Sentences with phrase «used at least a cup»

Not exact matches

Most of the tiny, colourful capsules resulted in perfect, creamy cups of espresso that tasted fantastic, at least to a palate that is used to double - doubles.

-LSB-...](1/4 cup)-- check my resources page — or use stevia to taste Vanilla extract — homemade if possible (1 TBS) Egg yolks, ideally pastured or at least free - range organic (4 egg -LSB-...]

Most brownies, especially when you're trying to achieve that super fudgy texture, use at least 1/2 cup of butter or oil.

Case in point: I always use ground turkey when I'm making Mexican dishes like taco salad or taquitos, and I usually have at least a cup of meat leftover.

I LOVE banana bread and this recipe looks great, but maple syrup is CRAZY expensive in the UK — as a consequence we almost never use it for anything and 1/3 cup sounds like it would have quite a heavy effect on the flavour of the bread, at least for my not - accustomed - to - maple palate.

That said, my 125 gram cups are on the fluffy side (think: spoon and sweep or at least fluff, spoon and sweep) and it's possible that when you're using the cups, your cups may not clock in as lightly.

Whipping cream gives a runnier caramel, that's still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not runny) and I'm not sure if you can be as precise using cups / tablespoons.

I do prefer fresh flat - leaf parsley and would use at least a quarter of a cup of finely minced flat - leaf parsley in this.

2oz cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)

Use at least 3 cups for the best consistency — especially when using a Vitamix so you have enough volume in the blender to use the tampUse at least 3 cups for the best consistency — especially when using a Vitamix so you have enough volume in the blender to use the tampuse the tamper.

I kept adding to taste and probably used at least 1/4 cup.

I would use at least 3 lemons, zest and juice from all 3, and I would add probably another cup of water to the existing syrup.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Hello, I have another issue with your ingredients, all are in cups and tbsp, and in europe we are use to grams at least where I live.

1/2 cup of raw cashews soaked for at least 8 hours or overnight 1/2 cup of tinned coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3 tablespoons of maple syrup a dash of vanilla extract

2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)

I'm thinking if I wanted to make an entire pan to set out for a basketball party — I would have to use at least 2 + cups of all ingredients — where did I go wrong?

Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).

I used one and a half big baskets of blueberries that my parents picked up at Granville Island while they were out exploring, and it probably amounted to at least a cup more than what's below.

Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon juice or apple cider vinegar with a bit of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.

3 - 4 cups fresh, organic and seasonal veggies (use at least one green veggie such as spinach or kale and one orange or root vegetable such as carrot, sweet potato or squash)

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

1 cup raw cashews, soaked for at least 2 hours 1/2 cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

In addition to the flours you list, I like to use at least a quarter cup medium ground corn meal to the mix for crunch.

This recipe calls for fed sourdough starter, which means you need to remove a cup of starter, use it in another recipe, feed your starter, let it sit for at least 5 hours, and then use a cup of the fed starter for the bread.

White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.

It turned out to be at least 2 cups (perhaps a little more than 2 cups) and I used all with very good results.

Directions: In a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolate.

Also, most people prefer a sweet banana bread than myself, so you may want to use at least 1 cup of brown sugar if not a bit more.

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.

2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)

Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water

Next time I will increase the amount of Duke's mayo to at least 3/4 cup, and I used fresh basil both times.

I followed the recipe exact but the batter is so thick that I would have to use at least a half cup of batter to get anything resembling a medium sized pancake or a pancake in general.

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Whether you use split peas, beans, lentils or chickpeas, making a habit of incorporating at least 1/2 cup of cooked pulses in your cooking a few days a week will lead to some sustainable, nourishing and affordable meals.

1 cup raw cashews (soaked for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2 tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2 tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup vanilla powder, pinch of salt 1 tbsp fresh lemon juice

Using a 2» cookie scoop or 1/4 - cup measuring cup, portion out dough onto parchment - lined baking sheets, spacing at least 2» apart (these are large cookies; you probably won't fit more than 8 per sheet).

Every solid recipe using at least a few cups of shredded zucchini is nothing short of a public service.

That's a good sauce recipe but I usually like it considerably hotter so I use at least a full cup of Frank's in mine as well as a half tsp of paprika, or more to taste, which gives it a richer, darker color.

Perin - Young tall talented Keeper who we could use as a regular rotation with Cech (plays at least 10 league matches along with all FA and Carling cup) someone we can bread in to replace Cech.

I am not even going to go that far with the likes of Guardiola, Simeone, Heynkess, Fergusson, (SAD WENGER USED TO BE ON THIS LIST) watching the Chelskis game noticed Allardyce was making changes and bringing SUBS at the 58th minute (not 85) at least trying to change things against a team that was vastly superior, what WENGER does in these cases brings POLDI at the 85 minute and Campbell at injury time... well except against LIVERFOOL when he did all the wrong changes... The man has no ideas anymore, completely lost touch with reality and bringing still the World Cup (people already forgot who won it) as an excuse proves it.

But if I want to get out of the house at least briefly most days, get my work done, and survive on a basic level, I just don't have time to also wash every tiny plastic bowl and cup and spoon and fork right after it's used (or tossed on the floor by a pudgy - wudgy little hand).

If you do use a cup, remove it at least every eight hours, and wash it thoroughly with warm water and an oil - free soap.

Using seaweeds both as a condiment and at least several times a week as a vegetable (so that you consume a half - cup serving) is necessary for chelating action to take place.

For at least the first six months, our children nurse exclusively, so my preferences lean more toward sippy cups than bottles, but I've included the baby bottles we have used at times when I've pumped and they work wonderfully as well...

My hubby used to dump at least a half a cup of syrup on his pancakes or waffles, but being aware that it's more expensive has helped curb his extravagant use of it.

For internal use mix at least 1 or 2 teaspoons in 1 cup of water and drink.