Sentences with phrase «of oil in the recipe»

Will it be okay to use this instead of the oil in the recipe?

It also has a little bit of oil in the recipe which gives the fudge texture to the brownies.

The amount of oil in this recipe is on par with other banana bread recipes like this one which is my golden standard (but is chemically leavened): http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html If you're interested in a little less oil then you would probably be fine with 6 Tablespoons oil and an additional 2 Tablespoons of non-dairy milk to compensate.

But I'm wondering if there is a way to substitute out the large quantity of oil in this recipe?

You can probably bake them as well if you want to reduce the amount of oil in this recipe but pan frying is quicker.

Furthermore, since these tofu banh mi are served with a sriracha mayo, there's not much point in worrying too much about the amount of oil in the recipe.

I love prunes as a sub for some of the oil in recipes like banana or pumpkin bread.

When baking, you might want to substitute applesauce for half the amount of oil in the recipe.

Both the courgettes and the salmon needed far longer to cook than the times stated here though, perhaps because I reduced the amount of oil in the recipe.

Recipe Ideas: • Substitute fish, vegetable or fat free chicken stock for part or all of the oil in a recipe.

Not exact matches

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

I was just wondering, in your recipe, is it supposed to say 5 TBSP of Apple Cider Vinegar or is the olive oil correct?

I have a nut allergy and wondered if there were any equally healthy alternatives you know that would work instead of things like almond butter, coconut oil, cashew butter etc that feature quite heavily in your recipes?

I would like to know where you find the dates and in some of your other recipe you use coconut oil and rolled oats.

Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.

Just wondering though — on your App you say 1/4 cup of Olive oil but in this recipe you don't have Olive Ooil but in this recipe you don't have Olive OilOil?

I just watched the Waitrose video and I think the spices problem people are having is because in the video you add a lot of oil to the pan before the spices, but in the written recipe there isn't any oil involved.

I wanted to ask, when you state tablespoons of coconut oil in your recipes do you mean as it comes in the jar or melted?

Vintage recipes call for Turkish Delight but as I am not a fan of Oil of Bergamot (which is in Turkish delight or Rose Water), I most often substitute Gummy Bears for the sweet, chewy filling.

Oops, I accidentally mis - read the recipe and cooked the coconut oil and almond butter in with everything instead of adding it at the end.

I love baking with olive oil in recipes, and all the rest of the ingredients, how could anyone resist and it's healthy so we get more slices, right?

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

I followed the recipe exactly but 12 oz of gluten free gnocchi (Caesars brand) kudos to reviewer «Sarah» who says to sauté the extra chard stems in garlic n olive oil then add some water and cover to cook.

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

These were beautiful however I used white self raising flour instead and I also did 2 cups flour, 2 eggs, almost a cup of milk and a dollop extra sunflower oil (which I also used in the recipe instead of canola as I didn't have any).

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

But in this recipe I added just a drop of clove oil, which was even more flavorful and making the clove flavor to come out more pronounced.

By now you have probably seen coconut oil used in a lot of low carb and paleo recipes, but did you know there are several other ways to use coconut oil?

Their Signature Series Extra Virgin Olive Oil, the one I used in this vinaigrette recipe, is a selection of the best varieties of olives and it's the perfect oil to use in any salad dressings and marinades, and even for bread dippiOil, the one I used in this vinaigrette recipe, is a selection of the best varieties of olives and it's the perfect oil to use in any salad dressings and marinades, and even for bread dippioil to use in any salad dressings and marinades, and even for bread dipping.

1 tablespoon dark sesame oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup of hoisin sauce (click here for a recipe to make your own!)

Among things I change on occasion are: — Olive oil instead of coconut oil — Honey instead of maple syrup — Replacing some of the flour with chickpea flour — I never tried the millet actually but have instead always added pumpkin seeds which complement the babana marvelously — I always cut down on the sugar in half (I generally do so in recipes) and I dislike cloves so no.

I tried this recipe, but instead of putting ingredients into a blender I dumped the tapioca flour in a pot with the warm milk and oil mixture.

is they take a bit of the oil that they fry the original recipe chicken in and use it to make the rue (thickiner thats equal parts fat and flour) then they add the chicken and a touch of beef stock granaules that they reconstatute enjoy!!!!

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I actually started thinking about doing a firecracker cornbread around the time I was writing about fire oil in the context of this hummus recipe.

A change in ingredients could also make a huge difference; I live in Jamaica so I'm getting fresh coconut milk and direct coconut oil and definitely had a nice hint of coconut in my recipe.

In this healthy crab cake recipe, the subtle sweetness of crab and peas is complemented with a pop of ginger and sesame oil in the aiolIn this healthy crab cake recipe, the subtle sweetness of crab and peas is complemented with a pop of ginger and sesame oil in the aiolin the aioli.

Pan-toasting the pasta in a bit of butter and olive oil adds depth of flavor to this simple orzo recipe.

I was more interested in finding a gluten - free and dairy - free recipe than one that was strictly Paleo, so I used canola oil for frying instead of bacon grease / lard.

NOTE: The oil in the filling of this recipe can be subbed out for vegetable broth and I would avoid spraying the tortillas with cooking oil entirely to make it a healthier oil - free dish!

I made this recipe using Soyrizo (delicious vegetarian Chorizo which emits no oil of its own) and made them in to Bahn Mi BBQ Hamburgers with the traditional pickled Due Chua... Absolutely Delicious!

Yes, there is a lot of olive oil involved in this recipe.

For this recipe, the carrots are roasted to bring out their extra sweetness, and the onions are sauteed in a mixture of coconut oil and tahini.

While I like the taste of it in recipes, especially sweet recipes using coconut oil, I do not care for it off a spoon.

For this recipe, we've coated the thighs in a tasty mixture of balsamic vinegar, honey and garlic, but you can simplify and just brush them with a bit of olive oil and add salt, pepper and a couple of your favorite spices.

I'm normally very wary of American recipes that call for peanut butter (definitely have a much lower tolerance for the stuff) but without the peanut oil and using the 1/3 cup as indicated in the recipe, it was absolutely perfect.

Some cake recipes will call for oil — which can work perfectly in rich chocolate cakes or carrot cakes because the strong flavors mask the taste of the oil.

Coconut Oil Bark is a recipe that's part of a tale from the «Transform in to Wellness» journey Do you want to hear the story?

Chia Gel can replace up to half of the butter or oil in any baked recipe without altering the flavor or the cooking

In this recipe for a mushroom sauce, I add a small amount of butter to my olive oil, before adding the the onions and garlic.