I used a blend of flours (by weight)-- wheat, rye and buckwheat and substituted
olive oil for the butter for a dairy - free family member.
Not exact matches
Rose serves the
butters, including nutty buckwheat and
olive oil - lemon,
for $ 7
for a 25 - gram morsel with bread.
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut
oil,
butter or
olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
1 tablespoon unsalted
butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Microwave white potatoes with a spray of
oil (or
butter or
olive oil)
for 1 minute.
Subbed liberal dollops of clarified
butter for the
olive oil, and used high quality chicken stock.
Olive Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy
for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth
butter is formed.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat
for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T
olive oil and 1 T
butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat
for 3 — 4 minutes per side, halibut at lower heat
for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
I also used
olive oil instead of
butter for the top.
* 1 tablespoon
olive oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta),
for serving * fresh parmesan cheese
for serving - optional
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T
olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted
butter for panfrying / 4 — 8 lemon wedges.
Last night I changed it up
for the first time and tried using
olive oil in place of the
butter.
For Grandma Betty's «Sauce» * 1 Large or 2 medium cloves garlic, pressed 1/2 teaspoon salt 2 Tablespoons extra virgin
olive oil or melted
butter * 1 - 2 Handfuls fresh herbs, chopped (I like parsley)
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons
butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch of freshly grated nutmeg a tablespoon of
olive oil,
for greasing the baking pan
Lighten - up: I like to use half of
butter and half
olive oil for my personal taste.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup
olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar cheese, sour cream
Saute them
for about two to four minutes in
olive oil and
butter.
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.
Stir the rice to coat it in the
butter and
olive oil and cook
for 2 minutes.
For instance, an old favorite like mashed potatoes can be transformed by simply using
olive oil and you favorite non-dairy milk in place of
butter and cream.
The same ingredients could be sautéed together in the
butter or a little
olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan
for a much more appetising and lower fat meal.
For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of
olive oil,
butter or Parmesan cheese after cooking.
I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with
olive oil spray and drizzled 1/2 stick of
butter over them, then seasoned generously with Nature's Seasonings and garlic powder (
for a richer crouton, could also sprinkle with parmesan cheese).
Vegans - you can easily make this vegan by using coconut or
olive oil in place of the
butter called
for.
So I subbed
oil for the rest of the bananas (and the
butter too), a blend of
olive and sunflower
oil.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled
olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they
for sure use much more sugar, white flour and
butter rather than
olive oil.
Feel free to use less
olive oil and
butter than the recipe calls
for.
2 tablespoons
olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems
for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles,
for serving Sour cream and chopped chives or parsley,
for garnish (optional)
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin
Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin
Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic
for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown
Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown
Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an
Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana &
Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear
Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
(
For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free
Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconu
Butter in place of sunflower
butter, honey instead of coconut nectar, and olive oil in place of coconu
butter, honey instead of coconut nectar, and
olive oil in place of coconut
oil.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin
olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted
butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra
for serving 1/2 c coarse fresh bread crumbs, fried in
olive oil until golden brown 1 1/2 tsp minced fresh rosemary
If you prefer, substitute
olive oil for the
butter.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon
olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted
butter, plus more
for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
It seemed like the perfect opportunity to swap
butter for olive oil to make some tasty Olive Oil Mashed Pota
olive oil to make some tasty Olive Oil Mashed Potato
oil to make some tasty
Olive Oil Mashed Pota
Olive Oil Mashed Potato
Oil Mashed Potatoes.
What You'll Need: 2 Tbsp Star
Butter flavored
Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper
for seasoning 1/2 cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star
Butter flavored
Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
6 tablespoons unsalted
butter, melted and cooled + 1 tablespoon
for brushing the dough and greasing the pan (* you can also use a neutral vegetable
oil spray to coat the pan, but don't use
olive oil)
For added flavor, whisk together 1/4 cup of orange juice and 1 Tbsp of the
Butter olive oil and marinate the pork chops in it while you prepare the salad ingredients.
do you think you could whip
olive oil into a body
butter, I also know
olive oil is good
for your skin, just wondering?
For a conversion chart for swapping butter for olive oil, visit the Pompeian website: http://bit.ly/1nJT
For a conversion chart
for swapping butter for olive oil, visit the Pompeian website: http://bit.ly/1nJT
for swapping
butter for olive oil, visit the Pompeian website: http://bit.ly/1nJT
for olive oil, visit the Pompeian website: http://bit.ly/1nJTZnX
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons
butter, melted Warm honey,
for drizzling Fresh berries of any type,
for garnish A splash of Amaretto
In honor of August being National
Olive Oil Month, Pompeian is encouraging people to take the Pompeian Pledge and swap butter for olive oil in everyday rec
Olive Oil Month, Pompeian is encouraging people to take the Pompeian Pledge and swap butter for olive oil in everyday recip
Oil Month, Pompeian is encouraging people to take the Pompeian Pledge and swap
butter for olive oil in everyday rec
olive oil in everyday recip
oil in everyday recipes.
I knew I wanted a slightly richer flavor in my dressing
for the salad so I decided to try the Star
Butter flavored
Olive Oil (tip: you can only get it at Walmart) to get that extra boost of flavor.
For another delicious recipe swapping butter for olive oil, try these Olive Oil Fudge Browni
For another delicious recipe swapping
butter for olive oil, try these Olive Oil Fudge Browni
for olive oil, try these Olive Oil Fudge Brow
olive oil, try these Olive Oil Fudge Browni
oil, try these
Olive Oil Fudge Brow
Olive Oil Fudge Browni
Oil Fudge Brownies.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp
butter, ghee, or
olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices
for serving
1 head garlic Extra-virgin
olive oil,
for drizzling 4 tbsp
butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams) of softened lard or
butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons
Olive oil for frying 3/4 cup (250 grams) honey
I have since swapped the
butter for olive oil as it feels a little healthier but tastes just as good.
It's hard to find a recipe
for hasselback potatoes that doesn't call
for multiple pounds of
butter, so I'm thrilled to find your well - balanced
olive oil approach.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil
for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and
olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.