Sentences with phrase «tbsp grapeseed oil»

Flip them and drizzle again with another 1 1/2 tbsp grapeseed oil.

1/4 cup sliced jalapeno chillies (from a can or jar) 1 tbsp mild chili powder 1/4 tsp cayenne Kosher salt and freshly ground black pepper 2 tbsp grapeseed oil 2 tomatoes, diced, or 1 cup drained, canned crushed tomatoes 2 cups frozen corn kernels, thawed (Note: I left this out.

of lean ground beef 1/4 cup crumbled Stilton cheese (optional) 1 egg 1/2 onion, grated 1 tbsp Lea & Perrins Worcestershire sauce 1 - 2 tbsp BBQ sauce (I used Bull's Eye Guinness bbq sauce) 1/3 cup milled flaxseed 2 tbsp whole wheat breadcrumbs 1 tbsp grapeseed oil (for brushing on the burgers just before they go on the grill)

1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties

Not exact matches

for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated

for the crumb 1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extract

18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety for more kick) 1 tsp ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)

Here are the substitutions I made: 3/4 teaspoon salt (since I used salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5 Tbsp salted Kerrygold butter (I didn't have grapeseed oil) 1/4 cup shredded, unsweetened coconut (because I love coconut)

1 cup (130 grams) raw pumpkinseeds 1 cup + 2 1/2 Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1 Tbsp coconut flour 1 1/2 tsp baking soda 1 1/4 tsp xanthan gum or guar gum 1 tsp salt or Herbamare 2 Tbsp apple cider vinegar (substitutions suggestions below recipe) 2 Tbsp finely ground flax seeds 1 1/2 cups water 2 Tbsp olive oil or grapeseed oil

I used 2 tennis ball size beets, did half honey half dates (6), half eggs (2) half ground flaxseed (2 tbsp), and half grapeseed oil half coconut oil.

1/2 cup grapeseed oil 1/4 c honey 1/4 c apple cider vinegar (or 3 tbsp lemon juice + 1 tbsp apple juice) 1 tbsp dijon mustard 1 tbsp finely minced shallot s & p, to taste

1 chicken, quartered (skin - on) 1 tbsp grapeseed or other neutral flavored oil salt and pepper, to taste 2 fuji apples, cut into eights 2 cup fresh or frozen cranberries 1 cup port or sweet red wine heaping 1/3 cup honey a few sprigs of thyme

1/4 cup fresh parsley, chopped and packed, or use 2 tbsp dry parsley 1 tbsp sugar 2 tbsp toasted sesame oil 1/4 cup + 2 tbsp (6 tbsp total) sunflower, canola, grapeseed, or other light oil

3 cups chopped bhindi 3 tbsp oil (I use grapeseed) 1 medium onion sliced 1 small green chilli whole 1/2 tsp salt 1/2 tsp tumuric 1 tsp coriander powder 1/2 tsp chat masala 1/4 chilli flakes 1 tbsp fresh lemon juice

grapeseed or other neutral oil 3 cloves garlic, chopped 1/2 cup chopped shallots (about 4) 1 large jalapeno, stemmed and chopped sea salt, to taste 1/3 cup each parsley and cilantro juice of one lime 1/4 cup orange juice 1 Tbsp.

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

dressing ingredients: 1/4 cup chopped chives 3 tbsp white wine vinegar splash of water 2 tsp dijon mustard salt + pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oil

Cake 55 g unsalted butter room temperature (4 Tbsp, 1/2 stick) 60 g vegetable shortening 1/3 cup 250 g granulated sugar 1 1/4 cups 50 g light brown sugar (3 Tbsp tightly packed) 3 large eggs 110 g buttermilk 1/2 cup 65 g grapeseed oil 1/3 cup 8 g clear vanilla extract 2 tsps 245 g cake flour 2 cups 6 g baking powder 1 1/2 tsp 3 g kosher salt 3/4 tsp 50 g rainbow sprinkles 1/4 cup 25 g rainbow sprinkles for sprinkling 2 Tbsp

1 cup (130 grams) raw pumpkinseeds 1 cup + 2 1/2 Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1 Tbsp coconut flour 1 1/2 tsp baking soda 1 1/4 tsp xanthan gum or guar gum 1 tsp salt or Herbamare 2 Tbsp apple cider vinegar (substitutions suggestions below recipe) 2 Tbsp finely ground flax seeds 1 1/2 cups water 2 Tbsp olive oil or grapeseed oil

Add 2 Tbsp of Dr. Bronner's soap (I used the peppermint scented kind), 1 1/2 Tbsp of grapeseed oil and 12 drops of essential oil (stay away from citrus oils as it may interact poorly with the plastic container) into the empty bottle.