Sentences with phrase «just eggs and oil»

Mayonnaise in the batter isn't as weird as it sounds — it's just eggs and oil, after all.

Not exact matches

Add eggs, oil, and water and stir with a rubber spatula or wooden spoon, until just combined.

Add eggs, coconut oil, coconut milk and Trop50 to a large bowl and mix well (if your eggs are cold, the coconut oil may solidify so just keep mixing well!)

You can also use pureed pumpkin as a replacement for both the eggs and the oil in brownies (if using a boxed mix, just add a can of pumpkin puree and bake as directed).

I've also seen a recipe for homemade mayo that is just oil, egg, and salt.

Hi Leigh Ann ~ you'll ignore the recipe on the cake mix box and just follow the recipe above... using the dry cake mix, 2 eggs, and oil.

OR just pumpkin and cake mix, no egg, oil, etc...????

Although I did adapt it to what I had on hand, and I reduced some of the ingredients to make it healthier — I left out the oil and butter completely, and reduced the Swiss cheese to just 2 ounces, used egg beaters instead of eggs and only used 2 slices of bacon.

If you add both the egg yolks and 1 tablespoon of coconut oil, it can have 30 + grams of fat, which may be just right for some and high for others.

Mix together some dry ingredients (whole wheat flour, cinnamon, nutmeg, and leaveners) and some wet ingredients (oil, eggs, mashed bananas, buttermilk, and just 2/3 cup light brown sugar).

I just made these heavenly brownies and did the following substitutions: For every ounce of chocolate I used 3 tablespoons of cacao powder I added 4 tablespoons water and 2 extra teaspoons coconut oil since I used cacao powder Instead of arrowroot starch or flour, I used one egg (sorry vegans!)

Just ten nourishing ingredients you know and love - quinoa, chickpeas, kale, sweet potatoes, blueberries, eggs, honey, coconut oil, greek yogurt, and walnuts - featured in delicious, everyday meals.

Flax seed for the eggs and coconut oil for the oils, and almond milk just to make them even healthier.

I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I used 2 eggs (instead of 3) and about 2/3 cup water and just less than 1/4 cup oil.

In separate bowl, whisk eggs, orange juice and oil; stir into dry ingredients just until moistened.

Finally, quickly soft fry an egg (over medium heat with 1 Tbs of olive oil in the pan, add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook for just a minute more, ensuring the middle is still runny) and add the egg to the top of each sandwich.

I also put all the pudding ingredients together (not the oil, extract or bananas) into my All - in - one Double Boiler (including the egg yolks) and just cooked it all together that way until it was pudding consistency.

Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.

I didn't use two basins but just added the eggs, oil (macadamia) and maple syrup to the dry ingredients in a large basin, mixed to combine and finally mixed in nuts and grated carrots.

This included Greek yogurt (2 %), pumpkin, brown sugar (I used just a little less than the recommended 3/4 cup), canola oil, an egg, and the now - cooled espresso / water mixture.

I subbed flax for the eggs (5 TB flax and 9 TB warm water), and used coconut oil instead of olive (its what I had in my cupboard) and the texture and flavor was just perfect.

I just mixed it up and it's too thick for my beaters to keep beating and I had to press it into the corners of the bread pan... I followed the measurements and if I erred it was on a little too much egg and oil, etc, not flour.

Combine bananas, buttermilk, sugar, wheat bran, oil, egg white and vanilla in large bowl; stir just until blended.

Add oil, eggs, vinegar and yeast mix to the dry ingredients, beat on low just until combined.

In a separate bowl, combine buttermilk powder, water, egg, vanilla extract and coconut oil; stir into dry ingredients just until moistened.

Roast chicken or some form of eggs with roasted vegetables (just olive oil and coarse salt) often things the kids can eat with their fingers (like asparagus, string beens, broccoli florets), because it doubles the amount of their intake.

Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened.

Add egg, brown sugar, oil, vanilla, pumpkin puree and milk and then mix everything together, until just combined.

Pour in the coconut oil, melted butter, milk, Yellowbird Habanero sauce, honey, and beaten eggs, and stir just until moistened.

The base, a pumpkin cake, uses no eggs, no oil, and no butter — just cake mix and canned pumpkin.

Combine the egg yolks, milk, honey and coconut oil; stir into dry ingredients just until moistened.

In another bowl, combine the eggs, oil and juice; add to the dry ingredients just until moistened.

Add the milk, flax egg, olive oil, sun dried tomatoes, rosemary, and basil to the dry mixture and stir with a spoon until just combined.

For the batter you'll just need a few basic ingredients such as flour, sugar, cocoa powder, eggs, butter and oil.

In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients (honey, yogurt, apple cider vinegar, oil, and egg or flax seed and water mixture).

Then add everything else - the flax egg, melted coconut oil / butter, vanilla and milk, and mix well until everything is just combined.

2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley Warm pitas, for serving

Beat cake mix, oil, sour cream, eggs, and vanilla on low speed in bowl of an electric mixer until just combined.

Add the milk, oil, and egg yolk right into the bowl in that order (I just use a tablespoon to measure out the liquids here because I don't want to dirty extra dishes because of all the components.

Add the oil, eggs, and vanilla into the flour mixture and stir until just combined (will be rather thick).

I also realized I didn't wait for my egg whites to get stiff I just mixed in the oil and then realized I messed up.

Just beat in butter or oil, 3 eggs, and milk; yeast packet is included.

Traditionally, aioli is made by mixing just garlic and olive oil, but to get a creamier sauce, egg yolk can be added.

Add vanilla and eggs and continue beating until fluffy again (the coconut oil will sieze up when the eggs are added, just keep beating until it gets smooth and fluffy).

Nothing else, just the box with pumpkin, don't add the oil or the eggs or anything, but cook it according to the box.Super - moist, super-chocolatey, and super-low in calories.

I substituted the butter for coconut oil, used a flax egg, and decreased the water by half (because I've had trouble with recipes being too runny with those two substitutions, so I just add enough to get the right consistency in the batter.)

Add oil, eggs and buttermilk blending with a whisk until just blended.

In another bowl, combine the eggs, oil and lime (or lemon) juice; add to the dry ingredients just until moistened.

Paired with almond butter and protein - rich eggs, with no added oil, this cake is just about as healthy as it gets.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.