Sentences with phrase «much vegetables you use»

Not exact matches

They continue to use Canadian milk in an era when much of the «ice cream» on the shelves is really frozen dessert, more vegetable oil than cream.

You can use pretty much any vegetables you want too.

There are so many recipes out there using spaghetti squash and if you were like me it is a vegetable that I did not know too much about.

By using a classic combination of Mediterranean vegetables you get that tomato taste of a classic Mediterranean vegetable soup but so much richer.

The exact nutritional info will vary a bit depending on the size and sweetness of your vegetables, and how much honey you use.

There's so much research coming out on how vegetable oils are contributing to our health issues, using them as replacements for natural fats are not a good idea.

I decided to make my own vegetable broth for the first time using the recipe from The First Mess, and it's so much more flavourful than store - bought vegetable broth!

about 500 ml of oil, I used coconut oil, it's gets them nice and crispy and is a bit healthier but you can use vegetable oil, You don't need much as there isn't much to deep fry.

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!)

Detox drinks use fruits and vegetables, preferably organic, so you can't get much more natural than that.

It can be used in much the same way as you would use extra virgin olive oil — in salad dressings, on vegetables, pasta, makes a beautiful mayonnaise, as a dipping sauce, with a vinaigrett or as a superior replacement for flax seed oil.

This grilled - vegetable version of eggplant Parmesan, like the one Grace Parisi's Calabrian grandmother used to make, is much lighter than the fried kind.

Remove the saucepan from the heat and strain the stock into a storage container using a fine sieve and pressing the vegetables to extract as much vegetable stock as possible.

In this recipe I used chicken breast fillets, zucchini, mushrooms, tomato, bell pepper and onion — for the best result use as much vegetable you could / like.

Like others, I used vegetable broth instead of water, and much more red pepper than called for.

I didn't really have much idea as to what to use, so I just pulled vegetables out of the fridge and put them in a pot and hoped for the best.

Regarding the vegetables, you can use pretty much anything you have on hand.

I used other Pacific products such as vegetable broth and enjoyed this product as much as they others.

... used other Pacific products such as vegetable broth and enjoyed this product as much as they others

Anyway, much has changed, and now kale has become a very popular vegetable in the «healthy scene», used for juicing and salads.

If you happen to have fresh vegetables on hand, you can use pretty much any vegetables in this chicken ramen.

All you need is a combination of your favorite soup vegetables and quinoa (any kind will be fine, but the tri-color blend I used was phenomenal) and voila, you can whip up this soup without much fuzz.

Sometimes it is hard to find broccoli rabe in Nashville, but you can use pretty much any dark green vegetable that holds up.

I sometimes use other root vegetables, like parsnips, carrots, or turnips, but no matter how much you roast those, they never get quite as crisp as starchier sweet potatoes.

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Prepare the vegetable stock, (I use two stock cubes as they really thicken the stock and add much more depth of flavour) and transfer the cooked vegetables to a slow cooker.

The beauty of this vegan tofu quiche recipe is its versatility — as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed.

what other oil can i use instead??? would olive oil or vegetable or sunflower oil work just as well????? if i use butter instead, then how much???? thanks!!!!!!!!!!!!!!!

In terms of vegetables / add - ins, you can pretty much use whatever you want.

Using a vegetable peeler, slice down the summer squash, creating ribbons, rotating until you've used as much of the squash as you can.

The beautiful thing about this dish is that it can be made using pretty much any vegetables that are in season or that you have on hand.

I use a mix of Brussels sprouts, asparagus, mushrooms, peppers and spinach in this version but you can add or omit pretty much any vegetable as long as it can stand up to roasting in the oven.

This may be an old fashioned way of serving this much under - used vegetable but one that needs to be in your recipe box.

Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total).

Sadly Arnott's still use palm oil in their biscuits, pretty much any time you see an unspecified vegetable oil in an ingredients list it will be palm oil, particularly when the product has greater than negligible levels of saturated fat.

As much as possible, cut down on eating fried whatever; or if you do eat something fried, try to use a healthier alternative instead of vegetable oil.

The first time I made this soup I used vegetable stock and I felt it masked the cauliflower flavor to much.

1 - 2 cups frozen vegetable mix (depends on how much you want to make) or use fresh veggies, but precook a little so they are tender for serving

It's such a versatile seasoning — you can use it on chicken, vegetables, eggs, and in soups, sauces, and so much more.

I named this soup «enchilada soup» not so much to make soup out of traditional enchiladas, but because I'm a big fan of using red enchilada sauce in vegetable - heavy soups, rather than just all tomatoes.

We had some leftovers and wanted to use Jalapeno Pineapple Sauce with some other recipes like grilled vegetables, Italian dressing marinated chicken, onion rings, cheese curds, French fries and so much more!

The first measures we've taken is cooking with our vegetable and fruit scraps as much as possible, and then composting the scraps that we can't use up.

This area is one of the main agricultural areas of Costa Rica, and much of the land is used for growing fruits and vegetables (including some mammoth banana plantations) and for raising cattle.

The pod, or fruit, is much used in pickles, seasonings, and made dishes; as both the pod and seeds yield a warm, acrid oil, the heat of which, being imparted to the stomach, promotes digestion, and corrects the flatulency of vegetable aliments.

While we don't much on leaves as often as our friends the giraffes, we can use more leaves of vegetables on our tables instead of discarding them.

But I like to use this technique for pretty much any pasta I prepare, whether I'm incorporating vegetables or a can of crushed San Marzano tomatoes or even Bolognese.

I don't cook much using vegetable or chicken stock, but wondered how it would change the flavor Cathy, and if you'd recommend against changing it to chicken stock... Thank you for posting!

I actually like the natural method using vegetable juice very much and I saw beautiful results on pictures posted on the internet.

It doesn't use any cream or milk, but it does begin with some yellow onions sweated in butter, and once everything is pureed together it has the same satisfying richness as a creamy root vegetable soup with the benefit of a much lighter finish and brighter flavor.

Just don't use too much — you don't want your vegetables to turn out greasy.