Sentences with phrase «milk cup vegetable oil»

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

Not exact matches

2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here

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

2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

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)

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

Batter: 100 g (3/4 cup plus 1 1/2 tablespoons) flour 80 g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking powder 1 pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy milk 60 ml (1/4 cup) vegetable oil

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

1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve

Yields: 12 muffins Ingredients 2 Cups Emmer Flour 1/2 Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued

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

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

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

For the Pancakes... In the same bowl that you used for the filling and the icing - no need to be using or washing too many bowls now - mix together: 2 cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup canola or vegetable oil 1 T. powdered sugar 1 1/4 cups milk

1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Salt

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

I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.

2/3 cup warm milk 1 tablespoon honey 1/2 tablespoon active dry yeast 2 tablespoons vegetable oil 1 large egg 2 cups bread flour 1 teaspoon salt 1/3 cup sunflower seeds

1/2 cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choice

Ingredients For the doughnut: 1 cup flour (I used 3/4 all - purpose and 1/4 whole wheat) 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup vegetable oil 1 large egg 1/3 cup Greek yogurt (I used 0 % Vanilla Chobani) 1/4 cup milk 1/2 teaspoon vanilla extract

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper

FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger

2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower

Makes 12 1 cup quinoa, rinsed 1/4 cup vegetable oil, such as safflower, plus more for pan 2 cups all - purpose flour, plus more for pan 3/4 cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup raisins 3/4 cup whole milk 1 large egg 1 teaspoon pure vanilla extract Directions

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

1 1/2 cups water, room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup rice flour 1 cup potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca starch / flour 1/2 cup low - fat powdered milk, whey or dairy - free milk powder 1/4 cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast

What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.

It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.

INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime

Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted

Place vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.

1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving

2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

4 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 5 - inch piece ginger, peeled and chopped 3 garlic cloves, peeled 20 shallots, peeled 1 cup water 6 tablespoons vegetable oil 6 cups coconut milk 3 cups rice, washed and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings for garnish

vegetable oil 1/2 cup whole milk 4 baking apples (about 2 lbs.