Pour 1 cup of Coconut
Milk over this mixture, and bring to a simmer.
Pour
milk over mixture and stir into the flour.
Sift the sugar and powdered
milk over the mixture and stir together until homogeneous.
Next, pour
the milk over the mixture, making sure to soak all of the cake in the mixture and let it stand for 5 minutes.
Not exact matches
I wanted to use up the almond pulp left
over from making
milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond
milk too......... made a fabulous mousse - like
mixture!
HEAT the
milk over medium heat, whisking constantly, for 3 to 5 minutes or until the
mixture is steaming hot but not boiling.
Then transfer the entire egg
mixture into the
milk, still on the stove, and cook
over low heat, stirring with a wooden spoon, until the
mixture is thickened enough to coat the back of the spoon.
Divide the coconut
milk mixture in half and evenly drizzle half
over the apples (the other half will be for the top layer).
Place the coconut
milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the
mixture is steaming.
Add egg /
milk mixture back to the remaining
milk and cream and cook
over medium heat, whisking or stirring until thickened, about 5 minutes.
Sprinkle yeast
over milk mixture and let sit for 5 minutes until bubbly.
In a large saucepan, combine the chocolate chips, sugar, evaporated
milk, and butter and heat
over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the
mixture comes to a light boil, 5 to 7 minutes.
Heat
milk and sugar in a small saucepan
over medium heat, stirring, until sugar dissolves and
mixture is starting to get little bubbles around the edges.
In a saucepan, whisk together the flour and
milk and cook
over medium heat until the
mixture thickens (I would compare it to mashed potatoes).
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs,
milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling
mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
In a small saucepan
over medium heat, heat the
milk and remaining 1/4 cup sugar until the
mixture reaches a gentle boil.
On the stove
over low heat, melt the white chocolate chips with the condensed
milk, stirring constantly, until the
mixture is melted and smooth.
Add about 1/3 of the amount of boiling
milk over the egg yolk
mixture while whisking until
mixture is smooth.
In a medium sized bowl, mix the eggs,
milk, vanilla extract and maple syrup and pour the
mixture over the bread.
In a small saucepan, heat 4 oz (1/2 cup) almond
milk and the chocolate
over med - low heat, stirring constantly, until the chocolate is completely melted and the
mixture is smooth.
Cassie's Tip: There are so many ways that you could adapt this to make it your own: use
milk chocolate or white chocolate chips in addition to or instead of the butterscotch; use Rice Krispy's Cereal instead of oatmeal (or any of your favorite cereals); add chocolate chips to the crust
mixture; add peanuts to the crust
mixture; sprinkle nuts, chocolate chips, or drizzle caramel or chocolate sauce
over the caramel
mixture... see what I mean?
After all of the
milk mixture is added to the egg
mixture, transfer the
mixture back to the saucepan and heat
over medium heat.
Bring
milk to a boil and pour
over walnut
mixture and mix into a paste.
Pour the
milk and egg
mixture over the cubed sandwich pieces and cheese, making sure all pieces are fully submerged in liquid.
Pour the
milk mixture over it.
Gently bring
milk mixture to gentle boil
over medium heat, whisking constantly.
Remove from the heat, add a little of the
milk, whisk it in to form a smooth
mixture, then add the rest of the
milk over medium heat, a little at a time, whisking well between each addition.
Pour back egg -
milk mixture into the saucepan and cook
over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.
Sift
over and fold in the flour, along with the vanilla extract and the
milk, then transfer half the
mixture to a separate bowl.
Stir the vegetable stock powder into the (200 ml) oat
milk and pour the
mixture over the potatoes.
In 2 - quart saucepan, heat chocolate chips,
milk and 1 tablespoon butter
over medium heat, stirring frequently, until chips are melted and
mixture is smooth.
Meanwhile, temper the
milk chocolate (see notes) and pour
over the chilled peanut butter
mixture, using a rubber spatula to spread it evenly and smooth it out.
In a small sauce pan add the
milk, honey, grated apple and almond flour
mixture and cook
over medium heat, stirring frequently for 7 - 10 minutes.
Heat the coconut
milk and sweetener
over medium heat until chosen sweetener is dissolved and
mixture is hot.
Gently spread half of
milk mixture over warm cake.
Slowly pour 3 cups of the
milk mixture evenly
over the cake.
Bring the stock and
milk to a boil
over low heat in a small saucepan; pour
over the potato
mixture.
Add
milk in a slow stream, whisking and bring
mixture to a boil
over moderate heat.
In another larger bowl, combine the flour and baking powder, pour the egg / oil /
milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.
Pour
over the almond
milk and chop through the
mixture with the spoon until everything is lightly crumbly.
Then to the top of this I poured the
milk / egg
mixture over the entire casserole.
Mix together the eggs,
milk, vanilla, and nutmeg and pour the
mixture over the bread.
Sift the flour
over the
mixture and add baking soda, chocolate chips, rolled oats, and
milk to the it as well.
Spread remaining
milk mixture over noodles.
Once the yolks are warmed, scrape the yolk and
milk mixture back into the saucepan of warmed
milk and cook
over low heat.
Arrange 3 noodles
over milk mixture; top with half of squash
mixture, half of spinach
mixture, and 3/4 cup
milk mixture.
Pour about 1/3 of boiling
milk mixture over the egg yolks while whisking.
Drizzle half of the egg -
milk mixture over that.
Whisk together the
milk, cornmeal and salt in a large saucepan
over high heat until the
mixture comes to a boil.
Or chill, covered, up to 8 hours; reheat
over medium with reserved 1/2 cup
milk mixture.