Sentences with phrase «plain vegetable oil»

Appropriate for: Newborn to 1 year Skills developed: Sensory stimulation What you'll need: Some nice - smelling baby massage oil or plain vegetable oil

I also didn't have any plain vegetable oil so I used extra virgin olive oil.

Not exact matches

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

1 bunch organic broccoli 3/4 cup raw pistachios 2 cups vegetable broth 2 cloves garlic, chopped 1 tbsp rice wine vinegar extra virgin olive oil ricotta cheese or plain yogurt

1 16 oz can chickpeas, drained and rinsed 1/4 cup extra virgin olive oil 1 cup vital wheat gluten 1 cup plain breadcrumbs 1/2 cup vegetable broth or water 1/4 cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil for pan frying

basil, butter, carrot, celery, cheddar, cheese, cheese sauce, cloves, edam, garlic, lasagne sheets, milk, salt, tomatoes, olive oil, onions, onion, oil, sauce, wine, plain flour, carrots, extra virgin olive oil, pepper, flour, brown onions, cloves garlic, red wine, olive, bay leaves, meat, baking, gouda, lasagne, mortadella, mozzarella, vegetables, ingredients, leaves

It may be topped with a variety of light toppings such as plain olive oil and sea salt, herbs, cheese, vegetables or even fruit.

250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped

• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish

FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger

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

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

I followed most of the suggestions here, using bacon (and vegetable oil for my last batch; I did four rounds of searing my meat pieces), a mix of spices (reduced cumin to 1t, added.25 t each of cloves and cinnamon), beer & chile water instead of plain water for Step 4.

Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).

1 1/2 cups all - purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup plain soymilk 1/3 cup canola or vegetable oil 1 teaspoon vanilla extract 1 cup frozen strawberries, thawed and sliced

1/2 cup milk 1 egg, beaten 2 teaspoons sugar 1 teaspoon baking powder 1/2 packet dry yeast 3 tablespoons vegetable or olive oil or 1/4 cup ghee 1/4 cup plain yogurt Salt to taste 3 cups all - purpose flour 1 tablespoon milk 1 tablespoon vegetable oil for brushing flour balls 1 tablespoon vegetable oil for the foil 1/4 teaspoon poppy seeds

Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 -LSB-...]

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

2-2/3 cup all - purpose flour 1 teaspoon ground cinnamon 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup granulated sugar 3/4 cup plus 2 tablespoons vegetable oil 1-1/2 cups plain soy milk 1 tablespoons cider vinegar 1 teaspoon vanilla extract 2 Granny Smith apples, peeled, cored and roughly chopped

For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup + 1 tbsp vegetable oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk

2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.

3/4 cup quinoa 5 ounces shredded cheddar cheese 1 teaspoon vegetable oil 1 pound medium shrimp, peeled and deveined 2 teaspoons Cajun seasoning 4 cups Swiss chard, chopped 2 tablespoons water 1 cup nonfat plain Greek yogurt 4 scallions, green parts only, minced

(3/4 cup) vegetable oil 140 grams (1 cup) all - purpose flour 140 grams (1 cup) plain breadcrumbs 1.5 tsp.

2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt

1/2 tablespoon olive oil 1/2 yellow onion, chopped 1/2 jalapeno pepper, seeded and chopped 2 cloves garlic, minced One 15 - ounce can black beans, rinsed and drained 1 cup vegetable stock One 10 - ounce can diced tomatoes 1/2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon ground cayenne 1/4 teaspoon crushed red peppers 1 cup plain soy yogurt Chopped cilantro for garnish

Cooking spray 1 3/4 cups King Arthur Unbleached All - Purpose Flour (fluffed with whisk before measuring) 1/2 cup unsweetened (nonalkalized) cocoa 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon salt 1 cup Cabot 2 % Plain Greek Yogurt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2/3 cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract

Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped

Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped

1-1/4 cups Wheat Bran 1-1/4 cups Whole Wheat Flour 1 tsp Baking Powder 1-1/2 tsp Baking Soda 1/4 tsp Sea Salt 3 Tb Brown Sugar, packed 1 tsp Baking Spice (or cinnamon) 3/4 cups Raisins (or walnuts, I used raisins, dried cranberries would be good too) 2 Tb Vegetable Oil 1 6oz cup Plain Lowfat Soy Yogurt 1/4 cup Applesauce 1 large Overripe Banana

Ingredients: 1 egg 120 ml milk 4 tablespoons vegetable oil 200g plain flour (plus a teaspoon for coating the berries) 100g caster sugar 2 teaspoons baking powder 1/2 teaspoon salt 100g frozen blueberries (or any frozen berries)

If there is any side at all on offer it will be plain steamed rice that basically cooks itself in the rice steamer or a salad consisting of no more than three vegetables with some olive oil and balsamic vinegar drizzled over the top.

ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar

2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives

2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving

1/2 cup almond meal 1 cup all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Zest of one lemon 1 1/4 cups sugar 1 cup plain whole or low - fat yogurt (not Greek) 3 eggs 1/2 teaspoon vanilla 1/2 cup vegetable oil

Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml plain (unflavoured), unsweetened, GMO - free vegetable cream (I used almond cream) 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds

Vanilla Bean Malt Cake 8 tablespoons (113 grams) unsalted butter, room temperature 1 1/4 cups (280 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams) vegetable oil Seeds from 1 vanilla bean (or 1 teaspoon vanilla bean paste) 1 teaspoon vanilla extract 2 1/3 cups (265 grams) cake flour 1/3 cup malt powder 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (240 ml) milk

vegetable oil 1/2 medium onion, chopped (1 cup) 1 medium zucchini, chopped (1 cup) 1/2 cup fresh or frozen corn kernels 1 cup shredded low - fat Cheddar or Monterey Jack cheese 1 large egg 1 cup panko breadcrumbs 1/4 cup chopped cilantro 1 lime, cut into 6 wedges 1/4 cup low - fat sour cream or plain yogurt 2 tsp.

Dulce de Leche Cake 6 tablespoons (85 grams) unsalted butter, room temperature 1 cup (200 grams) brown sugar, packed 1/2 cup (100 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams) vegetable oil 3/4 cup (325 grams) dulce de leche sauce 1 teaspoon vanilla extract 2 2/3 cups (320 grams) cake flour 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup (180 mL) milk of choice

1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragooil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragoOil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)

250 g / 2 cups plain flour 2 eggs 200 ml / 3/4 cup half or whole (full - cream) milk 150 m / 2/3 cup beer 50 g / 1/4 cup granulated sugar 1 tsp vanilla extract 1 tbsp rum (optional) 1/2 tsp fine salt 2 1/2 cups vegetable oil, for cooking the fritters Icing sugar / confectioner's sugar, to dust the fritters

1 large eggplant Olive oil for frying 2 medium onions, sliced 2 large ripe tomatoes, peeled and sliced 1/4 teaspoon red chile flakes (add more for additional heat) 1/4 cup vegetable stock 2 cups plain yogurt 4 garlic cloves, crushed Chopped fresh coriander and mint, for garnish Salt to taste

1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

Nutrition Facts Ingredients 1 medium eggplant 1 lb (450g) ground pork two small tomatoes small onion garlic clove 7 oz (200g) shredded cheese 2 tps (30g) plain yogurt 2 egg yolks 2 tbsp olive oil salt and pepper Instructions 1 Prep the vegetables: Dice tomatoes, onion, garlic and slice the eggplant into thin strips.