Sentences with phrase «bit of milk so»

So I'm just wondering, do you give your baby like a little bit of milk so they're not completely unhappy?

Not exact matches

These charlatan preachers will actually milk these snakes dry of their venom just before a Sunday service so that if they are bitten there'll be a slimmer chance of death.

that book says I only had to die once and then the judgement, but we may have to postpone the Big Day a bit so I can go down there and shed some blood because of those bone - headed followers of mine...» He hasn't gotten back to me... but you're right there, my son, William, they are pretty damn wicked....god - damned I'll tell ya... BTW, William, like your thoughts... If I do come back we'll have to get together... maybe you could be, like, an Aide or something... can't promise you it'll be good pay, but, we can always milk the Televangelist out of a few bucks... let me know...

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

This turned out a bit spicy for me, so I added about half a cup of unsweetened almond milk, 2 cups hot water to thin it out, and served it with a little yoghurt and lots of coriander to cut the heat.

Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander!

I tried a tasty variation of this today as I didn't have any almond milk so I used oat milk and the remnants of a can of coconut milk which had a lot of lumpy, creamy bits.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Quinoa flour can sometimes be a bit more absorbent so if you're find the batter is SUPER thick (it should be thick but still stirable) add a bit of non-dairy milk to thin it out.

I did change the quantities just a tad so that I didn't have a tiny bit of condensed milk left over, but I really don't think the ratios are that far off that it would make a difference.

So I added a couple tablespoons flour to the sweated spices, used only two cups of stock, reduced the broth a bit and then added the entire can of coconut milk.

If the batter is a little thick then add a tablespoon or so of milk to thin it out a little bit.

A mixture of heavy cream and milk would work so that you can decrease the calories up a bit.

of oil and a bit more milk as well so they're not dry.

Just make sure you add more of your sweetener of choice and a tad bit more of the milk + / - syrup so you end up with a creamy filling for your eggs.

Unfortunately I didn't have any allspice so I put in a teeny extra cinnamon and a teenier bit of nutmeg; also I couldn't find star anise around me but I threw in a few anise seeds; and I used lite coconut milk and it was still rich and delish.

But I'm one of the majority of people who have to watch their weight so I'd rather use unsweetened almond milk and a little bit of coconut extract.

Just thin it with a bit of non dairy milk so that it has the consistency of thick buttermilk.

So I added 2 tablespoons of milk (if you're vegan, simply use a non-dairy milk) which toned down the crumbliness a bit and made it easier to bring into a cohesive ball.

I was thinking of how I could make the frosting have a bit of a cider taste as well, so I decided to use apple cider instead of milk at the end.

Once I added the spices the puree seemed to thicken up a bit, so I added a tiny bit of unsweetened almond milk to thin it out.

omg sooo yummy... i added a tiny bit of unsweetened almond milk and used a teasp of organic raw local honey instead of Agave... did have the pumpkin or hemp seeds so i opted for sunflower.

The measurements aren't necessarily so important — if the batter looks too thick to you, just stir in a bit more milk to thin it out — it's a bit of a «go by how it looks» and you should be fine

The taste was good, but the texture was a little too «floury», so I'm going to try adding a bit of milk to the egg next time.

It was a bit crumbly but not too bad so next time i may add a bit of water or some type off milk.

I used 1/3 white whole wheat flour (plus a bit of gluten) because I love it so, and I added a tablespoon of dried milk powder to help it poof up.

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

I'm really eager to try raw milk, although I'm also not much of a milk drinker so a share seems a bit excessive for me.

Also it was hardly sweet at all (my pumpkin puree was more bitter than usual so perhaps that is why) so maybe I should have added extra maple syrup and a bit of almond milk.

I could find only two brands of marshmallow creme at the store here, so tried your recommendations to cut the milk and the butter, and add a bit of peanut butter.

Dairy milk naturally contains lactose, a natural sugar, but coconut milk does not, so I felt it was a good idea to add a bit of sugar to make sure the good bacteria has something to feed on.

I love thick, hearty milks that almost have a «bite» to them, so I wanted to make a version of rice milk that reflected this love.

These are like little bites of Nutella happiness, so grab a glass of milk sit back and have a few.

After a bit of research I discovered that even on certified humane farms, newborn calfs are immediately taken from their mothers at birth so that we can drink the milk that was intended for them.

Anyway, it did turn just a bit too chewy for me so I added a splash of milk to the pot and whisked it in.

I was out of Jules so used Bob's Red Mill GF and no milk powder so just added a bit of milk.

I made this an it was dry so I added a lil bit of almond milk to it after it cooked and that did the trick.

So, this recipe for cashew milk is a bit different than some others I've tried because it involves boiling the milk quickly to extract the natural thickening property of cashews.

So I combined goat cheese with a little bit of cashew milk and whipped it in the food processor until it was perfectly fluffy and pourable.

:) This was my 1st «intentionally vegan» recipe so I was a tiny bit nervous... I used coconut milk instead of almond (just happened to be what I had on hand)... I will never go back to any other recipe again!

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

I just added a bit of milk and it came right back to life They don't sell fat free half and half where I live so I tried it with 2 % milk.

I used a heaping 1/2 cup of fresh cranberries (rough chopped) and added a Tablespoon or so of my Almond Milk, to loosen it up a bit.

The milk I used was a soya milk which had been naturally sweetened with a bit of apple juice, so that may have added to the sweet flavour, but you can sweeten it to your own preferences, but I really don't think it needs it.

Thank you for those meaningful and deep words, Sasha - they're very much needed, especially right now as I continue to struggle / journey through this life of mine and try to figure out who I am, who I want to be, who I can be, what I want to do, what I want to stand for, and so forth < 3 Now, on a different note, I'm curious to hear more about your projects soon, and, as far as breakfast goes, my go - to is good ol' oatmeal with a little bit of oat milk, flaxseeds and an apple (tea on the side, of course!)

I didn't have quite enough coconut milk (one can wasn't enough) so I used a little bit of oil.

The skin in the milk is what gives it a bitter taste I think and so without it a bit of extra fiber is welcome at our house!

The orange ones tend to have a bit more moisture, so consider sticking to the lower end of the non-dairy milk range (like 2 - 3 tbsp or so).

It felt a bit dry at first, so instead of adding more broth, I stirred in a half can of coconut milk.