Would that be a cup of the 6 cups from recipe or
an additional cup of milk?
Not exact matches
1
cup (237 ml)
milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus
additional for greasing pan 2
cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour
If malt isn't your thing, I recommend replacing the
cup of malted
milk powder in the recipe with an
additional cup of confectioner's sugar.
I also used more liquid (about an
additional cup of almond
milk) as I was already observing that the mix wasn't sticking together in big chunks as it is in the pictures above.
I started with 1
cup of almond
milk, and added an
additional 1/2 c to get all the ingredients to come together.
If the batter is too thick or becomes too thick as it sits, add up to 1/4
cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4
cups for the pancakes, but you may not need that much).
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut
milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste)
Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
1
cup plus 2 Tablespoons Almond
Milk 1/2
cup Canned Pumpkin 1
cup Oatmeal 1 teaspoon Vanilla Stevia Extract (or add
additional 1/2 teaspoon Vanilla Extract to Stevia) Dash
of Sea Salt 3/4 teaspoon Pumpkin Pie Spice, plus more for dusting
This time I used coconut sugar, added 1 teaspoon
of cinnamon, did 1/4
cup of peanut butter and 1/4
cup of coconut oil, and lastly added an
additional 4 tablespoons
of milk to have a creamier cookie dough which resulted in AMAZING cookies!
For a more rich and exotic cake, you can omit the whole
milk and use an
additional 3/4
cup of coconut
milk instead.
Ingredients 2 1/4
cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2
cups granulated sugar, plus an
additional 1/2
cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3
cup vegetable oil 1 large egg 1 tablespoon whole
milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon
of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
Beat in the remaining 1
cup powdered sugar and enough
additional milk to make frosting
of piping consistency.
After the dry ingredients are added in the next step, you can add up to an
additional 1/4
cup of milk in order to get the batter to the right consistency if it seems thick.
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy
milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix
of peanuts, pumpkin seeds and sunflower seeds)
If it is too thick, then add in the
additional cup of almond
milk.
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated
milk 1 tsp vanilla extract 1 tsp coconut extract 1/2
cup cream
of coconut
Blend until completely smooth, thinning with up to an
additional 1/2
cup of milk, and stopping to scrape down sides
of bowl or pitcher as needed.
Freeze a few hours or overnight and then place cubes (one tray at a time) in a blender along with the
additional 2 or 3
cups of milk and blend until desired consistency!
Start with 3/4
cup and, if needed, add the
additional 1/4
cup of milk.
For smaller toddlers, I would add 1/2
cup of additional milk to thin this smoothie down so they have an easier time drinking it.
jar pimiento 2
cups milk 4 large eggs 1
cup baking mix 1 teaspoon dill weed salt & pepper to taste Dash
of nutmeg (for salmon) 2 tomatoes, sliced thin, OPTIONAL for topping 1/4
cup additional shredded cheese, OPTIONAL for topping
1/2
cup frozen banana slices 1/4
cup frozen blueberries 1 tablespoon vanilla protein powder 1 tablespoon almond butter (or an
additional tablespoon
of vanilla protein powder) 2
cups frozen, chopped spinach 1
cup plain almond
milk
SUBSTITUTION OPTIONS: - Coconut
milk, soymilk, or another unsweetened nondairy
milk in place
of almond
milk - Vegetable broth in place
of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place
of shallot - Yellow or orange bell peppers in place
of red - Any small, hot pepper in place
of serrano -
Additional cashews in place
of pistachios (in the bisque)- Walnuts or almonds in place
of pistachios (in the pistou)- Fresh cilantro in place
of flat - leaf parsley
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box
of Pomi tomatoes) 3/4
cup instant brown rice 1/3
cup coconut
milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
NOTE: Although I love lemon with all my heart, the original recipe calling for 1
cup was too tart for my taste buds, and found that reducing the lemon juice to 1/2
cup and supplementing the remainder with an
additional 1/2
cup of almond
milk to work wonderfully.
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated
milk 1 tsp vanilla extract 1 tsp coconut extract 1/2
cup cream
of coconut
«
Cup or bottle feeding commenced at the discretion
of the attending nurse / midwife or neonatologist and occurred when the mother was unavailable to breastfeed or when
additional milk, given orally, was required after a breastfeed.
Add an
additional 1/4 -1 / 2
cup of flaxseed if you really need an extra boost
of milk production.
Add that
cup of skim
milk, and you have 4
additional teaspoons
of sugar,» says Melanie Beasley, R.D.,
of Nutritional Weight and Wellness.
1/3
cup almond
milk 1/3
cup egg whites (for vegan option: add 1/4
additional almond
milk, and 1/2 scoop protein powder — the chia seeds will hold the batter together) 1/4 fresh orange, juice
of 1 T vanilla 1 T chia seeds 1 tsp cinnamon sprinkle
of sea salt 4 slices GF or Sprouted Grain Bread
Add one
cup of nut -
milk to your high - speed blender (I use and love this Vitamix) along with all the
additional ingredients.
Each
additional cup of skim
milk consumed per day reduced runners» incidence
of developing a stress fracture by 62 percent, according to a study from the American Academy
of Physical Medicine and Rehabilitation.
Combine thin coconut
milk with hazelnut
milk or other non-dairy
milk (if
additional is needed) to form 1/2
cup of liquid.
Here is my go - to daily recipe: Protein Packed Green Smoothie (Makes 2 servings) 2
cups organic coconut or almond
milk 1
cup spring water or coconut water 3 TBS organic hemp seeds 1 frozen banana 2
cups organic greens (I love kale, arugula or romaine) 1 TBS organic almond butter Optional: Add a few drops
of liquid stevia for
additional sweetness (I use this brand) Directions: Add all ingredients to a Vitamix or high powered blender and enjoy!
After 30 minutes, stir in the remaining 1/4
cup of soy
milk, cinnamon, salt, and flax seed, cover and allow to cook for an
additional 5 - 10 minutes.