Started a project
using white milk paint over a very dark piece (bleed thru is not the problem), it's just a much different chemical composition (thinner coverage, even when mixing - in less water) and doesn't cover well, requiring a minimum of 4 coats (great for some projects, but not this one).
Started a project
using white milk paint over a very dark piece (bleed thru is not the problem), it's just a much different chemical composition (thinner coverage, even when mixing - in less water) and doesn't cover well, requiring a minimum of 4 coats (great for some projects, but not this one).
I used a white milk glass one I had at home.
When I've
used white milk paint in the past, I think I was mixing them a little too thin (with too much water), and the coverage wasn't what I wanted it to be.
Not exact matches
I just made the almond
milk and it tastes great, and it was so easy to make, but I have one question: mine is not that
white in colour, just slightly more brownish (like hazelnut
milk) even though I
used blanched almonds.
Is it okay to
use normal (
white) rice
milk instead of the brown one?
Based on what I had, I
used plain ol' yogurt, skim
milk and
white organic pastry flour and mini chocolate chips.
These were beautiful however I
used white self raising flour instead and I also did 2 cups flour, 2 eggs, almost a cup of
milk and a dollop extra sunflower oil (which I also
used in the recipe instead of canola as I didn't have any).
Place the
milk,
white chocolate, vanilla and a pinch of salt (if
using) in a medium saucepan.
Changes I made (because of what I had on hand)--
used buttermilk instead of
milk and vinegar,
used pureed squash from my freezer, and
used 1 1/4 cups
white whole wheat and 3/4 cup ap flour.
Use white chocolate or dark chocolate instead of
milk chocolate in the shell.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass —
white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can
use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut
milk (about 1/2 cup coconut
milk)
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I
used 1/2 a cup of
milk chocolate drops and 1/2 a cup
white chocolate drops).
vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup
white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can
use lemon juice,
milk or water Here is a link to my blueberry scones with photos of how I knead in the berries
You can
use either natural unsweetened cocoa powder or Dutch - processed cocoa powder and while I lean towards
milk chocolate chips, you can also
use semi sweet, bittersweet, or even
white chocolate chips.
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut
milk (can
use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon
white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
To amp this healthy meal up further you have all the nutrients of the veggies, the wonderful healthy fats from the coconut
milk, and it's super low - carb with the addition of cauliflower rice instead of the typical
white rice
used in a curry dish.
I
used your custard recipe (subbing heavy cream for
milk & black pepper for
white).
I will admit, I changed the recipe slightly — I
used whole
milk, and chopped up some 72 % dark chocolate instead of the chips, and I
used white whole wheat flour.
1 c yellow cornmeal 1 c AP flour 1/4 c
white sugar 1 T baking powder 1 t salt 1 c
milk (I
used 1 %) 1/3 c oil 1 egg Optional Add - ins *
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole
milk (I
used light and it worked fine) 300g strong
white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong black tea
2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond
milk 1/4 cup of
white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I
used King Arthur) 1 cup of whole wheat flour (I
used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
Yuanzhen - egg
white powder and
milk powder are completely different things so never
use milk powder.
Used pure vanilla extract instead of imitation clear vanilla (
Milk Bar swears by the clear stuff for getting the brightest
white frosting and a «box - mix» taste, but I'm all about the real stuff).
I
used regular
white flour because that's what I had on hand and whole
milk.
I made some substitutes to this pie pudding:
used tapioca starch in place of corn, almond
milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than
white sugar.
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?
My favorite bread memory is of the Martha
White bag mix «just add
milk» chocolate chip muffins my mother
used to make for me for my birthday breakfast each year prior to my diagnosis.I miss waking up to the smell of those muffins and how deliciously fluffy and chocolate - y they were!
Create a variety by
using milk,
white, and dark chocolate.
To 2 1/2 cups of
milk add 2 tablespoons lemon juice (or
white vinegar) let stand for five minutes and then
use as normal buttermilk.
It is divided into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like
White Velvet Cake with
Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that
use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub.
I made these as a healthier option for my daughter who loves her pancakes -
used 1/2
white flour and 1/2 whole wheat — 1 percent
milk — still a great taste.
While the classic
White Russian
uses cream, I believe it still tastes pretty darn good with vanilla almond
milk.
If
using milk or
white chocolate, turn the heat off under the skillet and wait for 60 seconds before setting the bowl of chocolate into it.
Beat in egg yolk (refrigerate the egg
white until ready to
use), vanilla, and
milk until combined.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled
white vinegar) 3/4 cup
milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
I made mine
using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond
milk and
used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for
white kidney beans which I had never heard of!).
You can
use milk or
white chocolate for the coating instead of the dark chocolate in the same amount.
I
used 1/3
white whole wheat flour (plus a bit of gluten) because I love it so, and I added a tablespoon of dried
milk powder to help it poof up.
Kindly I had tried this delicious recipe and have a query; the custard looks like cooked
white egg while it «s taste is sweet and I had followed or your steps only one change I didn't
use whipped cream I
used fresh cream with same amount of
milk as yours and honestly I beated the egg by my hand as much as I can and it didn't change to
white color.
You can
use Milk, dark or even
white chocolate.
1/2 cup unsweetened, full fat canned coconut
milk (only
use the thick
white cream on top!
I halved the recipe and
used one can of full fat coconut
milk (must be refrigerated overnight, with the
white opaque layer scraped out and
used) in place of the whole
milk.
1 cup
white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are
used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again
use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut
milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)
I made this last night and
used white beans and oat
milk, what I had on hand.
I cup naturally vegan cornbread mix (I
use Martha
White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy
milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
I
used milk chocolate with
white chocolate and dark chocolate drizzle for the fun and childhood - reminiscent Oreo truffles, and dark chocolate for the super rich cookie dough truffles, but feel free to
use whichever kind of chocolate you prefer and mix it up however you want!
1 tablespoon olive oil 1/4 cup
white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz
white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't
use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole
milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped
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
The best part (besides the fact that they come together in zero time) is that you can customize them exactly how you like; I
used a mix of regular
milk chocolate Kisses and
white chocolate Hugs (my fave!)