Sentences with phrase «do little milk»

Dogs with this condition are reluctant to let the puppies nurse and when they do little milk is produced.

Not exact matches

This may be why my favorite stories in Happy to Be Here, and the two that seem closest to the spirit of certain features of Lake Wobegon — «Powder Milk Biscuits,» «The Chatterbox Cafe,» and «Our Lady of Perpetual Responsibility» — have little to do with radio.

When I was preparing the Almond Milk, I didn't want to throw out the almond rest, so I made the Nutella Recipe with those rest and add a little bit more hazelnuts.

It is the first time I've ever tried Almond Milk too so that's another thing to add to the weekly shopping list One thing is that I always find smoothies a little too thick sometimes, do you think adding more almond milk or water would work or would it ruin the creamineMilk too so that's another thing to add to the weekly shopping list One thing is that I always find smoothies a little too thick sometimes, do you think adding more almond milk or water would work or would it ruin the creaminemilk or water would work or would it ruin the creaminess..

Homemade almond milk does taste a little different, it reminds me a little of plain yoghurt — I would suggest adding a few dates or a tablespoon or so of pure maple syrup and a little cinnamon to your almond milk to give it a sweeter flavour, which really makes it taste so delicious, I'm sure you and your husband would love it!

My boyfriend didn't even notice that it was gluten / sugar / dairy - free I had to add a little almond milk because the mixture was a dry at first.

I think coconut milk would probably work fine, but you might want to add little extra sweetener as I don't think it would be as sweet as apple juice.

Half fill a clean dry jam jar with flour, add a little sugar if desired (we don't because the kids add honey to the end result) crack in one medium - sized free - range egg, top with dairy - free milk (or dairy if you like!)

Icing does best with a wire whisk and a little milk added.

Before I jump right into all the yummy things we can make with sweetened condensed milk (don't even get me started, just stay tuned because I have some ridiculous recipes in the works), let's first talk a little bit about how to make this delicious baking elixir.

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

For this recipe I used milk, it just makes it a little more enjoyable and comforting, but if you're not able to do milk, or prefer something else, don't let this stop you!

You may find that you require a little milk to loosen the mix if you do opt for more coconut 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.

Good idea on adding coconut milk — coconut flour does tend to be a little dry:)

I did a slight variation of this, using a little more coconut milk than recommended, fake meat instead of seitan, and no coconut oil.

OK I read through these posts, and after reading about the 117 year old Italian women, I don't believe that eating raw eggs will make you a centurion, because they may have regenerative DNA, but I put a raw egg in some organic keifer with some high protein milk and a little organic maple syrup and yum!

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

Very little sugar, although I did go all out in the butter and milk department.

a little confused... when it says: «1 can coconut milk - total - 1/4 cup fat below comes from this can»... what exactly does that mean??

I didn't add any extra sweetener as I found the apples and the raisins sweetened it enough, but my husband put maple syrup on his, and we both had it topped with some raspberries and a little bit of warmed up cashew milk.

You can eat them like a muffin, or break one up in a little bit of warm almond milk and eat it like oatmeal (I did this one morning and loved it!).

Don't worry if you let your sauce thicken a little too long though, simply add a little more almond milk and stir to combine to thin it back out!

We added a little milk to the mixture just like we do in our oatmeal cookies just to make them a little softer.

Fortunately a little bit in my coffee doesn't slay me (thank GOD as I CAN NOT put another milk in my coffee for the life of me).

Heat the milk, add a little «starter» (store - bought yogurt or some of your own from the last batch), keep it warm for a few hours, and you're done.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

To keep it vegan I used a mashed ripe banana in place of the egg (don't worry you can't taste the banana) and I used a little almond milk to thin the batter down a bit and add a touch more moister.

Once you think it's done cooking, add a little bit more milk and then keep on stirring!

These little bites of goodness featuring coconut flour, coconut milk powder, coconut oil and honey have a secret: they do not contain any lemon!

It's taken me 30 minutes to do these simple conversions and substitute a little bit of water for the some almond milk (I totally winged this).

Hi Nas, what you have to do is starting with the sour milk, had a little to the creamed mixture, then add a little of the dry mixture to the creamed mixture and continue for 3 times (ending with the sour milk), then add the vanilla and combine all together.

So hmmmm, that's when I started thinking it was time to do a little more than just picking up a box of almond milk on the store shelves.

Did you know most store bought nut - milks have as little as 10 % actually nuts per carton?!

The only thing I did different was use red lentils which speeded up the cooking time and added a little coconut milk near the end.

It requires a little more baking soda than cow's milk because there is less protein and therefore doesn't brown as much.

For those of you who love green drinks, little did you know that you can enjoy the purity of green juice and the taste of chocolate milk all in one.

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.

Vanilla bean, cinnamon and cardamom spices wrapped in a hot milk and caramelized stone fruit flavor will float and dance all around you, inviting you to do a little happy dance as well.

Do you dissolve the powder in a little milk, then top it off?

All you got ta do is throw some cupcakes (or cake) into a blender with a little bit of almond milk.

I love this idea bc I can not have milk or soy so these are perfect I just need to get the ingredients to be evenly distributed and they were a little thin what size pan did you use.

I do frozen bananas buzzed up in the blender with a little milk and a sprinkling of dark chocolate chips over it... best thing I've found when I NEEEEEED ice cream.

Add a little milk or cream if the mixture is to thick and doesn't spread easily.

Cookbook author Signe Johansen writes in Secrets of Scandinavian Cooking: Scandilicious that rømmegrøt freezes well; if you have extra and wish to do this, just reheat using a little extra milk or water after defrosting, she instructs.

I cheat a little bit and use pre-shredded cheddar cheese so that I don't have to toss the cheese with flour before adding to the eggs / milk mixture and also omitted the recommended nutmeg from the recipe.

Beleaguered dairy group Murray Goulburn's decision to reverse its cut to farmgate milk prices appears to have done little to stem the tide of supplier defections, with the company revealing on Monday its milk intake for the 2018 financial year will be about 18 per cent lower than in 2017.

The crepes, made with gluten - free coconut flour and coconut milk, are a little more resilient than most, but they do take some getting used to.

Well it didn't dawn on me until recently to think a little deeper about how they continually get milk from the cows.