Sentences with phrase «oil coated for»

Not exact matches

What it does: Provides industrial abrasive blasting and coating products for the oil and gas sector

So if you come down with Hunan hand, which is the official name for capsaicin - burned hands, the best remedy is to coat your hands in vegetable oil, rather than soap and water.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Once the oil get's hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done

Coat with the olive oil, add the salt and pepper and roast in an oven safe dish for an hour or until golden brown.

dried oregano (or other herb of choice - basil or italian season blend are also yummy) oil for cooking for coating: 1/2 cup seasoned breadcrumbs 1/2 cup ground flax meal

Add the rice and continue cooking for 2 to 3 minutes, stirring to coat the rice with the oil.

Stir for a few seconds to coat with oil and coriander.

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basil.

After I've coated the fish with the oil and spices, I bake it for about 10 to 12 minutes.

Let eggplant brown for a few minutes, then when the eggplant has soaked up all the oil, add another TB of oil, and toss eggplant to coat.

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 15 - 20 minutes on 350 degrees before golden brown.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tiFor an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

For this recipe, we've coated the thighs in a tasty mixture of balsamic vinegar, honey and garlic, but you can simplify and just brush them with a bit of olive oil and add salt, pepper and a couple of your favorite spices.

Stir the rice to coat it in the butter and olive oil and cook for 2 minutes.

For this recipe, a pork shoulder is coated in a simple spicy - sweet mix and popped in the slow cooker with an onion and a bit of olive oil.

To steam: Lightly coat a steaming attachment for a rice cooker with sesame oil and fill the bowl of the cooker with 1 1/2 cups of water.

These are boneless center cut pork chops stuffed with prosciutto and cheese, coated in extra virgin olive oil and bread crumbs and baked for 20 minutes.

For sticky ingredients, I coat my measuring cups with oil or butter so the stuff slides out better.

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

I am not sure if the oil was the cause of the coating not going far enough for those who say it did nt coat all of their chicken - maybe the key is to coat with the dry ingredients then spray with oil?

Coat bottom of pan with olive oil and cook sweet potatoes for 5 minutes.

(Coat pan with a little oil for each crepe.)

Flip and coat the burgers a few times to get a nice saucy patty, but watch out for the hot oil.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

«Put spaghetti squash in the oven for about 20 minutes for it to soften, then cut it open, scoop out seeds, and coat with coconut oil, turmeric, and ginger, then bake for about another 20 minutes.»

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

For the coconut oil, I think 1 tbsp is a good starting place — you want the nuts to be all fully coated.

Spray a coating of oil spray over each wing so that the breading is completely moistened, and then bake the wings at 450 degrees for 12 minutes.

FOR THE TACOS Drizzle fish with olive oil and coat with seasoning rub.

Toss the langoustines with the lime juice, salt, garlic, olive oil, and jalapenos and let the mixture marinate in the refrigerator for 20 - 30 minutes, stirring a few times to coat with the liquid.

Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3 - 4 minutes on each side until browned.

Place your dough ball in a large bowl that has been lightly coated with oil, cover with a damp cloth, and allow it to rise for 2 hours (or until it doubles in size).

Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).

The basic instructions for this are: wash kale, dry the kale, lightly coat in olive oil, sprinkle with salt and then bake.

Both methods: Transfer dough to large oil - coated bowl, cover with plastic wrap and set aside for 1 hour, or until almost doubled in size.

To Make Ahead: Dip can be stored in the fridge for 3 - 4 days; keep in an airtight container with a thin coating of olive oil on top of the dip - this seals in the good flavor and locks out the rest!

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Once the oil heats up, it's important that it is hot enough (a breadcrumb thrown into it should sizzle immediately), fry each piece of tofu for about 2 minutes on each side — until the coating becomes golden brown.

6 tablespoons unsalted butter, melted and cooled + 1 tablespoon for brushing the dough and greasing the pan (* you can also use a neutral vegetable oil spray to coat the pan, but don't use olive oil)

* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400 °F oven for 1 to 2 hours, until fork tender

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 10 minutes on 350 before golden brown.

As for the coating, coconut oil, carob powder, honey and vanilla are blended together, leaving you with a yummy chocolatey paste.

Stir to coat in the oil and sauté for a couple of minutes.

Stir to coat in the oil then turn the heat down, cover and leave to sweat for about 5 minutes, this will soften the onion and potato without browning.

1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating

Add the washed and drained basmati rice and stir to mix with the veggies and coat with oil for 1 or 2 minutes.

Drizzle 1/2 tsp of sun - dried tomato oil on each chicken breast and bake at 400 degrees F for approximately 30 minutes or until the coating is golden brown and the chicken is no longer pink if you cut into it.

When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

For the breadcrumb top, cut your bread in to cubes and spray with olive oil and coat with mustard powder.