Then lightly
oil a medium sized bowl.
Not exact matches
When
oil prices last took a precipitous dive in 2009, David Yager was CEO of a
medium -
size oilfield services company.
MYAREE company Tasman
Oil Tools changed its bank last year — a move that makes it an exception among small and
medium sized companies.
It will help small to
medium -
sized American
oil companies like Continental Resources, Oasis Petroleum, and Whiting Petroleum get their product to market faster, safer, cheaper, and more efficiently, compared to alternatives, like rail.
So the pipeline is being built by an American company to help small - to -
medium sized American
oil companies transport American
oil to American refineries in the Midwest for American drivers.
As they expire, small and
medium sized shale companies will be more exposed to lower
oil prices.
Gently heat olive
oil in a
medium sized pot, add sunchokes, leek and garlic, and saute for a couple of minutes.
3 tbsp extra virgin coconut
oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1
medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
1/2 cup dried chickpeas — soaked overnight 1
medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite -
size pieces
Add a teaspoon of coconut
oil to a non-stick frying pan on
medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the
size of the pan, you should be able to fit between three and five of them each time).
Making the tomato sauce: Heat olive
oil in a
medium size pot.
While farro is cooking, heat 1 tablespoon of olive
oil in a
medium sized sauté pan over
medium - high heat.
In a
medium size pot, heat olive oil and butter over Medium High
medium size pot, heat olive
oil and butter over
Medium High
Medium High heat.
In a
medium size pan on
medium heat add the butter and coconut
oil.
In a
medium -
sized bowl, mix the lemon (or lime) juice, olive
oil, and salt.
Heat the coconut
oil over med - hi heat in a
medium sized cast iron or other ovenproof skillet * See Note
2 tablespoons ghee or coconut
oil, divided 1
medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite
size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
For the cake: In a
medium -
sized mixing bowl, beat together the butter,
oil, and sugar / Splenda until fluffy.
In
medium size bowl, mix molasses, eggs, buttermilk,
oil and sugar.
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2
medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut
oil
olive
oil 2
medium -
size onions, coarsely chopped (about 2 cups) 1 large green pepper, cut into 1 1/2 - inch strips 3 large cloves garlic, minced (1 Tbs.)
In a
medium -
sized mixing bowl, combine the melted coconut
oil and maple syrup together, then add the rest of the ingredients and stir until a crumble forms.
1/4 lb of red chilies, seeded and diced 1 habanero (optional — or a more mild chili if you prefer), seeded and diced 1
medium sized red pepper, seeded and diced 5 cloves of garlic, sliced 1 tablespoon of grapeseed or sunflower
oil
In a
medium -
sized bowl, mix the chickpea flour, water, olive
oil and salt.
In a separate
medium -
size bowl, place the melted coconut
oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well.
3 tablespoons olive
oil 1/4 cup flour 1
medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Heat up 2 tbsp of
oil in a
medium size pan.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut
oil, divided 1
medium onion, diced
medium 1 pound seitan, chopped into bite
sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
1 piece whole wheat bread 1 tablespoon vegan butter 1
medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive
oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
Fry off the shallots in the
oil on a high heat in a
medium -
sized pan until translucent, then deglaze with the wine.
In a
medium sized cast iron pan, heat the 1/4 cup of olive
oil over low -
medium heat.
Ingredients: 3 tablespoons olive
oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6
medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped
Throw in a
medium size pan on med / high heat with a drizzle of sesame
oil.
When it is ready, drop
medium size clumps of the potato mixture into the
oil.
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
Just make a smooth paste of two pieces of small
size tomato and one large /
medium size onion and fry in a wok with refined
oil or butter for 3 - 5 minutes.
Melt coconut butter /
oil and combine with the raw cacao, and maple syrup in a
medium size bowl and stir until well combined.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1
medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite
sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1
medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a
medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 %
Oil Salt & pepper
Heat the
oil in a
medium -
sized frying pan (skillet) on a
medium heat.
Transfer to an
oiled medium bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in
size.
Two bunches (6)
medium -
sized beets Kosher salt Freshly ground pepper 1 garlic clove, sliced 1/4 cup sliced red onions 2 tablespoons balsamic vinegar Extra virgin olive
oil
In a large
sized pot or dutch oven over
medium high heat, add sesame
oil along with mushrooms and onions.
Heat the coconut
oil over
medium heat in a
medium sized ceramic non-stick pot.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame
oil 1 (8 - ounce) package tempeh, cut into bite -
size chunks 2
medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite -
size pieces 2 teaspoons extra virgin olive
oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt and pepper to taste 2 tablespoons finely chopped parsley
Combine coconut
oil & almond butter in a
medium sized bowl and sift in the cacao powder and combine.
In a
medium -
sized pot, add the
oil to come up about half way up the sides.
In a separate
medium sized bowl add your coconut sugar, coconut
oil (make sure your coconut
oil is very softened but not melted.
In a
medium -
sized bowl, add the pumpkin puree, almond milk, olive
oil, egg whites and honey, and whisk until well combined.