Sentences with phrase «place vegetable oil»

Place vegetable oil and sesame oil in large skillet or wok over medium - high heat.

Place vegetable oil and sesame oil in wok or skillet and raise heat to high.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Place the vegetable oil in a saucepan and heat it until smoking.

Place vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.

Not exact matches

Place vegetables and garlic in a single layer on a baking sheet and drizzle with oil; sprinkle cinnamon over and scatter cinnamon sticks around.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Place all the vegetables on a foil - lined sheet and toss with salt and pepper and about 3 T of olive oil, roast for 20 - 25 min.

Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat.

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

Place them in a large bowl, drizzle with the vegetable oil, season with salt and pepper and toss to coat.

When ready to fry, fill a large, thick - bottomed saucepan two - thirds full with vegetable oil, place over a medium heat and bring to 170C on a sugar thermometer.

You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.

In a dry pot, add vegetable oil and place over medium - high heat, when hot, add beef and fry until browned.

2 Hours Prior: Prep and Roast Vegetables - Wash and coarsely chop vegetables, toss with olive oil, and place on three foil - lined rimmed baking sheets according to producVegetables - Wash and coarsely chop vegetables, toss with olive oil, and place on three foil - lined rimmed baking sheets according to producvegetables, toss with olive oil, and place on three foil - lined rimmed baking sheets according to produce density.

As for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir fry.

Salt Plate Shrimp by The Mexitalian Jamaican Jerk Chicken Burgers by Simple and Savory Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy Smoked Porchetta Pork Loin by Tasty Ever After Pressure Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato - Onion Salad and Green Tahini Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!

Place the streaky bacon rashers on a lightly greased (a teaspoon vegetable oil, spread evenly with kitchen towel) griddle pan, chargriller or baking sheet for a couple of minutes, then turn around and cook on the other side.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Whether watching beef turn from a pinkish - red to light pale brown, or seeing vegetables take on a shine as they get cooked in heat and oil, just standing over the miracle taking place before you, and being able to take part in every single step of the process is something I find extremely liberating and fascinating.

Any chance I could use extra coconut oil in place of applesauce (since applesauce is the substitute for vegetable oil)???

Once the dough has come together, transfer it to a well - oiled bowl, place it in there and brush lightly with a little oil (a neutral vegetable oil spray would work too).

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper.

We melt this (via low microwave or double boiler) and add it in place of the vegetable oil, although I suppose one could simply break the bar into chunks and boil with the cashews.

On a sheet pan lined with foil, place vegetables and chicken cubes and season with oil, salt, pepper, and Italian seasoning.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

In a medium - size bowl, place the ginger, soy sauce, sugar, mirin, sesame oil, vegetable oil and pepper, and mix to combine well.

It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.

Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper.

Place a large heavy - bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Place each potato on a foil square and drizzle with a small amount of vegetable oil.

Pour the vegetable oil into a seasoned skillet and place it in the oven, heating the skillet until the oil is very hot.

Brush outside of potato skins lightly with the vegetable oil, place on an aluminum barbecue tray and fill with the potato - cheese mixture.

Using the same skillet as you used with the vegetables, place 1 -2 tablespoons of olive oil in a skillet and turn the heat up to medium - high.

Place vegetables in a large bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon ground pepper and 1 teaspoon salt.

To make the vegetables, place the oil, garlic, snow peas, bell pepper and baby corn in a nonstick skillet.

Place them on a baking sheet and toss with 1 tsp vegetable oil and taco seasoning.

Spray or coat a large skillet with vegetable oil and place over medium heat.

Tip: To make vegan apple crisp, use 1/4 cup vegan vegetable oil spread in place of the butter.

Coat a large skillet with vegetable oil and place over medium high heat.

Meanwhile, place the remaining chocolate chips and vegetable oil in a small bowl.

Sneak a healthy vegetable in place of oil.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Place the potatoes in a baking dish and drizzle with a little vegetable oil.

Brush rounds with vegetable oil and place to the hot oven.

I might used unsweetened apple sauce in place of the vegetable oil to make the muffins a little over 93 calories instead.

Use duck fat in place of oil in salad dressings, sauté mushrooms or vegetables in it, and use for pan searing.

Place two salted and peppered salmon filets (4 - 6 ounces each) on pasta with vegetables and drizzle with olive oil (if desired).

Brush a 10 inch nonstick pan lightly with vegetable oil, and place over medium low heat.