Sentences with phrase «milk in a lot of my recipes»

As you may remember from some of my other recipes, like this Peach Praline Ice Cream, I use full fat coconut milk in a lot of my recipes (the cans, not the cartons).

Not exact matches

(I used whole milk - going to try it with buttermilk next time since I have had a lot of success with buttermilk in other recipes.

There are lots of coconut milk recipes in the web and you don't need much sweetener to make it taste like pumpkin pie!

Most recipes will suggest a whole lot of egg yolks to achieve creaminess, but in this case a combination of cornstarch and sweetened condensed milk does a better job.

This granola recipe packs a lot of crunch and just imagine how awesome this is going to taste doused in almond milk or dolloped with heaps of vegan yogurt...

A Gypsy recipe for pork chops brined in milk with lots of garlic and seared in the skillet.

Alton Brown uses it in his recipe for rice pudding, mixed with cow's milk and cream, and I think it adds a lot of both flavor and texture.

I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.

Get a lot of ginger and turmeric, add them in your food and google golden milk recipe as well, garlic - onions too (the latter will cause some gas though)

In lieu of using cream for this recipe, we're using coconut milk, then adding loads of flavor by adding some marsala wine, plenty of garlic, a pinch of Italian seasoning, lots of sun - dried tomatoes (packed in oil), and a wee bit of Parmesan cheesIn lieu of using cream for this recipe, we're using coconut milk, then adding loads of flavor by adding some marsala wine, plenty of garlic, a pinch of Italian seasoning, lots of sun - dried tomatoes (packed in oil), and a wee bit of Parmesan cheesin oil), and a wee bit of Parmesan cheese.

Disclaimer - I have almost no experience working with almond pulp -, but it seems that it may not have enough fat content to be tasty in this recipe, since a lot of the fats from the almond end up in the milk.

I've been doing the same thing with coconut milk in lots of other recipes lately - I'll have to try it with this one next time I make it!

It is now widely available in many flavours and in both unsweetened and sweetened versions, however many of these contain lots of additives and stabilisers so it is always best to make your own when you can (check out my recipe for homemade nut milk).

After some trial and error (lots of error actually), I finally have a recipe I like, though I do rest the kefir grains in regular dairy milk every few batches to keep them strong.

I am interested in beginning the Paleo diet, but I see a lot of the recipes call for coconut milk / flour or almond milk / flour.

Now per the Canned Coconut MILK (it might be wise to state in the recipe that the coconut MILK is canned since there are lots of coconut milks on the shelves and state in parentheses that it's not coconut Cream.