The worst offender was the Trader Joe's Albacore Tuna in Water Half Salt, which contained, on average, 2.43 ounces of tuna, but the lawsuit also pertains to the 5 - ounce cans of Albacore Tuna in Water Salt Added, Albacore Tuna in Water No Salt Added, Albacore Tuna in Olive
Oil Salt Added, Skipjack Tuna in Water with Sea Salt, and Yellowfin Tuna in Olive Oil Solid Light.
Not exact matches
Idaho gets most of its
oil from Wyoming, and the
oil is refined in
Salt Lake City, which
adds a transport cost that the customer ends up paying.
Heat vegetable
oil in saucepan, over medium heat, for 30 seconds, then
add onion mixture and 1.5 teaspoons
salt (reserve 1/2 teaspoon
salt for later).
She
added pickles and parsley and tossed the salad in sunflower
oil,
salt and pepper before serving it with brown bread.
Add dates,
oil, and
salt and purée until mixture comes together.
I
added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive
oil, sprinkled on some pumpkin seeds and put a touch of
salt and pepper over the top.
Add dates, coconut
oil and
salt and run the processor until it all comes together.
Add coconut
oil,
salt, pepper and mix well.
Add the dates, coconut
oil and
salt and to the food processor and process until the mixture sticks together.
Add the vegetable oil, salt, and rum, then add the vinegar to cover a
Add the vegetable
oil,
salt, and rum, then
add the vinegar to cover a
add the vinegar to cover all.
Then place all the veg with the basil leaves into a sauce pan,
adding the olive
oil,
salt and pepper.
Add half the peas to a food processor with 4 tablespoons of olive
oil, juice of 1 lime, some
salt and pepper to taste and blend to a puree
Add in the juice of half a lime, olive
oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of
salt, then mix it all together.
Then
add in the avocado, olive
oil, lime, mint leaves and
salt — blend again.
Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and
added some parsnip too), then marinated the mushrooms in olive
oil and balsamic vinegar, wilted the spinach with
salt and a bit of chilli before
adding to the cooked veggies.
Add flour,
salt and olive
oil to the bowl together with 1 1/4 cups cups of water.
Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if need
Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and
add more salt, herbs or oil if need
add more
salt, herbs or
oil if needed.
Once cooled;
add the fennel to the deep bottom dish, along with the juice of one lemon, drained raisins, a drizzling of olive
oil, the cooked quinoa and a sprinkling of
salt — give the whole lot a big mix to ensure all of the delicious flavours coat everything.
Then
add the crushed / finely chopped garlic, tamari, sesame
oil, chilli flakes, olive
oil and
salt.
Make the sticky ginger sauce by
adding coconut milk, coconut
oil, coconut sugar,
salt and ginger to a sauce pan and heating until it reaches a rolling boil.
Warm the
oil or ghee in a large saucepan over medium heat,
add red pepper flakes, onion and a pinch of
salt and cook for 7 minutes, until translucent.
Once the sweet potatoes have cooked for fifteen minutes
add the beets and sprouts to the baking tray,
add a little more olive
oil,
salt, pepper and the chilli flakes.
I
added a teaspoon of sea
salt, which I dissolved in the coconut
oil / cinnamon / maple syrup mix.
Sauté them in a frying pan with olive
oil, dried mixed herbs, chilli flakes and
salt,
adding in the pumpkin seeds as they begin to brown.
Add salt, freshly ground black pepper and plain ghee / coconut
oil, mix thoroughly.
Add these to a large frying pan with generous drizzle of olive
oil,
salt and pepper.
Peel and de-stone the avocados, then
add the flesh to a food processor with the lemon juice, olive
oil and lots of
salt and pepper.
Add the broccoli to the frying pan first with olive
oil, a sprinkling of chilli flakes and
salt.
Add the thyme,
salt, and pepper and transfer to a bowl.Wipe out the pan and heat the remaining 1/4 cup of
oil.
About 5 - 8 minutes before the squash is finished
add the mushrooms to the baking tray with a drizzle more olive
oil and a spinkling of rosemary and
salt — before you cook them you'll need to peel them and sliced them into pieces though.
While the risotto is cooking, heat the remaining 1/2 Tbsp of
oil in a large frying pan,
add the chopped mushrooms, sprinkle with a pinch of
salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.
1) Sift the flour into a mixing bowl 2)
Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the
salt to the flour, mixing together 3)
Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the olive
oil, mixing as you
add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
add to ensure the flour envelopes the
oil 4)
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Add olive
oil, pepper, garlic
salt and toss to blend.
Coat with the olive
oil,
add the
salt and pepper and roast in an oven safe dish for an hour or until golden brown.
Take chana sattu in a bowl and
add fried onion, green chilies, roasted cumin powder,
salt, 2 tsp
oil, lemon juice and 1/2 cup water and mix well.
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients,
add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of
oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
On the other side put the chicken in the pressure cooker and fry it with some
oil and
add ginger paste, garlic paste,
salt, ajinomito, lemon juice and stir them all very well.
While wine is reducing
add some
salt and some olive
oil to a pot of water and bring to a boil for the pasta then
add the pasta.
Take brown chickpeas sattu in a bowl and
add fried onion, green chilies, roasted cumin powder,
salt,
oil, lemon juice and water and mix well.
Remove sun - dried tomatoes from the pan, leaving the
oil, and
add chicken tenders,
salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side.
Once melted,
add in chopped onions with 1/4 teaspoon of
salt, and stir until all onions are coated in the
oil mixture.
Make the garlic crostini: In a large bowl
add the
oil / butter and
salt.
In a medium nonstick skillet, sauté garlic and scallions in olive
oil over medium heat for about 3 minutes;
add zucchini,
salt and pepper to taste and cook about 4 - 5 minutes.
• Works wonders as a marinade with
oil, lime juice and green onions • Use it on meat, chicken, fish and seafood •
Add it to any dish to get a delicious spicy flavor • No additional
salt is needed when it is
added to the food
Drizzle the olive
oil over top, then
add the basil and a pinch of
salt and pepper.
Slowly pour the milk into the flour and
oil mixture,
add the
salt and pepper, and bring the milk to a low simmer.
Drizzle with 2 Tbsp olive
oil, then
add 1 tsp dried basil and a pinch or two of
salt and pepper.
Add olive
oil, thyme, onion,
salt and pepper.
Heat
oil in large pot over medium - high heat;
add sweet potato, onion garlic and
salt.
Add the Brussels sprouts leaves to a bowl and toss them with the olive
oil, garlic,
salt, and ground black pepper.