Sentences with phrase «tablespoon oil mixture»

Ingredients 2 cups gluten - free rice chex cereal 1 cup Gluten - free pretzels, 1 cup Tropical fruits, chopped dried (apricots, pineapple, and mango) 1/2 cup Banana chips, dried 1/2 cup Raw coconut flakes (found in natural food stores) 1/2 cup Nuts, finely chopped (almonds, macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon Oil Mixture (2Tbsp Safflower / Sunflower Oil) + 1 Tbsp Flax Seed Oil 1/4 teaspoon Sea salt

Not exact matches

Add 1 tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.

Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.

Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.

Then, I poured two tablespoons of vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

The correct amount of coconut oil you should use is 1 to 2 tablespoons and not 1 teaspoon, or else your mixture will be dry and not creamy at all.

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.

Add lemon juice, Parmesan cheese, fresh ground pepper and 1 tablespoon olive oil to pasta mixture and gently toss to combine.

In another small bowl, mix the chopped tomatoes and 2 tablespoons of the oil mixture.

Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake shaped.

Drizzle pasta and vegetable mixture with 2 tablespoons olive oil.

Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes.

Brush each wrapper with coconut oil / honey mixture and sprinkle with about 1 tablespoon of dukkah.

Drop heaping tablespoons of the corn mixture into the oil and fry the patties for several minutes on each side, until golden brown.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium - low heat.

Now add the flax - seed oil, I used about one and half tablespoon of flax - seed oil to the mixture.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture.

Drop the rice mixture by level tablespoons into the hot oil.

The mixture will be sandy for the first couple of tablespoons but, once all the coconut oil has been added, your mixture should look like fifth and sixth photos above.

Place all ingredients, except tomato, topping, and bun — using only 1 of the tablespoons olive oil and optional water — in a food processor and pulse until mixture is well combined.

Add the 2 tablespoons of oil and the beer to the yeast mixture and mix well.

Add another tablespoon of olive oil if the mixture is still coarse, and puree until smooth.

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

Heat remaining 1 tablespoon oil in skillet over medium - high; add ground sirloin mixture, and cook, stirring often, until beef is browned and vegetables are tender, 4 to 5 minutes.

I mix two tablespoons of pesto with a tablespoon or two of olive oil and drizzle this mixture on top before serving.

Add additional 1 - 2 tablespoons olive oil if kale mixture appears dry.

* 1 cup raw hazelnuts * 2 cups (12 ounces) bittersweet chocolate chips (or a mixture of half bittersweet chocolate and half milk chocolate) * 2 + Tablespoons mild vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)

Drizzle the remaining 1 tablespoon of olive oil over the mixture along with the lime juice.

With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sheet.

Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes.

- With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sheet.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil).

Whisk in the coconut oil, one tablespoon at a time, until the mixture is smooth, then stir in the maple syrup and sea salt.

Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined

Add the bean mixture to a food processor, adding 2 tablespoons of olive oil and the vegetable stock.

Season with salt and pepper to taste Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled tater tot mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.

Transfer the chicken to a large bowl, add 1 tablespoon of the sesame oil and the remaining ingredients (except the stock), and use your hands to blend the mixture

Do you put the tablespoon of ghee or coconut oil in the mixture you are heating on the stove or is it used to grease the pan?

While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium - high heat until the mixture begins to sizzle.

Add 1 tablespoon oil and stir with a fork until the mixture looks like coarse meal.

If I wanted to make this creamier without adding dairy, I would probably blend a tablespoon or two of olive oil into the pesto mixture, or increase the quantity of cashews

When hot, carefully drop tablespoons for the mixture into the hot oil and cook until golden on both sides.

Add the soup mixture to a tall plastic cylinder (or blender) add 1 tablespoon of extra virgin Spanish olive oil and puree for about 3 minutes or until smooth

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well.