Sentences with phrase «oil and eggs on»

In the bowl of your mixer, beat cake mix, entire can of pineapple and juice, oil and eggs on low speed for 30 seconds.

Not exact matches

Luise added some chickpeas and sunflower seeds that she tossed in olive oil and sumac and we also cracked two eggs on top.

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.

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

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

As a side note you list fish oil which is fine if you're a pescatarian but not on the acceptable food for a vegetarian and equally egg is still being debated by the vegetarian society as they're attempting to gain a legal definition and most consider eggs to still be an animal product albeit unfertilised.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Heat oil or butter in a skillet and cook eggs on high until scrambled 5 - 8 mins.

Make and bake cake mix as directed on box for 13x9 - inch pan, using water, oil and eggs.

Make cake mix as directed on box, using water, oil and eggs.

Hi Leigh Ann ~ you'll ignore the recipe on the cake mix box and just follow the recipe above... using the dry cake mix, 2 eggs, and oil.

Although I did adapt it to what I had on hand, and I reduced some of the ingredients to make it healthier — I left out the oil and butter completely, and reduced the Swiss cheese to just 2 ounces, used egg beaters instead of eggs and only used 2 slices of bacon.

Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

In college, I ate a very unhealthy version - white rice with some soy sauce, sesame oil, a sprinkling of ground red pepper, and a fried egg on top (over easy) along with some dried seaweed and other side dishes.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

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)

Without getting too «sciencey» on you, saturated fats come from (mostly) animal sources and are solid at room temperature (butter, cream, egg, lard, coconut oil, etc.).

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.

- 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

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.

I used Land o Lakes spreadable butter with canola oil in place of softened butter, and NoEgg egg replacer instead of fresh eggs, since I happened to have these on hand and not the others.

Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.

Korena says: Egg whites and meringues can be temperamental — if there is even a trace of oil, fat, or egg yolk in the bowl or on the beater, it can prevent the egg whites from whipping to a stiff peaEgg whites and meringues can be temperamental — if there is even a trace of oil, fat, or egg yolk in the bowl or on the beater, it can prevent the egg whites from whipping to a stiff peaegg yolk in the bowl or on the beater, it can prevent the egg whites from whipping to a stiff peaegg whites from whipping to a stiff peaks.

Combine the eggs, coconut oil and vanilla extract in a second bowl and beat on high until well combined.

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.

Interesting on the crust and the coconut custard, maybe the oil in the coconut burns at a lower temperature than the animal fat in the cream and eggs and thus it tastes a bit off?

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

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I've always used coconut oil to fry my egg in the morning and rubbed a little on my hands and face.

With veggies seasoned with sesame oil and a fried egg on top, it's simply a great meal, regardless of the labels.

In the bowl of an electric mixer, add coconut oil, honey / maple syrup, vanilla, egg; mix on medium - low until smooth and well combined.

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

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

2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling

I have tried many a recipe on the internets and come up empty handed time and again, the one thing I have found with the ones I like the best is they always have more eggs, and more oil (which yours has) and use honey... which leads me to this question... why sugar, and why so little sugar?

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

At its most basic, I simply cooked the oatmeal in some chicken broth with a slice of ginger, topped it with a poached egg, drizzled a little soy sauce and sesame oil on top, and added a sprinkling of chopped scallions.

It'll depend on what kind of milk, oil, eggs and peanut butter you use (I used 1 % milk, vegetable oil, extra large eggs, and I believe Skippy PB) and they came out to 206 calories per muffin.

Hope you didn't turn off that stove, cause go ahead and add some oil in there and then dump the mixed eggs + spinach mix in there on LOW fire and also, put a cover on the pan!

Finally, quickly soft fry an egg (over medium heat with 1 Tbs of olive oil in the pan, add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook for just a minute more, ensuring the middle is still runny) and add the egg to the top of each sandwich.

Place poached egg on top of oatmeal, and drizzle soy sauce, sesame oil and hot sauce on top.

In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Add remaining 1/2 cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

Using a stand mixer, add the egg white, coconut sugar, salt, coconut oil (if you want a crispy cookie) and honey to the bowl and mix on medium speed until smooth.

Directions: Beat eggs / Add sugar & oil and mix on medium speed until light and fluffy, about 4 minutes / Mix in dry ingredients & blend well, but briefly / Finally, add apples and mix thoroughly, but, briefly / Bake at 325º for about an hour in a greased & floured Bundt pan / Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if needed.

/ Place on a rimmed baking sheet, sprinkle with plenty of olive oil, salt and pepper / When oven is ready, roast for 8 — 12 minutes, until asparagus are browning a bit and are slightly tender / Place on individual plates or a platter, dress with vinaigrette / Optional: add an egg, farro or brown rice on the side for a protein boost.