Sentences with phrase «stick margarine»

2 1/2 cups all - purpose flour 1 cup vegan stick margarine, cubed and chilled (e.g., Earth Balance) 1 teaspoon salt 1 teaspoon sugar 1/4 to 1/2 cup ice water
ingredients JELLY DONUTS vegetable oil (for frying) 1 2 - ounce bar fresh yeast 2 and 1/2 cups warm water 1/2 cup granulated sugar (divided) 8 cups all - purpose flour (plus more for dusting) 1 and 1/2 sticks margarine pinch salt 2 eggs 1 carrot (top removed, peeled) 2 cups strawberry jelly 1 and 1/2 cups confectioner's sugar
You will notice that I am not recommending stick margarines which were once recommended as a substitute for butter but that was before we knew that the trans fats (listed as either «hydrogenated» or «partially hydrogenated» oils) that are used to make margarine solid raises bad cholesterol (LDL) and lowers good cholesterol (HDL).
If you've been cooking or baking with hydrogenated fats, like stick margarine or shortening, substitute canola or safflower oil.
These fats are commonly present in certain stick margarines and pastries.
Recent Tufts research shows that eating hard stick margarine sent triglycerides 18 % higher than did eating semi-liquid squeeze - bottle margarine.
While all margarine is made from vegetable oil and is significantly lower in saturated fat than butter, stick margarine usually contains trans fat, the substance that makes it solid enough to hold its stick form.
Indeed, trans fats made vegetable shortenings and stick margarines possible.
Trans fats are concentrated in stick margarine, solid vegetable shortening, doughnuts, crackers, cookies, chips, cakes, pies, some breads and foods fried in hydrogenated fat (chicken, fish, potatoes).
I make these, but just use Chocolate Crispies, Peanut Butter (lots), 1 1/2 bags Marshmallows, 1 stick margarine.
1 pound bread (can use sliced white / wheat, French, Italian) 1/2 stick margarine or butter 1/2 large onion, chopped 1/2 cup celery, chopped 1/4 — 1/2 cup walnuts 1/4 — 1/2 cup dried cranberries 2 tsp.
Stick margarine that is at least 80 percent fat can be substituted for butter.
Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil.
The recipe calls for 1 cup butter, am currently out, can I sub 1 stick margarine and 1/2 cup shortening instead?
1 gallon vinegar 4 ounces lemon juice 1 ounce red pepper 2 sticks margarine 1 gallon catsup 4 ounces Hot sauce 1 ounce black pepper Salt to taste 1 cup honey
Off the menu: Red meats, butter and stick margarine, cheese, pastries and sweets and fried or fast food.
Other foods that are high in trans fats include: stick margarine, frosting, frozen pizza, refrigerated dough and coffee creamer.
This also includes milk fat, lard, stick margarine, and shortening.
Oils such as canola, olive, corn, safflower, and sunflower should be used rather than solid fats, such as butter, stick margarine, shortening, or lard.
Trans fats are still used today in some cake frostings, stick margarines, microwave popcorn and other processed foods, according to the FDA.
The MIND diet has 15 dietary components, including 10 «brain - healthy food groups» — green leafy vegetables, other vegetables, nuts, berries, beans, whole grains, fish, poultry, olive oil and wine — and five unhealthy groups that comprise red meats, butter and stick margarine, cheese, pastries and sweets, and fried or fast food.
They can also be found in high - fat cuts of meat, lard, stick margarine, vegetable shortening, and fried foods.
These fats are most commonly used in fried foods, snack foods, baked goods, coffee creamer, vegetable shortening, stick margarine, etc..
If you do a lot of your own cooking avoid using vegetable oils, stick margarine, or shortening.
Stick margarine?
Generally we find BAD trans fats in highly processed foods like boxed meals, stick margarine, commercially - prepared baked goods and vegetable shortening.
Choose MUFA - rich foods such as olive oil in place of other fatty foods — particularly butter and stick margarine — not in addition to them.
Fat, oil, shortening: Stick margarine, crackers, fried restaurant foods, baked goods, icing, microwave popcorn.
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