Sentences with phrase «of using less oil»

Not exact matches

It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86 °F, 30 °C).

Because energy producers cut back on drilling and production when oil is cheap (and less profitable for them), investors were concerned that they would also stop ordering as many of MRC's pipes, which are used to pump and transport crude.

However, Sanchez Energy's plan was to use higher oil prices to boost production and cash flow so it could support the mountain of debt it took on to complete the deal, with its aim to get leverage to less than 3.0 next year.

Seriously u guys should listen less to d media and use ur common sense.Al - quada is an essential tool for d u.s. To extract as much oil as it can in d middle east and osama bin laden should get a memorial for himself right at d heart of DC just for being a good and patriotic american.what does d U.S want more than chaos in d mid east to stay in control of dat region, and who's serving better than bin laden in fulfilling it????!!! You guys r really sleeping or perhaps just too lazy to crack ur brains and think!

You can use less olive oil however this will change the consistency of the pesto.

You could try using slightly less oil if you prefer, although it's filled with lots of healthy fats!

I haven't tried it myself but you could use a little bit of sunflower oil, just make sure to use less than stated for the coconut oil x

Hi Sam, I found that you need this amount of olive oil to make sure that the mash is super smooth and creamy however you can always use slightly less if you prefer.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Rudi's Organic Bakery uses cold pressed high oleic sunflower oil because less nutrients are lost in the cold pressed extraction of the oil.

Everything turned out fab, my only slight teeny - tiny tweak is going to be to use less oil in the eggplant frying next time because mine too soaked up all of the oil.

Made heart healthy without salt and using less olive oil, in place of butter.

You should get yourself some cheap vanilla beans and use one of those bottles (after you dump out the poison olive oil) to make your own vanilla extract, much less expensive than buying it.

And if you really want to get right down to it, using less oil of all types and more fat - rich whole foods (like nuts, seeds, olives, and avocados) can never be a bad way to go.

Instead of cilantra (that I absolutely lvoe), you can use parsely (especially the stronger flavored american parsley) or basil; instead of sunflower oil, you could use (less of) peanut oil, which is strongr but blends well with basil and coconut.

I used dates instead of sugar and less oil for the brownies but apart from that followed the recipe.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

However, if you can't use it, you could substitute coconut oil for a 1/3 less than the amount of buttery spread that is called for (2/3 cup coconut oil).

I would say whipping the oil does make it easier to use less of it, since it is aerated and somewhat easier to spread.

This means you can use less of it to cook with than you would with a more viscous oil.

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

It was a bit oily so maybe next time I will use less oil for the sauce and I used celery instead of broccoli it was great!!

I like it because it's simple and uses less oil, due to the thickening power of the tofu.

I only use 1/8 cup of the honey and a little less coconut oil than the recipe calls for, but I use chocolate chips, less than 1/4 cup.

I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I used 2 eggs (instead of 3) and about 2/3 cup water and just less than 1/4 cup oil.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs.

The last Nutiva coconut oil product I used, which I am now out of, melted at over 76 degrees which was great for medicinal use, because it also re-solidified, or became gel like anyway, back again at less than 76 degrees.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

This is one of those (few) times I use a nonstick skillet because you can get away with using less oil, and the fish slides right out perfectly golden.

Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

In lighter baking, you're using less of the butter and oil that can hide a host of measurement sins.

I used less oil than the original recipe, this way I can spread a thick layer on the bread, but you can try the original version with equal parts of oil, onion and apples too.

Oven roasted potatoes use the minimal amount of oil (less than a teaspoon per serving).

Also, for a slightly less guilty version, I sauted the onions / garlic in a garlic olive oil instead of butter, used reduced fat milk instead of whole, and used a fat free cream cheese and it tasted just as rich and heavenly!

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies.

Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass.

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

If you would prefer less sauce, that will still work just make sure to use at least some of the marinade to cook the shrimp in so that they can cook in the oil.

The bright citrus flavor of the lime in the dressing allows you to use much less olive oil than found in most salad dressings.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

used a one less ounce of cheese, and less olive oil for the bread.

If using the mix as waffle batter, you can get very crisp waffles by doing 2 things: use the full amount of oil with the lesser amount of water to get a thick batter.

Taste as you go — if you like the dressing tangier, use the lesser amount of oil; if you like it a bit creamier, go for all 6 tablespoons.

If you go down this route I would suggest using about 1/3 less oil than the amount of butter the recipe states.

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

I like to use a little bit of olive oil, but if you are trying to use less oil, you could also just coat the pan with non-stick spray.