Sentences with phrase «much cooking oil»

This data collection also provides information to our customers which helps them analyze usage and even alerts them via text if they use too much cooking oil.

Not exact matches

Whenever I cook a pot of beans, I pretty much always make sure to marinate some of them with herbs, lemon juice, olive oil, and sometimes garlic.

For the most part, I cook and bake with coconut oil, which helps get a lot more of it into my diet without much effort.

Essentially, I no longer recommend cooking much above 350 degrees using any type of fat or oil unless it's a special occasion.

The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal.

I have made a similar recipe, however, instead of using chickpeas, I have used oatmeal and tofu, no oil and seasonings have been a little different, but the process pretty much the same — cook on grill....

I use it in most baking and some high heat cooking because it's smoking point (425 degrees) is much higher than olive oil (325 degrees).

One result was that I discovered that people are not cooking with coconut oil very much.

I've been cooking my way through your books and blog for the past 9 months, and then randomly watched forks over knives last night, started obsessing about how much oil I cook with, thought about how much investment there is in oil in my cupboard (it's like Texas in there), went on amazon to look at their cookbook, and who, but who, is one of the contributors?

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seed oils!)

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

Instead of olive oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so muchoil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so muchOil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).

It requires much less oil than simply cooking the eggplant in the pan.

That said, there are also quite a few recipes in the book that are much more in the realm of the amount of oil I use in my personal cooking (a tablespoon here and there), and I had success reducing the oil even further.

It's weird, I don't like coconut flavor all that much but I enjoy cooking with coconut oil.

You then say to add sesame oil after cooking the pork, but don't say how much.)

I have so much trouble cooking on mine — need to use tons of oil and its still pretty sticky.

I don't use oil in my cooking often but in this recipe you don't need to use much at all to achieve that delicious crunchy exterior.

Melting down 100 % cacao chocolate instead of using cacao or cocoa powder makes the pudding much richer and helps it set in the fridge without cooking or thickeners or coconut oil.

It was a cold and rainy day here in SoCal today, believe it or not... I made this soup - delicious, though it took much longer to cook the potatoes than I expected... love the method, cooking the veggies in the dill oil.

Derived from Unrefined Virgin Coconut Oil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreOil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreoil, salad dressing, as a dip for bread, and much more...

No need to cook the capers in oil.1 / 4 C. way to much!!

It's much cheaper than other brands but is pure coconut oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just «over» refined so it's lost it's taste, so it's good for regular cooking where you don't want it to be coconutty or if you don't want to use the expensive tasty oil and «waste» it.

Note that you do not need to add any liquids or oil to this sauté — it will cook really well without them, and you'll be much healthier for skipping the oil.

Most brands cook their fish before putting it in the can and then add oil or water, thereby losing much of its nutritional value.

The egg should have cooked in the oven and bound it all together so I'm not sure what went wrong for you — it's possible that they needed to bake longer, and if they were really oily tasting then they absorbed too much during frying which might suggest your oil wasn't hot enough.

This could be my new favourite way to prepare green beans, toss them in a splash of olive oil and roast them in the oven for a quick 10 minutes while the chicken is cooking, this results in a much richer caramelized flavour.

They would cook in the slow cooker, I'm sure, if you put them in raw, but they will release either too much oil (in the case of sausage) or moisture (mushrooms) otherwise and make the pizza soggy or oily.

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

Also I would cook the beans on the stovetop versus frying - a bit too much oil for my taste.

I love cooking up my spinach in some coconut oil but, as much as I love it, I NEVER thought of cumin, or shredded coconut!

It's a simple way to cook eggplant that requires much less oil than frying.

He has also initiated several eco-conscious improvements to the buildings and farm equipment, including over 50Kw of solar panels that provide much of the farm's electricity; the conversion of cooking oil into biodiesel to power the tractors and other vehicles; and a rainwater capture system that feeds a pond, which provides irrigation for the apple orchard and other landscaping.

Asado chefs cook their meat very simply, without much enhancement other than a dab of olive oil and a touch spice to accent the organic, natural flavors of their beef, lamb, and pork.

Fresh tomatoes topped with grape seed oil, kalamata olives and their juice, and raw Swiss cheese, lightly grilled organic red onions (SO much flavor in the organic... decent price at Trader Joe's) and baby portobellos, about 3 ounces of baked chicken, and brown rice cooked in chicken broth, all topped off with Italian parsley made for a very tasty dinner!

Don't let it darken too much as it will keep cooking in the oil when you take it off the heat.

Ingredients: 4 cups white cannellini beans, canned (drained and rinsed) or already cooked juice of 1/2 lemon Extra virgin olive oil as needed (I didn't need much, 1/2 c or so) 1/4 cup chopped sundried tomatoes (packed in olive oil) 1/2 cup canned tuna (200g) your favorite italian herb blend salt and pepper to taste

As long as the oil doesn't cool down too much, the moisture in the fish will turn to steam, pushing against the oil that is cooking the outside of the fish.

You would receive rations of basic foods and household goods like oil, flour and paraffin to cook with, but you would not be able to afford much else.

We buy as much grass fed meats as possible, cook with coconut oil and coconut flour, buy most food from the farmer's market, and drink local raw milk that I drive to a dairy to get.

The combination of these components means that you don't need as much oil or butter to cook.

Paired with much needed democratic revolutions in places like Libya that seems to be the recipe for cooking up even higher oil prices.

The new oil profile results in an attractive cooking oil that is similar to olive oil in terms of fatty acid content having a much longer shelf life as well as greater heat tolerance and potentially more industrial applications.

«Barbecuing itself can be a relatively healthy way to cook meals but as with any cooking method it depends on what ingredients you use and how much oil you add.»

The taste is much lighter than extra virgin olive oil when used for cooking or adding to sauces, soups, etc..

much of the oil spill over during the cooking and the cake still tasted massively buttery.

There's still ongoing debate among scientists and experts about whether high heat turns cooking oils into nasty trans fats, but pretty much everyone agrees that this process is more likely to occur if the same oil gets used more than once.

Oil can be heated to a much higher temperature than water, helping us cook foods and give them a delicious golden crust.

Another oil I use frequently in cooking that I much prefer over coconut oil for my face is olive oil.