About the ingredient sunflower oil. Including 111 recipes with sunflower oil, nutrition data, and where to find it.
Sunflower oil is usually found in the oils section or aisle of the grocery store or supermarket.
Sunflower oil is a member of the Fats and Oils US Department of Agriculture nutritional food group.
Amount | Weight |
---|---|
1 tbsp | 13 grams |
1 cup | 218 grams |
1 teaspoon | 4 grams |
In Chinese: | 葵花籽油 | |
British (UK) term: | ||
en français: | l'huile de tournesol | |
en español: | aceite de girasol |
There are 111 recipes that contain this ingredient.
Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.
I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.
A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.
Whole Grain Pumpkin Muffins recipe
delicate, a bit spicy dish inspired by Asian cuisine, and stir-fried in my favorite old wok..
Quick and easy lunch to prepare.
memories of childhood..
My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?
not a 5-spice powder.. a different flavor in almost each bite..
July, the high season of chanterelle.. I like the combination of this mushroom with bear's garlic, and here it is..
An easy and tasty side dish - spicy beans and rice.
for fans of spring cabbage and typical combinations..
I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.
spring soup of unusual taste..
A delightful gourmet recipe brought to you by Real Food Direct
a bit spicy soup.. I found a combination of lentil and shrimp in Sri Lanka's cuisine, however I never found any recipe, and I tried my way..
This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.
for fans of spring cabbage and untypical combinations..
I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.
Quick, easy and packed with deliciousness. Serve this sichuan style stir-fry dish with rice to complete the meal.
Banana Bread 3 recipe