Sentences with phrase «cups of milk so»

I love this recipe is a little too difficult to cook with 2 cups of milk so I divide it in half with water.

I ended up stirring in at least another cup of milk so that the batter would be more fluid and not one thick glob.

Not exact matches

So I get a cup of hot water from the cabin crew and use that — sometimes I order a half - cup of hot milk, too, so I can make a strong latte, which I lovSo I get a cup of hot water from the cabin crew and use that — sometimes I order a half - cup of hot milk, too, so I can make a strong latte, which I lovso I can make a strong latte, which I love.

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.

The combination of banana, cacao, dates, avocado, almond milk and almond butter is too incredible as each glass is just so deliciously smooth, rich, creamy and chocolatey, and it's so speedy to make — literally three minutes from cupboard to cup.

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

1 handful of kale 1 celery stalk 1/2 ″ piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups of coconut water, filtered water, or vegan milk

I didn't use Aloha packet and probiotic powder either, and as an almond milk I blended half cup of almonds with one cup of water... it is so creamy and thick, thank you so much:)

You want to use equal parts mashed sweet potato to non-dairy milk, so for me that was 2 cups of each.

It was at this time that my dough was still super floury, so I ended up adding an extra 1/4 cup of milk - but just eye ball it until it looks doughy.

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.

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.

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.

If you're vegetarian, you'll have a complete and much higher protein if you balance 1 cup of milk to 1 cup of peas (so says Ellen Buchman Ewald, author of Recipes for a Small Planet).

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.

I also used a natural, unflavored vegan protein powder so I used closer to a half cup of milk.

In a large mixing bowl, stir a half cup or so of the lukewarm milk into the yeast and a tablespoon of the sugar using a wooden spoon.

My can of coconut milk had about 1 1/2 cups so after tasting the first batch I decided to make another half batch to use everything up.

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.

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or fromilk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or froMilk) 2 cups blueberries (fresh or frozen)

So, 1 can of chickpeas, 8 dates, 2 tbsp of cocoa, and half a cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

Mix 1 tablespoon lemon juice in 1 cup of soy milk and let it stand for 5 or so minutes until it curdles.

This looks wonderfull, but one question, in the recipe its says 0.5 cups of milk is an ingredient, then to laddle out 0.5 cup of the milk, and so on, but then later it says to ass the remaining milk, how can there be any remaining milk if you laddle out all of the 0.5 cups?

1 In a cup just pour the coconut milk, then add the chia seeds, the Agave syrup and half of the passion fruit, stir for 3 minutes or so, as this helps to the chia seeds to start absorbing the coconut milk.

Almond milk has about 3g of fat per cup, so going with 2 % would probably be your best bet.

I used the one cup of all purpose flour and it ended up coming out little thicker than I personally like so I added another splash of cashew milk and it ended up turning out great!

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.

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

Each one only yields about 2 cups of coconut milk, so that's $ 0.75 per cup (twice what I pay by using coconut chips).

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

My coconut milk was in 13.5 oz cans so I didn't add the 1/2 cup of extra milk.

I didn't have half and have so I substituted with 2 tbsps of butter and nearly 2 cups milk.

We have a family milk cow so anything that uses up lots of milk (1 quart down to a cup!)

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.

So, sippy cups of milk and a banana each are what we end up doing.

Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.

And so we looked at the ingredient list; a pound plus four tablespoons of butter, half a cup of white sugar, two cups of brown sugar, a can of sweetened condensed milk, and a few other odds and ends.

I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)

I only had half a cup of semi-sweet chips so I used half a cup of milk chocolate chips.

So, you might want to use 1 orange, 1/4 can of coconut milk, 1/2 cup of water, and 1/2 a teaspoon of honey.

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

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).

Hi, sorry but small correction - you need a total of 1 1/2 cups of buttermilk, so if you have already made 1 cup, just add another mix of 1/2 cup milk stirred together with 2 teaspoons of vinegar or lemon juice.

I used the whole can of coconut milk (1.5 cups) so I decreased the broth.

Basically, I use 5 medium sized carrots 1/2 cup skim milk, 3/4 cup or so honey, 10 strands of saffron (can omit), 1/2 tsp.

It is easy to make the matcha green tea milk to add it at the end, to do so, just add 1 tsp of matcha green tea to 1/3 cup of milk, mix it well and you are done.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Chop the ginger and steep it in a different 1/2 cup of hot milk, let it steep for ten minutes, so the milk becomes flavored.