Sentences with phrase «pour vegetable oil»

Use a measuring cup or funnel to slowly pour the vegetable oil into the bottle until it's almost full.

Pour vegetable oil into a saucepan and place over medium - high heat.

They are oil soluble so if you get some on your hands, just pour some vegetable oil on our hands and rub it around.

Pour vegetable oil into a large pot fitted with a deep - fry thermometer to come 2» up sides; heat over medium - high until thermometer registers 375 °.

Pour the vegetable oil into a frying pan and heat it.

Pour vegetable oil into a heavy cast - iron skillet or Dutch oven, to a depth of about 2 inches.

In a large pan pour vegetable oil enough for frying donuts (about 2.5 cm in height).

With the motor running, slowly pour the vegetable oil into the food processor and blend until emulsified.

Pour the vegetable oil into a wok and place over a high heat.

Pour vegetable oil into a stockpot or fryer over medium heat until oil reaches 350 degrees Fahrenheit.

Pour vegetable oil to a depth of 1 inch in a large, deep skillet; heat oil to 360 °F.

Pour the vegetable oil into a large, deep cast - iron skillet.

Pour vegetable oil into a medium heavy pot to a depth of 2».

Pour the vegetable oil into a large skillet over medium heat.

Pour the vegetable oil into a seasoned skillet and place it in the oven, heating the skillet until the oil is very hot.

Pour vegetable oil / clarified butter.

In a non-stick pan on medium heat, pour the vegetable oil.

Not exact matches

Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.

Pour enough vegetable oil in a large pot to come up two inches and heat to 375 degrees F on a deep - fry thermometer.

Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat.

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat.

-3 cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut oil, melted -1 / 3 cup coffee grounds of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.

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)

Then, I poured two tablespoons of vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.

Pour in the vanilla extract, vegetable oil and all the eggs.

Pour the shredded carrots into the vegetable oil mixture.

In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage / vegetable mixture and toss everything to coat.

Carefully pour the water into the tray taking care not to wash off the spices or the oil on the vegetables.

In this recipe, we pour a blend of olive oil and sesame oil with lemon juice and zest over the fish and vegetables.

Mix the soy sauce, honey, vegetable oil, and dry mustard in a bowl, then pour it into the bag.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Pour in the vegetable oil and olive oil.

In a separate pan, put two tablespoons of vegetable oil, pour in the chilli puree, and cook on a low heat.

(or cook them in two batches) Pour in enough vegetable oil to come 1/4 inch up the sides.

Spread the vegetable mixture on top and pour some oil on it.

Heat the vegetable or canola oil till smoky hot, and then pour on top of the crushed chili pepper, garlic, and green onion.

Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable Mix 16oz 1 Can of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -ROil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -Roil or enough to coat bottom of -LCB- Read More -RCB-

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Into the first hole, pour the vanilla extract, into the second hole, the vinegar and into the third hole, the vegetable oil.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables.

Pour 1 / 2 - inch of vegetable or canola oil into a heavy - bottomed skillet.

Pour the milk / yeast, vegetable oil, vanilla extract, and egg in to the bowl.

Heat a large frying pan and pour in a good glug vegetable oil.

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

Pour 2 tbsp extra virgin olive oil over the vegetables, sprinkle with 1 tsp ras el hanout spice mix and salt & pepper and rub it into the vegetables to make sure they're evenly coated with oil and spices.

Fit a medium pot with thermometer; pour in vegetable oil to measure 2».

When waffle iron is hot, lightly grease with vegetable oil and pour in about 1/2 a cup of waffle batter into each waffle mould.

Pour enough oil into a wide sauté pan to cover vegetables when placed in the hot oil.

Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.