Sentences with phrase «cup canola oil»

Heat 1/4 cup canola oil in a medium nonstick skillet over medium - high heat.

Heat 3/4 cup canola oil in a small skillet over medium heat.

-1 / 4 cup apple cider vinegar -1 / 4 cup Champagne vinegar -1 tablespoon Dijon mustard -2 tablespoons gave syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2 cup canola oil -1 1/2 tablespoons minced shallots -1 pound Brussels sprouts, blanched then shredded -1 medium carrots, peeled and shredded -1 apple, cored and sliced into match sticks -1 / 3 cup slivered almonds, toasted

1 cup quick cooking oats 1 cup almond flour 1 cup white whole wheat flour 1/2 cup pure maple syrup (see note) 1/2 cup canola oil pinch of salt good quality jam 1/2 cup chocolate, melted

8 slices whole - wheat bread 8 eggs, hard boiled 1/3 cup canola oil mayonnaise 3 tbsp sweet relish 4 stalks celery, chopped 4 large carrots Sea salt and black pepper to taste

1 small bunch chives 1/2 cup canola oil Sea salt and freshly ground pepper to taste 1 unpeeled Granny Smith apple, very finely diced

Hands - On Time: 40 minutesTotal Time: 1 hour, 40 minutes Makes 24 beignets Ingredients 1 cup lukewarm water 1 tablespoon instant yeast 5 tablespoons granulated sugar, divided 2 large eggs 2 tablespoons butter, melted 1/2 teaspoon vanilla extract 3 1/4 cups all - purpose flour 1/2 teaspoon kosher salt 6 cups canola oil Confectioners» sugar, for serving.

I reduced the oil a bit and replaced it with some applesauce to lower the fat a tad, but you can just use 1/3 cup canola oil if you don't want to mess with the applesauce.

Oozey Cheesey Fried Mozzarella 1/2 cup all - purpose flour 3 eggs, beaten 1 log pre-sliced mozzarella Natural and Kosher 1 cup panko bread crumbs 1/2 cup parmesan cheese grated by Natural and Kosher 1 Tablespoon dried dill 1/2 cup canola oil Directions Place the flour, eggs, and panko bread crumbs mixed -LSB-...]

1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar) 1/4 cup tomato paste 8 cloves garlic 2 tablespoons cider vinegar or lime juice 1 cup grated Parmesan or romano cheese 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted 1 cup canola oil Combine the chipotles, garlic, and vinegar in a food processor and puree.

Yields: 12 Nutrition: (Per two latke serving, calculated with 1/4 cup canola oil for frying) 271 calories, 17.7 g fat, 5.8 g saturated fat, 216 mg sodium, 23 g carbs, 3.1 g fiber, 8.2 g sugar, 7.2 g protein

-1 / 4 cup apple cider vinegar -1 / 4 cup Champagne vinegar -1 tablespoon Dijon mustard -2 tablespoons gave syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2 cup canola oil -1 1/2 tablespoons minced shallots -1 pound Brussels sprouts, blanched then shredded -1 medium carrots, peeled and shredded -1 apple, cored and sliced into match sticks -1 / 3 cup slivered almonds, toasted

Recipe: Gluten - Free Chocolate Banana Zucchini Muffins Ingredients: 1 frozen banana 1 1/4 cup grated zucchini 1/2 cup brown sugar 1/4 cup white sugar 1 tsp baking soda 1 tsp baking powder 1/4 tsp xanthan gum 1 large egg 1/4 cup canola oil pinch of salt 1 cup Robin Hood gluten free flour blend 1/2 cup cocoa powder 1/2 cup buttermilk optional 1/2 cup Enjoy Life mini chocolate chips

Turkey Salad Sandwiches 1 cup chopped, leftover turkey breast 1/4 cup canola oil mayonnaise 2 tbsp dried Bing cherries Pinch of sea salt 1 tbsp Dijon mustard 2 stalks celery, chopped 8 slices whole - wheat bread Lettuce Tomato

Heat 3/4 cup canola oil in a small skillet over medium heat.

For the cakes: 1/2 cup soy yogurt 2/3 cup rice milk 1/4 teaspoon vanilla extract 1/3 cup canola oil 1/2 teaspoon almond extract 1 1/4 cups all - purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3 to 4 teaspoons matcha tea powder 1/4 teaspoon salt 3/4 cup granulated sugar

Ingredients: 3 eggs 1 cup brown sugar 1/4 cup canola oil 1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (in place of cornstarch) 1/2 tsp.

