1/2 pound ground beef 1/2 pound ground pork 4 tablespoons panko breadcrumbs 1 heaping tablespoon Worcestershire sauce 1 tablespoon low sodium soy sauce 1 small onion, finely diced 1 egg 1 teaspoon kosher salt Pinch of pepper
Vegetable oil for cooking
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water
Vegetable oil for cooking... Continued
Not exact matches
In a Muslim community the Muslims have their own stores, bakeries, and restaurants where
vegetable oil is used
for cooking so every - thing is pure and fragrant.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt
Vegetable oil for frying
Hi there, The things we need to do
for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of
cooking with lots of just picked up
vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive
oil and could go on.
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
- 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.
For the Homemade Tortilla Chips: 7) 12 tortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2 tablespoons of
vegetable cooking oil
salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper
vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and
cook lightly in the butter.
NOTE: The
oil in the filling of this recipe can be subbed out
for vegetable broth and I would avoid spraying the tortillas with
cooking oil entirely to make it a healthier
oil - free dish!
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral
vegetable oil,
for frying 1 1/2 cups
cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
But to
cook with —
for ex.,
cooking vegetables or
cooking meat... what
oil do you recommend?
Heat a bit of coconut
oil (or
for oil free
cooking just a bit of
vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional)
for 5 minutes until lightly golden browned.
First heat a bit of coconut
oil (or
for oil free
cooking just a bit of
vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using
for 5 minutes until lightly golden browned.
3 tablespoons olive
oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups
vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups
cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup
cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
It's an ideal medium heat
cooking oil (350 °F), butter substitute
for baking, and a wonderful spread or topping
for bread,
vegetables, and popcorn.
Heat
oil in a pressure
cooker, add finely chopped
vegetables, crushed garlic and grated ginger in it and sauté
for 2 - 3 minutes on medium heat.
Toss
vegetables in 2 tablespoons of grape seed
oil and
cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.
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.
Directions
for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive
oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or
vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together
for another 10 minutes / Good stuff.
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.
For the wok, add chicken pieces to 1 tablespoon hot vegetable oil; cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the tou
For the wok, add chicken pieces to 1 tablespoon hot
vegetable oil;
cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the tou
for 10 minutes, turning often until bacon is crispy and chicken is firm to the touch.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra
for sprinkling over the
cooked latkes 1/4 teaspoon black pepper
Vegetable oil (I used sunflower seed
oil)
for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt
vegetable oil cooking spray 2 tablespoons olive
oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges,
for serving extra-virgin olive
oil,
for serving
2 cups (300 g)
cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild
vegetable oil for frying, such as sunflower
1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l of
vegetable stock (purchased or make your own) bunch of leeks 2 - 4 tbsp olive
oil for cooking salt and pepper to taste
Then I topped it with my choice of sauteed
vegetables that I
cooked for a few minutes in coconut
oil and salt & pepper.
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Recipe by: Brooke Lucy
for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3 cups grated zucchini (about 2 medium) 3/4 cup Bluebird's Farro Porridge — dry (yields 1 1/2 cups of
cooked porridge) 1 large egg 1/4 cup Bluebird's Emmer Flour 1/2 cup
vegetable oil Ground Pepper Sea Salt Method: On stovetop bring to... Continued
Transfer the roasted
vegetables to a large saucepan with the remaining 1 teaspoon
oil and
cook over medium - low heat, stirring often,
for 3 - 5 minutes.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water
for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup
vegetable oil 2 pounds chicken, cut up 10 ounces
cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Add 1 tablespoon
vegetable oil, 1 tablespoon curry powder, the coriander stalks, onion, garlic and ginger, then pop the lid on and
cook for 2 minutes, or until lightly golden, stirring occasionally.
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons
vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil f
vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups
cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained
Vegetable oil f
Vegetable oil for frying
Lay the sausages on top of the
vegetables, drizzle each with a little
oil and
cook for 20 minutes or until the sausages
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more
for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup
vegetable oil 3 large eggs
cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
Vegetable oil,
cooking spray 1 pound (4 sticks) unsalted butter 2 2/3 cups sugar 1/3 cup water 1/4 cup light corn syrup Fleur de sel,
for sprinkling
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
5 cups
Vegetable Stock 1/2 lb rice noodles Recipe
for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive
oil (
for the
cooked noodles)
Couscous and Feta - Stuffed Peppers Adapted from Epicurious
Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive
oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot
for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 cup rolled oats 2 tablespoons ground flax seeds 1/4 cup sunflower seeds (or other seed or nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2 cups water
Vegetable cooking oil for the waffle iron
first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive
oil, add any combination of
vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too -
cook for a minute or two, then remove from heat and stir in the couscous.
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons
Vegetable Oil Crushed Red Pepper,
For Sprinkling Jasmine Or Long Grain Rice,
Cooked According To Package
On a day - to - day basis, use coconut
oil as a spread on your toasted whole - grain bread, an add - in to your smoothie, or as the grease
for your
cooked vegetables.
Once all chicken pieces are coated, deep fry them in
vegetable oil for 5 to 7 minutes on medium heat until they turn beautiful golden brown and
cooked through.
2 tbsp
vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro
for topping black pepper to taste 2 cups
cooked jasmine or basmati rice
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest
for at least 15 minutes 2) Slice and cut your
vegetables 3) In a saucepan, heat up a little
oil and sauté the onions until transparent, then add the marinated chicken strips until
cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan,
cook an omelet using the three beaten eggs, and remove from pan once
cooked, then slice into small strips 5) In a large pot, heat up a little more
oil, and start sautéing the leeks, and then add in the rest of the
vegetables,
cooking them over low heat 6) Meanwhile,
cook rice noodles according to package instructions, then drain well 7) Add
cooked rice noodles to the pot of
vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
Blend together the following ingredients: 1 1/4 cup rolled oats or 1 cup oats and 1/4 cup cornmeal 4 tablespoons ground flax seeds 1/4 cup sunflower and / or pumpkin seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2 cups water 1 tsp fennel seeds
Vegetable cooking oil for the waffle iron
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut
oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully
cooked • Set the chicken aside • Put the
vegetables in the skillet and
cook on high heat
for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to
cook until
vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat