Sentences with phrase «used by the cup»

Not exact matches

The sooner you get used to sharing all your stuff (and I mean all of it), the sooner you'll be at peace with your cups and plates being used by other people.

McDonald's set its own goal on Tuesday to use all recycled or other environmentally friendly materials for its soda cups, Happy Meal boxes and other packaging by 2025.

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.

People may be reluctant to use Bitcoin to make large future commitments of value, or even buy a cup of coffee, when the price can change by 30 percent overnight.

Anyone living in relative comfort will see the inequality of life that is just not fair, yet we carry on buying a cup of Starbucks, or using an iphone even though such things done without by many could radically change life for others.

Instead of the Date Nectar which I can't find in our Whole Foods store, I can make my own by using 1/2 cup of Medjool dates soaked for 24 hours in 1/2 cup of water.

This single cup goes overboard by using not one, not two, but three flavored syrups — mocha, pumpkin spice and caramel.

By adding beans to these lettuce cups, you can use less chicken meat which means less saturated fat and cholesterol.

I love how easy they are by using those cute little phyllo cups!

If beans are no trouble, by all means use them — 3 cups in all — but soak them overnight and cook the dish a little longer until the beans are tender.

My daughter Emily (the middle) was so inspired by these fudge cups that she started dreaming up other recipes that we could use this caramel in.

I love using individual serving cups at parties - they are easy to prep and guests can move around instead of all standing by the food table.

Yes, by using the gelling power of these tiny little seeds we can transform a few cups of ripe fruit into a low - sugar, spreadable, spoonable jam in about 20 minutes.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

I tried to get the measurements for you by using a converter online, but I am not too familiar with these measurements so if you want to double check I just looked up on google a converter from cups to grams.

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.

When measuring flour or icing sugar by volume (cup) never scoop the flour / icing sugar up with the cup otherwise you compress the contents and this can make a big difference in the amount you're using.

The recipe and photographs for «Gluten - Free Vegan No - Bake Peanut Butter Cup Pie» by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.

Coconut butter is and in particular, Native's coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut butter.

I did alter the recipe slightly in that I used a whole can of diced tomatoes instead of a cup, but that was by accident & not intent.

I use 1/2 cup cashews in this recipe, but you can make a less creamy version by reducing the quantity of cashews.

I used canned beans and only cut back the water by 1 cup.

I used your 1oz to 1 cup ratio of of your last ice pop post to experiment with some of my own, but I really want to know, how, as we appear to have the same mould you got them to come out looking so perfect and non slightly melted by trying to get them to come out at the top!!!

This recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in lettuce cups or over mixed greens.

Or use 1 1/4 cups of rice and divide all the other ingredients by 4.

Had I measured the flour by volume, I would have used almost a 1/4 cup too much flour resulting in a dry dough.

For the double batch I modified it slightly by using about 3/4 cup raw honey (I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).

If you omit it, I would reduce the amount of oats you use by 1/2 -2 / 3 cup so that they don't turn out dry.

I halved the recipe and healthified them a tad bit by using wheat flour, half of the butter called for the recipe, 1/2 cup of brown sugar and 1/4 cup of truvia instead of all brown sugar.

We use parchment large baking cups made by PaperChef.

As for your texture troubles, I would try adding the cacao bit by bit until you get to a melted chocolate texture — you might end up using less than 1 cup.

I went with 2 cups by weight (16 ounces) rather than volume, and I used a whole (SMALL) onion so I wouldn't have leftovers.

I used the almond flour substitution of 1 1/3 cups (reason being I was too lazy to grind the cashews) and all my measurements were made by a 4 year old (probably not too exact).

I have used basically the same recipe for a year now except everything is increased by half (1 1/2 stick of butter (smart balance for me), 3/4 cup of each sugar etc.).

Each one only yields about 2 cups of coconut milk, so that's $ 0.75 per cup (twice what I pay by using coconut chips).

A little sweet from the 1/4 cup + 2 Tablespoons fig jam, warming from 1 Tablespoon chili garlic sauce, tangy from 3-1/2 Tablespoons rice vinegar, and rounded out by 1 cup chicken broth and 1 Tablespoon gluten - free Tamari or soy sauce (dish will not be GF if using soy sauce.)

Wednesday 12/11/13 Soft Tacos — using leftover brisket from chili (sauté with a bit grapeseed oil, add a splash of lemon juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).

Because I was using the pressure cooker, I reduced the total liquid by a cup.

I tweaked it by adding an extra cup of veggie broth and used pumpkin pie spice instead of the cinnamon / allspice, but definitely a keeper recipe!

If you are vegan or egg allergic, try creating an egg substitute by using 1/4 cup soy, rice or coconut yogurt mixed with 1 tablespoon of flax meal or chia seeds per egg.

Frost cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4 cup of frosting, then repeating until all layers are used up.

that you could use grape juice by mixing the grape juice with 1 tbsp of white vinegar for every cup of juice.

Tip # 5: I ended up with a little extra filling using this 12 cavity mini cheesecake pan, but you can use the extra in some muffin cups or enjoy it by the spoonful like it did... it did not go to waste

Stir the oil, sweetener, gluten, salt, 1 cup flour, and the 8 - grain mix into the yeast - water mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment).

Add 100g cubed feta, followed by the seeds of 1/2 a pomegranate, ⅛ cup of mixed nuts and seeds of your choice (I used pumpkin seeds and almonds), and lastly a sprig of mint into each jar.

Prepare 6 ramekins or whatever you want to use for a mold, tea cups work wonderfully, by brushing just a tiny bit of oil inside each dish.

One may not easily imagine the number of dishes, knives, forks, spoons, cups, saucers, napkins, and glasses which are used on such occasions, but in one barbecue alone which I know of, over thirty thousand pieces were handled by the dish - washers after the people had gone home.

As a bonus, you actually dirty fewer dishes when cooking this way because you don't need to use 10 different measuring cups — just add things one - by - one to the same bowl and zero the scale in between each addition.