Not exact matches
(180 g)(3/4 cup) sugar 7.5
oz (220 g)(1 cup) unsalted butter 1/4 cup sifted flour 1/4 cup
milk 4 large eggs 2 - 3 teaspoons
of Habanero jam (or other hot chile pepper jam) Confectioner's sugar
for decoration
7 cups mini marshmallows (12.5
oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14
oz can condensed
milk, look
for one that's just
milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or use salted butter and leave this out) 12
oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1 17 -
oz package
of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups
milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon,
for dusting
I want to get the calories down
for weight loss though so my updated recipe is: 6
oz brewed organic coffee cold, 6
oz unsweetened almond
milk, 1 scoop organic plant based protein powder, 1 tsp pure vanilla extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents
of 2 probiotic capsules.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5
oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond
milk (or any other
milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
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.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5
oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3
oz] firm tofu, thinly sliced 150 g [5
oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut
milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions
for garnish
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3
oz (150g) container
of plain greek yogurt -1 / 4 cup coconut
milk - juice
of 1/2 a lime - 1 small bunch fresh cilantro - olive oil
for blending - 1 teaspoon
of salt - more to taste
1/4 tsp saffron 2/3 cup butter 1 3/4 cup
milk 50 grams
of fresh yeast (note: I use 2 packages
of 0.6
oz) 1 egg 3/4 cup
of granulated sugar 1 tsp salt 6 1/2 cup all purpose flour Raisins
for decorating Egg white to be brushed on before baking
We looked on this website
for an almond
milk recipe as we found this recipe in a magazine that sounded really yummy: Blend 6
oz of brewed coffee, add some almond
milk with chocolate protein powder and ice.
Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond
milk 2 (3.5
oz / 100 g each) soy - free dark chocolate bars 3 cartons (6
oz / 170 g each)
of So Delicious Greek almond or coconut
milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton
of raspberries
for garnish Powdered sugar
for dusting (optional)
Duncan Hines Dark Chocolate Fudge Cake Mix 18.25
oz (Pack
of 2) Smucker's Caramel Ice Cream Topping, 12.25 ozSnickers
Milk Choc Peanut Butter Square 11.5
Oz (Pack
of 2) KitchenAid K45SSOB 4.5 - Quart Classic Series Stand Mixer, Onyx BlackNorpro 3 - Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire AgitatorRegency Wraps Greaseproof Baking Cups, Yellow and White Pisa Stripe, 40 - Count, Standard.Good Living Stainless Steel Ice Cream Scoop with Release Lever and Rubberized Handle
for Comfort Grip, Colors Vary, 1 - scoop
Ingredients 4 - 5 green cardamom pods 3 Tbs unsalted butter 2 pinches
of saffron 3 cups unsweetened finely shredded coconut 1/4 tsp ground cardamom 3 Tbs dry
milk powder 14
oz sweetened condensed
milk chopped pistachios
for garnish gold shimmering sugar
for garnish
- In a blender (VitaMix was used
for the recipe), add 1 can
of organic coconut cream, 2 ounces
of almonds
milk, 1
oz.
Matcha Whoopie Pies with Sakura Buttercream Filling
for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough
milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream
of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder)
for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole
milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2
oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)
For the cake: 8 oz (2 sticks) butter, at room temperature (plus additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream of coco
For the cake: 8
oz (2 sticks) butter, at room temperature (plus additional
for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream of coco
for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated
milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream
of coconut
I used two boxes (13.4
oz)
of the beans and used about 1 3/4 cups
of unsweetened soy
milk to get to the consistency I was looking
for.
1.8 lbs (800 g)
of duck magret (2 big duck breasts) 1.4
oz (40g)
of red curry paste 1.4
oz (40g)
of galangal 1
oz (30g)
of sugar (I used coconut sugar
for more flavor) 2 cups (50 cl)
of water 1.7 cups (40 cl)
of coconut
milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons
of olive oil 3 tablespoons
of fish sauce (or nuoc - mâm) 1 teaspoon
of salt
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons
milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice
For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8
oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
1 1⁄2 cups (5
oz / 150 g) dry bread crumbs 1 1⁄4 cups (10 fl
oz / 300 ml) soy cream 2 1⁄2 cups (20 fl
oz / 600 ml) soy
milk 2⁄3 cup (4
oz / 120 g) fine or coarse semolina 1⁄2 cup (3 1⁄2
oz / 100 g) superfine (caster) sugar 1 tablespoon orange flower water edible petals, to serve
for the syrup 1 cup (7
oz / 200 g) superfine (caster) sugar 2 lemon leaves juice
of 2 lemons
Lucuma sweet cream 1 can (13.5
oz) full fat coconut
milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch
of turmeric,
for color (optional) Pinch
of vanilla sea salt 3 tablespoons (36g) unsweetened almond
milk 1 tablespoon (11g) refined coconut oil (optional)
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut
milk of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom
for the cardamom rose coco whip: 1 (13.5
oz) can
of full - fat coconut
milk, refrigerated upside down
for a few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
for the filling 3 cups homemade almond
milk 1/3 cup maple syrup pinch sea salt 3 tablespoons agar - agar flakes (I like these) 2 1/2
oz raw cocoa butter — shredded zest
of 2 blood oranges 1 cup blood orange juice 1/2 tablespoon vanilla extract — optional
For filling: 1 x 400 mL (14 fl
oz) can coconut
milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest
of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3 cup (75 g) coconut oil
* Use 1 teaspoon
of coconut cream concentrate
for every 6 - 8
oz of water
for coconut cream
milk.
