For combination skin try to find a cleanser specifically formulated for your skin type, you can get a cleanser that will control
oil in your T - zone but will hydrate drier areas of your face like the cheeks.
I even got a touch of
oil in my T - zone on particularly hot days.
Not exact matches
crude
oil inventories C - STK -
T - EIA rose by 2.2 millionbarrels
in the week to April 20, to 429.74 million barrels.That's almost 10 million barrels above the five - year average.U.S.
Legendary business magnate and
oil tycoon
T Boone Pickens believes
oil will return to $ 100
in 12 to 18 months due to a recovery
in demand for the commodity.
1/2 cup onion chopped 1/4 cup olive
oil (I use less) 1 fresh garlic pod, chopped 1
t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
t chili powder 1
t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
t Gephardt Chili Quick Salt to taste 3
T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender
T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas
In a small saucepan, sauté onion and garlic in olive oil until clear and tende
In a small saucepan, sauté onion and garlic
in olive oil until clear and tende
in olive
oil until clear and tender.
I also made some other substitutions: 5
T coconut
oil + 2
T lemon juice for the margarine, 1
T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts
in the filling.
• 1/4 cup coconut
oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2
T arrowroot starch • 2
T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut
in half)
2 c cooked quinoa (I prepare this accoring to package directions but I saute a few
T of onion
in a
T of olive
oil.
One of the things that I learned from North African friends was to either mince the onion very small, or to grate by hand (not by food processor - that results
in very watery onions that steam, rather than saute
in t he
oil).
The Dressing: Place 1
t finely minced shallot, 1
t mustard, 1/4 C champagne & / or red wine vinegar, and 1/2 — 2/3 C olive
oil together
in a glass jar / Shake it up, it's done, set aside.
Slowly whisk
in 3
T olive
oil until emulsified.
1 - 2
T Rapeseed
oil 1 Onion, finely chopped 2 Cloves garlic, minced 1
t Ground cumin 1
t Ground coriander 1
T Peanut butter 1 - 2
t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground
in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
In a large stock pot heat 2
T peanut
oil over medium high heat.
-3 cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this
in cubes or
in bars -2
T coconut
oil, melted -1 / 3 cup coffee grounds of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
Also, not that this is gluten - free, but I also use 1
T coconut
oil in place of 1
T of the canola
oil, and I think I'd like to substitute the entire amount next time, as I think the slight hint of coconut flavor lends itself well to the Thai flavors.
1 c yellow cornmeal 1 c AP flour 1/4 c white sugar 1
T baking powder 1 t salt 1 c milk (I used 1 %) 1/3 c oil 1 egg Optional Add - ins
T baking powder 1
t salt 1 c milk (I used 1 %) 1/3 c oil 1 egg Optional Add - ins
t salt 1 c milk (I used 1 %) 1/3 c
oil 1 egg Optional Add -
ins *
The rough recipe was: 1 c rolled oats ground
in a blender, 1/2 c melted coconut
oil, 1/2 c ground flax seeds, 1/4
t salt, 3 - 4 T honey (or to taste)
t salt, 3 - 4
T honey (or to taste)
T honey (or to taste).
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly
in 3
T olive
oil for about 8 minutes, stirring often — don'
t let them brown / Add 2 C chicken or vegetable stock and simmer together with 1
T finely chopped rosemary and 1 — 1 1/2
T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade»
in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
In a medium bowl add the pita strips, 1
T olive oil, 1 t salt, and the Za'atar
T olive
oil, 1
t salt, and the Za'atar
t salt, and the Za'atar.
Mix together
in a bowl: 2
T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper
T olive
oil, 3
T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper
T red wine vinegar, 1
t honey, a pinch of red pepper flakes, salt and pepper
t honey, a pinch of red pepper flakes, salt and pepper.
In an ovenproof skillet, preheat about 1
T of olive
oil to medium - high heat.
Reserve any loose florets and place them
in a bowl with olives, sun - dried tomatoes, parsley, lemon juice, 1
T of olive
oil, and s & p. Set aside for later.
In a blender you will want to combine garlic, tomatoes, 1/2
T of olive
oil, and s & p. Blend until smooth.
In a large pot, heat 1
T oil and cook onion, stirring occasionally, until edges are golden, about 6 minutes.
After having smoothies w / coconut
oil (1
T)
in them (either dairy or coconut milk)-- my husband has diarrhea.
But he doesn'
t seem to have the problem other times — this AM we had coconut pancakes & he had 1.5
T of coconut
oil in the pancakes — but no reaction.
Season the chicken with salt and pepper, and heat 1
T coconut
oil in an oven - safe skillet over a medium - high heat.
In a small saucepan, stir chocolate, coconut
oil, and 1
T tahini over low heat just until melted and smooth.
