teaspoon of white pepper, juice of half a lemon, and anywhere from a quarter of a cup to a half of a cup of fresh dill, finely chopped.

Another trip I use is to add about a quarter cup of brandy in the end when the pork is crisping up, it seems to add help the «crispiness» factor and heightens the flavor a bit.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Working quickly so the dough doesn't get warm, drop the batter by the quarter cup using two large spoons or a 2 - inch ice cream scoop about 1 1/2 - inches apart on the prepared baking sheet.

Just made our second batch and this time I added about a quarter cup of loosely chopped slivered almonds and used mini chips.

Pour about a quarter of the batter (a heaping 1/2 cup) into the pan and spread it out to a 6 - inch pancake using the back of a spoon.

I hope: I measured the chia seeds before grinding, then only used a quarter cup of the ground product (there was about 2 tablespoons left over)...... one more reason why I should stick to weighing ingredients instead of measuring [I blame the scientist in me].

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I dilute one quarter cup ACV with about 40 oz of water and use it to spray carpets that might smell.

For similar macros using whey protein, replace both the coconut flour and the collagen peptides with 120 grams (about 1 cup) of unflavored or vanilla whey protein, and swap the eggs out for one - quarter cup of light buttery spread (like I did in my baked protein cinnamon rolls recipe).

Toss quartered white button mushrooms (I used about two cups) just to sear once over lightly in the very hot sizzling golden but not brown butter (you don't want beurre noisette).