Sentences with phrase «other vegetable oil»

(or any other vegetable oil)

You can use Coconut Oil the same way you would use a dairy butter or other vegetable oil.

Commercial mayonnaise is most often made with soybean oil, corn oil or other vegetable oil blends that are high in omega - 6 fats.

Nky Iweka's Warri stew Plate of meat and bell pepper stewImage EXECUTIVE MAMA PUT Image This thick and rich stew was a hit from the first time I made it says Nyk Ingredients: Two red bell peppers (about 550g); seeded and quartered, one large onion (about 200g); peeled and quartered, one small onion (about 60g), peeled and thickly sliced, one scotch bonnet chilli, about 8g (or to taste optional); four tablespoon fresh thyme; 300 ml groundnut or other vegetable oil.

No other vegetable oil contains carotenoids in such significant quantities.

for the wrappers 3 cups whole spelt flour or half light, half whole spelt flour (I used this sprouted spelt flour) 1 teaspoon salt 3 tablespoons coconut oil or other vegetable oil about 1 1/4 cups boiling water

for the pancakes 1 cup sourdough starter 1 1/2 cup warm purified water 2 1/2 cups spelt flour (I used sprouted spelt, this brand is amazing) 2/3 cup almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

1 teaspoon canola or other vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained

My favorite brand is Earth Balance, but you can easily substitute it with olive oil or any other vegetable oil.

Vinaigrette 6 tablespoons almond oil or other vegetable oil 5 tablespoons cider vinegar 1 tablespoon Sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon minced fresh dill 1 tablespoon minced shallots 1/2 teaspoon sugar 1/2 teaspoon sweet paprika 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper

for the dough 3/4 cup water — warm 1 tablespoon apple cider vinegar 2 tablespoons soft neutral coconut oil or other vegetable oil 1/2 teaspoon baking soda sea salt — to taste 2 cups sprouted or whole spelt flour

3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint

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

Put the avocado oil (or other vegetable oil) in a frying pan over medium - high heat.

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)

Not exact matches

The traders learn to acquire and market a commodity that is scarce locally, while the proceeds from selling the vegetable oil enable ACDI / VOCA to support other initiatives, including improving the environmental sustainability of farmlands and helping farmers build and maintain commercial cooperatives.

1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley

vegetable oil (or other neutral flavoured oil) 1/4 cup molasses 1 tsp.

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 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 Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

vegetable oil (or other neutral flavoured oil) 1/2 tsp.

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

It is based on wholesome ingredients, with the emphasis on fresh vegetables, olive oil, and other natural foods.

Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continued

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

Numerous beauty and food products use palm oil, a popular replacement for hydrogenated vegetable oils and other emulsifiers, Triple Pundit reported.

In the instructions it says to combine vegetable oil along with the other wet ingredients.

To the now empty, but same pan, add the other 1/4 of the oil and the pureed vegetables over medium / high heat.

I always have good olive oil on hand, but other than that just standard vegetable oil.

These were great for cookies, olive oil and vegetables, and other items that don't stick too much.

Filed Under: Appetizers and Snacks, Baking, Indian Snack, Oven Recipes, Toddler Recipes Tagged With: bachelor, based, Bread, calorie, Diet, filling, Gluten Free, Goodies, healthy, Indian Snack, kids, less, no oil, Other, Recipe, s, snack, Starter, stuffed, Teatime, Vegan, vegetable

Preheat oven to 375 °F and generously grease a muffin tin with safflower oil (or other neutral vegetable oil).

can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.

Place the streaky bacon rashers on a lightly greased (a teaspoon vegetable oil, spread evenly with kitchen towel) griddle pan, chargriller or baking sheet for a couple of minutes, then turn around and cook on the other side.

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.

Heat the bacon fat or vegetable oil over high heat in a large dutch oven or other heavy, oven - safe pot.

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

However, ours aren't only fried in vegetable oil, they also contain every other kind of crap like dextrose and a bazillion preservatives.

lamb or pork tenderloin, cut into chunks peppers, onions, or any other vegetables you would like, cut into chunks Juice of 1 - 2 lemons 1/4 cup olive oil 2 tablespoons red wine vinegar 3 cloves garlic, smashed 1 Tbsp.

Since canola oil and other «vegetable» oils are in everything, they're impossible to completely avoid if you eat out, I'd rather not buy them for my home use.

150 g rice malt syrup 130 g raw almond butter 20 g raw coconut oil 50 ml almond milk (unflavoured and unsweetened) 65 ml almond cream, or other GMO - free, vegetable cream (unflavoured and unsweetened) 1 teaspoon powdered cinnamon

Just make sure to avoid refined vegetable oils like soybean oil, corn oil and others, because these are very unhealthy when consumed in excess.

2 Tbsp taco seasoning 1 Tbsp fresh lime juice 1 Tbsp fresh orange juice 1 pound mahimahi or other firm whitefish fillets, cut into bite - sized pieces 1 Tbsp vegetable oil

8 peppers and / or tomatoes (or any other vegetable that can be stuffed) 1 tablespoon extra virgin olive oil 4 cloves garlic, chopped 1 cup crushed tomatoes 1 teaspoon oregano 1/2 cup chopped herbs (I used mint and parsley) 1/4 cup arborio rice 1 pound ground beef salt and pepper 1 cup water 2 tablespoons extra virgin olive oil

Other notes: I like to serve this with a green vegetable, such as green beans or broccoli, steamed and tossed with a little olive oil or butter spread and lemon juice.

1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3 dried piquin chiles, seeded and crushed, or substitute other small, hot dried chiles Freshly ground black pepper 1 pound large prawns, shelled and deveined Vegetable oil for deep frying

Ingredients 1 1/2 lb cod (or other white fish) 1 tablespoon fish sauce 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2 scallions, white and green parts chopped about 1/4 cup chopped mint, cilantro, and basil, if you have them — some or all

Ingredients 1 package firm tofu 1 teaspoon vegetable oil 2 tablespoons grated or finely minced ginger 1 clove garlic, minced 2 tablespoons mirin or other white wine 2 tablespoons rice wine vinegar 1 tablespoon honey 2 tablespoons soy sauce.