Sentences with phrase «extra oil needed»

For me, Salmon is one of my all - time favorite fish, it's loaded with flavor and health benefits, especially when you cook it on a non-stick frying pan, no extra oil needed!

Throw 1 cup of raw pumpkin seeds into a frying pan, no extra oil needed).

The extra oil needed for the aebleskiver pan didn't help them not stick and definitely made them taste heavier.

Not exact matches

If you're building a new oil refinery, for example, that might warrant taking the extra time and money to make sure you get everything you need to know.

If you are offering a $ 39.95 Oil Change with a 101 - Point Auto Inspection, you'll need to generate 33 more responses from the mailing in order to warrant spending the extra money for First Class Mail.

Oh, literature indicates that olive oil is more nourishing that coconut oil and not comedogenic, so great for when body or face is in need of extra nourishing.

The nuts contain a lot of natural oils already so you may not need to add any extra oil.

You just need to brush the tortillas with a little oil before baking, and they'll be amazingly crunchy without the extra fat!

2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste

After setting the cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it.

You'll need just under 1/4 cup (3 Tbsp should do it) and you can always supplement any extra needed with melted ghee or coconut oil.

The flavours of sweet potato, sage and walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle of good quality extra virgin olive oil.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

Stopping as needs to push down what has stuck to the sides with a spatula or spoon (blend in honey, oil or extra hemp seeds if desired)

* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste

Thanks Tina, curry powder would work well, you may need an extra tablespoon of oil as there is oil in the paste.

I know the picture above shows only one, but it turned out not being enough and I needed to add an extra one, as well as an extra tablespoon of extra-virgin olive oil.

All you need are ingredients like whole wheat flour, coconut, pumpkin, extra virgin olive oil and cashew milk.

1 cup almonds 1/2 cup macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons warm water, if needed + coconut oil for greasing

Drizzle a little extra olive oil over the chicken if needed.

Spread with extra butter or coconut oil as needed.

If I need extra moisturising after that I use jojoba oil.

Sometimes in the winter I do sub olive oil for the coconut oil because I need a little extra moisture and that definitely helps!

extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste

- Cook the shrimp outdoors in a grill pan, or on skewers with 1Tbs extra virgin olive oil (if needed) over a med / hi fire, or if cooking indoors, in a large skillet with 1 Tbs Extra Virgin Olive Oil (if needed) over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minextra virgin olive oil (if needed) over a med / hi fire, or if cooking indoors, in a large skillet with 1 Tbs Extra Virgin Olive Oil (if needed) over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minutoil (if needed) over a med / hi fire, or if cooking indoors, in a large skillet with 1 Tbs Extra Virgin Olive Oil (if needed) over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minExtra Virgin Olive Oil (if needed) over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minutOil (if needed) over med / hi heat until the shrimp become pink, opaque and just cooked through - about 3 - 5 minutes.

1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water

6 — Taste and adjust seasoning accordingly — add a little extra salt or more vanilla if you feel the need and if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.

Add a little extra oil if needed.

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

All you need is a jar of extra virgin coconut oil.

Excerpts: All you need is a jar of extra virgin coconut oil.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled

1 (19 Ounce) Can Cannellini Beans 1 Large Head Roasted Garlic 3 Tablespoons Extra Virgin Olive Oil Low Sodium Chicken Broth (As Needed) Salt and Pepper 1 Teaspoon Lemon Juice Dash of Hot Sauce (Optional)

I added some lemon juice and about a tablespoon or two of very good extra virgin olive oil to spruce it up at the end, but it still needed something extra.

You're dead on with the comment about not needing any extra spices or oil, though I opted for a smaller salmon filet than the recipe called for.

Scroll down to get the full recipe but really all you need to do is heat 1/2 cup extra virgin olive oil with a teaspoon of red pepper flakes.

Add an extra drizzle or two of vinegar and / or oil to moisten and season if needed.

1 cup all - purpose flour 1 cup semolina flour 3 medium — large eggs 1 pinch salt 1 tablespoon extra virgin olive oil water, as needed (have a cup of room - temp water standing by)

Cold - pressed extra virgin olive oil is something you'll always need to have on hand.

Ingredients: Salt, as needed Pepper, as needed Flour, as needed Olive Oil, as needed (not extra virgin olive oil) Lemon, 1/2 Parsley, as needed Butter, 1 ounce Procedure:Oil, as needed (not extra virgin olive oil) Lemon, 1/2 Parsley, as needed Butter, 1 ounce Procedure:oil) Lemon, 1/2 Parsley, as needed Butter, 1 ounce Procedure: 1.

You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely packed) mint, coarsely torn 1 cup (loosely packed) flat - leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.

Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20 cm non-stick frying pan set over a medium heat.

Sprouted flour (3 cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup) Organic cane sugar, coconut sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)

2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20 cm non-stick frying pan set over a medium heat.