Sentences with phrase «cup oil over»

In a large skillet, heat 1/4 cup oil over medium heat.

In a large heavy pot, heat the remaining 1/4 cup oil over medium - low heat.

Not exact matches

You prepare a table for me under the eyes of my enemies; you anoint my head with oil; my cup brims over.

Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in 1/4 cup batter for each pancake.

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Heat 1/4 cup corn oil in a heavy skillet over medium high heat.

Heat 1/2 cup vegetable oil in a heavy - bottomed skillet over medium - high heat.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.

of the Extra Virgin Olive Oil and 1/2 cup of honey over the nuts, and stir well to coat.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Add the milk beverage, oil, and 1 cup sugar to a large pot and place it over medium heat.

Heat 1/2 cup olive oil in a dutch oven or heavy bottomed large pot over high heat.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

Meanwhile, heat another 1/4 cup olive oil in a skillet over medium - high heat.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

In a medium sized cast iron pan, heat the 1/4 cup of olive oil over low - medium heat.

Place the chips in a large bowl and drizzle 1/4 cup olive oil over them and coat evenly.

Place 1/2 cup coconut oil or cocoa butter in a metal or glass bowl, fit over pan, and let melt.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

Add some oil to a heavy bottom pot, over medium - low heat, and add the rice, cook for 3 minutes, add 3 cups of the broth, when starting to simmer lower the heat, cover and cook for 20 minutes.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

How much of an oil slick could you possibly have, since the whole recipe (over a gallon of soup) has 1/2 cup oil total, which you would mix thoroughly into the finished soup before serving.

Heat 1/4 cup vegetable oil over medium heat.

In a sauté pan, over medium - high heat, begin to brown the diced braised bacon and then add 1/2 cup of olive oil once the bacon is golden brown.

In a large dutch oven or pot with a lid, heat 1/4 cup olive oil over medium high heat.

~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce

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

Combine couscous, 1/2 teaspoons sesame oil, and just over 1/2 cup boiling water.

1 tbsp olive oil 2 slices bacon 1 pound kale 1/4 cup chicken broth 1/4 cup leeks fresh nutmeg (just two swipes over the microplane) salt & pepper to taste

In a large skillet or wok, heat 1/4 cup of the oil over medium heat.

Preheat the oven to 450 degrees F. Heat 1/4 cup of the olive oil in a large skillet over medium heat, and fry the bread slices in it, cooking them on both sides.

Heat 1/4 cup of the oil in a medium saucepan over medium heat.

Heat remaining 1 1/2 cups oil in a medium skillet, preferably cast iron, over medium - high until the first wisp of smoke appears.

1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

Heat the remaining 1/4 cup of olive oil in a large heavy saucepan over medium heat.

In a wok or skillet, heat 1/4 cup of the red chile oil over high heat.

Heat the oil in a 3L (12 - cup capacity) flameproof, ovenproof baking dish over medium heat.

Heat remaining 1/2 cup oil in a small saucepan over medium.

Heat 1/4 cup of the oil in a large frying pan over medium - high heat.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Heat coconut oil over low to medium heat then add 1/4 cup of mix at a time to the pan, allowing to cook until golden brown approximately 2 minutes then carefully flip and cook for further 2 minutes or until set.