Ghee, or clarified butter, is butter that's been simmered long enough to
remove milk sugars and solids.
Ghee, or clarified butter, is butter that's been simmered long enough to
remove milk sugars and solids.
Not exact matches
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems
removed 2 cloves garlic, peeled 1 tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut
milk, recipe here
In a small saucepan over medium flame, heat and whisk
milk until warmed through, add
sugar and cocoa; heat and whisk until gentle boil occurs;
remove from heat.
Remove from oven and let cool while you mix together the powdered
sugar and
milk for the icing.
Typically, it is quite tangy, since the fermentation process
removes most of the lactose (
milk sugar).
Bake these mini cinnamon rolls for 20 minutes,
remove them from the oven and spread a layer of cinnamon roll frosting made with powdered
sugar and
milk over the warm tops.
Heat
milk to boiling,
remove from heat, add 3 cups of powdered
sugar all at once, and beat until smooth.
Keep in mind, once the lactose
sugar is
removed from the cream, and the Kefir
milk this ice cream will have a sweet tart taste to it.
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut
milk 4 fresh small red chiles, such as serranos, stems
removed 2 small green chiles, such as serranos, stems
removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds
removed, chopped 4 tablespoons
sugar (optional) 1 teaspoon turmeric powder Salt to taste
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated
sugar 2 cups coconut
milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems
removed
It is made from a mixture of whole
milk and
sugar that has had about 60 percent of its water
removed.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine
sugar 3/4 teaspoon salt 1 cup (240 ml) warm water
milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute),
remove from heat, season to taste and cool.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds
removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut
milk 1 1/4 cups chicken broth 1 teaspoon
sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
* 1 pound yard - long beans, * 1 tablespoon vegetable oil * 4 shallots, chopped * 1/4 teaspoon ground turmeric * 1 lemongrass stalk, tough outer leaves and stems
removed, finely chopped * 1 teaspoon palm
sugar * 2 fresh red chilies, finely sliced * 2 teaspoons shrimp paste * 1/3 cup coconut
milk * Salt and pepper
2 cups nonfat, no -
sugar - added vanilla frozen yogurt 1/4 cup almond
milk 1/2 small avocado, peeled and seed
removed 1/4 teaspoon mint extract 2 tablespoons fat - free whipped cream (optional) 1 natural maraschino cherry (optional, we use Tillen Farms)
Muffin Ingredients 2 1/2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups
sugar 3 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces sour cream 1/4 cup
milk 3 cups (1 1/2 pints) fresh blueberries, stems
removed (Omit for crumb cake muffins)
Make the pastry cream: In a large pot, bring the
milk, 1/3 cup of the
sugar and the vanilla to a simmer, then
remove from the heat.
1/2 cup polenta 1/2 cup
milk 4 bacon rashers, rind
removed, chopped fine 4 green onions, chopped fine 1 1/2 cups self - raising flour 1 tablespoon caster
sugar 250g can corn kernels, drained 170g crab meat, drained 100g butter, melted 2 eggs, beaten lightly 1/4 cup coarsely grated cheddar cheese a pinch of salt 1 tsp dill 1 tsp olive oil
I'll try one gram more next time and I'll do the same as for the
sugar, that is I'll
remove half cup of hot
milk from the whole batch and I'll mix it back after the agar is thoroughly dissolved.
ingredients PIE CRUST: 1 tablespoon light brown
sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1
sugar pumpkin (top
removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown
sugar 1/4 cup granulated
sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated
milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's
sugar 1 teaspoon vanilla extract
Warm the coconut oil in a small saucepan until completely melted,
remove from the heat and add the nut
milk, vanilla, tahini, and coconut
sugar.
Remove from heat and beat in powdered
sugar adding
milk gradually until mixture is a pourable consistency.
Once
sugar is melted,
remove from heat and stir in remaining cup of cream,
milk and vanilla.
The
milk should be just a little hotter than warm, between 100 and 115 degrees F, but not over 115 degrees F.
Remove the saucepan from the heat and whisk in the
sugar, salt and yeast.
Ingredients: 1 cup Greek or any whole
milk yogurt / 5 or 6 sprigs of fresh mint, stems
removed, leaves chopped / Zest of one small lime / Freshly ground pepper and sea salt to taste / Pinch of demerara or brown
sugar (optional).
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut
milk 1 cup reduced sodium chicken or fish stock 2 cups
sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein
removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown
sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
for the filling 2 cups ricotta cheese (I make mine with raw goat
milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons coconut
sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems
removed and halved 9 fresh ripe, sweet figs — stems
removed and halved
After 15 minutes,
remove the scones from the freezer, brush the tops with the remaining
milk, then sprinkle with a bit of
sugar.
