cup milk AmE

Add 2 more cups milk, and continue cooking over low heat 15 to 20 minutes longer.

Gently heat remaining 1/4 cup milk in a small pan.

Heat 1/2 cup milk to 110 degrees and mix with yeast.

Wait until most of the liquid is absorbed before adding another 1/4 cup milk.

Scrape down the sides of the bowl and add the remaining 1/4 cup milk.

In bowl, mix one teaspoon sugar and 1/2 cup milk.

In another saucepan, blend the remaining 1 cup milk and the cream.

Whisk together the goat cheese and 1/2 cup milk until smooth.

Fill a 2-quart saucepan with 3 cups milk and add 1/4 teaspoon salt.

In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.

Add remaining 1/2 cup milk and beat until blended.

Bring 4 cups milk to boil in a saucepan.

If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes.

Add 4 cups milk, 1/2 cup sugar, vanilla bean and salt.

Mix in 1 1/4 cups milk to make a smooth batter.

Whisk gelatin into one-quarter cup milk in a small saucepan.

In a medium saucepan over medium heat, put 31/2 cups milk.

Heat 2 cups milk in a 4-cup glass measure, uncovered, in a 650- to 700-watt oven at 100 percent for 3 minutes.

To prepare the cheese sauce, combine the remaining cup milk and the heavy cream in a small saucepan.

In a separate bowl, beat eggs with 2 1/2 cups milk and the melted butter.

To make filling: pour 1/4 cup milk into a ramekin and sprinkle gelatin on top.

Add the 1 cup milk, and stir until the eggs and milk are mixed together.

Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined.

Sprinkle 1 cup milk on mixture and pulse or mix until mixture comes together as a dough.

Ingredients 1 cup instant oatmeal 1 cup milk 2 tbsp.