Sentences with phrase «cup grapeseed oil»

ground cinnamon 1/2 teaspoon ground nutmeg 1 large egg or Ener - g foods egg replacer egg 1/2 cup applesauce 1/4 to 1/3 cup honey, maple syrup or agave nectar 1/3 cup coconut cream from canned full fat coconut milk 1/3 cup coconut milk from above canned coconut milk 1/4 cup grapeseed oil

Gluten Free Pie Crustprinter friendly 1 1/2 cups blanched almond flour 1/4 teaspoon celtic sea salt 1/4 teaspoon baking soda 1/4 cup grapeseed oil 2 tablespoons agave nectar 1 teaspoon vanilla extract OR Gluten Free Tart Crust printer friendly2 cups blanched almond flour 1/2 teaspoon celtic sea salt2 tablespoons coconut oil1 egg

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

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

In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly Sliced Scallions, 2 cloves Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger.

1/4 cup citrus balsamic vinaigrette 1/3 cup grapeseed oil 1 tsp Dijon mustard 1 tsp Herbes de Provence 1 garlic clove, finely minced good pinch sea salt and fresh ground pepper

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

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

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 vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste

Not exact matches

dry active yeast — I used Red Star PLATINUM (3.5 grams) 1 3/4 cups water (370 grams), room temperature water grapeseed oil

grapeseed oil 1/2 cup popping corn 3 Tbs.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

1/2 cup kernels (organic arrowhead mills) 2 TBL canola oil (or anything neutral with high smoke point, like grapeseed or sunflower seed) generous pinch of saera's seasoning salt, regular salt is fine but this seasoning has bite to it

For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice

For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)

2 cups sugar 1 cup oil, plus an extra glug (I use grapeseed oil since it has a very light scent, but another option is extra light olive oil if you can't find grapeseed.)

Wednesday 12/11/13 Soft Tacos — using leftover brisket from chili (sauté with a bit grapeseed oil, add a splash of lemon juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).

cayenne sea salt and fresh ground pepper 7 ounces feta cheese (nearly a cup), crumbled 1 unwaxed lemon handful of chopped parsley and cilantro olive or grapeseed oil, for cooking

soup: 2 - 3 carrots, washed, peeled & diced 2 celery stalks, diced 1 small onion, diced 2 garlic cloves, minced meat of kosher rotisserie chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed

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)

I substituted expeller pressed organic coconut oil for the grapeseed oil and added 1/3 cup crushed pineapple with juice.

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)

1/4 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.

1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

Just in case anyone else has to adjust based on available ingredients, here's what worked for me: Used 3 dates and 1/2 cup honey instead of agave / yacon syrups and subbed coconut oil for the grapeseed.

1 Cup Almond Flour 2 Tblspn Coconut Flour 1/4 Cup Flax Meal 1/2 tsp sea salt 1/2 tsp baking soda 1/4 (plus 1 Tblspn) grapeseed oil 1/8 cup honey 4 eCup Almond Flour 2 Tblspn Coconut Flour 1/4 Cup Flax Meal 1/2 tsp sea salt 1/2 tsp baking soda 1/4 (plus 1 Tblspn) grapeseed oil 1/8 cup honey 4 eCup Flax Meal 1/2 tsp sea salt 1/2 tsp baking soda 1/4 (plus 1 Tblspn) grapeseed oil 1/8 cup honey 4 ecup honey 4 eggs

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

Cobbler Portion: 1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yolk

* 1 cup raw hazelnuts * 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

I used coconut oil instead of grapeseed, Bob's Red Mill Coconut flour and for my chocolate frosting I used 90 % cacao (3/4 of a cup and 1/4 cup of semi sweet chocolate chips).

183g (3/4 cup) Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)

Light Olive oil, grapeseed oil, or a nut based oil (partial to almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just over 1/3 cup total no rosemary or oregano half as much paprika

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

for the chili coconut lime dressing: 1/2 cup of coconut milk (the kind that comes in a can) 2 tablespoons of grapeseed oil the juice and zest of 1 lime 1 small jalapeño, seeded and minced a pinch of salt

I use weight watchers, and so I swapped grapeseed oil for pureed prunes cup for cup.

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

1 cup unbleached white or whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne 2/3 cup beer of choice 2 8 - ounce packages tempeh 1 cup canola or grapeseed oil

I forgot the grapeseed oil so I just grabbed vegetable oil and I used 3/4 cup of almond flour and 1/2 cup of coconut flour.

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

I used coconut oil, refined, softened, instead of grapeseed oil; therefore, I cut it down to 1/4 cup instead of 1/2 cup.

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 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil

For the Shrimp 1 tablespoon Grapeseed Oil 1/4 cup Yellow Onion, small dice 1/2 cup Peppadew Peppers, thinly sliced 1/4 cup Peppadew Liquid (from the jar) 12 ounces Shrimp (26/30 size), peeled and deveined (I used 10 31 - 40 size, which shrunk) 1/2 teaspoon Fresh Thyme, finely chopped 1 tablespoon Fresh Parsley, chopped

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning