Sentences with phrase «peanut oil heated»

I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles) and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil.

Because peanut oil heats so high, it is very easy to overcook your shallots.

Not exact matches

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

Melt the peanut butter and coconut oil together in a double boiler set over medium heat.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Heat a wok or heavy frying pan on medium high and add a tablespoon of peanut or vegetable oil.

Add the peanut oil to the wok and heat to 275 degrees F. Poach the wings in the oil in batches for 6 to 8 minutes.

Heat peanut oil in a large skillet and fry the tofu until crisp and brown, a few minutes on each side — do this in batches if necessary.

2 Heat the peanut oil in a skillet on medium hHeat the peanut oil in a skillet on medium heatheat.

Place an additional frying pan on the wood - fired stove top and heat up enough peanut oil (or frying oil of your choosing) and begin frying the eggplant cubes.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

In a large stock pot heat 2 T peanut oil over medium high heat.

Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

In a small saucepan set over medium heat, melt together honey, peanut butter, and coconut oil / butter, stirring until smooth and blended.

In a non stick fry pan heat up the peanut oil.

In a large sauté pan or wok, heat the peanut (or other) oil over high heat for 1 - 2 minutes so that it's hot but not smoking.

When you're ready to cook the tempeh, warm 1 - 2 tbsp of vegetable oil (or peanut or coconut) in a saute pan over medium heat.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

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.

Meanwhile, combine peanuts and remaining tablespoon oil in a medium skillet set over medium heat.

Heat 1 - 2 Tbsp of a neutral cooking oil (canola, vegetable, peanut, light sesame) in a large skillet over medium hHeat 1 - 2 Tbsp of a neutral cooking oil (canola, vegetable, peanut, light sesame) in a large skillet over medium heatheat.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

Put the coconut oil, cacao powder, peanut butter, maple syrup, and salt in a small pot and melt everything together over low heat.

Add the coconut oil, peanut butter, homemade nutella, and honey to a small saucepan and melt on low heat.

Heat 2 Tbsp neutral oil (corn, peanut, vegetable, canola, etc.) in a large skillet over medium hHeat 2 Tbsp neutral oil (corn, peanut, vegetable, canola, etc.) in a large skillet over medium heatheat.

Put a frying pan on a high heat and add 2 lugs of peanut oil 8.

To make the peanut butter chocolate layer add the coconut oil, cacao powder, peanut butter, maple syrup, and 1/4 tsp salt to a small pot over medium heat.

In a large nonstick skillet, heat 1 tablespoon of the peanut oil over medium - high heat.

In a small skillet or heavy saucepan, heat 2 tablespoons of the chile oil and lightly fry the chopped peanuts and the sesame seeds.

Heat a wok over high heat and add 3 tablespoons of the peanut Heat a wok over high heat and add 3 tablespoons of the peanut heat and add 3 tablespoons of the peanut oil.

Heat the peanut oil in a medium - large skillet over medium hHeat the peanut oil in a medium - large skillet over medium heatheat.

Heat coconut oil, maple syrup and peanut butter in a small sauce pan over medium hHeat coconut oil, maple syrup and peanut butter in a small sauce pan over medium heatheat.

Heat 2 inches of peanut oil in a cast iron skillet at 350 - 360ºF.

Heat a large saute or frying pan with two tablespoons of peanut oil until almost smoking.

Heat a small, heavy, non-stick skillet over medium heat, and add peanut oil to cHeat a small, heavy, non-stick skillet over medium heat, and add peanut oil to cheat, and add peanut oil to coat.

I then mix 1 - 2 T of peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame oil, and a T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.

In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat.

Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke.

Melt coconut oil and peanut butter together over low heat in a small sauce pan.

In a large wok or skillet over medium - high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutes.

In a small pot set over medium - low heat, stir together peanut butter, coconut oil, and honey until just melted and blended.

After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low - medium heat until melted and combined.

Heat 2 tablespoons peanut oil in a wok or large skillet over medium - high.

In a small microwave - safe bowl, heat the peanut butter and coconut oil until completely melted (a minute or so).

Fill the pot with at least 2 inches of peanut oil and heat to 320 °F.

Over low heat, gently melt and combine peanut butter, coconut oil, maple syrup, vanilla and sea salt.

Add 1 tablespoon peanut oil to same skillet; heat over high heat.

Place about 1 1/2 inches of a neutral oil with a high smoke point (like peanut or avocado oil) in a medium - size, heavy - bottomed saucepan and bring the oil to 350 °F over medium - high heat.

Add peanut butter, honey (maple syrup) and coconut oil in a small saucepan and melt over low heat.

In the same pan, heat the peanut oil and add the garlic cloves, toasting until light brown.