canola oil salt and pepper Preparation: Heat gas grill to high or heat coals in a charcoal grill until they glow bright and ash over.
8 eggs 6 T coconut flour 1T baking powder 1 cup shredded cheese 3 regular sized sweet italian sausages (raw and uncooked — I used Trader Joe's), casings taken off 1 ounce Citerro cubed Pancetta (you can find it at Trader Joe's) 2T heavy whipping cream 1T
canola oil Salt to taste
Ingredients: 4 lamb racks (4 chops per rack) 4 t. dijon mustard 3 T.
canola oil salt and pepper 1/2 c. panko bread crumbs 1 t. chopped Italian parsley 2 T. chopped fresh lavender 1 t. minced garlic 1/8 c. melted butter
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon
canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon
canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
Not exact matches
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon
salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or
canola oil for frying (about 1 inch deep in a frying pan)
Grain packet: Water, organic corn, organic black beans, organic bell peppers, organic onion, organic rice vinegar, organic cornstarch, contains 2 % or less of: organic
canola oil, organic chili powder (organic chili peppers, organic spices,
salt, organic garlic), organic cane sugar, organic dehydrated garlic, sea
salt, organic spices.
In a small bowl, whisk together
salt, lemon juice, vinegar, honey, mustard and
canola oil.
Made from Russet potatoes, expeller pressed
canola oil and
salt, Spud Crunchies pack 65 milligrams of sodium per serving, compared to the 90 in the Utz version.
white rice flour, brown rice flour, tapioca starch, potato starch,
canola oil, sugar, potato flour, sodium acid pyrophosphate, xanthan gum, pectin (lemon derivative), baking soda,
salt, cream of tartar, monocalcium phosphate monohydrate
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2 cup
canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Filtered water, tapioca starch, coconut
oil, non-GMO expeller pressed:
canola and / or safflower
oil, pea protein isolate, vegan natural flavours, sea
salt, xanthan gum, yeast extract, lactic acid (vegan), titanium dioxide (a naturally occurring mineral), carrageenan, annatto (colour), vegan enzyme.
192g all purpose flour 301.5 g granulated sugar 128g unsweetened cocoa powder 1.5 tsp baking soda 1.5 tsp baking powder 1 tsp
salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces
canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3 g semi-sweet chocolate
Lightly coat chicken breasts with a little drizzle of
canola oil and season liberally with Kosher
salt and freshly ground black pepper.
From there, the meat is seasoned liberally with plenty of
salt and pepper and thrown into a screaming hot skillet with a little
canola oil until it's cooked through.
One brand lists tapioca flour,
canola or safflower
oil, coconut
oil, pea protein,
salt, yeast, flavouring, vegetable glycerin, xanthan gum, annatto, titanium dioxide and citric acid as its ingredients.
Ingredients: Whole grain rolled oats, whole grain wheat, invert sugar, glycerin, brown sugar, apple puree concentrate, apple powder with sodium sulfite for color retention, oligofructose, vegetable shortening (
canola oil, palm
oil, palm kernal
oil), sugar, brown rice crisp (whole grain brown rice flour, sugar,
salt), water.
1 cup pumpkin puree 1 egg, lightly beaten 1 cup all - purpose flour 1/4 cup sugar 1 tsp baking powder 1 tsp cinnamon 1 tsp pumpkin spice 1 tsp
salt 4 cups
canola oil for frying confectionery sugar for topping
canola oil, divided 1 bell pepper, seeds and stems removed and thinly sliced 1 onion, thinly sliced
salt, to taste 6 - 8 flour tortillas, warmed Guacamole Pico de gallo or salsa Sour cream Cheese Lime wedges
3 cups all - purpose flour 1 tsp
salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup
canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract
Combine flours, sugar, eggs, milk, 6 tablespoons
canola oil, vanilla, and
salt in a large measuring cup or bowl.
APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon
salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup
canola oil 3/4 cup applesauce 1 teaspoon vanilla extract 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
Vegan Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon
salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup
canola oil
1/2 cup kernels (organic arrowhead mills) 2 TBL
canola oil (or anything neutral with high smoke point, like grapeseed or sunflower seed) generous pinch of saera's seasoning
salt, regular
salt is fine but this seasoning has bite to it
Rolled oats, sunflower seeds, sesame seeds, dry roasted peanuts, honey,
canola oil, malted barley, safflower
oil, raisins, corn germ
oil, peanut butter, dates, soybean
oil, filberts, cashews, vanilla, and
salt.