Procedures: Combine
sugar, butter, and
milk in a saucepan and bring to a boil over low heat; cook for a minute and
remove from heat.
4 cups all purpose flour 2 teaspoons salt 1 1/2 teaspoons
sugar 2 teaspoons garlic powder 1 teaspoon dried parsley 1 package (2 1/2 teaspoons) instant active dry yeast 1/3 cup olive oil 1 cup water 1/4 cup
milk 2 large or 3 medium jalapenos, seeded with membranes
removed, diced small 1/2 cup shredded parmesan cheese 3/4 cup shredded cheddar cheese 3/4 cup shredded Monterey jack cheese
10 ounces Collection Etienne 31 % Cacao White Chocolate wafers 4 1/2 cups heavy cream 3 cups
milk 2 tablespoons fresh or 2 teaspoons dried lavender flowers Zest of one fresh lemon,
removed with a peeler 6 egg yolks 1 cup granulated
sugar
Pure chocolate contains antioxidants like flavonols and theobromine but is quite bitter, which is why confectionery makers
remove healthy flavanols such as epicatechins and combine it with other ingredients like
milk, refined
sugar and unhealthy fats.
1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium onions, sliced 1 cup coconut
milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon
sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot green chiles, such as serrano, seeds and stems
removed, cut lengthwise in half 1 large fish head (about 1 pound) 6 small okras, parboiled and sliced
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut
milk, recipe here 4 fresh small red chiles, such as serranos, stems
removed 2 small green chiles, such as serranos, stems
removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds
removed, chopped 4 tablespoons
sugar (optional) 1 teaspoon turmeric powder Salt to taste
3 tablespoons vegetable oil 3/4 cup
sugar (white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute black - eyed peas 2 cups rice (not instant) 3 cups water 1 cup coconut
milk (not sweetened coconut cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds and stems
removed, minced 1/4 cup ketchup 3 tablespoons butter
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut
milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds
removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown
sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
While the cake's in the oven make the frosting by putting 1 c. of
sugar and 1 c. of evaporated
milk in a small pot until it thickens,
remove from heat and add 1/3 c. of evaporated
milk.
Removing chocolate
milk from school cafeterias may reduce calorie and
sugar consumption, but it may also lead students to take less
milk overall, drink less (waste more) of the white
milk they do take, and no longer purchase school lunch.
Chocolate
milk can have up to twice as much
sugar as white
milk and as a result,
removing chocolate
milk from school cafeterias has been actively debated as a measure to reduce childhood obesity.
But what if their appetite for the
sugar is a natural response to their need for the fats that are naturally present in
milk (and that our modern society has arrogantly
removed)?
Although many question the hope for public policy to affect that national girth,
removing sweet
milk from schools may be one of the most direct tools policymakers have at their disposal to reduce juvenile
sugar consumption — at least on the taxpayer's dime.
I also raised the possibility of a middle ground solution, already instituted by some school districts, of lowering the
sugar content and
removing objectionable ingredients from flavored
milk before -LSB-...]
More
milk sugar (lactose) is added to make the concentration equal to that of breastmilk, and the fat (butterfat) is
removed and replaced with vegetable oils and other fats that infants can more easily digest and are better for infant growth.
I also raised the possibility of a middle ground solution, already instituted by some school districts, of lowering the
sugar content and
removing objectionable ingredients from flavored
milk before banning it altogether, to the extent many parents and nutritional experts still want to see it in school lunch rooms.
To make, simply heat one and a half cups of liquid of choice (you can blend berries with water or
milk, or just use a pre-bought, ideally low -
sugar juice) until almost boiling, then
remove from heat and whisk in three tablespoons of grass - fed gelatin (you don't want to use trendy collagen protein here, as you want it to really gel — I like Vital Proteins).
1 lb / 2 cups (about 2 medium) sweet potatoes, baked, skin
removed 3/4 cup coconut
milk (canned) 6 T maple syrup 5 T coconut
sugar 1/4 cup bourbon (omit if desired) 3 eggs 2 T coconut oil, melted 1 tsp vanilla 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp cardamom 1/4 tsp sea salt 4 - 5 grinds fresh black pepper
Then
remove saucepan from heat and add almond
milk, coconut
sugar, and sea salt.
Remove caramelized
sugar from heat, and stir in warmed coconut
milk.
There are myriad ways to cleanse, some more effective and safer than others, but generally,
removing inflammatory foods such as gluten, dairy, soy, corn, eggs,
sugar, alcohol and coffee while taking a tincture or supplement with liver supportive herbs, such as
milk thistle, will suffice.