Sentences with phrase «oil in a recipe like»

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

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 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.

Sadly there isn't a good enough substitute for coconut oil in sweet recipes like this.

I love to use peanut powder in recipes like this because it's a great way to get the fiber and protein from peanuts in a shake or smoothie without all the oil, and it is so darn tasty, too!

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).

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!

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

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

They don't usually use olive oil but that's good if you like it It's not really a swedish recipe though, the iranian refugees brought it to sweden when they opened their pizza places in sweden in the 80's.

Kikkoman ® Less - Sodium Soy Sauce is a fantastic product to keep in the kitchen for recipes like this because it adds plenty of flavor without the need for added salt or oil.

Try using coconut oil in a recipe where you start with a sauté of aromatics like onions and garlic.

RECIPE NOTE: I don't like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavorinRECIPE NOTE: I don't like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavorinrecipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavoring oil.

Sounds like a strange place to find such a thing but your post made me think of this recipe (where the pork slow fries for hours in olive oil) and now i must make a pork butt dish soon!

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

In other recipes, like cakes, it's probably okay, but oil makes cookies spread way too much during baking.

Oh, storing them in the oil is wonderful — it's like getting a 2 x 1 recipe.

Coconut oil must be solid from the get - go if you're going to use it in a recipe like this one where the fat needs to be cut into the flour.

Beautiful to behold, this creative recipe is also full of protein and good - for - you ingredients like whole - wheat pastry flour, sweet potatoes, olive oil, garlic, kale, and just a bit of white wine (which is rich in antioxidants).

You use black beans instead of garbanzo beans (or chickpeas) in this hummus, but it still has many of the same ingredients you would use in your typical hummus recipe... like olive oil, garlic, and tahini.

Hi Susan, my name is Sri, i have been following your recipes and i really like the way you make the Indian dishes oil free, and i love the Pressure cooker / instant pot recipes, i have tried quite a few of them and they became a staple in our weekly lunch and dinners.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

I used 3T coconut oil instead of almond butter like you suggested in your recipe note.

Like the brand's famed recipe for Bulletproof Coffee, the brand's signature Brain Octane oil puts the fat in FATwater.

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.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

During the session, we learned things like a new method for cutting avocados, called the Nick n» Peel method, that helps you conserve the good stuff in the bright green fleshy part of the avocado nearest the skin, and how to use avocado as a substitute for butter or oil in recipes.

So one way I like to lower the fat in baked recipes is to use a non-stick spray to coat the pan with very lightly instead of dousing it with oil or butter as many recipes call for.

I also like that there's no oil in this recipe!

Your coconut oil pastry sounds great, I've never thought of melting and cooling it down I usually rub it in like butter and you get coconut lumps I be making some pastry this afternoon so I'll be doing you recipe I'm making asparagus au gratin pies in a nice healthy sauce with Japanese panko crumb topping.

I have both, but sometimes I don't like the strong coconut flavor from the extra virgin oil in some recipes.

I see some of your recipes call for grapeseed oil, which I'm happy about, but can I just substitute grapeseed oil in recipes, like this paleo chocolate cupcake recipe.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I pan fried the tofu in a touch of oil since I don't have an air fryer and it's too hot to turn on the oven right now, but you could use either of those if you'd like to make this recipe oil - free.

The tempeh is marinated in basically the same ingredients: lemon, olive oil, garlic and thyme (you can use this recipe as a guide if you like) and then grilled.

But I got lured in by the fact that this recipe called for non-standard ingredients like vanilla bean and coconut oil, and I already had both of them on hand; I've come a long way from the days when I had to check to see if I had baking powder before I made anything.

Healthy monounsaturated fats, like the coconut oil in this recipe, can actually help you burn calories!

As long as there isn't liquid like water in a recipe, even sugar / oil combinations will have a long shelf life.

Using avocado oil in this recipe is a healthy alternative to processed vegetable oils like canola or corn oil.

Small pieces of cauliflower are roasted in the oven with a wee bit of olive oil and garlic, then tossed in Parmesan cheese — like Garlic Parmesan Roasted Cauliflower recipe.

Hi there... I was very interested in this recipe since I am trying to ingest more coconut oil on a daily basis and I find it too much like just putting slightly better tasting shortening in my mouth... well this is a bit like putting bitter butter in my mouth..

I found the BEST way to get these to look like yours & to have the thinnest texture is to add almost double the water in the recipe & pan fry them in a very hot cast iron pan (or whatever your choice of pan) w / a bit of coconut oil... & like you said, don't forget to push down on them after you slip them to get the pan marks;).

I make a vegan Middle Eastern labaneh balls recipe (hopefully to be posted soon) that stores the cheese balls in olive oil, just like the traditional version.

Other semi-solid fats you could use in the recipe include refined coconut oil (which doesn't smell like coconut) and shortening, if either of those are available to you.

You could use just about any mild - tasting oil (like very mild olive oil) in this recipe.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

I would like to see recipes that are low GI, using agave instead of sugar (even non-refined still makes your blood sugar rocket) and complex carb and without too much butter (I often use sunflower oil in cakes instead).

It has bell peppers, chicken, some soy sauce, chili powder, and is fried up in coconut oil, so while it may seem like a basic recipe, it actually is full of flavor.

I imagine that it might vary per recipe, particularly since there are so many variables in baked goods, like the type of flour used and the amount of oil called for, so I'll continue to update this post as I experiment with this super-healthy sweetener even more.