Sentences with phrase «oil taste so»

Not exact matches

For when anyone is about to take his daily meal he puts in a few drops of oil» not so that he may enjoy some kind of pleasant flavor from the taste of it (indeed, the amount is so small that it is hardly enough to smear the passages of his throat, never mind to pass through it), but so that by doing this he may weaken the boastfulness of heart that usually creeps in flatteringly and surreptitiously with a stricter abstinence....

You could try almond or macadamia nut oil although I've not tried this myself before so I'm not too sure what the texture and taste would be like.

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!?)

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.

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

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.

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?

I'm not fond of cocnut flavor and her cocnut oil definitely tastes of coconut, so I used olive oil.

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!

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

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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

Vermont sharp cheddar For the Dressing: 1/2 cup mayonnaise juice of 1/2 lemon 1/4 cup or so extra virgin olive oil salt / pepper to taste 1 garlic clove, minced 1 tsp.

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.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

I developed this recipe over several weeks, frying batch after batch, adjusting the mix so it won't fall apart in the oil (one of the most common problems of cooking falafel), adding big green vibrant ingredients to amp up the nutritional value and chasing the right taste and texture.

I am afraid I was not so keen, I found it just spicy enough for me but I wanted a bit of sweetness in the dish, perhaps I'll add a bit of honey to the harrisa / oil mix next time... I think this may just come down to personal taste and perhaps I'm just not a harissa fan.

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

Oh, the Vegan Mayo in the book that's on this sandwich is so delicious and diabolically simple that it's worth the purchase of the book alone: you'll have no more guilt over eating oil - laden store bought vegan mayo, but you'll also stop pretending that blocks of tofu seasoned with lemon juice and pureed, or the non-fat vegan mayo versions taste anything like real mayo.

The truffle oil had broken down into some foul smelling synthetic components, but that shit SOLD OUT because people love taste of burnt plastic so long as you tell them it has truffles.

1 - 2 cups of brown rice (you'll have extra) 1/2 head broccoli 1 cup chickpeas 1/2 purple onion, diced 1 grated carrot 1 clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne

So I have opted to use a refined oil, that still has many of the same health benefits, but no longer smells or tastes like coconut.

This dough has oil in it and so the finished bread is so flaky and tastes divine.

So I add just a bit of salt to these coconut oil chocolates, but I make sure that my salt is the real deal, a nice sea salt instead of table salt that has been bleached and treated with all sorts of chemicals that likely are dangerous and certainly affect the taste of the final product.

I didn't have peppermint oil so I used creme de menthe liquor instead and it tasted amazing.

I have no idea what went wrong, but it didn't rise at all, so I was left with two pancakes that tasted a little of vegetable oil.

I wasn't sure how much I'd like this as I know flax oil can have a distinctive taste, but blended with walnut oil, sunflower oil, olive oil and pumpkin oil it's not so strong and rather delicious on a salad.

While cooking the curry, ginger, and cumin in olive oil it is important to do so for at least 10 minutes so you do not taste any raw curry while eating the stew.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

Also, the better an olive oil tastes the fresher it is, the more nutrients it has which protects it when cooking, so the more heat it can handle.

Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking.

In a bowl, combine the hung yogurt, chilli powder, roasted cumin powder, coriander powder, garam masala, kasoori methi, oil and salt to taste and whisk thoroughly so that all the spices blend well.

I was so surprised at how closely it tasted like classic pesto, even without all the oil and nuts.

By making it yourself, you get to see and control how much oil goes in so you can modify to suit your own tastes and diet.

Also, I've used oil to roast kabocha before, and this technique results in much better taste and texture... so that's why I use it!

The last two times I used refined coconut oil so the dough tasted awesome but the cookies aren't as greasy as they were the first time.

Sometimes I use scented coconut oil so they taste coconutty, and other times I use the refined stuff so they don't (which my hubby prefers).

So I skimmed it a bit then used it for half the oil and most of the salt (since the cooking liquid was quite salty) then added salt to taste at the end.

And our mayo is free of sugar, gluten, dairy, soy and canola - oil, and non-GMO Project Verified so you can indulge to your taste buds delight.

So I created this recipe to be healthier recipe she could enjoy that tasted similar to traditional muffins without any refined grains, refined sugar, or oil.

Tastes pretty good but the oil dissociated while in transit so kind of gross to have mailed.

I used refined coconut oil so they wouldn't taste coconutty and they are so good I am considering hiding them and telling my friends I did not have time to make dessert so I won't have to share.

I attempted to quadruple the amounts yesterday for our dinner so everyone could have it, but it didn't taste near as tasty as when I just made it for myself (I think I added one tablespoon too much of oil and that threw the whole balance off).

Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.

This homemade mayonnaise recipe uses avocado oil instead of the more typical olive oil because avocado oil has a milder taste and works SO much better.

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed

* don't use olive oil in a cast iron skillet - the smoke point isn't high enough and the oil will burn and give your food an acrid taste ** WHEN to salt your beef is so important.

1 tub ricotta 250g cherry tomatoes 1 teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A few handfuls of fresh basil leaves Black pepper