Sentences with phrase «cup oil next»

I think I would reduce to 1/4 cup oil next time, and also halve the cheese and butter.

Not exact matches

Next time I might try putting in just 1/4 cup of coconut oil and see if that helps.

1/4 cup oil is the main fat, and I think next time I'll see what happens if I replace some of the oil with yogurt.

Next combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high - speed blender and blend until silky smooth.

Note: If you don't plan to run a marathon the next day, you might use only 1/4 cup (or 4 tablespoons) of oil total for the roasting and wilting.

Hi Nava, just made a batch, but had to make some subs... no whole wheat flour, so took 8 cups AP, added 2 cups bran and 3/4 cup germ no apple sauce, so I diced 2 medium sized Empire apples, and micro waved for 5 minutes, left the peel on, but think next time might peel them regular cooking oil 3/4 each of blue berries and rasp berries..

1/3 cup organic coconut oil (I might try it with just a little less next time, though they firmed up great in the refrigerator)

The only change I will make next time will be to reduce the amount of olive oil in the salsa to 1/2 cup.

I felt the dressing was a bit heavy with 1/2 cup of olive oil and needed more acid, so next time I might add more vinegar or maybe some lime juice and reduce the amount of oil.

Next add 1/2 teaspoon of Sherry vinegar, 2 tablespoons of extra virgin Spanish olive oil, 1/2 cup of cold water, 1 teaspoon of dried cumin and 1 teaspoon of dried oregano

6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are on the list for next time) 3 tablespoons olive oil Leaves from 4 sprigs of fresh thyme Salt and pepper

1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)

I used 2 cups sweetened flaked coconut, 1cup coconut oil (will use a little less next time) a little less than 1/4 cup honey.

I cut the amount down to 1/4 cup but did think the muffins could have been a little more moist... I will use the 1/2 cup of oil (and I will use the coconut oil) next time.

Stay tuned for another perfect pair next week, who met by swiping right on Hinge... Mushroom Stuffed Pork Tenderloin Ingredients: 2 (1 — 1 1/2 pounds) Pork Tenderloins 2 tablespoons Extra-Virgin Olive Oil 4 ounces Prosciutto, chopped 2 tablespoons Shallots, minced 2 cups Button Mushrooms, finely chopped 2 cloves Garlic, minced 1 tablespoon fresh Rosemary, chopped 1 - 2 Sprigs fresh Thyme 1/2 teaspoon Oregano 1 teaspoon Kosher Salt 1/2 teaspoon Ground Black Pepper 1 tablespoon fresh Parsley, minced Directions: Preheat oven to 400 degrees Fahrenheit.

I think I'll go back to Elana's first try using only 1/4 cup of Coconut oil next time.

Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl.

Next, add one cup of hot water and 1 1/2 tablespoons of oil.

Next, fill a bowl with 1/4 cup of fresh pineapple juice, 1/2 cup of extra-virgin olive oil, three cups of fresh spinach, two tablespoons of chopped macadamia nuts and some thinly sliced radishes.