Sentences with phrase «oil in this recipe where»

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

Not exact matches

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

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!

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.

For recipes where butter is melted in the olive oil, what is the purpose of that (vs. just using butter OR olive oil?)

Regular coconut milk, coconut oil, coconut flakes, and of course avocado are all high in fat so that's where the vast majority of the calories come from, although granted six ears of corn would contribute ~ 600 calories, making it the second highest contributor of calories in the recipe.

I have made this several times now, in fact I try and make it once a week with a salad, love it, and have passed on the recipe, sometimes my crust gets a bit burnt around the edges, is my oven too hot, also I do grease the quiche dish with some olive oil, maybe that's where I'm going wrong.

I don't see in the recipe where it says to melt the oil first.

They produce a fragrant and flavorful oil which I love using in recipes for extra depth and color and where a hint of buttery flavor would work.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big timin a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big timIn another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big timin broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

When using it for things like stir fries or other savory dishes where the coconut taste might be a good addition, I have a cheap, refined coconut oil I use — which is what I used in this recipe too because it would compliment the flavors and I was just using it to fry some veggies.

After nearly killing my food processor trying to make hazelnut almond butter, I was feeling pretty skittish about the cashew butter... I got to the point where it was whirring around the processor in a big clump, googled some recipes which all said to add oil, and so I did.

Begin the day with their zesty breakfast packed with powerful energy driven fresh juices or the freshest of foods made with sea salts, move on to lunch where farm fresh produce whipped up in recipes from across the globe tempered with the freshest of spices, some hot and some fragrant, make a fascinating aromatic combination with virgin olive oil.