For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6 - 8 oz of water for coconut cream mi
For coconut
milk make homemade coconut
milk or use 1 teaspoon
of coconut cream concentrate
for every 6 - 8 oz of water for coconut cream mi
for every 6 - 8
oz of water
for coconut cream mi
for coconut cream
milk.
On the heels
of a new $ 5.5 million round
of funding, Daily Greens is set to unveil a new look
for its conventional - oriented line
of high pressure processed (HPP) green juices and has added a trio
of hemp
milks to its Half Pint line
of 8
oz.
The former, exhibiting
for the first time since its acquisition by Nestle last November, presented its new three - SKU line
of coffee and organic whole
milk blends in a multi — serve 46
oz.
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20
oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls
of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's
milk Pecorino Romano) baby greens or microgreens
for garnish (optional)
For a bolder flavor with slightly more body and sweetness, mix each scoop with 4 - 6
oz of water,
milk, or your favorite beverage.
(1 egg is roughly 2
oz, so you need 1 egg
for every 1/2 cup
of milk.)
Creamy Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple
of recycled vanilla beans 13.5
oz can
of coconut
milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut
milk for a vegan version) 1/3 cup sweetened shredded coconut, toasted *
Prep time: Cook time: Total time: Cookie Dough Cream Pie
For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7
oz of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons
milk or soy
milk 1/2 cup mini semi-sweet chocolate chips
For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole
milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.
Vanilla Bean Panna Cotta with Brandied Apricots makes 4 to 8 servings depending on size 1 1/2 cups whole
milk 1 1/2 cups heavy cream 1 vanilla bean 1/2 cup sugar one 1/4
oz packet (2 1/2 tsp) powdered gelatin
for the brandied apricots: 5 apricots, pitted and sliced 1/4 cups sugar 1/2 cup water 1/4 cup brandy or Cognac squeeze
of lemon juice 1/2 tsp vanilla extract
For the Creamy Pie 1 5
oz can Evaporated
milk 1 3.4
oz box
of instant lemon pudding mix, one small box 2 8
oz packages
of...
On their anniversary, when he was 10, he took them breakfast in bed — a 12
oz glass
of milk for his pregnant mom, and a 12
oz glass
of WINE
for his dad!
he drink 2
oz then wont eat
for about 4 hours when he drinks about 6 to 8
oz of breast
milk every 3 He is also fussy I try everything I can to breast feed and I'm stuck
By the way, my husband made an appointment with with a lactation consultant (a lady who was his lactation consultant when he was a baby, 40 years
of extra erience) and I agreed to go just
for him hoping that she will help me to explain my husband that there is not enough
milk and we need formula (I could pump no more than 4
oz a day only).
For the cake: 8 oz (2 sticks) butter, at room temperature (plus additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream of coco
For the cake: 8
oz (2 sticks) butter, at room temperature (plus additional
for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream of coco
for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated
milk 1 tsp vanilla extract 1 tsp coconut extract 1/2 cup cream
of coconut
«As has been pointed out to you, if a baby gets 2
oz of formula in the hospital while waiting
for milk to arrive and then only breast feeds
for the next year, they will be counted in the 70 %
of those «on formula.
She drank 11
oz of the
milk, and I think that is pretty good
for a first day.
You need a min
of 100
oz to be able to donate, as the screening process takes a bit
of time and energy
for the
milk bank to process each donor.
Please bring: 2
oz of expressed breast
milk, your baby, and your insurance cards so we can provide you with super bills to submit to your insurance company
for reimbursement (we don't guarantee reimbursement but it's worth a try!)
At 6 months
of age their bodies adjusted to consuming many ounces
of milk each night (each baby woke up 2 or 3 times, eating 4 - 6
oz each feeding) so although they didn't actually need to eat
for normal healthy growth, their bodies were accustomed to it.
Please bring: 2
oz of expressed breast
milk and your insurance cards so we can provide you with super bills to submit to your insurance company
for reimbursement (we don't guarantee reimbursement but it's worth a try!)
Hi Stephanie,
for the amount
of BM, I'd say put the
milk into bags (Medela is 5
oz a bag, I think there are bigger bags, too, but I'm not sure
of the brand)
for storage.
It is not the most natural
milk but 12
oz of formula a week small price to pay
for a little sleep, a little sanity.
Such
milk storage containers should contain over 3
oz, which is perfect
for your quick storage
of your breastmilk.
2 hours
for 2
oz of milk pumped from both breasts.
An 8
oz serving
of milk (even chocolate
milk) provides 30 %
of the daily value (DV)
for calcium, 25 %
of the DV
for Vitamin D, 16 % DV
for protein, 11 % DV
for potassium, 10 % DV
for Vitamin A, 26 % DV
for Vitamin B2, 10 % Vitamin B3, 22 % Vitamin B12, and 25 % DV
for phosphorus, making
milk one
of the most nutrient - dense foods, the very opposite
of a «junk food» like soda.