Sentences with phrase «used pint»

I also used pint jars.

Here's what you'll need: A case of Mason Jars (I used the Pint Sized ones) Frosted Glass Spray Paint Diamond Glitter Spray Paint (optional) Rubber Bands LED Electronic Tea Lights Jute Hot Glue Gun

I used pint sized mason jars, but you can make them with any size!

* I used a pint of strawberries which made about 1 cup of puree.

I would use pint canning jars for this kind of thing.

I tried the recipe using pint size jars.

If you're going the popsicle route, use a pint and halve the compote but keep the streusel the same.

I assume you take all of the trays out, and would use pint size jars or a pyrex baking dish or something like that?

Arrowroot powder helps thicken the chicken broth and is mixed with coconut cream to make it taste super indulgent without using a pint of heavy cream.

I use a pint canning jar, which fits my blender blade assembly perfectly.

I tried the recipe using pint size jars.

I use the pint size jars.

Where did you find the little felt hats for the snowman craft using the pint size canning jar and the plastic ornament?

I quickly learned to use a pint sized sour cream container full of very hot water to dip them in.

Use a pint glass to cut out a circular piece of black card and make a 3 mm hole in the centre with a sharp pencil.

Not exact matches

He thinks bars will probably transition to using the nonic pint, which stacks easily like the shaker, but offers a narrower mouth (for foam retention) and bulging sides to grasp (keeps beer cooler).

I used to stop on the way home from work and get a pint of ice cream and 3 or four candy bars and eat all of it in one sitting!!

One bunch, minus two or three stalks we used fresh, makes about half a pint.

1 mason jar or other jar that is just wide enough to fit your immersion blender (I used a Kerr Wide Mouth Pint Jar)

Beat in thoroughly as poured from can 1 pint Wesson Oil I have used it occasionally ever since.

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

Here are a couple of items I used to make today's recipe: White Pint Frozen Dessert Containers, KitchenAid, Loaf Pan, Ice Cream Scoop

Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.

Here's what you will need: 2 large zucchini & 2 large squash 1 package of baby spinach 1 pint of tomatoes (I used «one sweet tomato» but you can use any type of tomato) I halved the tomatoes 1 can of diced tomatoes (as needed) salt, pepper, garlic, oregano & red pepper to taste Parmasean Cheese to... [Read more...]

I used 2 pints of full fat pasteurised milk (not homogenised) that we get from the milkman here in the UK.

My grandma used to make them in the summer to enjoy year around ~ My Mom made just a few pints of them in the summer ~ she used to use red and green food coloring, (even number of pints in each color), along with the red & green cherries in the pints, so as to dress up the pickle plate for Christmas dinner and through out the Holiday season!

I start by combining 2 1/2 teaspoons of matcha green tea powder (I use this one), 2 teaspoons of maple syrup, and a splash of vanilla in the bottom of a pint mason jar.

Grease and flour 2 half pint sized mason jars (or use a baking spray such as Baker's Joy or Cake Release).

I was thinking of using the half pint jars.

I used 1 - pint jars as my canning medium, but prepared the recipe to the letter as directed.

1 level tsp bicarbonate of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1 teaspoon honey (or treacle or soft brown sugar) 425 ml (3/4 pint) buttermilk (or add 2 tbsp of lemon juice to 600 ml (1 pint) milk)

This is my go to fudge sauce, but because I rarely use heavy cream, I adjusted it so I could use one cup (half pint).

So good... I used to eat the whole pint quickly!

Make that pint of Moo - phoria light ice cream extra euphoric by using it in a mouth - watering dessert recipe!

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons Chopped Fresh Basil 1/3 Cup Pitted Black Olives (Use Full Flavored lives Such As Kalamata) Dressing: 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper

* 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)

I like to use a half pint size — a half pint size seems just right for a breakfast serving but, if you tend toward the hungrier side in the morning, size up!

Ingredients 2 tablespoons unsalted butter 1 pound boneless, skinless chicken breasts (about 2 - 3) Sea salt Paprika 1 clove garlic, thinly sliced 1 pint assorted cherry tomatoes (I used mostly orange) 1 teaspoon sugar 1/4 cup chicken stock 1 tablespoon fresh basil 1/4 pound fresh mozzarella

I use 1/4 cup of whole, raw almonds, (skin on), with a pint of water; pulverize for 2 minutes in a blender at high speed.

i frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, + beating until thickened.

I used a combination of Sungold and regular cherry tomatoes (the Sungolds were from my garden but I didn't have a whole pint of ripe ones so ended up buying the others) along with homegrown pattypan squash and zucchini.

* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint cherry tomatoes * 1 1/2 pounds summer squash (yellow and zucchini), thinly sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper

To do this, we pack a full pint of berries into a half pint jar of preserves and use far less sugar than the industry standard,» wrote April.

The firm said that milk consumption in the UK remained high — with 98 % of UK consumers consuming it and 53 % using at least four pints per week — but some held reservations about the safety of its production.

I didn't waste any time since I had several pints of blueberries to use and got to work immediately creating a -LSB-...]

I used to LOVE blueberries, so much so, I would eat 2 pints in a sitting of about 5 minutes, ha!

I use a.5 pint wide mouth mason jar and the white plastic lid.

(3 cups water way too much, I think I used 1/2 of that and there was still a pint of sauce left over).

Bloody Mary Tomatoes 1 pint good - quality vodka 12 ounces Cherry tomatoes 2 tablespoons freshly grated horseradish 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce (I use Frank's) 1 teaspoon granulated sugar 1 teaspoon celery salt 1 teaspoon freshly ground black pepper

I baked this bread on Sunday when I had several extra pints of berries to use.