Sentences with phrase «oil recipes when»

Not exact matches

The coconut oil you seem to use in this recipe is runny, but when I looked into buying some they're all quite hard.

I have a fairly serious addiction to sundried tomatoes and to aubergine (WHY do so many recipes insist on frying aubergine in oil to cook it when it tastes so amazing on its own!?)

It's just one time I followed a recipe, and was so mad when started shaping cookies in my hands that they just sticked and wouldn't behave at all, even when I added olive oil to the mixture, it worked for a cookie or two, and then the same story began.

I wanted to ask, when you state tablespoons of coconut oil in your recipes do you mean as it comes in the jar or melted?

I hadn't really thought about where or when it would happen when I was picked by Dave at eRecipe cards to create a recipe using olive oil and balsamic vinegar from O Olive Ooil and balsamic vinegar from O Olive OilOil.

I thought the shallots sounded like a good addition, and the recipe had the added advantage of quantifying ingredients since I've never measured the butter, oil, or garlic when I've made it.

And when replacing oil for butter in recipes such as pancakes, make sure to use a neutral tasting oil such as canola or vegetable.

With no gluten or oil, this is the perfect easy recipe when you want a treat now!

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

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.

Keep in mind, when substituting coconut oil for butter in baking recipes that butter is approximately 80 % fat and 20 % water.

Coconut Granola Recipe Save Print Ingredients 6 tbsp melted coconut oil (scoop it when solid and melt it in the microwave) 4 cups of old fashioned style oats 3 tbsp flax... [Read more...]

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

While it is recommended to use no more than 10 % because too much castor oil can make your bar feel sticky, we are going to use slightly more in this recipe because the lathering properties really help when working the soap through your hair.

All this bits and ends not enough for a complete recipe, you know how it feels when you have potatoes, but not butter, you have pasta but no sauce, or garlic but not oil sometimes your cooking just gets stuck.

Tried many of your recipes and they work so well BTW, the rancidity is when the coconut oil is old / past expiry date, or when it reacts with moisture.

I've been wanting to recreate this recipe for forever, so when I got some Lee Kum Kee Pure Sesame Oil in the mail I knew it was the perfect time to attempt it.

Combined with this recipe's seasonings (not to mention the fact that the lemon juice, parmesan and olive oil actually help to release many of its healthy compounds when eaten together!)

I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid.

Remember that when cooking or baking with coconut oil, simply replace it in a 1:1 ratio for any recipe that calls for butter or oil.

Coconut oil imparts a nice coconutty flavor when used for cooking, which is actually quite tasty in chicken and meat recipes.

This whipped coconut oil recipe is the perfect moisturizer for summertime (or when you wish it was summertime!).

I have not updated the cobnut oil website for months, as I am too busy at present — but I wonder if I may add it, when I finally update the recipes page?

On quick review of the cookbook I was delighted to see that the recipes used simple ingredients, that the meals would be easy and quick to prepare AND that they would indeed be flavorful, despite the fact that none of the recipes contain oil, very little of them use sweeteners (and when they do, they use natural sweeteners) and all of the recipes are low in sodium.

I came up with this recipe, using olive oil and lemon juice like I do when I make hummus.

i followed the recipe exactly and when I took it out of the fridge, it had oil on the bottom... I drained that out and ended up having to add a lot of flour to soak it up and that made the taste off... I think if I try these again I would only use 1/3 cup oil

I made some adjustments as I can't seem to help myself when it comes to making recipes just a little bit healthier, but if you'd like your cobbler a bit richer and sweeter, feel free to add more butter / oil and sugar.

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!!!

When Lindsay (Love & Olive Oil) posted about this recipe and explained how many sub-par batches of mac and cheese she and Taylor had to eat before reaching the perfect consistency and flavor, I knew I had to make it with the exact same cheeses.

When you are ready to make the recipe, use pumpkin or canola oil depending upon your mood.

Sometimes when I look at a recipe I'll immediately think «no» in my mind when I look at the amount of oil, butter, or sugar being recommended.

I was skeptical when I first saw this recipe — I mean how can you make a brownie without oil or butter?

I followed this recipe word for word and when the cashew paste got into pan with the sugar and started heating up, all the fat separated out and it left a clump of nut - butter and sugar sitting in a pool of oil.

Do you melt the coconut oil then add to the recipe, or just throw it in when it's harder?

I usually use the recipe from the Post Punk Kitchen, and they stress the importance of mixing the oil and sugar thoroughly to make a caramel, as this is when an important chemical reaction takes place, or something like that.

Then a few weeks ago when I dropped into the Santa Fe Olive Oil & Balsamic Company for a purchase and a tasting, I was asked if I would create a recipe and write a post on one of its products — specifically its Cranberry Balsamic vinegar.

I used peppermint oil when developing this recipe.

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.

Also, you can add less oil in your recipes when using almond flour, and you will save calories doing so.

Traditional recipes call for smothering the pumpkin seeds in butter, but why go that route when there's coconut oil?

Then you can omit oil when mixing up each individual recipe.

I usually saute my leeks in a little oil and add them to other vegetable dishes with some salt and pepper, but when I stumbled upon this recipe in Vegetarian Times I knew I had to have it right away.

As I stated in the recipe, I use a mild (or flavorless) coconut oil when making the cheese, and mine doesn't have even the slightest hint of coconut taste.

I notice you use a lot of olive oil in your recipes and it is a very misconception that olive oil is «healthy» when in fact it is a powerful contributor to the epidemic of obesity.

when there is a 5 ingredient or 3 ingredient recipe, the way it's supposed to be viewed is that the basic salt, pepper, water, oil..

When I was looking for granola recipes though most of them included a lot of oil and sugar.

When reading the article thouroughly you'll find that salt, water & oil are staples that are givens so this IS a 3 ingrediate recipe.

When I am home working in Australia, I help to produce and market new Banaban products and creative concepts, writing cookbooks based on Banaban Coconut products and working on my recently developed coconut recipe inspired Apple iTunes App with my love for cooking with Banaban Virgin Coconut Oil.

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??

Once Upon a Chef: This loaf kept popping up as the # 1 search result when I typed in «best pumpkin bread recipe» and the photos looked SO appealing... alas, although it was a beautiful color, it was strangely bland and a little dry (it was one of the all butter loaves, which tended to be more dry than the oil - based loaves).