Not exact matches
Then I asked for my favorite, brewed chai, «In a really big
cup, whatever it is
called» and got another foul look and the sad information that I could either have another kind
of tea or the spiced «
milk» product they
call Chai Latte.
Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you
call for 2
cups of chicken stock but then never tell us where to add it (I assumed with the
milk / egg mixture?)
And to make sour
milk (which is really what you should do) is since the recipe
calls for a
cup of sour
milk, add 1 tablespoon
of lemon juice to a one
cup measurement and then top it up with regular
milk, let it sit for approximately 10 or 15 minutes, it doesn't really separate, it gets a little lumpy, then use as per directions in the recipe.
My only comment is that the recipe
calls for 1/2
cup of milk and I needed a whole
cup, also I will add vanilla next time.
Towards the end when it
calls for 2
cups of milk, I only used one.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe
called for 8 ounces
of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 %
milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
milk 3/4
cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe
called for Cognac, but we don't have fancy things like that at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan
of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
** To make your own buttermilk, measure out a scant
cup of milk and add 1 tablespoon
of lemon juice or vinegar (this recipe
calls for 2 1/4
cups, so measure accordingly).
Traditional chocolate peppermint fudge
calls for 3
cups of chocolate chips, 1 can
of sweetened condensed
milk and 1/4
cup of butter.
the version i usually make is much better and
calls for only using 1/2 to 1 tbsp curry paste per can
of milk and adding 2 tbsp brown sugar, 2 tbsp fish sauce and a 1/3
cup water to the sauce.
* 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 understand the fat and the water separate when it's chilled, but what exactly are you using when the recipe
calls for 1
cup of coconut
milk?
The original recipe
calls for 2
cups milk & 1
cup cream instead
of almond
milk and coconut
milk respectively.
I always make coconut
milk by whip sticking 2 Tbsp coconut butter (also
called coconut cream) in 3/4
cup of warm water.
3/4
cup + 1 Tbsp full fat coconut
milk (Whip stick 2 Tbsp
of coconut butter (also
called coconut cream) with 3/4
cup warm water; let rest a few minutes to thicken.)
Your recipe
calls for 1 1/2
cup of almond
milk?
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.
Time for some brutal honesty... this team, as it stands, is in no better position to compete next season than they were 12 months ago, minus the fact that some fans have been easily snowed by the acquisition
of Lacazette, the free transfer LB and the release
of Sanogo... if you look at the facts carefully you will see a team that still has far more questions than answers... to better show what I mean by this statement I will briefly discuss the current state
of affairs on a position - by - position basis... in goal we have 4 potential candidates, but in reality we have only 1 option with any real future and somehow he's the only one we have actively tried to get rid
of for years because he and his father were a little too involved on social media and he got caught smoking (funny how people still defend Wiltshire under the same and far worse circumstances)... you would think we would want to keep any goaltender that Juventus had interest in, as they seem to have a pretty good history when it comes to that position... as far as the defenders on our current roster there are only a few individuals whom have the skill and / or youth worthy
of our time and / or investment, as such we should get rid
of anyone who doesn't meet those simple requirements, which means we should get rid
of DeBouchy, Gibbs, Gabriel, Mertz and loan out Chambers to see if last seasons foray with Middlesborough was an anomaly or a prediction
of things to come... some fans have lamented wildly about the return
of Mertz to the starting lineup due to his FA
Cup performance but these sort
of pie in the sky meanderings are indicative
of what's wrong with this club and it's wishy - washy fan - base... in addition to these moves the club should aggressively pursue the acquisition
of dominant and mobile CB to stabilize an all too fragile defensive group that has self - destructed on numerous occasions over the past 5 seasons... moving forward and building on our need to re-establish our once dominant presence throughout the middle
of the park we need to target a CDM then do whatever it takes to get that player into the fold without any
of the usual nickel and diming we have become famous for (this kind
of ruthless haggling has cost us numerous special players and certainly can't help make the player in question feel good about the way their future potential employer feels about them)... in order for us to become dominant again we need to be strong up the middle again from Goalkeeper to CB to DM to ACM to striker, like we did in our most glorious years before and during Wenger's reign... with this in mind, if we want Ozil to be that dominant attacking midfielder we can't keep leaving him exposed to constant ridicule about his lack
of defensive prowess and provide him with the proper players in the final third... he was never a good defensive player in Real or with the German National squad and they certainly didn't suffer as a result
