Sentences with phrase «putting more oil»

Awesome I think that the difference would be negligible with such a small amount going into the batter — if you were putting more oil / butter into it, I guess the butter would give more flavour and the oil would give a crispier waffle.

Repeat with the remaining mix, making sure to put more oil down before each one (I made four pancakes).

This puts more oil onto the face and also bacterial that can lead to pimple outbreaks.

Not exact matches

I put more faith in futures markets than in private sector and budgetary forecasts, but given the recent escalation of oil prices, there is a reasonable chance prices end up matching or exceeding the estimates in Budget 2016.

??? But the price of corn is going to be high enough that people are going to want to plant corn, only that corn acreage is going to come in and infringe on the soybean,» he says, adding that increased Chinese demand for soybean oil will mean fewer acres for cotton — putting even more pressure on an industry that's already feeling the pinch.

Lower oil prices should put more money in the pockets of consumers already emerging from years of self - imposed austerity, says Richardson.

A global glut in oil could put more downward pressure on crude prices, reports CNBC's Jackie DeAngelis.

As they put more money in the smaller, pure - play companies that focused on one industry vertical, Big Oil began to trade at a discount.

A sharp correction in oil prices is putting the debate around major pipeline projects, such as Keystone XL, into a more nuanced light.

An international independent audit of the oil reserves of Saudi Aramco has more than confirmed the official figures released by Riyadh for three decades, putting the number at 270 Continue Reading

Since then, adverse weather has limited prospects for crop supplies more than the government expected, and crude oil is up 42 percent from a year earlier, putting more pressure on agricultural prices, Hart said.

A strong dollar makes imported goods more affordable for American consumers, while it's estimated that weak oil prices will put roughly $ 500 into the wallet of the average American driver.

A few things in the discussion surprised me, and it also forced me to think a lot more about oil infrastructure in this country and to put some numbers to the question, «What would it take -LSB-...]

The Venezuela state oil company PDVSA, which has borrowed more than $ 6bn from Kremlin - controlled Rosneft, caused consternation in Washington last year after putting up a 49.9 percent stake in its US - based refining subsidiary, Citgo, as collateral against a portion of the loan.

The foundation of that plan is the inventory of more than 10,000 future drilling locations that it put together that can generate a minimum of a 35 % after - tax return at $ 50 oil.

BTW, higher oil prices also put more pressure on the euro than on the USD.

But if oil gets too high, that's a problem as well, because then people have no more money to spend for expendable income, because they're putting it all into their gas tank.

Saudi Arabia, the world's biggest exporter, has been able to use its low cost base to put even more oil onto the world market.

It did eventually become the consistency it should have without the need of adding more chick peas etc... though I think I would have to put in a little less oil next time — 15tbsp is quite a lot!

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini, sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).

I'm thinking I might put it back in the food processor and add a little more oil.

1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spreading.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

I finally got smart and put some oil on my hands to make it more workable.

My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called for) and coconut oil in place of butter.

I've used straight coconut oil as a moisturizer before, but found it very greasy and messy — this recipe makes it much more pleasant to put on, and it seems to absorb better into my skin this way.

I like that it can effectively mix all the ingredients even if you put in coconut oil that's on the harder, more solid side.

Pour a little more olive oil into the bottom of the bowl and put the dough back in the bowl, turning it once to coat with olive oil.

I did change it a little: I used much more chilli powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!

I tried this today, changing some things (as always): I put 1 more banana and no applesauce, and I didn't put vegan butter beacuse I try to avoid wastes and oil.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

Once I added in the cocoa powder and the honey it got even more dry and I ended up putting just about a full quarter cup more coconut oil in just to make it slightly spreadable and it still felt grainy and chalky in my mouth.

When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy sauce, sugar, and sesame oil — and, more importantly, to say that noodle salad was among Jill's favorite dinners.

You could throw some non-starchy veggies with the eggs and put some olive oil on top for more beneficial fats.

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)

For each new layer I put a bit more olive oil on top.

I put in a little more coconut oil and vanilla, also added some walnuts.

The sesame oil really makes a difference and I'm excited to put add it to more recipes.

You could try adding more butter, coconut oil, your favorite nut butter (if you tolerate nuts well), and increasing the amount of vanilla you put in them.

Hi there... I was very interested in this recipe since I am trying to ingest more coconut oil on a daily basis and I find it too much like just putting slightly better tasting shortening in my mouth... well this is a bit like putting bitter butter in my mouth..

After my crust was finished I put on toppings (no sauce — hate pizza sauce) just a little olive oil sprinkle, chicken sausage, veggies and a bit more mozzarella and put it back in the oven for 10 min.

I added some Turmeric for color (as much as anything), and I put the spices, salt and olive oil into a large - enough bowl, stirred everything into a paste (you might need a bit more oil), and then tossed the cauliflower florets, with «impeccably - clean hands» (nod to Julia Child there) with the spice paste.

It was time to put in a little more effort and soak the cheese in oil, garlic, herbs and spices.

«We also came out with a product called Pizza Parlor Crust, and we put a little extra virgin olive oil in it to make it more crispy and softer on the edges.»

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

I used corn flour in place of semolina, canola oil for sweet butter and stevia in place of sugar... I don't measure very often so I am not sure how much carrot and Granny Smith apple I added but I can tell you this... I ate more of them than all four dogs put together which was NOT my intention.

Put the oil in a large, deep saucepan to a depth of at least 2 inches; more is better.

Just cut up the potatoes in the shape that suits your fancy, put them on a baking sheet, add some glugs of olive oil (more if you want them good and crispy, less if you want to watch your waist line), and «season to taste.»