1/2 cup
canola or other vegetable
oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon
salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3 cups sugar 2/3 cup
canola oil 2 tablespoons molasses 1 cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped 1/2 cup raisins
Ingredients: Sugar, unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate -LCB- vitamin b1 -RCB-, riboflavin -LCB- vitamin b2 -RCB-, folic acid), high oleic
canola and / or palm and / or
canola and / or soybean
oil, cocoa (processed with alkali), high fructose corn syrup, cornstarch, leavening (baking soda and / or calcium phosphate),
salt, soy lecithin, vanillin — an artificial flavor, chocolate.
8 ounces fresh button mushrooms 1 tablespoon
canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each
salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or
canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes
Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
canola oil kosher
salt and freshly ground black pepper 1 1/2 cups packed fresh basil leaves 1 clove garlic, grated 1/4 cup cider vinegar 1/4 cup extra-virgin olive
oil 1 (10 - 16 oz.)
for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup
canola oil 1/4 cup pure maple syrup 1/4 cup plain almond milk
Brush or rub each cob with some
canola oil and sprinkle with
salt and pepper.
1 1/2 cup old - fashioned rolled oats 1 cup walnuts, chopped (optional) 1 1/4 cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea
salt 2 large eggs, room temperature 2/3 cup light brown sugar, packed 1/2 cup neutral - flavored
oil (I like
canola) 3 large very ripe bananas, mashed 1/2 cup buttermilk * 1 cup semisweet chocolate chips (optional)
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro
salt and pepper
canola or olive
oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
3 ripe bananas 1/3 c
canola or grape seed
oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of
salt 1 c chopped walnuts - pecans would be fine too
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea
salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored
oil (I like
canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader Joe's)
2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon
Salt, to taste 4 to 5 tablespoons
canola oil
1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon
salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml)
canola or vegetable
oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon
salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
salt 1 egg 1/2 cup water
Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
Salt and pepper 1/4 cup
oil for frying (coconut,
canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed /
canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea
salt, potato starch, organic cane sugar, onion powder, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika and turmeric.
2 Tbsp + 1/4 c
canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp
salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
Add
canola oil and a pinch of
salt.
Ingredients: ROAST: Water, vital wheat gluten, organic tofu (filtered water, organic whole soybeans, magnesium chloride, calcium chloride), expeller pressed non-genetically engineered
canola oil, natural vegetarian flavors, shoyu soy sauce (water, non-genetically engineered soybeans, wheat,
salt, culture), non-genetically engineered corn starch, white bean flour, garbanzo bean flour, lemon juice from concentrate, onion, carrots, celery,
salt, calcium lactate from beets.
Beat the egg in one shallow bowl and use another shallow bowl or plate to mix together the panko, garlic powder, paprika,
salt and pepper, and
canola oil.
3 cups sugar 1 cup vegetable or
canola oil 4 eggs 1 teaspoon
salt 1 teaspoon nutmeg (fresh grated nutmeg is best!)
Cake: 1 3/4 cups all purpose flour 3/4 cup natural unsweetened cocoa powder (not Dutch Process) 1 cup granulated sugar 3/4 cup light or dark brown sugar 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon Kosher or sea
salt 1/2 cup neutral - flavored
oil (I use
canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk (low fat is fine) * 1 cup strong, hot coffee (decaf is fine)
STUFFING: Organic brown rice, whole wheat bread cubes (whole wheat, filtered water, unbleached wheat flour, organic evaporated cane juice, organic palm
oil, sea
salt, yeast, natural enzymes, ascorbic acid), onion, celery, expeller pressed non-genetically engineered
canola oil, organic wild rice, natural vegetarian seasoning, granulated garlic, herbs and spices.
2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp
canola oil Extra virgin olive
oil Salt and pepper
stuffing: water, stuffing crumbs (wheat flour *, natural cane sugar, yeast, sea
salt,
canola oil), onions, celery, cranberries,
canola oil, natural flavors (from plant sources), yeast extract.