Sentences with phrase «when margarine»

There are times when margarine will substitute for butter in some folks» kitchens, but I was so turned off by the initial wartime version of the margarine, when orange food colouring was added to make it look like butter, that I never got past that.

A favorite section describes how when margarine was first introduced it was required to be colored pink, so that consumers wouldn't be fooled into thinking it was actually butter.

Butter began to lose favor in the early 1950s when margarine, the new kid on the block, took the spotlight.

There has been some a lot of anti-butter propaganda in the past, and even a time when margarine and vegetable oils were considered healthier options (not so much).

Not exact matches

According to a study conducted by Kenneth J. Wisniewski from the University of Chicago, when the price of margarine dropped from 89 cents to 71 cents at a local grocery chain, sales improved by 65 %.

Heat a small skillet over medium heat and add the butter or margarine; when it's melted, add the ginger and onion and saute until the onions are soft.

It tastes much better when made with margarine as well.

That's when fat became a dietary evil, and people started turning from traditional foods to fake substitutes (margarine, anyone?).

When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes this stuff is all ready to go.

I added 1/4 cup of unsweetened cocoa powder to the caramel right after melting the margarine, and 1/2 a cup of vegan choc chips & 3 tablespoons of bourbon when mixing in the tofu.

When I do vegan cookies I usually cop - out by using margarine instead of butter.

If you're using a bundt pan you may want to coat with margarine or shortening and dust with flour to ensure easy removal of the cake when the time comes.

I have found that the Tofutti cream cheese liquifies when powder sugar is added and the closest I get is by using non-dairy plain yogurt or the tofutti sour cream with some lemon juice, powdered sugar and earth balance margarine with vanilla and pinch of salt.

I use butter when making the Easy Five Ingredient Thumbprint Cookies with Jam, but you could use margarine instead, that is what they would normally have used in Romania during my childhood, when butter was a very expensive luxury.

I am disappointed that this recipe suggests that it is dairy free, when it is really hard to find any margarine on the market that is truly dairy free.

These muffins were especially delectable when eaten warm, halved, and spread with a little vegan margarine.

Even as a kid, I would request the real butter in restaurants when they tried to give me margarine for my dinner rolls.

When all done serve with your favourite vegan margarine and loads of warmed up maple syrup - essential, of course; --RRB-

When ready to dip cookies, melt chocolate and margarine in a double boiler and mix well.

Anyway, there was a time when people actually thought margarine fell into the «good» category.

* Side note — When I took this picture I totally felt like I was in one of those commercials with just the hands spreading butter / margarine on toast / a muffin and voice overs talking about great said butter / margarine is.

Modern types of margarine are made from vegetable oils, which contain polyunsaturated fats that can lower the «bad» LDL cholesterol when used instead of saturated fat.

It was the sort of healthy restaurant that makes you think of the «90s, or maybe the «80s — a time when we'd moved past margarine and kasha but we were still very excited about sprouts.

Just last week I was making cookies for my family and of course didn't have everything I needed like butter or margarine and when I put the olive oil in instead, all three of my kids were like ewww!!!! Once they came out though, they were moist and wonderful and you would never have known!

When there's no apple sauce, prune puree, or mashed banana, it's probably acting as a fat replacer, in which case you can use apple sauce, prune puree, mashed banana or (if you don't care about the fat) canola oil or margarine.

If your chocolate seems thick and does not flow off of your whisk when raised from the surface, slowly whisk in the dairy free margarine until it is easy to stir the mixture.

Depending on the type of chocolate you use (particularly with dairy free chocolate), you may need to add a little bit of dairy free margarine (or butter) to the melted chips — you want the chocolate to flow easily when warmed to about 89 degrees, but still able to set when at room temperature.

