Sentences with phrase «try liquid oil»

Not exact matches

Hi Laura, you could try this recipe without the oil as you will have liquid from the other ingredients so it should still turn out well!

Lastly, if you're just serving this for your family and don't need to keep it very smooth and liquid - y for a long time (like at a party) or can gently reheat it a bit if needed to get back some lava - goodness as it cools, you could also try leaving the oil out altogether.

You could try using liquid coconut oil instead, I'm just not a huge fan of it and prefer using the «butter» instead.

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

Trying this recipe again the follow morning and I notice (after two failed attempts this am) # 1 says «heat liquids to 110 degrees», silly me I thought I read heat oil to 110 degrees.

Would love to try this, but I live in AZ and my coconut oil is always liquid in the summer.

I am going to try to use coconut oil instead, however, the amount needed is that solid or liquid form?

Followed the recipe but twice and didn't hold together, second time tried replacing the coconut oil with applesauce, (the first time seemed extremely oily) what state was your coconut oil, liquid?

I haven't tried this, but you may be able to increase the amount of coconut oil in the same ratio you are reducing the liquid sweetener.

Hi Rebecca, I tried this recipe, and I replaced half of the coconut oil measure with olive oil, and the brown sugar with liquid stevia instead.

I haven't tried mixing it with almond or other oil bases, and would be interested if any of you get the result of it staying in liquid form by mixing these other bases.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peLiquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning peliquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Mistie — I haven't tried this yet, but I have read and am going to try this soon, maybe tonight, that if you mix coconut oil with a little of another oil, that it will keep the coconut oil as a liquid.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

First, try folding in 1/3 cup of liquid coconut oil.

I'll try making the frosting gain with a darker chocolate but is there another recipe I can make with this liquid chocolate / coconut oil combo so I don't waste it all?

If are worried about peppers burning, try soaking in liquid first, like rice wine vinegar infuse your oil them.

«If you try squirting water or other liquids at oil, they'll just move around or through it,» Caneba says.

What makes bijels remarkable is that, rather than just making the spherical droplets that we normally see when we try to mix oil and water, the particles at the interface shape the liquids into complex networks of interconnected fluid channels.

I haven't tried this, but you may be able to increase the amount of coconut oil in the same ratio you are reducing the liquid sweetener.

If you can't tolerate any dairy products, try replacing the butter with olive oil and the yoghurt with some lemon juice or cider vinegar (but keep the total liquid the same).

For a more indulgent donut, try 2 options for frosting: Option 1 (super healthy): 1/4 cup melted organic coconut oil 1/4 cup raw cacao powder A few drops of organic liquid stevia Option 2 (more indulgent): 5 TBS organic powdered sugar 1 TBS organic almond milk 2 TBS melted organic coconut oil Another fun option: Make a «Lemon Vanilla» version by substituting the chocolate protein powder for Plexus 96 Vanilla and eliminating the cacao powder.

Both of which have no nutritional benefit, are made by over-processing soybeans or the canola plant to try and made a liquid vegetable oil cheaply and very shelf stable, and they are both inflammatory.

I've tried a few liquid chlorophyll supplements, and some taste terrible, while others have a nice minty taste (contain peppermint oil) to cover the mineral - metallic taste.

I've been wanting full - coverage foundation, and the Mat Velvet does NOT make my super-oily skin feel like it's dripping with oil like every other liquid foundation I've ever tried!

Demand destruction is occurring as we speak, oilers are going to low EROEI resources as the good stuff dwindles, previously net exporting countries are keeping the oil for themselves, statistical reports are «hiding the decline» as they try to substitute other liquids for crude, and then you have that article that Bain linked to anecdotally.