Grapeseed Oil Crust Recipes

OIL PIE CRUST

Oil Pie Crust image

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

Provided by Donna Cowan

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 16

Number Of Ingredients 4

Ingredients

2 ¾ cups sifted all-purpose flour
1 teaspoon salt
½ cup vegetable oil
½ cup milk

Steps:

Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g

GRAPEFRUIT OIL

Grapefruit Oil image

Provided by Molly O'Neill

Categories condiments

Time 5m

Yield Two cups

Number Of Ingredients 2

Ingredients

1/4 cup minced grapefruit peel (see note)
2 cups canola, grapeseed or safflower oil

Steps:

Combine the grapefruit peel with the oil and let stand, covered, at room temperature for 3 days; strain. The oil can be covered and stored at room temperature for up to 6 months.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 24 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 0 milligrams

GRAPESEED OIL CRUST

Grapeseed Oil Crust image

Try this healthy 'grapey' pie crust! This recipe is made in a food processor. Grapeseed oil is extracted from the seeds of grapes in France, Italy and Switzerland. You can find this oil at most gourmet food stores.

Provided by KARRI

Categories Pastry Pie Crusts

Time 30m

Yield 16

Number Of Ingredients 5

Ingredients

2 cups unbleached all-purpose flour
¼ cup white sugar
⅛ teaspoon salt
¾ cup grapeseed oil, frozen on wax paper
¼ cup cold water

Steps:

Preheat oven to 400 degrees F (200 degrees C).n
In a food processor, whirl flour, sugar and salt together until well mixed. Break up frozen grapeseed oil and combine with flour mixture. Whirl together until it looks like cornmeal. Gradually pour in water adding just enough to allow for dough to form a ball.n
Immediately press dough into pie pan. Cover and refrigerate any leftover dough. Wrap pie crust edges with foil and bake for 10 to 15 minutes. Use with your favorite pie recipe.n

Nutrition Facts : Calories 159.3 calories, Carbohydrate 15 g, Fat 10.4 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 18.5 mg, Sugar 3.1 g

GRAPESEED OIL CRUST

Grapeseed Oil Crust image

Try this healthy 'grapey' pie crust! This recipe is made in a food processor. Grapeseed oil is extracted from the seeds of grapes in France, Italy and Switzerland. You can find this oil at most gourmet food stores.

Provided by Karri

Categories Pastry Pie Crusts

Time 30m

Yield 16

Number Of Ingredients 5

Ingredients

2 cups unbleached all-purpose flour
¼ cup white sugar
⅛ teaspoon salt
¾ cup grapeseed oil, frozen on wax paper
¼ cup cold water

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a food processor, whirl flour, sugar and salt together until well mixed. Break up frozen grapeseed oil and combine with flour mixture. Whirl together until it looks like cornmeal. Gradually pour in water adding just enough to allow for dough to form a ball.
Immediately press dough into pie pan. Cover and refrigerate any leftover dough. Wrap pie crust edges with foil and bake for 10 to 15 minutes. Use with your favorite pie recipe.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 15 g, Fat 10.4 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 18.5 mg, Sugar 3.1 g

EASY KUNG PAO CHICKEN

Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

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