In a separate pot, heat 2
T olive
oil and 2
T butter (or schmaltz).
Mascarpone cheese 2
T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
T Flat leaf parsley, chopped 1
t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Sea salt 1/2
t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Freshly ground pepper 1/4
t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Ground nutmeg 1/2
t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Sweet paprika plus pinch for garnish 2
T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
T Extra virgin olive
oil 1 C Sweet Onion
in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan
As per other suggestions I added approx 1
T oil and 2
T water than was called for
in the recipe.
Smash one clove of garlic and heat until just sizzling
in an oven - proof frying pan along with 3
T olive
oil & 1
T butter.
I tried it both ways and they have a tendency to burn with just a
T of
oil in the pan.
Vegetable Stock or Water 2
T Olive
Oil 4 T NW Elixirs Hott Sauce Instructions: In large pot, heat 2T olive oil and sauté leeks until so
Oil 4
T NW Elixirs Hott Sauce Instructions:
In large pot, heat 2
T olive
oil and sauté leeks until so
oil and sauté leeks until soft.
Tonight, I added 1
T olive
oil, and cooked it
in chicken / veggie broth — delicious!!
I then mix 1 - 2
T of peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame
oil, and a
T or so of warm water and turn off the heat and stir that mixture
in and it is so amazing and everyone is happy.
While carrots are steaming, mix together the dressing
in a serving bowl: 2
T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
T vinegar, cider, white wine or champagne; 2
T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
T olive
oil; 2
t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
t dried dill; 1/4
t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
t powdered mustard, or 1
t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir
in parsley when ready to serve.
Finely chop 1 onion and slowly sauté
in 2
T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T butter and 1
T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T olive
oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1
t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t sea salt to onion mix along with 1/2
t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t turmeric, 1/2
t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t red curry paste (optional), 2
t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t curry powder / Stir and cook together for a minute or two / Stir
in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).
Ok, I'm not sure what I did, but I halved the recipe (1 cup brown rice flour, ground fine
in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps of tapioca starch, 1
T. chia seed, instead of the Xanthum Gum, 1
T yeast, 1/2
T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp
oil, 1
T honey) and it came out soupy!
What's
in it: — 2
T olive
oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese
-2 1/4 c almond flour -2 chia seed «eggs» (2
T chia seeds soaked in 6 T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
T chia seeds soaked
in 6
T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4
t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t sea salt -1
t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t baking soda -1
t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t cinnamon -1 / 3 cup coconut
oil, plus a little extra for greasing the muffin tin
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2
T peanut
oil 2
T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4
T cornstarch dissolved
in 6
T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
FOR SWEET POTATOES: Meanwhile, heat 1
T oil in a large skillet over medium heat.
Just add the amt listed
in white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (about 2 medium bananas) 3 T vegetable oil, margarine or butter (I use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flou
in white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (about 2 medium bananas) 3
T vegetable oil, margarine or butter (I use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
T vegetable
oil, margarine or butter (I use olive
oil) 2 large eggs1
t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4
t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2
t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) *
In Canada use all - purpose or bread flour; in the United States use bread flou
In Canada use all - purpose or bread flour;
in the United States use bread flou
in the United States use bread flour.
Ingredients: 2
T olive
oil / 2 - 3 ripe tomatoes, cut into quarters / Handful of green beans, cut into bite - sized pieces / 5 - 6 small new potatoes, cut
in half or quarters / 4 oz.
I hope your beadrmaker has a sweet bread button, or just use the reg cycle.Caribbean Banana BreadLarge Loaf1 / 3 C water3 / 4 C mashed very ripe banana2
T vegetable oil, margarine or butter (I use olive oil) 1 large egg3 / 4 t salt3 T brown sugar, packed1 1/2 C white flour * 1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
T vegetable
oil, margarine or butter (I use olive
oil) 1 large egg3 / 4
t salt3 T brown sugar, packed1 1/2 C white flour * 1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
t salt3
T brown sugar, packed1 1/2 C white flour * 1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
T brown sugar, packed1 1/2 C white flour * 1 1/2 C whole - wheat flour1
t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4
t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour
t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) *
In Canada use all - purpose or bread flour; in the United States use bread flou
In Canada use all - purpose or bread flour;
in the United States use bread flou
in the United States use bread flour.
Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place
in a small bowl / Add 3
T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately
T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2
t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately
t dijon mustard / Stir these ingredients together, and then, with whisk
in hand, slowly drizzle
in 1/2 — 2/3 C olive
oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive
oil if needed / Refrigerate if not using immediately.
Saute Rice and Sausage
in 1
T Olive
Oil (garlic flavored is best...
Added about 1/4
ts of ground cloves and used 1 container of plain Greek yogurt instead of the
oil in the batter.
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable
oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough
in the stew so I don'
t recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded
T 2 bay leaves