Sentences with phrase «ml tops»

As for the questions here: Drink 250 ml tops in a day.

MLS top - level domain with backing from the MLS Domains Association, but there is a competing applicant, Afilias Limited, and the domain remains in contention.

For example, if the MLS's salary cap were $ 600 million (and teams spent it, lol) MLS would quickly attract the best players in the world (radically improving the quality of play and undoubtedly making MLS a top 3 league) all while maintaining parity.

Available in a range of sizes up to 5000 ml this top - quality dog salmon oil is veterinary checked and has full traceability.

mls top level domain.

MLS top - level domain.

mls top - level domain through the Internet Corporation for Assigned Names and Numbers (ICANN), the entity that co-ordinates domains and IP addresses for the Internet.

MLS top url??

For the past 25 years A.R. Belluz Realty has been winning MLS Top Team sales volume awards from the Thunder Bay Real Estate Board.

Not exact matches

This event is a gathering of top ML and AI experts focused on key developments, trends, and technological advancements in the computer science industry.

Topping 1/2 cup / 125 ml natural yogurt 1/2 cup / 65 g toasted pumpkin seeds or sprouted green lentils 1 pomegranate, seeds fresh coriander / cilantro

Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3 eggs

Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)

Enter my «sunshine in a jar,» a wholesome treat that layers an oat - nut crust, a fresh take on my lemon filling using meyer lemons, and a coconut whipped cream topping in individual mason jars (I used the 250 ml size).

Top each base with 1/4 cup (50 mL) warm pear mixture, whipped cream or ice cream.

Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut

Top with 2 cups (500 mL) chicken mixture, 1/2 cup (125 mL) onions, 1 cup (250 mL) each beans and corn, and 2 cups (500 mL) cheese.

Top with 1 cup (250 mL) steak mixture and 2 cheese triangles.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Top with 1 cup (250 mL) tomatoes and 1/2 cup (125 mL) cilantro.

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs

If you want cream between each pancake layer as well as on top whip 400 mls cream rather than the 150 mls specified.

The problem is the dropper doesn't stop as soon as you stop squeezing, it remains on the tip and just seems to get everywhere, my screw top cap is half red now: (I have a 100 ml bottle and with the extra I don't want and the bits that get everywhere, I reckon I will use about 30 ml for the actual purpose!

Suffice to say that, upon the first moments of rising, after a cleansing elixir of which recipe I modified from various parts of the Internet (1 tablespoon apple cider vinegar, juice of half a lemon, top up the rest of my 750 ml glass with filtered water, mix mix mix), meditation, a short workout and mini journalling session, a generous, flavourful, exotic breakfast is always welcome.

Apple Cinnamon Topping 4 large apples (or 6 - 8 small apples), peeled and cored 1 teaspoon lemon juice 3/4 cup (180 ml) apple cider 1/4 cup (50 grams) brown sugar, packed 1/2 teaspoon ground cinnamon

Topping 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips A pinch of salt 1/2 cup (120 ml) heavy cream Flaky sea salt, to finish (optional)

For the Topping: 100g cocoa butter, melted 100g raw cacao 100 ml raw honey 200 ml coconut milk (organic and full - fat is best)

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Almost an extra 40 gr / ml of liquid is a lot for the amount given in the cream cheese topping.

To make dulce de leche in the crock pot: fill a 250 ml mason jar with sweetened condensed milk, leaving a centimetre or more of space at the top.

4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers

For the topping: 500 g fresh strawberries or a mix of assorted berries 240 ml (1 cup) water 1/2 plus 1/8 teaspoons agar - agar

Make sure your cream is smooth and use 120 ml of this mixture for the almond caramel topping.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.

Divide among two 1 cup (240 ml) capacity ovenproof baking dishes, top with almond crumble and bake until golden brown (25 - 30 minutes).

To make a glass of Thandai add 2 tbsp syrup and top it with 200 ml chilled milk.

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

Cream Topping: Put 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar in a medium sized saucepan.

vanilla bean paste Chocolate Layer 1 x 400 ml tin full fat coconut milk (use the fat on top) 1/4 cup maple syrup 1/4 cup Choc Chick Cacao Powder 1/4 cup Choc Chick Cacao Butter Pinch of salt

1 1/2 cups (375 ml) milk alternate, such as almond, cashew or coconut milk 6 strawberries 2 or 3 Tbsp maple syrup or other liquid sweetener 1/2 tsp vanilla extract 6 Tbsp chia seeds Extra fruits for topping (optional)

2 cups (460 ml) Almond Milk, 1/2 cup (115g) Dark Chocolate, 5 - 6 drops Peppermint Extract, Whipped Cream for topping (leave this out for vegan option),

Pour about 1/2 cup (120 ml) of the hot toffee sauce evenly over the top of the cake.

3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (125 mL) milk 1 1/2 cups (150 grams) peeled, shredded carrots 1/3 cup (53 grams) raisins 1/4 cup (30 grams) coconut flakes 1/2 cup (60 grams) chopped walnuts, plus extra for topping 1 tablespoon demerara or raw sugar, optional

3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon espresso powder (optional) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional)

To serve hot: place approximately 30 ml of chai syrup into a mug and top with heated / steamed milk of your choice.

1 1/2 cups vegetable or chicken stock 2 teaspoons ground cumin or curry powder 1 1/2 cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes, finely diced 1/4 cup parsley, chopped 2 spring onions, sliced (include green tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150 mL) 1 tablespoon vegetable oil

The 540 ml glass sauce jar, which Aegg calls the «subtle dog bone», is taller than existing ones on the market and not so rounded at the top, giving it better shelf space and a more striking appearance.

Add the remaining 700 ml of water to a large saucepan and sprinkle the agar powder on top.