Sentences with phrase «cup vegetable oil»

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

Heat 2 cups vegetable oil over high heat in a heavy medium saucepan with a few inches of clearance.

Try a mixture of 1/2 cup applesauce and 1/2 cup vegetable oil as an excellent replacement for butter in cakes and quick breads.

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

Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed

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

Blueberry Crumble Muffins Ingredients cup milk cup vegetable oil 1 large egg 2 cups all - purpose flour cup sugar 2 teaspoons baking powder

1/2 papaya, peeled and chopped 2 tablespoons sugar 1/4 cup cider vinegar 1 habanero chile, stemmed, seeded and chopped 3 tablespoons papaya seeds 1/2 cup vegetable oil Salt and freshly ground black pepper to taste

ingredients CHAMPAGNE CAKE: 3 egg whites 1 and 1/3 cup cups champagne 1 (15.25 - ounce) box white cake mix 1/3 cup vegetable oil CHAMPAGNE BUTTERCREAM FROSTING: 2 sticks unsalted butter (softened) 4 and 1/2 cups confectioners» sugar 2 teaspoons vanilla extract 6 tablespoons champagne TO ASSEMBLE: silver dragees (to garnish)

1/2 cup unsalted butter, room temperature 1 1/4 cup sugar 4 large eggs 2/3 cup sour cream 1/2 cup vegetable oil zest of 2 lemons 2 tbsp vanilla extract 3 1/2 cups cake flour 3 tsp baking powder 1 tsp baking soda 1 tsp salt 1 1/3 cup milk 2 tbsp poppyseeds zest of 2 lemons

-1 1/2 cup white sugar -1 / 2 cup brown sugar, packed -1 / 4 cup vegetable oil -3 eggs -1 3/4 cup canned pumpkin -2 tablespoons water -2 tablespoons vanilla -3 cups all - purpose flour -1 1/2 teaspoons baking powder -1 teaspoon baking soda -1 teaspoon ground allspice -1 / 2 teaspoon cinnamon -1 / 2 teaspoon nutmeg -1 teaspoon salt -1 1/2 cup raisins

Nutella Cheesecake Pumpkin Muffins Printable Version Pin It Muffin 4 eggs 1 1/2 cups sugar 1 1/2 cup vegetable oil 1 15 oz can pumpkin puree 3 cups flour 2 tsp cinnamon 1 tsp nutmeg 2 tsp baking soda 1 tsp salt

The Filling: 3/4 cup chopped dates 3/4 cup ground pistachio nuts 2 Tablespoons hot water Pastry dough (see recipe) 1/2 cup vegetable oil Powdered sugar

1 3/4 cups all purpose flour 1 cup sugar 1/2 cup dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 2 eggs 1 15 ounce can of pumpkin puree 1/2 cup vegetable oil For topping 1/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1 tablespoon butter

1/2 cup vegetable oil -LCB- optional... depends on the consistency of your dough towards the end of the recipe -RCB-

Hi Melissa, my recommendation would be to use 1 stick of butter (melted), but you could also use 1/2 cup vegetable oil in place of the coconut oil.

Heat 1/4 cup vegetable oil over medium heat.

1/4 cup vegetable oil 1 onion, chopped 4 cloves garlic, minced 1/4 habanero chile, seeds and stem removed, minced 1 chicken, cut up 6 tablespoons Trinidadian Curry Paste, recipe here 4 cups water Roti Bread (see recipe, following)

3 teaspoons ground Jamaican allspice 6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 2 onions, finely chopped 2 cloves garlic, finely chopped 1/2 cup finely chopped scallions 3 teaspoons fresh thyme leaves 2 teaspoons salt 2 teaspoons freshly ground black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 cup vegetable oil 1/4 cup brown sugar 3 tablespoons soy sauce

2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water

10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water

Nonstick cooking spray 3 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1/2 teaspoon baking powder 1-1/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 cup granulated sugar 1/2 cup light brown sugar 2/3 cups vegetable oil 3 large eggs 1 cup canned pumpkin puree 1 cup mashed ripe banana (from 3 - 4 medium bananas)

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

10 Jalapeno Chiles 1 Medium white onion, thinly sliced 4 garlic cloves, left whole 1 1/2 teaspoon salt 1/2 teaspoon oregano 3/4 cup champagne vinegar 1/4 cup vegetable oil

for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg

Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)

water 1/4 cup fresh lime juice 3 garlic cloves, finely minced 1 serrano chili, finely minced, seeds and ribs removed salt and pepper to taste 1/4 cup vegetable oil

1 cup vegetable oil 2 2/3 cups sugar 4 eggs 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)

Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]

1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips

ground cardamom 1 cup vegetable oil 1 cup packed light brown sugar 1 cup sugar 4 oz.

3/4 cup Mary's All - Purpose Baking Flour Blend 3/4 cup gluten - free cornmeal 1/4 cup granulated sugar 1 tablespoon peppercorns, crushed to a coarse meal, more to taste 1 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 large eggs 1 1/4 cups coconut milk, buttermilk or dairy - free milk of choice 1/4 cup vegetable oil, such as grape seed oil or canola oil

Cupcakes 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil

lemon juice 2 eggs, beaten 1 banana, mashed 1/4 cup vegetable oil 1 cup chopped strawberries 1/2 cup chocolate chips

2 cups granulated sugar 3/4 cup vegetable oil 1 cup cocoa 4 eggs 2 teaspoons vanilla extract 2-1/3 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Powdered sugar

1 package white cake mix 1 3 oz package blackberry gelatin 1 cup of pureed blackberries, strained if you don't want seeds in your cake 4 eggs, room temperature 1 cup vegetable oil 1/2 cup milk

1 box white cake mix 1 cup buttermilk 1/2 cup vegetable oil 1 tsp almond extract 1 tsp vanilla extract 4 eggs

FOR THE CAKE 3 cups all - purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon grated nutmeg 1 3/4 cups sugar 1 1/4 cups vegetable oil 4 large eggs 1 tablespoon pure vanilla extract 3 Bosc pears (1 1/2 pounds), cut into 3 / 4 - inch pieces 1 cup cranberries (thawed if frozen)

1/3 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loaf

1/3 cup vegetable oil 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup pumpkin puree 1/2 cup whole milk

1 cup all purpose flour 1 cup cake flour 1 cup dark Dutch cocoa powder 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grated

Dijon mustard 1/4 cup vegetable oil 1 tbsp.

For the Dough 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 2 1/4 tsp active dry yeast 4 cup flour 1/2 cup flour 1/2 heaping tsp baking powder 1/2 scant tsp baking soda 1/2 tbsp salt

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