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  2. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

    www.aol.com/milk-substitute-recipe-15-swaps...

    To use it in place of fresh milk, simply open a can and mix it with an equal amount of water, then replace the milk in your recipe measure-for-measure. 4. Sweetened Condensed Milk

  3. These Half-and-Half Substitutes Are Just as Creamy - AOL

    www.aol.com/4-best-substitutes-half-half...

    Sour Cream or Yogurt. For baking, sour cream or yogurt are easy 1:1 substitutes for half-and-half, though both are tangier. When cooking, however, yogurt and sour cream may separate over direct ...

  4. Healthy(er) Comfort Food: Homemade Fettuccine Alfredo - AOL

    www.aol.com/healthy-er-comfort-food-homemade...

    Despite its yummy goodness, typical Alfredo sauce (the American way) involves heavy cream, lots of butter, and is served over al dente bands of Fettuccine pasta. Healthy(er) Comfort Food: Homemade ...

  5. Fettuccine Alfredo - Wikipedia

    en.wikipedia.org/wiki/Fettuccine_Alfredo

    The Alaska Seasoning Company makes "Alfredo sauce powder", a spice mix to which, according to the company, one "simply [adds] cream [to] make a restaurant style Alfredo Sauce". [54] These sauces are marketed at various price points and quality levels, and are often reviewed in food related publications. [55] [56] [57] [58]

  6. Turkey & Broccoli Alfredo Recipe - AOL

    homepage.aol.com/.../recipes/turkey-broccoli-alfredo

    Main Menu. News. News

  7. The Secret Ingredient for Making Jarred Alfredo Sauce Taste ...

    www.aol.com/secret-ingredient-making-jarred...

    The best Alfredo sauce is the one you make from scratch, but DIYing the sauce isn't always in the cards. ... You can pour about 1/4 cup in a saucepan and simmer it for a few minutes to reduce it ...

  8. Fat content of milk - Wikipedia

    en.wikipedia.org/wiki/Fat_content_of_milk

    "Homogenized" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). [15] There are also skim , 1% , and 2% milk fat milks. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding back the appropriate amount depending on which product is ...

  9. Demi-glace - Wikipedia

    en.wikipedia.org/wiki/Demi-glace

    Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock.

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