My favorite dish to make is milanesa de pollo. This is a quick and easy way to enjoy the flavors of summer corn and tomatoes. Simply saute the corn and tomatoes in the butter and olive oil for 5-10 minutes until the corn is tender and the tomatoes are soft. Add a little salt and pepper and serve with a green salad.
This recipe is quite simple, but it’s very tasty. The fresh basil and tomatoes combined in the flavorful corn add a nice hint of sweetness to the dish. The addition of the cheese allows you to use any type of cheese, and you can substitute it with most any cheese you may have on hand.
The real trick here is getting the cheese to come out pretty, but it doesn’t matter. Most cheese is made from whole wheat flour, but you can make it from whole milk, brown rice, and powdered milk. The wheat flour will be difficult to use in recipes, but if you do, you can use a good substitute. The whole wheat flour will be a little sticky and if you don’t have some leftover, it will help the texture.
You can also substitute with various types of rice, from brown rice to polished wheat. Rice is available in cans and jars, and you can use the same jar or can for any type of rice you want. The powdered milk is a must, but it is not necessary. You can substitute with skim milk.
I have found that a good substitute for powdered milk is vanilla flavored milk blended with the powdered milk and a little water.
I love milk. I take it with my oatmeal, cereal, and yogurt. If you want to make a milk substitute, I suggest you use vanilla flavored milk blended with the powdered milk and a little water.
This is a great recipe that doesn’t require any ingredients. Make just a few cups and then use a little bit of milk to thin it to your taste.
I would guess that vanilla flavored milk would be just as good as powdered milk, or even better, but I can’t say for sure.
I have made this recipe at home as well and was surprised at how well it works. I made a small amount of the dough and put in a can of whole milk. I added powdered milk to the milk and the dough went from thick to thin in about 30 seconds. The only thing I did differently was to put the milk in the bottom of the fridge before I did the dough.
I would say that the milk doesn’t have a lot of viscosity, but at this point I don’t know if I can eat it and be satisfied. The texture on my new food is pretty tight, but the milk itself stays the same. I guess that’s it.