of his presence on the pitch... as for the rest
of the midfield the blame falls squarely in the hands
of Wenger and Gazidis, the fact that Ramsey, Ox, Sanchez and even Ozil were allowed to regularly start when none
of the aforementioned had more than a year left under contract is criminal for a club
of this size and financial might... the fact that we could find money for Walcott and Xhaka, who weren't even guaranteed starters, means that our whole business model needs a complete overhaul... for me it's time to get rid
of some serious deadweight, even if it means selling them below what you believe their market value is just to simply right this ship and change the stagnant culture that currently exists... this means saying goodbye to Wiltshire, Elneny, Carzola, Walcott and Ramsey... everyone, minus Elneny, have spent just as much time on the training table as on the field
of play, which would be manageable if they weren't so inconsistent from a performance standpoint (excluding Carzola, who is like the recent version
of Rosicky — too bad, both will be deeply missed)... in their places we need to bring in some proven performers with no history
of injuries... up front, although I do like the possibilities that a player like Lacazette presents, the fact that we had to wait so many years to acquire some true quality at the striker position falls once again squarely at the feet
of Wenger... this issue highlights the ultimate scam being perpetrated by this club since the arrival
of Kroenke: pretend your a small market club when it comes to making purchases but
milk your fans like a big market club when it comes to ticket prices and merchandising... I believe the reason why Wenger hasn't pursued someone
of Henry's quality, minus a fairly inexpensive RVP, was that he knew that they would demand players
of a similar ilk to be brought on board and that wasn't possible when the business model was that
of a «selling» club... does it really make sense that we could only make a cheeky bid for Suarez, or that we couldn't get Higuain over the line when he was being offered up for half the price he eventually went to Juve for, or that we've only paid any interest to strikers who were clearly not going to press their current teams to let them go to Arsenal like Benzema or Cavani... just part
of the facade that finally came crashing down when Sanchez finally
called their bluff... the fact remains that no one wants to win more than Sanchez, including Wenger, and although I don't agree with everything that he has done off the field, I would much rather have Alexis front and center than a manager who has clearly bought into the Kroenke model in large part due to the fact that his enormous ego suggests that only he could accomplish great things without breaking the bank... unfortunately that isn't possible anymore as the game has changed quite dramatically in the last 15 years, which has left a largely complacent and complicit Wenger on the outside looking in... so don't blame those players who demanded more and were left wanting... don't blame those fans who have tried desperately to raise awareness for several years when cracks began to appear... place the blame at the feet
of those who were well aware all along
of the potential pitfalls
of just such a plan but continued to follow it even when it was no longer a financial necessity, like it ever really was...
Women with flat or inverted nipples can wear plastic breast shields
called Swedish
milk cups for several hours a day at the end
of pregnancy and at the start
of nursing to help pull out the nipple.
Make what Dom
calls «the water butterfly» by adding 1/3
cup kefir or coconut
milk kefir to 2/3
cup kefir d'uva with a swirl
of honey.
Cybele's recipe
calls for a
cup of rice
milk — I ended up mixing in somewhere between 1 1/4 and 1 1/2
cups rice
milk.
I always make coconut
milk by whip sticking 2 Tbsp coconut butter (also
called coconut cream) in 3/4
cup of warm water.
I baked these yesterday using Authentic Foods Classical Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4
cup of brown rice flour, potato flour, and tapioca flour the recipe
called for since I had it on hand and used an almond / coconut
milk blend instead
of regular
milk and they came out wonderfully.
My breakfast can either be Oatmeal Pancakes or what I
call my Fiber One Breakfast which consists
of a half a
cup of Fiber One Honey Clusters with a quarter
cup of non-fat, organic,
milk with Ezekiel Bread toast topped with 1 tablespoon Cashew Butter.
So if a recipe
calls for 1
cup of coconut
milk, do I scoop out 1
cup of solid coconut
milk, or am I supposed to shake it up or stir it up or somehow get it back to its original form as a liquid first and then measure 1
cup of it?
1
cup almond
milk (the original recipe
calls for unsweetened, but I used vanilla) 1/2
cup pumpkin puree 1 packet
of Zing ™ Zero Calorie Stevia Sweetener (get a free sample here) 1 scoop vanilla protein powder 1/2 teaspoon pumpkin pie spice 1 banana 7 ice cubes
My dad had a bottle
of her perfume hidden under his mattress, though, and when he was out on his rounds, or down the Engineers with his mates, I would sometimes sneak into his bedroom and spray a little
of that perfume — it was
called Cinnabar — onto my pillow and maybe pretend that Mum was watching TV in the next room, or that she'd just popped into the kitchen to get me a
cup of milk and that she'd be back to read me a story.