Dairy Free Caramel 2 c full fat coconut milk (from the can, just the solid part, when cooled) 10 tbsp dairy free margarine (we recommend Earth Balance Soy Free) 2 tsp salt 3 1/2 c granulated sugar 1 c water 1 / 4c non dairy milk

One day when I was around age 13, we kids secretly switched it with a stick of Imperial Margarine.

Kelly, «back in the day» when Imperial Margarine was first introduced, it's claim to fame was you couldn't tell the difference between it and butter.

If these are going to sit out at a warmer temperature than I'd suggest using the vegan margarine as the melting point is slightly higher and there will be less of a chance of your baked goodies falling apart when handled.

American diets were not appreciably better in 1955, when there were laws to make margarine uncompetitive with butter, than they are now.

If you don't mind a few extra calories when serving it up, spread your vegan pumpkin bread with vegan cream cheese, pumpkin butter or just a little bit of vegan margarine or vegan butter, or bake a double batch, and turn one loaf into a low - fat vegetarian pumpkin bread stuffing.

Step 2: Prepare kasha according to basic directions on package, adding the sautéed vegetables when the liquid is added and eliminating any additional butter or margarine.

And of course, when Dr. Mahama becomes president of Ghana, it is like Thomas Akurugu using a breadknife to cut through [margarine].

«When I eat in my own home I eat olive oil instead of canola oil, butter instead of margarine, and I look at labels to see if there's any soy or maize,» she says.

But, in a study of 61 overweight and obese men and women, it was concluded that the intake of 200 grams per day of avocado as part of a low calorie diet doesn't compromise weight loss when substituted for 30 grams of mixed dietary fat like oil or margarine.

Though vegetable oil existed in the early 1900s, its use increase that much until the 1950s, when a governmental campaign was launched to convince people to eat vegetable oils and margarine and avoid «artery clogging saturated fats.»

When cooking, replace margarine with real butter and hydrogenated vegetable oils with high quality olive oil or coconut oil.

Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free - radicals — usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.4 ″

As you don't want to have too much fat or sugar when you have diarrhea, go easy on the butter, margarine, honey, jam, or syrup.

Now when I used to buy margarine, it didn't look like that.

Trans fat is the artery - clogging, highly damaged omega - 6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.

After all, it wouldn't be the first time that the government, the media, and dieticians have been wrong about a nutrition topic... remember for years when everyone falsely believed that trans fat laden margarine was better for you than butter?

See, it's when we pair (unhealthy) high - fat foods such as butter, bacon, cheese, cream, oil, and hydrogenated fats such as margarine or processed fats with potatoes (and other healthy complex carbohydrate - rich foods) on a regular basis that make them «weight - gain friendly» and unhealthy for our hearts.

Unfortunately, when the cholesterol hypothesis took hold, the food industry switched over to low - fat foods, replacing healthy saturated fats like butter and lard with harmful trans fats (vegetables oils, margarine, etc.), and lots of refined sugar and processed fructose.

BAD fats, e.g., trans fats - margarine - hydrogenated, chemically - extruded polyunsaturated fats which usually are rancid and produce carcinogenic factors when cooked with or eaten, and highly - marbleized animal fats, especially when charbroiled (PAHs), are the culprits.

And even when vegetable oils aren't being hydrogenated and eaten in margarines, cakes and biscuits etc and are used for frying as a liquid, they degrade into toxic oxidation products (never mind the glyphosate contamination and genetic engineering prevalent in modern varieties).

For example, a study comparing Jews when they lived in Yemen, whose diets contained fats solely of animal origin, to Yemenite Jews living in Israel, whose diets contained margarine and vegetable oils, revealed little heart disease or diabetes in the former group but high levels of both diseases in the latter.14 (The study also noted that the Yemenite Jews consumed no sugar but those in Israel consumed sugar in amounts equaling 25 - 30 % of total carbohydrate intake.)

When you go vegan, you don't eat meat, dairy, fish, shellfish, eggs, poultry, or any food that contains these ingredients (including certain protein powders, fish oil supplements, gelatin, lard, margarine made with whey).