Sentences with phrase «bite out of oil»

Disrupted refining capacity along the Gulf Coast, along with the impact on millions of motorists, took a large bite out of oil demand, leading to temporary losses for WTI.

The little industry that could take a big bite out of oil demand Shell warns of liquified natural gas shortage

Not exact matches

And investors, apparently baffled by the task of valuing integrated oil firms, will be able to work out more easily what each bit is worth and allocate cash accordingly.

But if you happen to live in a region that's a big energy producer, falling oil prices may soon take a bite out of your state's budget.

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

Jesus was the «anointed» one = meaning stoned with oil saturated with marijuana, the way these people did it in those days, so he felt no pain and was a bit out of his mind when they nailed him.

Not really, other than when I'm feeling super dry I end up a bit like the father in My Big Fat Greek Wedding and his obsession with putting Windex on everything, and go - «I should probably put some coconut oil on that...» Having said that, I do often burn myself on hobs and getting things out of the oven and I love the Pai Skincare Organic Rosehip Oil — I just soothes the burns and makes them heal really weoil on that...» Having said that, I do often burn myself on hobs and getting things out of the oven and I love the Pai Skincare Organic Rosehip Oil — I just soothes the burns and makes them heal really weOil — I just soothes the burns and makes them heal really well.

I had actually run out of olive oil and only had a lime infused olive oil which added a bit of extra tang to it!

My final coconut oil use is for oil pulling, this is a pretty interesting topic and requires a fair bit of explanation so I'll save this for another post — but it involves swirling coconut oil around you mouth every morning to clean it out, sounds crazy but it's awesome and something that I've really come to love despite a lot of scepticism on the topic to start with!

Between batches, use a slotted spoon to strain any leftover bits of potato mixture out of the oil.

When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan - quality virgin olive oil, and a bit of basil cut into a chiffonade.

The whole batch with the olive oil and a bit of sea salt came out so full of flavor.

I like to mix the shredded cheese with seasoned breadcrumbs and a bit of Parmesan cheese and then drizzle a little olive oil (about 1 - 2 tsp) when it is spread out over the tortellini and sauce.

For the jalapeno peppers, I should have used gloves, but I did the oil for the shrimp with the cut up jalepeno and my hands burned and I was coughing, so I took the bits of jalepena out.

Remove your skillet from the heat and carefully clean out the oil and bits of breadcrumbs with a paper towel.

I didn't think that would really affect how it cooked (I just used a bit of coconut oil to grease the pan), just how it stuck to the pan and came out easier.

I used a little olive oil to add a bit of fat so the meat didn't dry out in cooking.

Stretch out your favorite pizza dough onto a lightly oiled baking sheet (I love this pizza dough — I use a little bit of whole wheat flour and freeze half the dough for our next pizza night).

Be sure you blend it up enough (and add a bit of coconut oil if it's not smoothing out!)

HS: Hi Alexis, I typically tear rustic day old bread into bite - sized pieces, toss it with a few glugs of olive oil, then spread out on a baking sheet in a single layer.

You'll have to do a bit of experimenting if you need to leave out the coconut oil / butter, since it is used to help firm up the cake layers.

i made it for lunch today but felt it lacked a bit of punch - i added about 1tbs of sugar and the zest of 2 lemons and the juice of 1 and a splash of olive oil - turned out fantastic.

This recipe starts out by cooking chopped onions, along with a clove of garlic and a diced red pepper in a bit of olive oil and a little ground cumin and chili powder.

I also found that the chocolate was a bit too thick; after a quick google search for a remedy, I thinned it out with a few drops of vegetable oil.

1) First, halve your squash, scoop out the insides, brush with a bit of oil, salt and pepper it a bit, and then place face down on a baking sheet.

Sadly you are lead to believe (by multimillion marketing campaigns) that when your skin break out you need to dry out every single bit of oil from your skin.

Conversely, you can fry your veggies and noodles in a bit of oil if you've got no problem with that as it does help to bring out the flavour of the curry a bit more.

I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles) and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil.

This oil is a bit cloudy because of the proteins and other components it contains, so it is then placed into a centrifuge to «spin out» the fine particles and clarify the oil.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Slowly drizzle a bit of olive oil through the feed chute of your processor, while it's still running, until the butter is thinned out a bit.

This is a thicker almond butter, which is my preference, but if you like yours to be on the silkier side you can easily add a bit of coconut oil to the blender to thin it out a bit.

Turn on medium speed, adding a bit more olive oil, and beat the crap out of it.

Over time, I've worked out that coconut oil is better for this crust when it's a touch firmer, so there's a bit of extra detail about how to get it right when it's hot in your kitchen.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

I used palm shortening in place of the coconut oil (we have both dairy and coconut allergies in our family, so coconut oil and butter are both out), and it worked, but the cookies spread a bit more than what's in the picture.

You can easily make this vegan by leaving out the yogurt in the dressing - I might thin it a bit with water or a splash of olive oil.

I'm always impressed by how flavorful the chicken turns out by sauteeing it in a little bit of garlic oil with paprika, oregano and salt.

Hi Whitney, I haven't tried freezing this particular recipe, but I imagine it probably does freeze well, you might want to add a bit of extra olive oil to help keep it from drying out.

Clean out that same big skillet, add a bit more butter or oil, and over medium - high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper.

Vegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in the flavors.

I would just crank up the heat a bit, and before frying them in the coconut oil, you could actually pat the mixture with a towel to get some of the moisture out of the mixture.

It was a bit too much oil for the size of squash I had and I went heavy on the garlic because I love it and hubs was out of town:).

It was easy to make but there was way too strong of a vinegar taste for me and my husband and it was too thick, not a mayo texture, with 2 tablespoons of almonds (maybe I blended it a little too long making this happen), I added some Almond Oil to it as I had run out of Olive Oil which made it a mayo texture and toned the vinegar flavor down a bit.

Another method for keeping them from drying out is to just lightly spritz the balls with a bit of vegetable oil (but not olive oil as that flavor is way too strong!)

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

I added a bit of coconut oil and that made it thin out a bit, but am a little concerned of how the finished product will be.

This isn't really a recipe, but just take 1/4 -1 / 2 of your avocado and blend (or mix with hand mixer) it with a splash of oil (I used walnut oil, but olive oil or some other would work — it's just to thin it out a little bit).

Eggplant slices roasted with olive oil and soy sauce, more sautéed chard with cremini mushrooms and a bit of tahini mixed in, and short grain brown rice with a dash of soy sauce and lime juice to give it a Chinese take - out taste.

I kind of flipped out when I bit into these for the first time because they're that perfect combination of crunchy - chewy, and they're made with ZERO oil or refined sugar.