Sentences with phrase «preferred cooking oil»

It is also hands down the preferred cooking oil in the restaurant industry.

Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet.

Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3 cup shelled natural pistachios, coarsely chopped 3 large prunes, coarsely chopped 2 tbsp preferred cooking oil 2 tsp mint (finely shredded fresh or dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper

Not exact matches

2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

But unlike French fries, which I prefer to cook in peanut oil, I fried these artichokes in half olive oil and half peanut oil.

You can grill them but I prefer to cook them in a pan with a little bit of olive oil to develop a nice crust (also helping to enhance the texture).

1 pound of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper

Some cooks prefer to use lard in their refried beans, but Mimi always preferred vegetable oil.

But if I have to pick just one item I will go with canola oil since it's one of my preferred cooking oils, but also gets lots of use in baking.

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese

(I prefer 1/2 butter lettuce and 1/2 red or green leaf lettuce) 2 Carrots, chopped 1/3 c celery, chopped Coconut Oil cooked Buffalo Chicken, cut into small strips.

I prefer using coconut oil when cooking at high heats like this; the fats are more stable.

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

I prefer to bake them because it helps them firm up and negates the need for any oil but you could probably get away with cooking them on the stovetop if you wanted.

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

6 green plantains 4 - 5 eggs 6 - 8 tbsp of lard, coconut oil of preferred cooking fat 1 tsp of cumin 1 tsp of garlic powder Salt to taste

If you would prefer less sauce, that will still work just make sure to use at least some of the marinade to cook the shrimp in so that they can cook in the oil.

Tallow - I prefer it to any other oil for searing beef but you could substitute other high temperature cooking oils like canola or peanut oil if you don't have any tallow on hand.

Or, my preferred method is to cook them in a spray - oiled skillet over medium heat on the stove top, stirring and shaking (the skillet, not your booty) constantly.

Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with non-stick foil (optional, but I love doing this for easily removing the baked cake from the pan), spray with cooking spray (here I prefer the no - propellants coconut oil spray).

Add in the tofu with the vegetables, or if you prefer your tofu crisp, brown it separately in a sauté pan with a little oil while the vegetables are cooking.

2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low - fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 / 2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water

And, that's why I prefer to cook with saturated fats, coconut oil being a personal favorite.

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

If you prefer cooked red onion, heat 1 tablespoon of oil in a fry pan and cook the red onion until soft.

In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

This is The Franks» preferred cooking and vinaigrette oil.

and add more if you prefer) 3 carrots, chopped 2 cups spinach 1 cup alfalfa sprouts 1/4 cup sunflower seeds and pumpkin seeds, soaked for at least an hour 2 tablespoons fresh ginger, chopped or minced 4 cloves garlic, chopped or minced 3/4 cup spring onions, chopped coconut oil for cooking sriracha (optional)

Place onion in heavy deep fry pan with garlic and red pepper and olive oil and cook on medium until translucentNow add the tomatoes, tomato paste, stevia and sea salt to the pan Bring to the boil then cover and simmer for 20 minutes until thick or if you prefer thinner let cool and strain through a sieve Stir in the fresh herbs and enjoy

-- 1 package of Gorton's Seafood Popcorn Shrimp — 2 garlic cloves, minced — 2 tbsp olive oil — 1/2 tsp dried oregano — 1/2 tsp dried basil — 2 cups cooked rice (I used white rice, but you can use whatever you prefer / have on hand.)

6 cooked broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten

I prefer to stick with coconut oil, avocado oil, and ghee for cooking, as they're all less processed, less inflammatory, and have a fairly high smoke point (400 degrees or above).

In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Another oil I use frequently in cooking that I much prefer over coconut oil for my face is olive oil.

For example, prefer boiled potatoes to potato puree, steam or stir - fry (without oil) instead of boiling or baking and soak instead of cooking (oats, raw buckwheat).

Or you can simply add coconut oil raw to your cooked brown rice, whichever way you prefer.

Hi Eric, yes, I prefer using avocado oil in salads, for making mayo or light cooking.

While the cauliflower is steaming, heat some olive oil (or whichever oil you prefer to cook with) in a large stock pot set over medium heat.

I actually prefer a coconut cooking spray for the grease as apposed to the jarred coconut oil.