Sentences with phrase «more vegetable shortening»
Can I use more vegetable shortening or margarine for this part?
https://www.browneyedbaker.com/ Not exact matches
Oh and I have a special trick for making your chocolate thinner (i.e. more dippable)-- add vegetable shortening!
Cake Ingredients 2 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3 cup vegan butter (we use organic Earth Balance Buttery Spread) 1/3 cup vegetable shortening, oil or more vegan butter 2 teaspoons...
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
* I really prefer Melt brand VeganButter sticks and Spectrum brand nonhydrogenated vegetable shortening, but see the «Ingredients and Substitutions» section for more information if you can't use those products for any reason.
Mimi's seasoning was never more than just salt and pepper and she used a lot of vegetable shortening, until the chicken was half covered with fat.
Traditionally, these sugar cookies are made with lard and, more recently, vegetable shortening, but this recipe calls for butter.
For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening.
Furthermore, many have now realized that it's the trans fat found in margarine, vegetable shortening, and partially hydrogenated vegetable oils that is the true villain, causing far more significant health problems than saturated fat ever could!»
Hydrogenated fats — in the form of margarine and shortening — have replaced butter and lard, while the consumption of vegetable oils has increased more than 10-fold.
Previously in the US, we also used to incorporate a lot of lard into our daily diets, but with the notion (from our government) that pig fat is too «saturated» and unhealthy, we shifted to the use of hydrogenated plant oils (aka., vegetable shortening) which actually made us sicker, fatter, and more diseased.