Sentences with phrase «oil and eggs into»

Tip the sugar, oil and eggs into a large mixing bowl.

Place salt, sugar, vegetable oil and eggs into the well.

Not exact matches

«If you go into a deli and order an egg - white omelet, the first thing they do is squirt oil all over the grill,» says Leone, a former district manager for Boston Market and Ranch 1.

When I'd visit from Chicago, he'd bring me into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed avocado on toast, sweet potatoes roasted in coconut oil, thick morning smoothies made in a blender he'd packed to the brim.

4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil for frying

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.

Heat the oil for frying, and dip the meat pieces into the egg mixture, then into the flour mix.

Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.

All you do is mix in oil, an egg and some water to the powdered mix, pour it into a pan, and bake.

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)

Empty the cake mix into the bowl and as per instructions add water + oil + eggs to the bowl.

Break the eggs into the well and add olive oil.

Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

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.

2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)

Hot pepper flakes in my soups and chilis, hot pepper powder with eggs, thawed hot peppers fried in olive oil and garlic topping my favorite pasta, dried hot pepper pods tossed into many major meals, and hot pepper sauce splashed on cheese steaks and hoagies.

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)

Stir the flour mixture into the oil, sugar and egg mixture.

It's a one - bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients.

Once the chocolate mixture is melted, pour it into the dry ingredients, as well as the additional oil, eggs, water, and milk.

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.

Pour the egg mixture into the chocolate / oil mixture, whisk by hand constantly until everything is well mixed and the chocolate begins to thicken.

3 large green tomatoes, cut into 1 / 2 - inch - thick slices 2 eggs 1/2 cup skim milk 1 cup whole wheat flour 1/2 cup cornmeal 1/2 cup whole wheat bread crumbs Salt and pepper to taste Canola oil

Put flour and seeds into a bowl or a mixer and add in the yeast mixture and alternate with the egg / oil mixture.

Deep fry the potatoes cut into thin slices, cook for 10 - 15 minutes on medium - high flame, remove from oil then mix gently with whisked eggs and let the mixture sit for another 10 minutes so that potatoes can absorb the eggs very well.

I still can't quite believe how thick, fluffy and non-gummy these turn out without any oil, butter or eggs — they're a really great hearty and healthy option for any meal, and the crumble baked into the bottom of each pancake pretty much cries out for whatever fruit you have on hand.

1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated

Beat the eggs and pour the beaten mixture into the well, along with the fat / oil from cooking the sausage.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Into a microwave safe mug, mix together flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil.

In separate bowl, whisk eggs, orange juice and oil; stir into dry ingredients just until moistened.

I put two eggs, some oil, and white sugar into a bowl and use the stand mixer to beat until well blended.

My favorite, easy garlic herb chickpeas are nestled into a bed of cream cheese and avocado, topped with an olive oil fried egg and a drizzle of Sabra garlic herb hummus.

Add a bit more olive oil into the pan, crack in a couple eggs, and cook them to your liking.

Put the egg, olive oil and milk into a bowl and whisk together until blended.

I also put all the pudding ingredients together (not the oil, extract or bananas) into my All - in - one Double Boiler (including the egg yolks) and just cooked it all together that way until it was pudding consistency.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Slowly mix the dry ingredients into the egg, oil, and buttermilk mixture.

Ingredients: 1/2 lb reconstituted, poached salt cod broken into small pieces / 2 medium potatoes, peeled and cut into large chunks / 1 onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.

Once the oil is hot enough, you can test it by tossing in a small bit of something and wait for a sizzle, dredge in the egg mixture, then the flour mixture; shake off excess and toss into the oil.

filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1 tsp coarse sea salt 8 free range eggs

I did make a classic rookie mistake, as this was my first time cooking with coconut oil; I waited too long when I added the melted coconut oil into the eggs and milk, that when I went back to add the dry ingredients the oil and gone back to solid form!!

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

6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping

Dip each fish filet into egg and then dredge in pecan mixture.Heat oil in large skillet over medium - high heat.

I just mixed it up and it's too thick for my beaters to keep beating and I had to press it into the corners of the bread pan... I followed the measurements and if I erred it was on a little too much egg and oil, etc, not flour.