Sentences with phrase «much sesame oil»

I did not put as much sesame oil and ginger as the recipe called for, about 1 T. Each.

Don't use too much sesame oil for it will over power the flavor of the dressing.

Not exact matches

I use toasted sesame oil as it has much more flavour.

As much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbs.

The sesame oil in the marinade is much tastier and less greasy than the fat in the ground beef.

I used regular sesame oil because it's what I had, and while I haven't had toasted to compare, I can confirm that my husband and I took down the whole pot, so it couldn't have suffered too much.

Toasted sesame oil is one of my favorite condiments: it's depth of flavor adds so much to any Asian - style dish!

And I think I added the sesame oil to the marinade because only the few pieces on the top of the bowl got any of the oil - and they had too much, the ones underneath not enough.

Toasted sesame oil has a MUCH stronger nutty flavor.

Marinated Cucumbers - 1 English Cucumber (or 2 Japanese cucumbers)- 1/4 cup rice vinegar - 2 Tbsp sesame oil - 1 - 2 Tbsp salt - 1 tsp sugar - pinch - 2 Tbsp crushed red pepper flakes (depending on how much kick you want)

I have more of a nutty, almost sesame oil flavor (and too much salt).

So much you can do with this i love Cauli fried rice... add egg, peas, spring onion, bacon in small cubes and sesame oil.

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

Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice vinegar and a bit of toasted sesame oil, if desired.

The color and thickness at room temperature are similar to sesame oil but the flavor is much milder.

I think the sesame oil in the dressing gives it so much flavor.

It is quick and easy to make small batches of Tahini with seeds and sesame oil and the flavor of homemade is much better.

Ingredients 1 cup uncooked lentils 4 cups water 1 tablespoon olive oil 1 medium yellow onion, diced small 1 green pepper, diced small 2 cloves garlic, minced 3 tablespoons chili powder (maybe not quite this much) 2 teaspoons oregano 1 teaspoon salt 8 oz can tomato sauce 1/4 cup tomato paste 3 tablespoons maple syrup 1 tablespoon yellow mustard 4 to 6 Kaiser rolls or sesame buns (or Ezekiel English muffins, DUH!)

Much like Alchemille, I've used maple syrup (I discovered that agave nectar really bothers my system as it is too high in fructose for me) and regularly use sesame oil instead of grapeseed.

Ingredients: 50 g active whole grain wheat or rye sourdough starter (100 % hydration) 300 g white wheat flour 175 g water or milk (I used water) 4 tablespoons olive oil 2 pinches fine sea salt 50 g tomato sauce + fresh or dry herbs (origano, basil) sesame seeds for topping 1 egg yolk for garnish * Pay attention to how much water your flour absorbs.

Sautéed here with plenty of other veggies, just a touch of sesame oil, and eggs for some protein, it becomes a much lighter version of Chinese fried rice.

I have to say the sesame oil pretty much makes a meal.

The combination of lemon juice and dark sesame oil makes the mashed avocado that much more alluring.

Since sesame oil has a rich and nutty flavor you don't have to use much oil to enhance the flavor of your food, which means less fat in your diet.