2 - 2 1/2 pounds chicken, thighs and legs 3 large garlic cloves 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1 cup fresh sour orange juice (or half fresh orange juice and half lime juice) 1 large onion, thinly sliced 1/4 -1 / 2 cup canola oil

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

4 eggs 2 cups sugar 3/4 cup canola oil 1/4 cup melted unsalted butter 1 tsp vanilla 1 tsp coconut extract 3 cups all - purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup buttermilk 1 cup sweetened coconut 1/2 cup raw almonds, chopped 1 cup chocolate chips

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

INGREDIENTS 3 eggs 1 1/3 cups sugar 1/2 cup canola oil 1/2 cup orange juice (about 1 orange) 1 tsp.

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

Ingredients 1 1/4 cup whole wheat flour 1 cup all purpose flour 1/4 cup toasted wheat germ 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs, lightly beaten 1/4 cup fat free plain yogurt 1/4 cup canola oil 1/4 cup honey 1 cup 1 % milk Add - ins: Chocolate chips, nuts, berries... Optional: Streusel topping: Combine 2 tablespoons all purpose flour, 1 teaspoon brown sugar, 1/4 cup rolled oats, 1 tablespoon butter, 1/4 teaspoon ground cinnamon

3/4 cup rolled oats 1/3 cup 1 % buttermilk 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon grated nutmeg 1 cup mashed overripe bananas (I used 3 medium) 1/4 cup canola oil 1 teaspoon vanilla bean paste 2 eggs, beaten

1 cup all - purpose flour 3/4 cup whole wheat pastry flour 1/2 cup brown sugar, packed 1/4 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract 1 egg, lightly beaten 1/2 cup semi-sweet mini chocolate chips, divided

4 cups whole pretzels, any kind will do 1/2 cup canola oil 3 tsp.

In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla.

3/4 cup sugar 2 Tbsp lemon zest 1/4 cup canola oil 1/4 cup applesauce 2 whole eggs 1/4 cup vanilla or plain yogurt 1 1/2 Tbsp fresh lemon juice 1 cup finely shredded zucchini 1 1/2 cup flour 2 tsp baking powder 1 tsp kosher salt

1 1/4 cups whole wheat white flour 1/2 cup wheat germ 1/4 cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla

1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup Nevella sweetener 1/4 cup canola oil 2 egg whites 1 cup mashed ripe bananas (2 large) 1/4 cup fat - free (skim) milk 1 teaspoon vanilla 1/4 cup chocolate chips.

Cupcakes: 1 (18.25 ounce box) Strawberry cake mix 4 eggs 1 cup buttermilk 1/2 cup canola oil 1 tsp.

1 1/2 cups pecans 1 tablespoon butter 3/4 teaspoon salt, divided 1 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups sugar 1 pinch cinnamon 1/2 cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy cream

4 large eggs 2 cups granulated sugar 1 cup milk or milk of choice 1 cup canola oil 1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt

whole chicken wings 1/4 cup canola oil, plus more for the grill 1 tablespoon Lawry's Garlic Salt with Parsley 1 tablespoon smoked paprika 2 teaspoons cracked black pepper 1 cup Lawry's Lemon Pepper Marinade with Lemon Juice 2 tablespoons unsalted butter (or olive oil) Fresh Italian parsley, chopped (optional garnish)

For the Chocolate Cake: 2 1/2 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon (optional) 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 egg yolk 1 cup sour cream 2 teaspoons vanilla extract 12 tablespoons (6 ounces) unsalted butter 1/4 cup canola oil 1 1/2 cups coffee or water 1 cup unsweetened cocoa powder 1 cup granulated sugar 3/4 cup brown sugar

baking powder 2 eggs, beaten 2 cups sugar 2 cups zucchini, finely shredded, unpeeled 1/2 cup canola oil 1 tsp.

I did make changes: half white / half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar.

Zucchini Bread Cooking spray 1 1/2 cups whole wheat pastry flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 egg 1/4 cup canola oil 1/2 cup unsweetened applesauce 2 tbsp plain yogurt 3/8 cup sugar 3/8 cup agave nectar 2 teaspoons vanilla extract 1 cup grated zucchini 1/3 cup finely chopped walnuts