Just before serving, gently stir bread and 1/4
cup oil into soup.
Measure 1/2
cup oil into a cup.
Pour 1/4
cup oil into a bowl.
Incorporate the remaining 1
cup oil into the mixture.
Not exact matches
I suggest measuring the
oil into a spouted measuring
cup.
In the Catholic faith, Communion wine is made by pouring a bit of water and a bit of olive
oil into a
cup of wine.
3/4
cup Spicy Southwestern peanut butter 2 tablespoons olive
oil 1 loaf French or sourdough bread, cut
into 1 - inch cubes
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black beans (rinsed) 1/2
cup / 125 ml olive
oil or other neutral
oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat flour (or same amount rolled oats, mixed
into a flour) 1/2
cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or pecans — ground in a food processor
into tiny pieces 1/3
cup chia or flax seeds pinch of salt 1
cup boiling purified water 2 tablespoons olive
oil
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3
cup peanut or vegetable
oil 2
cups sweet potatoes, peeled and cut
into 1?
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed
into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut
oil, cut
into dices 3 - 4 tbsp ice - cold water
Once the
oil has melted, use about a 1/4
cup of the mix and pour
into the pan.
2 tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
4 avocados, just turning soft, not fully ripe 1 medium mango, cut
into 1 / 2 - inch cubes 1/2 pound strawberries, cut
into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3
cup orange juice 2 tablespoons lemon juice 1/4
cup honey mixed with 1/4
cup olive
oil
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
3 large parsnips — scrubbed clean, cored, cut lengthwise
into long wedges coconut
oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4
cups baby spinach
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4
cup vegetable
oil 3
cups water
1/3
cup Spicy Southwestern Peanut Better 2/3
cup olive
oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced
into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
When the
oil is hot, pour 1/4
cup of batter
into the pan.
I just put this
into weight watchers builder and using
oil, and 2 % milk and allowing 1/4
cup of brown sugar to sprinkle..
2 lbs yukon gold potatoes, cut
into 1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut
into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2
cups warm vegetable broth 2
cups unsweetened warm soy or almond milk
Heat 1 tsp coconut
oil into a cast iron skillet over medium heat, and add 1/4
cup of the batter
into the skillet.
1/2
cup dried navy beans 1 Tbsp olive
oil 3 oz pancetta, cut
into 1/4 - inch pieces 1 stalk celery, cut
into 1/4 - inch pieces 2 carrots, peeled and cut
into 1/4 - inch pieces 1 onion, cut
into 1/2 - inch pieces 2 leeks, cut
into 1/2 - inch pieces 2 red potatoes, unpeeled, cut
into 1/2 - inch pieces 1 Tbsp tomato paste 3
cups chicken stock 3
cups water 1 bunch kale, stems removed and discarded, leaves cut
into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
2 teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut
into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra for garnish
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1
cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive
oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive
oil two big pinches of salt 1/4
cup apple, cut
into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4
cup zucchini, cut
into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4
cup plus 1 tablespoon olive
oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1
cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4
cup shredded Italian cheese blend
2 tablespoons ghee or coconut
oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2
cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
I poured this
into 4
oiled muffin
cups and baked these alongside the whole quiche.
Grind plantain chips
into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4
cup of olive
oil in a second shallow bowl.
4
cups chicken broth or two 14.5 - ounce cans + 1/4
cup water 2 pounds carrots, peeled, ends trimmed, cut
into 1/4 - inch rounds 1/2
cup extra virgin olive
oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive
oil
Ingredients Crust -1 large head of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs
into the crust like fresh rosemary and thyme!
Ladle
into bowls or
cups, and serve each drizzled with olive
oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
You arm on the other hand, can kick
into high gear if needed, lowering the risk of wasting two
cups of perfectly good
oil.
Place about 1/3
cup of the batter
into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut
oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
olive
oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
I measured out 1/4
cup olive
oil, 1/4
cup balsamic vinegar, 4 - 5 sprigs of Rosemary (de-sprigged, using only the leaves), 1 tablespoon salt, and threw it all
into a blender.
I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola
oil instead of coconut
oil, then when I made it I put the mixture
into muffin
cups and pressed down as hard as I could with a spoon.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut
oil 4 cubes of frozen coconut milk (about 1/2
cup coconut milk)
Pour the coconut
oil into a small, baking paper lined bowl or
cup and place
into the freezer until set.
Ingredients: 2 T olive
oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2
cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut
into thin slices.
2
cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut
into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame
oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive
oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
5
cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4
cups of water) 2 TBL olive
oil 1
cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn
into large pieces (about 6
cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
oil from jar 1/2 small onion, sliced (1/2
cup) 1 jarred roasted red pepper, drained and cut
into strips (1/4
cup) 1/2 tsp.