Sentences with phrase «oil it tasted good»

Sabra uses canola and / or soybean oil, but you may think olive oil tastes better.

We believe that plant - based dietary oils from raw nuts and virgin coconut oil taste better when they are not exposed to temperatures over 212 degrees.

Even without using salt or oil it tasted good!

Olive oil tastes good to most dogs, so you can add it to their dog food if they're a picky eater and you have to persuade them to eat.

(The oil tastes best when it has had at least 1 week for the flavours to develop.)

Not exact matches

If you want to fit in to that Calgary neighbourhood it helps if you're married, voted conservative, earn more than a half million annually and have a taste for champagne — the denizens there drink more than twice as much bubbly than the national average (no doubt toasting their good luck to be part of the oil patch).

It is rich and buttery tasting (although you can make it with oil), super moist, easy and a good keeper.

The taste of this is pretty insane too, the caramel - like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine.

I think it tastes best cut into little cubes and roasted with salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft and tender that it just melts - in - you - mouth.

That is a positive thing, and people are excited about our new products, from our hazelnut spread and plant protein to our new vegan buttery coconut oil, which makes the best tasting popcorn while still being organic and vegan.»

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

I've come to the conclusion that everything tastes better on the grill (well almost), so why not olives tossed in olive oil and herbs?

it is the best carrot soup I've ever tasted, the miso and the sesame oil make it really remarkable.

They taste best baked in the oven with a spritz of coconut oil on the baking pan to keep them from sticking.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

unrefined sea salt or to taste 1 cup good quality extra-virgin olive oil or avocado oil 2 cups white wine (or homemade chicken broth) Freshly ground pepper

Some coconut oil and stevia extract make it taste even better, and you'll love spreading it on all sorts of foods.

I store mine in the refrigerator, because I think they taste best chilled, and because coconut oil melts at such a low temperature that I don't want them to have to stand up to Texas heat.

I wouldn't use olive oil, it will affect the taste too much (and not in a good way).

Otherwise they tasted good — looking forward to trying again & for more recipes with coconut flour & oil, I follow South Beach diet eating so I love finding new recipes!

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

Love the idea of spreading the toast with ricotta first — and so many things taste better with a generous drizzle of olive oil!

They might have actual improvement not because coconut oil is particularly good for them, but because they were lacking in calories and the extra calorie boost helped «tune them up,» or another factor could be the taste.

Though these are drizzled in butter, you can sub in coconut oil for the same texture and in my opinion, an even better taste.

The one other thing I would say, make sure you're using good quality, good tasting extra-virgin olive oil.

It actually tastes good and coconut oil will melt at skin temperature.

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

Then it turned out so much better without an after taste or guilt of oil.

i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.

I left out the coconut oil because I forgot it, but it tasted just like real bread, but better.

Not as pretty as yours and I may have used too much oil... they seemed a little «oily» even after frying, but still, they held together well and tasted good.

Made with an almond flour crust, heart healthy coconut oil, and sweetened with pure maple syrup, this healthier dessert looks and tastes just as good as the original!

The best chicken recipes taste phenomenal tossed in lemon and honey, barbecue sauce, grilled with olive oil, tossed over salads, in pasta or as a pizza topping!

Take a good glug of olive oil and gently fry a medium onion with a small clove of crushed garlic, I see some slicing of garlic in recipes but I prefer the good, intense garlic taste that crushing gives a dish.

When we make salad dressings at home, they are less expensive, there's less waste, they taste better, and we get to control how much oil and sugar we include.

They tastes best when cooked in sesame oil which is actually the authentic way of making this recipe.

The end result was a higher quality and better tasting Virgin Coconut Oil.

Guylian will replace palm oil with shea butter and sunflower oil, which will result in smoother - textured and even better - tasting chocolates.

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

They surprisingly taste good even with no added grain or oil.

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.

I love using the coconut oil instead of butter, much healthier and tastes better!!!!

I suspect that it would taste better cooked first In a pot with the mirepoix made properly, because there was a bit of an oil slick that rose to the top of the crockpot since the oil wasn't integrated.

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They are SO easy to use — add water & oil (I like coconut oil best) & they taste SO good!

I use spectrums coconut oil, it works great and tastes much better than palm oil.

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

Ever since I stopped eating store bought mayonnaise because it's full of canola oil and / or soybean oil and I got tired of many, many, many failed attempts at a homemade paleo mayo that actually tastes good (well good enough for my beloved Ranch seasoning).

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce