Sentences with phrase «cup of milk instead»

Also, you can use a whole cup of milk instead of half milk, half water, for a creamier result.

See what happens if you offer a bottle or cup of milk instead of nursing.

also, i only used one cup of milk instead of 2.

Try substituting 8 oz of cream cheese & 1/2 cup of milk instead of cottage cheese & sour cream.

Do your body good and sip a warm cup of milk instead, like the old wive's tale suggests.

Not exact matches

Instead of almond milk I used pumpkin seed milk, and I used half a cup less because I didn't make enough beforehand.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

Hi Marzia, thanks so much, I discovered that in order to substitute milk for the cream, instead of 2/3 cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons butter melted (stir them together) and add in place of the cream.

I do nt like using the parve milk too many chemicals so can I use 2 cups of the soy or rice milk instead thanks sounds like a great recipe cant wait to make it for shabbat

These were beautiful however I used white self raising flour instead and I also did 2 cups flour, 2 eggs, almost a cup of milk and a dollop extra sunflower oil (which I also used in the recipe instead of canola as I didn't have any).

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I also buttered my pan instead of spraying and only used 2 cups of milk chocolate chips (which still seemed like a lot when making the balls).

I used 3 tbsp butter and 3 tbsp whole milk Greek yogurt instead of 1/3 up butter, 1/2 cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash of that.

Think the creamiest, smoothest latte you've ever had... but with just one scoop of butter instead of a cup of milk.

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

I used fresh mango pulp, fat free half and half instead of heavy cream, 2/3 cup whole milk with 1/3 cup nonfat powdered milk added, 2 whole eggs, and I didn't sieve it.

Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

It is rather good but this time around I skipped the 1/2 cup of dark coffee and I added almond milk instead.

But one day while making regular coconut milk kefir, I accidentally dumped my water kefir grains (instead of the milk kefir grains) and about 1/4 cup of pre-made water kefir into the wrong container.

I used 3/4 cup coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.

I wound up substituting 1/4 cup banana for the egg and using Silk Coconut milk instead of almond.

This morning, I was in the mood for a smoothie bowl, so to thicken the Breakfast Smoothie recipe I added half of an avocado and 1/4 cup of almond milk instead of the 1/2 cup.

I used 1 cup water + 1/4 cup half and half instead of milk, full - fat yogurt instead of sour cream, and whole einkorn flour instead of AP.

Used 2 % Greek yogurt and 2 % milk instead of whole and swapped out a half cup of AP flour for whole wheat flour.

I made mine using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).

Sounds similar to a fish curry I do - only, instead of cream, I use about a cup of coconut milk.

I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup).

Just stir 1 tbsp of lemon juice into 1 cup of milk, it will begin to thicken almost immediately, leave for 10 minutes and use instead buttermilk

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

I find this also works with chocolate cakes, instead of soy milk use water the same ammount of water as you would've used soy and half a cup — a whole cup of rice - bran oil depending on how moist you like it!

I used Almond milk instead of soy, and I added 1/4 cup more blueberries, because I wanted to use up what I had left.

Curd Variations: • Use 1/3 cup of the refrigerated kind of coconut milk instead of 1/3 cup water, for creamier results.

I used Jule's GF flour, 1/4 cup oat flour in place of flax meal, sparkling water, honey and used 1/4 cup almond meal instead of milk powder.

I used coconut milk instead because I love it and added half a cup of chopped peanuts, most awesome vegan cookies I have ever made.

For a more rich and exotic cake, you can omit the whole milk and use an additional 3/4 cup of coconut milk instead.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

Nicole, you state «place the milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.»

Just use vegan protein (may I recommend our creamy pea) protein instead of whey but make sure you use just 1/8 cup of the pea and 1/4 of the ground almonds, plus a bit more milk to ensure you reach a nice and doughy consistency.

Came out well.Substituted with equal amount of whole wheat flour, 1/8 cup of olive oil instead of butter, skipped the dry milk n followed the recipe.

* 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 make some adjustments because I didn't have honey so instead I added a little less of 1/3 cup of sugar and to compensate for the liquid consistency of honey I added 2/3 c of almond milk.

I also used coconut oil instead of olive oil, and light coconut milk (about 1/2 cup) at the end instead of water (and left out the butter) to get to the desired consistency while keeping it clean and vegan.

The original recipe calls for 2 cups milk & 1 cup cream instead of almond milk and coconut milk respectively.

so I'll put 1/3 cup of plant milk instead of maple syrup..

If you've got dairy on hand feel free to use that instead — you could even go with 3 cups of milk and still get great results.

You could try using 1/2 cup yogurt and 1/2 cup milk instead of the kefir.

Minor adjustments - instead of 2 1/2 cups of water I used 1 cup of water and 1 cup of low sodium chicken broth, 2 % milk worked fine and so did a Yukon gold potato.