Sentences with phrase «add peanut oil»

In a small frying pan add Peanut oil and let it get hot.

Add the peanut oil to a large soup pan set over medium heat.

Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken.

Add the peanut oil, onion, garlic, and ginger and sauté for about 15 minutes.

Heat a small, heavy, non-stick skillet over medium heat, and add peanut oil to coat.

Add the peanut oil to the wok and heat to 275 degrees F. Poach the wings in the oil in batches for 6 to 8 minutes.

Not exact matches

- 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.

Some peanut butters have additional oil added to it.

Heat a wok or heavy frying pan on medium high and add a tablespoon of peanut or vegetable oil.

When the syrup begins to bubble, add the coconut oil and peanut butter and continue stirring until you have a good mixture.

I made these today and they were a huge hit... crunchy, just sweet enough and totally satisfying I had a hard time getting my peanut butter (organic) to drizzle, so I added a little coconut oil to it and that worked perfectly!

1 - 2 tablespoons extra-virgin olive oil (peanut oil would be great but I didn't want the added cost and I already had the olive oil)

However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of garlic and a couple of Tbsps of olive oil (because hey!

Although, I get this funny feeling that, sooner or later I'll start replacing peanuts with corn or edamames (I somehow tend to like corn in my slaw), or adding soy sauce and / or substituting sesame oil for olive oil for some Asian touch.

Add the brown sugar, peanut butter, vinegar, soy sauce, hot sauce, vegetable oil, and 1 tablespoon of sesame oil.

In a heavy - bottomed pot with a lid, add 4 Tbs of oil (preferably avocado, grapeseed, sunflower or peanut oil which all have a high smoke point).

In a medium sauce pan, add peanut butter, oil and honey.

Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.

Was very crumbly, added a second egg but the cookies are on the tray surrounded by peanut oil, 1 - 1 1/2 tbsp on the tray.

Ingredients 1/2 cup sugar (most recipes call for 2 cups) 4 tablespoons cocoa 1 stick butter 1/2 cup milk (I used Almond) 1 cup peanut butter (I use all natural no sugar added — just peanuts and oil.

SHAKE UP YOUR SHAKE: By adding a few high - energy ingredients to your shake you can blend up a delicious meal: try adding fresh or frozen fruits (strawberries, bananas, peaches, etc.), peanut butter, flaxseed oil, yogurt, coconut, slivered almonds, or other ingredients.

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 chivAdd 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 chivadd 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 chivAdd 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 chivAdd 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 chivAdd 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 chivAdd roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

I think I will have to try making my own version of a peanut butter cup by adding this to one of my coconut oil chocolate recipes.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

Add the coconut oil, peanut butter, homemade nutella, and honey to a small saucepan and melt on low heat.

Thank you for catching that... it's 1/4 teaspoon of salt and you can add the peanut butter with the wet ingredients (banana, egg & oil mixture.)

So all I had was natural peanut butter - I added salt and approximately 1 Tbs of vegatable oil.

I think it starts with the usual, oil, onion, garlic, add cumin, coriander, crushed pepper, cook... add chopped tomatoes, fresh or canned, and two tbsp peanut butter, Add your chopped greens, cook covered, finish with some lemon, salt to tasadd cumin, coriander, crushed pepper, cook... add chopped tomatoes, fresh or canned, and two tbsp peanut butter, Add your chopped greens, cook covered, finish with some lemon, salt to tasadd chopped tomatoes, fresh or canned, and two tbsp peanut butter, Add your chopped greens, cook covered, finish with some lemon, salt to tasAdd your chopped greens, cook covered, finish with some lemon, salt to taste.

Put a frying pan on a high heat and add 2 lugs of peanut oil 8.

Once the surface is hot, add 2 Tbsp of any neutral oil (this can be canola, vegetable, peanut, untoasted sesame oil, etc.) Tilt the skillet to cover the surface of the skillet, then add the cornstarch dusted tofu cubes.

I decided to swap canola oil for butter and add chopped peanuts on top.

To make the peanut butter chocolate layer add the coconut oil, cacao powder, peanut butter, maple syrup, and 1/4 tsp salt to a small pot over medium heat.

Add the peanut butter, garlic, chutney, the oil, soy sauce, lemon juice, and the chile and continue to process until smooth.

In a medium mixing bowl, add the peanut butter, oil and sugar.

Heat a wok over high heat and add 3 tablespoons of the peanut oil.

(2) Peanut Butter Cup Chocolate Cookies: replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanut bPeanut Butter Cup Chocolate Cookies: replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanut bpeanut butter, add some mini chocolate chips, and then drizzle with more peanut bpeanut butter.

Nutritional Claims: Low Sodium, Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Add the sweet chili sauce, creamy peanut butter, red miso paste, honey, toasted sesame oil and rice vinegar and whisk until smooth.

I added some peanut butter to the crust, but you can use any other ground nut instead or even skip this ingredient and add more coconut oil.

I took the original chocolate cake mug recipe added 2 tps of coconut oil, 1 tsp of peanut butter, and a splash of heavy cream.

Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke.

Into the milk add the maple syrup, coconut oil, peanut butter.

I added 3rd of coconut oil, 3rd peanut butter and 3rd tahini to the amount of tahini suggested in this recipe.

Since these babies use a full 3/4 cup of peanut butter, instead of adding the extra coconut oil that my blondies have, I opted for unsweetened applesauce.

This palm oil free, smooth and creamy chocolate flavour peanut butter is perfect to add to smoothies, spread on toast, drizzle over porridge or fruit or squeeze right out the pouch and into your mouth!

3 tablespoons peanut oil 1 tablespoons Thai red curry paste 3/4 cup water 1 1/4 cups tamarind soup 1/4 cup honey, plus more to taste (I added 1 tablespoon more at end) 1/4 cup fish sauce 1 teaspoon sriracha Asian chili garlic sauce

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

This time I used coconut sugar, added 1 teaspoon of cinnamon, did 1/4 cup of peanut butter and 1/4 cup of coconut oil, and lastly added an additional 4 tablespoons of milk to have a creamier cookie dough which resulted in AMAZING cookies!

If the peanut butter dip is too thick add an additional tablespoon of coconut oil.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds