Sentences with phrase «preferred oil in it»

I still paid the extra $ 4 each time to make sure they put my preferred oil in it.

Not exact matches

Susan Hirsch, portfolio manager of the TIAA - CREF Large - Cap Growth fund, prefers to get her exposure to the energy industry via a company that's less sensitive to the ups and downs in oil prices.

Rather than an oil ETF, with our longer view, we prefer ETFs that invests in oil producers who naturally have exposure to WTI, Brent and other petro sources and pay dividends.

Trading in the majority of assets, such as oil and gold, provided by your preferred broker should be easy and fast.

Finally, we prefer hard - currency EM bonds — particularly high - yielding oil exporters such as Russia, Colombia and Kazakhstan — and short - duration local currency bonds in some countries.

The U.S. press prefers to blame Chinese, Indian and other foreign growth in demand for oil and raw materials.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

1 cup uncooked rice or quinoa 1/2 bunch cilantro, finely chopped, parsley if you prefer 4 cups shredded kale (massaged in olive oil and sea salt), Cabbage or romaine lettuce

Some people will store them soaked in olive oil, but I prefer not to.

While it's quickest to dump everything in the pot together, I prefer to take the time to saute the onion, celery, and carrot in the olive oil until the veggies begin to soften, then I add the garlic, saute for a minute more, and then add the tomato paste, which I saute until it's well incorporated and changes color.

Replace the milk with almond milk (or your preferred non-dairy milk), you could use canola oil instead of melted butter, you could try a «flax egg» in place of the egg.

Likewise, we tend to find coconut oil a bit too overpowering in crumbles and pies (even refined coconut oil), and prefer a more neutral flavored oil like canola instead so the blackberry flavor can shine through.

Take a good glug of olive oil and gently fry a medium onion with a small clove of crushed garlic, I see some slicing of garlic in recipes but I prefer the good, intense garlic taste that crushing gives a dish.

But in a salad, I prefer those packed in water or oil.

If you prefer to fry them you can do so in batches in about an inch of vegetable oil until lightly golden and crunchy.

Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...

But unlike French fries, which I prefer to cook in peanut oil, I fried these artichokes in half olive oil and half peanut oil.

I prefer a little bit of oil / fat in my popcorn.

You can grill them but I prefer to cook them in a pan with a little bit of olive oil to develop a nice crust (also helping to enhance the texture).

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

In the future, refined coconut oil might work better for you if you don't prefer the coconut smell.

I prefer to get around this problem by using pure olive oil, then whisking in some extra-virgin gently at the end for flavor.

Some cooks prefer to use lard in their refried beans, but Mimi always preferred vegetable oil.

If you prefer, toast the hemp seeds by greasing pan with Nutiva Organic Coconut Oil and toasting at medium temperature for 3 - 5 minutes in toaster or regular oven (325 °F) until lightly brown.

But if I have to pick just one item I will go with canola oil since it's one of my preferred cooking oils, but also gets lots of use in baking.

Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepOil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepoil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

You can fill it with the type of oil that you prefer and know exactly what is going in your food.

We like Brummel & Brown Vegetable Oil and Yogurt Spread 2 Tablespoon Bigfat's 3o8 garlic ginger hot sauce 1/4 teaspoon salt Breading 1/2 cup all - purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil in a deep fryer to 375 degrees F (190 degrees Oil and Yogurt Spread 2 Tablespoon Bigfat's 3o8 garlic ginger hot sauce 1/4 teaspoon salt Breading 1/2 cup all - purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil in a deep fryer to 375 degrees F (190 degrees oil in a deep fryer to 375 degrees F (190 degrees C).

Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract

In Italy fresh Porcini mushrooms are preferred grilled and served with extra virgin olive oil and parsley.

4 If you want to have it cold, you can just leave it as it is, but if you prefer it warm, I would put 1 tablespoon of olive oil in a pan and leave it at medium heat for 10», is amazing how the flavour changes, so delicious.

It's a very rich food which I don't consume a lot of, but I prefer using it to coconut oil in some applications because coconut manna (coconut butter) is a whole food.

Replace the neutral flavored oil in the Crusty Boule recipe with olive oil if you prefer the texture of that loaf.

I decided to use oil instead of margarine in this recipe because I know a lot of people prefer to bake with oil over margarine and I wanted to keep these cookies dairy free.

However, I love cornbread in muffin form, prefer coconut sugar over cane, and don't use oil when I bake.

What I did in this recipe is simply sauté the broccolini with the garlic slices in a bit of avocado oil (or any high heat oil that you prefer).

I'm aware of the high fat content in coconut oil, but I much prefer it over Smart Balance.

If you would prefer less sauce, that will still work just make sure to use at least some of the marinade to cook the shrimp in so that they can cook in the oil.

Or, my preferred method is to cook them in a spray - oiled skillet over medium heat on the stove top, stirring and shaking (the skillet, not your booty) constantly.

I actually prefer curly kale, and I usually saute it in a bit of olive oil with a little garlic and onion powder.

Coconut oil provides ketones to your brain, and ketones appear to be the preferred source of brain food in patients with diabetes and / or Alzheimer's.

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 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

In a blender or bowl, blend or whisk the juice of one lemon, parsley, garlic, wine vinegar, olive oil and salt; feel free to add more olive oil or vinegar to your preferred taste and consistency.

Olive oil is a heart healthy oil but you can reduce the amount of oil further and use some pasta water in place of some of the oil if you prefer.

Notes: I prefer to use the 1/2 cup measurement for both the pure maple syrup and coconut oil (because I'm not a fan of clumpy cereal granola or overly sweet granola) but if you are a fan of super clumpy and / or sweet cereal granola, use 3/4 cup for both (you'll have to follow another step in the recipe to ensure the granola is clumpy, BTW).

For example, keeping in mind that the traditional fermentation method as described above has been shown to contain the highest levels of antioxidants in wet - milled virgin coconut oils, which type of virgin coconut oil would you prefer to consume if you were visiting a tropical area: a certified organic virgin coconut oil pressed out of dried coconut available in the store, or one you can make in your own kitchen from fresh coconuts, but which will obviously not be certified organic?

I have nothing against healthy fats like organic unrefined coconut oil or organic, grass - fed butter, but I prefer to use them in ways I can still taste them!