Sentences with phrase «oil mixture as»

Many of these small internal combustion engines used for yardwork can release as much as 30 % of the fuel / oil mixture as unburned pollutants into the atmosphere due to incomplete combustion, which not only wastes fuel and money, but also contributes to air pollution.

NOTE: Be careful not to get any water into the butters / oil mixture as it can ruin the bars.

Not exact matches

I think the coconut oil is quite vital to this recipe as it binds the mixture together!

I found I had to add some more coconut oil because otherwise the mixture was too dry, and I also had to add some fruit syrup, as the dates I got were a bit dry and not sweet enough.

Be careful not to add too much coconut oil as this can make this mixture too moist and greasy x

Hi Molly, cacao butter is really great to use in this recipe as it binds the mixture together and has a chocolately taste but you could also try using coconut oil instead!

Sadly not as you really need the solid coconut oil to help bind the mixture together which just wouldn't work with another liquid oil in terms of the taste and consistency unfortunately x

I added a little coconut oil as I didn't have quite enough dates as required, so I needed to make the mixture a little more moist.

If omitting oil, you will need to use a spreader or spatula to spread the chocolate over oat mixture, as it will not flow easily enough on its own.

Your oil should be hot enough that the raw potato mixture starts to sizzle as soon as you drop it in, but not so hot that it burns.

As for the avocado, I would probably use a mixture of whipped coconut milk and coconut oil to replace it.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

Blend, stirring as necessary, and keep adding olive oil until mixture is a paste.

Watch as the linseed and chia does their magic, soaking up the oil and egg and creating a smooth mixture that binds together!

If the coconut oil won't mix in as it is too solid, put the whole mixture in the microwave for 10 - 15 sec so you warm it just enough to melt it.

Slowly pour in the olive oil to the vinegar mixture as you whisk.

Once the chocolate mixture is melted, pour it into the dry ingredients, as well as the additional oil, eggs, water, and milk.

As soon as the breadsticks come out of the oven brush them with the remaining garlic oil and sprinkle with the parmesan parsley mixturAs soon as the breadsticks come out of the oven brush them with the remaining garlic oil and sprinkle with the parmesan parsley mixturas the breadsticks come out of the oven brush them with the remaining garlic oil and sprinkle with the parmesan parsley mixture.

I like coconut oil and avocado oil or a mixture of these as well.

If you don't have any molds, you can also just drop spoonfuls of the coconut oil mixture onto a flat surface (such as a cutting board) lined with parchment paper.

Remove the zucchini to a bowl with tongs or a slotted spoon, attempting to keep as much of the butter and oil mixture in the pan as possible.

Turn off the blender as soon as the oil has been used up and the mixture has emulsified.

Generously sprinkle the seasoning mixture as evenly as possible on the oiled side.

I used a mixture of coconut oil and organic butter to keep the texture, taste, and consistency true to what you remember as a kid.

After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed.

Pour in about 1/3 cup of olive oil and pulse until the mixture is very smooth, adding additional olive oil as needed.

As you continue to beat, add the coconut oil mixture in a steady stream.

Add the lightly beaten egg, water, buttermilk, oil, and vanilla and stir into the dry mixture until smooth, scraping down the bowl as you go to make sure everything gets incorporated.

I made them exactly as is - if you find them a bit dry, maybe just add a bit more olive oil when sauteing the vegetables, or else add another egg to the mixture.

Twirling the assembled skewers in a mixture of olive oil, cumin, paprika, and black pepper before popping them in the oven adds another layer of flavor and sheen as they roast.

I poured the oil & vinegar mixture over the cabbage when it was boiling «hot» as other did which helped the texture.

At this point, I either use a little to dress the arugula as well, or toss the arugula with a very simple olive oil, lemon and salt mixture.

Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work.

In place of the chocolate chips, I would use a mixture of coconut oil, cocoa powder and raw honey or stevia to make them sugar - free as well.

Remove any mixture that falls out of the taquitos with a slotted spoon as you add skewers so that your oil does not burn.

This morning I used 2 cups of coffee and 2 T of coconut oil / ghee mixture, but left the spice amounts as listed above (effectively diluting them by half), added 1/2 teaspoon of turmeric, and forgot to add the date.

Sounded OK but the spice mixture slid off the chip, resulted in a bland plantain chip as well as a pot full of very spicy, messy, and ruined oil.

As I mentioned last week in my King Arthur Flour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornmeal.

Pile the cooked fritters onto a plate (keep warm in a low oven if you're making these in cool temperatures) and continue to cook the rest of the mixture, adding coconut oil as needed.

Transfer the almond - walnut - coconut oil mixture to the springfoam pan and use the back of a spoon to press down the crust mixture as firmly as possible.

Pile the cooked fritters onto a plate (keep warm in a low oven if you're making these in cold temperatures) and continue to cook the rest of the mixture, adding coconut oil as needed.

The mixture might look rare, but do not worry about it, as the coconut oil will do it's magic in the freezer.

Light Olive oil, grapeseed oil, or a nut based oil (partial to almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just over 1/3 cup total no rosemary or oregano half as much paprika

Melt the coconut oil and then pour into the bowl, whisking the yogurt mixture as you pour in the coconut oil (to prevent the coconut oil from solidifying in the colder ingredients.)

Be careful not to over-process the mixture, as the peanut butter will release excess oil when over-mixed, and that will make the batter feel very oily to work with.

Egg white, coconut oil and honey bind the mixture together as it bakes in your oven.

Add the dates, oil, and maca, and continue to blend until the mixture comes together as a smooth mass.

If you want to make your own, you can use the same mixture as for the chocolate cups / shells and pour it onto an oiled baking sheet (or lined with some baking / greaseproof paper)-- after it sets (in the fridge or freezer), just break / chop up the chocolate sheet and use as decoration!

Repeat until all of the artichoke mixture has been used, making a total of six to eight patties, and adding oil to the skillet between batches as needed.

Today, I used dried coconut flakes, sliced raw almonds, oats, and sesame seeds as the base, with cinnamon and cardamom for spice, and a mixture of honey, coconut oil, and vanilla extract to coat.