Sentences with phrase «use less oil for»

NOTE: If making the pesto exclusively for the chicken salad, use less oil for a coarser mixture than you ordinarily would.

Next time I am going to try to use less oil for the tortillas so I can keep the calorie count under 200 each per enchilada.

It was a bit oily so maybe next time I will use less oil for the sauce and I used celery instead of broccoli it was great!!

Not exact matches

Because energy producers cut back on drilling and production when oil is cheap (and less profitable for them), investors were concerned that they would also stop ordering as many of MRC's pipes, which are used to pump and transport crude.

You may want to use a pre-shave oil or cream to help keep your face better lubricated as well, just make sure to look for something as natural as possible, as this will be less harsh on your skin.

For another, the more we conserve scarce and nonrenewable resources, such as the oil used so extensively in modern agriculture and elsewhere, the less pressure there will be to engage in an interventionist and imperialist foreign policy and the wars that follow from such a policy.

Seriously u guys should listen less to d media and use ur common sense.Al - quada is an essential tool for d u.s. To extract as much oil as it can in d middle east and osama bin laden should get a memorial for himself right at d heart of DC just for being a good and patriotic american.what does d U.S want more than chaos in d mid east to stay in control of dat region, and who's serving better than bin laden in fulfilling it????!!! You guys r really sleeping or perhaps just too lazy to crack ur brains and think!

Today's fryers, for example, can cycle on and off automatically, filter oil without human input and use less oil.

I haven't tried it myself but you could use a little bit of sunflower oil, just make sure to use less than stated for the coconut oil x

I was wondering if I could use less olive oil or a substitute for oil as this dish is quite high in fat (around 50 % fat)... The olive oil ads about 350cal per portion...!

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

To sub for cocoanut oil, if you can't or don't want to use cocoanut oil for whatever reason you could probably use whatever solid fat thing you like (e.g. Nature's Balance spread) at a one - to - one substitution without any disasters, tho depending on the results you might decide to add a bit more or less the next time you make it.

I use less oil (1/2 cup) and fewer anchovies (5 - 6) than the recipe calls for.

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

I used Kikkoman ® Less - Sodium Soy Sauce and water to cook the mushrooms and veggies with, which is a great way to eliminate the oil needed for a recipe where a sauté is recommended.

I used dates instead of sugar and less oil for the brownies but apart from that followed the recipe.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

Feel free to use less olive oil and butter than the recipe calls for.

However, if you can't use it, you could substitute coconut oil for a 1/3 less than the amount of buttery spread that is called for (2/3 cup coconut oil).

I only use 1/8 cup of the honey and a little less coconut oil than the recipe calls for, but I use chocolate chips, less than 1/4 cup.

I used lower quality coconut oil for a while and decided to get the expeller pressed organic coconut oil from Tropical Traditions and it has made a HUGE difference in a day... less than a day!

«Palm oil is already widely used in food manufacture and for good reason; oil palms are highly efficient oil producers requiring ten times less land than other oil - producing crops.

But it's hard to know for sure — though if that's his reaction I would definitely use less coconut oil in the smoothies and just use it somewhere else instead.

The last Nutiva coconut oil product I used, which I am now out of, melted at over 76 degrees which was great for medicinal use, because it also re-solidified, or became gel like anyway, back again at less than 76 degrees.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

Also, for a slightly less guilty version, I sauted the onions / garlic in a garlic olive oil instead of butter, used reduced fat milk instead of whole, and used a fat free cream cheese and it tasted just as rich and heavenly!

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

Food items such as coconut oil, avocado oil and nut flours are being used more widely for their nutritional benefits with less emphasis placed on their concentrated caloric value.

I followed the recipe as listed below, except that I used less oil than called for.

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

:) For a less coconutty version, use regular Greek yogurt and refined coconut oil, which doesn't have any coconut flavor.

I've been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and maple syrup or even worse, frosting less.

Only suggestion would be to use a little less oil, just for nutritional reasons.

Like the other reviewer, I used less oil than called for but otherwise did the recipe as written.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

used a one less ounce of cheese, and less olive oil for the bread.

The Serious Eats recipe uses olive oil for the pan, but I find that vegetable oil produces less smoke.

1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (use less for less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro

Taste as you go — if you like the dressing tangier, use the lesser amount of oil; if you like it a bit creamier, go for all 6 tablespoons.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

I use much... much less oil than other recipes call for to fry these patties.

I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm oil).

For an easy weeknight meal, try one of our healthy vegetarian recipes that use 5 ingredients or less (we don't count salt, pepper, oil or water in the total).

I used coconut oil instead of olive, and only used less than two teaspoons of it for the while banana.

Taste as you go, using more or less olive oil depending on the size of your oranges (for small blood oranges, use 1/4 cup olive oil; for large navel oranges, use up to 1/2 cup).

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

Next time I think I'd use just a bit less sesame oil, as it felt a bit oily for my personal preferences, but I'll definitely make this again.

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

Or if you eat butter then use that instead of vegan margarine, and if you prefer a less processed product then go for mild coconut oil instead.

In West Bengal, only mustard oil is used, and the most used spices, aside from turmeric that went in virtually everything, were ground coriander and cumin; less common spices were bay leaves, fenugreek, mustard seeds, coriander seeds, and masalas (for fish, meat, and chicken).