Sentences with phrase «hot oil firms»

Giving them into hot oil firms the outside and holds everything together.

Not exact matches

The faster oil services firms and oil exploration companies adopt digitalization, the more data they generate with every well they drill and every digital map of oil resources they create — but that data is now the subject of hot debate as the oil industry tries to figure out who owns that data.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

I used large, heavy, firm eggplants that I brushed with a bit of oil so the oil could absorb the smoky flavor from the hot charcoals.

For the wok, add chicken pieces to 1 tablespoon hot vegetable oil; cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the touch.

Cook patties in hot oil over medium heat 12 to 15 minutes or until firm and lightly browned, turning once halfway through cooking.

Ingredients: 16 oz Firm Tofu 2 oz Peanut or Canola Oil 1/4 c Thin sliced onion 1/4 c Grated carrots 1/4 c Thin sliced cucumber 1/4 c Bravado Spice Chili & Garlic Pickles brine 1 tbsp Hoisin sauce 2 tsp Bravado Spice Crimison Hot Sauce 2 Eggs 2 Halved croissants Salt & Pepper to taste Cilantro (optional) 1.)

1 block of firm or extra firm tofu (pressed - for the how to click here) 1/4 cup of Frank's Red Hot 2 tablespoons of vegan butter Olive oil

This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh lime juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).

Fortune Yakisoba Hot and Spicy Noodles — 2 packets Extra firm Tofu / Paneer cut into cubes — 6 oz Mushroom chopped — 5 Onion chopped — 1/2 Garlic cloves chopped — 3 Ginger chopped — 1/2 inch Peanuts chopped — for garnish Spring onion chopped — for garnish Vegetable oil — 1 1/2 tbsp Salt — to taste

Over time, I've worked out that coconut oil is better for this crust when it's a touch firmer, so there's a bit of extra detail about how to get it right when it's hot in your kitchen.

Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting

package organic extra firm tofu * 1 tablespoon wheat - free soy sauce or tamari * 1 tablespoon rice vinegar * 1 teaspoon hot sesame oil * 1 - 2 tablespoon organic coconut oil

Carefully lower tablespoons of the batter into the hot oil and cook for one minute, then turn and cook the other side until golden and firm.

Enjoy cubed extra firm tofu as a replacement for scrambled eggs, roasted in a hot oven, or sautéed in a nonstick pan with a few drops of oil and seasoned with salt.

sauce 1 (12oz) packaged super firm tofu (I like this one) 1 tablespoon wheat - free tamari 1 teaspoon Asian hot sauce 1 teaspoon sesame oil 1 garlic clove, crushed 2 teaspoon wheat - free tamari 1 teaspoon Asian hot sauce 1 teaspoon sesame oil 1 teaspoon rice vinegar 1/2 teaspoon honey (or maple syrup for vegan) 1 garlic clove, crushed (optional) 1/2 teaspoon freshly grated ginger Spritz of lime juice (optional)