Sentences with phrase «remaining teaspoon of oil»

Heat the remaining teaspoon of oil in a large skillet.

Crumble the drained tofu into the pan, add the remaining teaspoon of oil, and sauté until lightly browned.

While couscous is cooking, Heat remaining teaspoon of oil in a small nonstick skillet and saute pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.

Pour the remaining teaspoon of oil into a skillet and bring over medium heat.

Not exact matches

Melt the chocolate on a double boiler with the remaining 1 teaspoon of coconut oil, mixing often, then remove from the heat.

and drizzle in the remaining 2 teaspoons of olive oil on the empty side.

Toss the potatoes and garlic cloves in 2 tablespoons olive oil and remaining teaspoon of salt.

Add 1 teaspoon each of salt and pepper and remaining olive oil to the chicken wings and mix well.

In another large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, remaining 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Add the remaining 4 teaspoons of olive oil to the pasta along with the lemon juice and stir to coat the pasta.

Pour remaining teaspoon of olive oil into a mixing bowl and spread with your fingers.

Use about 3 tablespoons (or more if you need to) of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

Meanwhile, cook the calabaza: In a large skillet set over high heat, add the remaining 2 teaspoons of oil.

To the hot skillet, add the remaining 1 teaspoon of oil.

Remove the pot from heat and add cinnamon, nutmeg, stevia and remaining 1 teaspoon of truffle oil to the popped corn.

Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of olive oil.

Meanwhile, heat remaining 2 teaspoons of olive oil in a small sauté pan over medium - high heat.

Heat up remaining 2 teaspoons of oil in the pan and add onions.

Brush the top of the polenta with a little olive oil and sprinkle with the remaining 1/4 teaspoon chili powder.

In a large bowl, combine the lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt.

Coat the pan with remaining 2 teaspoons of olive oil and pour in the batter so that it covers the entire bottom of the pan.

Step 6In a separate small skillet, heat the remaining 2 teaspoons of olive oil over medium heat.

Using the same large bowl, whisk the remaining 3 Tablespoons of olive oil with the lemon zest, the remaining 1 Tablespoon of lemon juice, mustard and 1 teaspoon of the spice mix.

Tuck the asparagus around the fillets and drizzle them with the remaining teaspoon of olive oil.

In a small bowl, add the finely chopped cucumber, the remaining 1/2 teaspoon of salt, the smoked paprika and olive oil and stir to combine.

Repeat procedure with remaining 1 1/2 teaspoons oil and remaining half of chicken.

In a large bowl, combine the squash with the remaining one tablespoon of olive oil, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper and toss to coat.

1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot of the greens remaining 4 to 6 tablespoons vegetable oil 1 tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt.

Combine cinnamon, nutmeg, cardamom, cumin, orange zest and 2 teaspoons of the remaining oil in a small bowl.

In a large skillet, heat the remaining 2 teaspoons (10 ml) of oil on medium heat.

In a small bowl, combine the remaining 1 teaspoon of cinnamon, 1 tablespoon of the date puree, ground cashews, remaining 1/2 cup of cashews, remaining 1/4 cup of stevia, and coconut oil until a coarse, crumbly texture forms.

Step 3In a small skillet, heat the remaining 1 teaspoon of olive oil over medium heat.

In a medium bowl, add the remaining apple slices, season with remaining tablespoon of olive oil, salt and pepper, and the remaining 1/2 teaspoon of coriander.

Reheat the skillet with the remaining 2 teaspoons of oil.

Put 2 teaspoons oil in a small bowl along with the nutritional yeast, the remaining 1/2 teaspoon garlic powder, and a sprinkle of salt.

On a heavy baking sheet or roasting pan, drizzle a little olive oil and spread over bottom, dump the cauliflower pieces in a pile, drizzle with remaining 2 teaspoons oil, sprinkle with 1/2 teaspoon salt, and mix together well with your hands, coating all pieces of cauliflower.

Heat the remaining 1 teaspoon of olive oil in the same saucepan, and add the onions, carrots, oregano, crushed red pepper, 1/4 teaspoon pepper and ⅛ teaspoon salt.

Add the remaining 2 teaspoons of olive oil and the scallops and cook until golden brown, about 3 1/2 minutes.

Place the remaining 2 teaspoons of vegetable oil into skillet.

Combine the chopped tomatoes, sliced basil, minced garlic and the remaining 1/2 teaspoon of olive oil in a bowl and add salt and pepper to taste.

In a mixing bowl combine juice from 1 lime, 2 teaspoons oil, soy sauce, sesame oil, sugar, carrots, green onion and the remaining 1/3 of the basil.

Heat the remaining 1 teaspoon of oil in the skillet.

While falafel patties are baking, rinse out the blender and add the edamame, lemon zest, remaining lemon juice, remaining minced garlic, remaining 1/4 cup of parsley, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons of olive oil.

Drizzle with the remaining teaspoon of olive oil and sprinkle with the pistachio and tomatillo pieces.

Add a few drops of sesame oil and the remaining 1/4 teaspoon of salt and stir everything to combine.

Shape into a ball, rub with remaining teaspoon of olive oil, and invert bowl over the top.

In a small mixing bowl, combine the parsley, chives, lemon juice, red pepper flakes and remaining 1 teaspoon of olive oil.