Sentences with phrase «want about a cup»

If you're going with covered, you're going to want about a cup of melted chocolate.

Not exact matches

I really want to make these for my boys first birthday party but am worried about getting them wrong without a weight / cup measurement for the sweet potato cos they vary so much in size depending where you shop.

Add the habanero slices to 1 cup tequila and let it steep for about three hours, or longer if you really want a kick!

I love coffee cake it is so good to make to have for breakfast or brunch to have with that cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour Cream Coffee Cake that is such fun and is delicious to make

Salt the water if you want — about half a teaspoon per cup of grain.

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.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

Now the volume of starter is where you want it, so every 12 hours pitch half the starter and feed the remaining starter another 1/4 cup of water and 1/2 cup of flour - or about 50 grams of each.

For the frosting, if you want to pipe it on, you'd likely want to add about 1/2 to 1 cup more of powdered sugar so it's a little thicker.

If you make this with fresh fruit instead of frozen, you'll want to add about 1 cup of ice cubes for that frosty texture.

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.

This is my dilemma with coconut whipped cream — often I only want about 2 TBS., when a full can makes about a cup & I don't want to waste the rest.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

I suggest starting off with about a 1/2 cup of chocolate ad then melting more if you need / want more.

Break up the caramel into as many pieces are you want in your mix (I chose about ⅛ cup of caramel pieces.)

Combine biscuit mix with salt, garlic powder and parsley, and add about 1 cup of warm water (you don't want it too wet or too dry, so you may need to adjust with a little more mix or a little more water).

In fact I actually prefer to stick to about 1/4 cup of honey if you go to 1/3 cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it's too runny)

If you don't want to take the time to make your own caramel, you can easily just take about 1/2 cup caramel topping that has been heated up and stir in the cookie butter until smooth.

Whether you are making cones, sandwiches, or sundaes you will want to take about 1/3 -1 / 2 cup of the pure Biscoff cookie...

If you want to still make quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g of corn starch, potato starch and oat flour with all purpose flour (about 1 cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.

So, now that I have mastered the technique of creating a magical chia seed pudding (using the ratio of 1 cup liquid to 1/4 cup chia seeds), I want to pass on the recipe I came up with taking what I liked about each recipe.

reduced fat cream cheese, softened 1/4 Cup Powdered Sugar 1/2 Cup heavy whipping cream (substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2 teaspoons almond extract 2 Tablespoons white coarse sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.

If you want to only use half a cup, I would suggest increasing the flour by about 6 tablespoons (flour weighs more than cocoa), but I really wouldn't suggest decreasing the cocoa in the first place.

Spoon about one cup sauce on the bottom of a 9 x 12 baking dish (or use mini baking dishes if you want to freeze or share.

Add the broth, lentils, and carrots; bring to a simmer, then reduce heat to low to maintain simmer and cook until lentils are soft, about 30 to 40 minutes (Note: this makes a thick soup - if you want a thinner consistency, add a cup or two more broth).

Instead, pour in all of the liquid at once (note: you may want to leave out about 1/2 -2 / 3 of a cup and add it in later if needed) and gently fold the liquid into the dry mixture.

Hi Pat, just wanted to follow up with you... I literally threw all the ingredients to make this white bean soup in the slowcooker with about 10 cups of liquid.

Put about 1/2 cup (depends on how packed you want it to be) of the mixture in the flour tortilla.

I used about 1-1/2 cups heavy cream and 1-1/2 cups of half - and - half, not because I'm a fat - o - phobe but because I wanted to use up what I already had.

If you want the onions even milder, soak the squeezed onions in salted water to cover (about 1/4 teaspoon of salt per cup of water) for 1/2 hour, and drain.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

About the time you add the last cup of flour you'll want to switch from the standard mixer attachment to the dough hook attachment.

The Berry Smash: 1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first)

For making your own peanut butter you only need raw peanuts (you can use toasted too, but the cups won't be raw anymore) and a food processor; in about seven minutes you can make the healthiest peanut butter that you can flavor any way you want.

Hi Jamie I made this recipe last night absolutely delicious I only change the 1 cup sugar to honey and wanted to inform you that I will blog about this recipe some day this month or next mentioning your website and pinterest thanks for a great recipe.

Worked out great, I used 1 cup (I wouldn't necessarily want this in a glass to drink, but the added pulp is fine in relish I also used SugarLeaf (SweetLeaf stevia / cane sugar blend, I didn't have enough honey), about 1/4 cup and two droppers of Lemon Drop liquid stevia.

Hmm... you could try using pureed pumpkin instead of the banana, about 1/2 cup I'd say, but then you may want to add some extra sweetener — actually, this recipe is very similar to the Eatmore squares, but without banana, and a gingerbread flavor!

If you want to use more mashed banana to make these a bit sweeter, you can double the amount and use an additional 1/4 cup (about 24g) of oat flour.

Or if you wanted to adapt this recipe (https://www.feastingonfruit.com/homemade-vegan-golden-oreos/) to be chocolate you could try replacing the maple syrup with more coconut butter, adding brown / cane sugar (about 1/3 cup) and replacing 1/2 cup of the flour with cacao powder.

Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.

You can change the quantities if you want, but this recipe has about 35 grams of fat just for one cup of coffee.

When you first start out, you'll want to start small, adding as little as half a tablespoon of fermented vegetables to each meal, and gradually working your way up to about a quarter to half a cup (2 to 4 oz) of fermented vegetables or other cultured food with one to three meals per day.

If you decide that you want to make your own paneer, here are the basic steps: bring about a half gallon of whole milk to a high simmer around 200 degrees (the milk will look foamy although I use this infrared thermometer) then add 1/4 cup lemon juice.

But if you want to take it over the top, make a quick balsamic reduction (pour 1/4 cup of balsamic vinegar into a small saucepan and allow to reduce to about half over medium heat), and drizzle it over the hot pizza.

In reply to the person that complained about the measurements being in spoons and cups, wanting it in grams and mills instead, I am in Australia and there is no problem with using the cups and spoons system.

He went back to bed and I laid on the kitchen floor, hand cupped over my mouth, simultaneously laughing and crying, trying to wrap my mind around the fact that he wanted to marry me even though I'd spent the entirety of our relationship being very vocal about my thoughts on marriage, it being a dying institution, yadda yadda yadda.

If you want something that's dressed a little more heavily, I recommend using a whole box of pasta (so about 50 % more than the 2 cups the recipe calls for as written), making double the dressing, and adding it to taste.

I used about 1/2 cup of milk but you may need more or less depending on how many potatoes you have — you want them to be creamy like mashed potatoes.

When I want to make a smoothie with frozen zucchini, I simply pull out about 1/2 — 1 cup of zucchini cubes and blend them with my other smoothie ingredients.