Sentences with phrase «olive oil amount»

Oops, somehow I left out the olive oil amount!

Not exact matches

Hi Meta, make sure you use a generous amount of olive oil and cook them on the hob on a high heat.

20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)

I modify it by sauteeing the kale and courgettes in a small amount of rapeseed oil, as olive and sesame oils are unstable when heated, and only using the flavoured oil as the dressing.

I have a significant amount of food allergies and was wondering about some substitutions: extra virgin olive oil instead of coconut oil, no agave syrup, and a replacement for the dates?

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it.

Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon.

Hi Sam, I found that you need this amount of olive oil to make sure that the mash is super smooth and creamy however you can always use slightly less if you prefer.

Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp ground cumin, salt and pepper.

Hi — it's 5 for the dressing, (as it makes quite a large amount) and then you need olive oil for cooking the veggies.

Brush each meatball with a small amount of olive oil and spread them on a baking tray.

Brush a large bowl with a generous amount of olive oil.

Brush the top of each tater tot with a small amount of olive oil and sprinkle with salt.

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

To give filling a crispy top, drizzle tops of stuffed potatoes with a small amount of olive oil, and place potatoes under broiler for 2 to 3 minutes.

Next time I will use half amount of olive oil.

I made 1.5 times the amount in a bundt form, using olive oil and whole wheat flour — very easy to make, moist and tasty!

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

I used a sparing amount of Canola oil instead of olive oil because my experience with olive oil is that its smoke point is too low for searing and sometimes if the olive oil burns a little, you get an off taste.

I picked up some new crop California Asparagus at the local grocer to grill with a drizzle of olive oil, cracked pepper, and a small amount of coarse salt.

Mine (the black truffle flavored extra-virgin olive oil from Trader Joe's) isn't very strong, so the amount written in the recipe was perfect.

In this recipe for a mushroom sauce, I add a small amount of butter to my olive oil, before adding the the onions and garlic.

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)

Drizzle a good amount of olive oil on them and sprinkle salt and pepper on top.

Brush with a light amount of olive oil or spray with cooking spray.

Place a small amount of olive oil in your hand, and coat one side of the dough.

While the steaks chill, place the bell pepper strips in a medium bowl, drizzle with a small amount of olive oil and season with salt and pepper.

4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated Pepper Jack cheese 2 tablespoons butter Salt Pepper

I increased the amount of oats to 4 cups, and reduced the maple syrup to 1/2 cup and the olive oil to 1/3 cup.

Jarlsberg Cheese Crisp flavors include: Rosemary & Olive Oil which is perfectly balanced with invigorating rosemary and the subtle fruitiness of olive oil; Chipotle which is thoughtfully paired with the natural smokiness of authentic chipotle and just the right amount of spiciness; Garlic & Herb blended with the robust flavor of garlic and aromatic herbs and Mediterranean Sea Salt adding a burst of flOlive Oil which is perfectly balanced with invigorating rosemary and the subtle fruitiness of olive oil; Chipotle which is thoughtfully paired with the natural smokiness of authentic chipotle and just the right amount of spiciness; Garlic & Herb blended with the robust flavor of garlic and aromatic herbs and Mediterranean Sea Salt adding a burst of flavOil which is perfectly balanced with invigorating rosemary and the subtle fruitiness of olive oil; Chipotle which is thoughtfully paired with the natural smokiness of authentic chipotle and just the right amount of spiciness; Garlic & Herb blended with the robust flavor of garlic and aromatic herbs and Mediterranean Sea Salt adding a burst of flolive oil; Chipotle which is thoughtfully paired with the natural smokiness of authentic chipotle and just the right amount of spiciness; Garlic & Herb blended with the robust flavor of garlic and aromatic herbs and Mediterranean Sea Salt adding a burst of flavoil; Chipotle which is thoughtfully paired with the natural smokiness of authentic chipotle and just the right amount of spiciness; Garlic & Herb blended with the robust flavor of garlic and aromatic herbs and Mediterranean Sea Salt adding a burst of flavor.

I love how well - balanced this dish turned out to be thanks to the combination of the veggies, healthy oils (olive oil and basil pesto), protein (chicken), and a moderate amount of carbs (tortellini).

Kale Chips 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast 1 Tablespoons of garlic powder 1 Tablespoon of onion powder Cooking Spray

I rubbed the entire roast with olive oil and then a very generous amount of minced garlic.

Heat a generous amount of olive oil or avocado oil in a large skillet over medium high heat.

I often top off the chile relish with a splash of olive oil to extend the amount.

amount according to your liking, I used Newman's Own, Or you can make your own 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice or apple cider vinegar, salt, pepper, italian seasoning

In general, a healthy ketogenic diet consists of lots of green leafy vegetables, fish and seafood, meats and organ meats, healthy fats (like olive oil, coconut oil, avocado oil, tallow, & lard), and small amounts of nuts and seeds and berries.

It may look Instagram - perfect, but we promise it's a cinch to make, and a very small amount of olive oil (versus larger quantities of vegetable oil in typical fried rice recipes) makes this much lighter than takeout fare.

If you don't want to spring for it, simply replace it with an equal amount of olive oil.

Hi Nene, To make the dressing a little thinner, you could reduce the amount of avocado and cilantro OR you could increase the amount of olive oil, lime juice and vinegar.

I don't think any amount of other ingredients will mask a bad / rancid olive oil.

I love getting this dish at tapas restaurants, but the amount of olive oil required has scared me off from doing it at home.

However, I would like to try to reduce the amount of olive oil - would that compromise the overall taste?

I also use sesame seed oil instead of olive oil and probably doubled the amount of oil as well.

It's easily possible to add a small amount of fat (like a tablespoon of extra virgin olive oil) to your sweet potato recipe after the sweet potatoes have been cooked.

Ingredients: 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast Good sprinkle of salt Pinch of cayenne Pinch of onion powder Cooking Spray

However, I try to keep my calories on the lower side for dinner, and I know with the quinoa it's a bit unavoidable, but I was wondering if there's any substitution that could be made for the olive oil, or the amount of olive oil, in the sauce?

Toss in a light amount of olive oil to evenly coat the noodles.

Mine either burns or turns out limp regardless of the amount of olive oil I've used, would love any tips you might have, thanks!

EXCELLENT!!!! I tossed the broccoli with garlic olive oil, plenty of garlic (we love garlic so I doubled the amount), kosher salt, pepper and a few shakes of crushed red pepper.