In another bowl mix sugar with
egg and oil until combined.
In a large bowl beat the sugar,
eggs and oil until combined.
In a large mixing bowl, beat cake mixes,
eggs and oil until combined (Note: I used a hand mixer; batter will be very stiff).
Combine brownie mixes,
eggs and oil until blended.
Beat
eggs and oil until light and fluffy.
Not exact matches
Add
oil, milk
and eggs (leave out if you are vegan)
and mix
until smooth.
Dredge the stuffed chiles in the flour, dip them into the
egg whites
and then deep fry them in the
oil for 2 minutes per side, or
until golden brown.
Add
eggs,
oil,
and water
and stir with a rubber spatula or wooden spoon,
until just combined.
In a non-stick skillet, heat
oil over medium - high heat
and fry
egg until the whites are set, about 3 to 4 minutes.
Beat together the
oil and honey
until combined, then add in the
eggs and beat them in one by one.
Heat
oil or butter in a skillet
and cook
eggs on high
until scrambled 5 - 8 mins.
Add the buttermilk,
eggs,
and olive
oil and stir
until almost combined.
Cream the
oil and sugar together
until combined the add the room temperature
egg and vanilla
and beat together.
In a medium bowl, whisk the vegan
eggs, maple syrup,
oil, applesauce, orange zest, orange juice,
and vanilla together
until combined.
Add in the coconut
oil,
eggs,
and vanilla
and mix
until incorporated.
In the bowl of a stand mixer fitted with the paddle attachment, beat
eggs,
oil,
and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed
until thick
and pale yellow, 5 to 6 minutes.
When the
oil is hot, crack in
egg in the pan, cover with a lid
and cook
until the top is set but the yolk is still runny.
Add the parsley,
egg,
and olive
oil and mix
until well combined.
In a large mixing bowl, beat together the
eggs, sugar,
oil, butternut squash puree, orange zest,
and vanilla
until well mixed.
Place cake mix,
eggs,
oil, milk, pudding, sour cream
and pumpkin into a stand mixer or electric mixer, beating
until well combined, about 1 1/2 minutes.
salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten
egg salt & pepper vegetable
oil for frying Remove bones
and skin from salmon
and chop finely
until it is almost ground Chop the onion finely
and cook lightly in the butter.
In a large bowl, whisk
eggs, sugar, sour cream,
oil, salt, vanilla extract
and mashed bananas
until blended.
Mix sugar, butter, coconut
oil, molasses,
and egg in a large bowl
until smooth.
In a medium bowl, whisk together the brown sugar
and eggs until light
and fluffy, then stir in the pumpkin, canola
oil,
and vanilla.
In a large bowl, beat together the
egg replacer powder, water,
oil, rice milk,
and vanilla
until well combined.
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions
until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with
eggs, milk cream
and cream cheese 5) Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive
oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or
until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Place
oil, sugar,
eggs, sour cream, milk
and salt in a bowl
and mix well
until you get a uniform mixture.
In a large bowl, whisk
oil and eggs together
until combined.
Add
egg replacer, sugar,
oil,
and vanilla to the bananas; mix
until well blended.
In a small bowl mix milk,
oil,
and egg until well blended.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar,
oil,
eggs and vanilla on medium high speed
until well combined.
In a separate, medium - sized bowl, place the molasses, honey,
oil and eggs,
and beat
until well - combined.
- Preheat oven to 350 degrees
and line 1 pan of regular muffin tins
and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized
and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk,
oil, almond extract,
and vanilla extract to an electric mixer
and mix on medium for 30 seconds - Add
eggs one at a time
and beat
until well mixed - Turn mixer to high
and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or
until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting
In another bowl whisk together the pumpkin, coconut
oil, applesauce, maple syrup
and eggs until well blended
In a separate large bowl, whisk together the banana, peanut butter, sugars, milk,
oil,
eggs and vanilla extract
until smooth.
Pour in the remainder of
oil and saute the mushrooms
until they lose their moisture; add to the bowl along with the beaten
egg, feta cheese
and za'atar.
Pulse in one
egg oil and coconut
oil until combined.
Place the breadcrumbs into a saucer
and gently dip the patties in
egg, then cover in breadcrumbs before frying in a heavy based pan in
oil until golden brown.
In a large bowl, cream together the butter / coconut
oil, brown sugar, molasses,
egg and vanilla
until smooth.
In a bowl, using a heavy - duty electric mixer with paddle attachment, combine
eggs, water,
oil, honey
and vinegar
until well blended.
In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch / flour), salt, olive
oil,
eggs and egg yolks,
and pulse
until combined.
Pour the
egg mixture into the chocolate /
oil mixture, whisk by hand constantly
until everything is well mixed
and the chocolate begins to thicken.
In a large bowl mix the olive
oil,
eggs, lemon zest
and juice, yoghurt,
and sugar
and lightly whisk
until all ingredients are combined.
Combine the
eggs, coconut
oil and vanilla extract in a second bowl
and beat on high
until well combined.
Beat 2
eggs with 120g rapadura
and 35 ml sunflower
oil for a few minutes
until well incorporated
and bubbly.
In separate bowl, whisk buttermilk,
eggs,
oil and vanilla
until smooth.
In a large mixing bowl, beat together
oil,
eggs and pureed squash
until combined.
In a separate bowl, mix together the pumpkin puree,
oil, brown sugar, granulated sugar,
eggs,
and vanilla
until fully combined.
In a large bowl, beat
oil,
eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice
and baking powder,
until smooth.
Heat a pan to medium high heat, add the
oil, turkey bacon
and garlic, cook for 5 minutes, add the rice
and soy sauce, mix add the peas
and the
eggs, stir
until well combined.