Not exact matches
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive
oil or
grape seed oil, divided 2 1/2 cups yellow onions, chopped 4 stalks celery, chopped 3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to
taste, optional 1 egg, beaten - Pan drippings, to finish
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel
seeds ⅛ teaspoon cayenne pepper, to
taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive
oil,
grape seed oil or coconut
oil, for sautéing
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to
taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece of fresh ginger, peeled & sliced 1/2 cup
grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
2 tablespoons canola
oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to
taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or
grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies,
seeded and finely chopped 1 tablespoon fresh lime juice (or more to
taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to
taste Salsa or taco sauce for garnish (optional)
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and
seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to
taste Freshly ground black pepper to
taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold
grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
6 Tablespoons mild sunflower,
grape seed, or vegetable
oil 6 Tablespoons rice vinegar 3 Tablespoons tamari soy sauce, (a little more if using light tamari) 3 Tablespoons water 3 teaspoons lemon juice 1 teaspoon coconut sugar, or more to
taste
If you like yours thinner, add 2 - 4 tbs of a neutral
tasting oil like
grape seed or vegetable
oil at the 30 second mark.
* 1 package or box (1 pound) Mini Bow - Tie Pasta cooked, rinsed and drained * 1 cup Red and Green
Grapes, cut in half * 1 cup Strawberries, sliced * 2 cans (11 ounce) Mandarin Oranges, drained * 4 Green Onions, minced * 1/2 cup Kraft Poppy
Seed Dressing, more or Less to
taste * 1/3 cup Olive
Oil Mayonnaise, optional, omit for less - calories
However, if you can not afford this level of food processor, I suggest adding
grape seed oil, if you don't mind the flavor (personally, I can not
taste it and prefer it to what I can, such as olive
oil).
So, if you have an answer on the
taste of these with
grape seed oil, I would appreciate it!
I am wondering... since those
taste EXACTLY like what I remember a chocolate chip cookie
tasting like... how is the flavor of these with
grape seed oil instead?