Sentences with phrase «tablespoon canola oil»

Here's what we had in the salad: 500 g cabbage 5 cm piece of leek, cut in small pieces 3 teaspoons dried dill 3 - 4 teaspoons apple cider vinegar 1 tablespoon canola oil freshly ground black pepper 1 teaspoon sugar 1/2 -1 teaspoon salt First, I -LSB-...]

Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.

boneless beef chuck 4 thick slices applewood - smoked bacon, chopped 2 tablespoons canola oil Kosher salt and freshly ground pepper 5 carrots, cut into chunks 3 stalks celery, cut into 1 / 2 - inch lengths 2 cloves garlic, chopped 2 tablesoons unsalted butter 6 tablespoons all - purpose flour 4 cups beef stock or broth 2 tablespoons.

Meanwhile, heat 3 tablespoons canola oil in a large skillet over medium - high heat; Swirl to coat the pan.

Heat a grill, grill pan or cast - iron skillet over high heat, adding 2 tablespoons canola oil if applicable.

Pour 2 tablespoons canola oil into the skillet over low heat and add 1 tablespoon each minced ginger and garlic.

In the same skillet heat 1 tablespoon canola oil over medium high heat and cook the chorizo until slightly crispy, about 5 minutes.

1 ounce (1/4 stick) unsalted butter, cool but not cold, cut into 1 / 2 - inch cubes 2 tablespoons canola oil Non-stick cooking spray 1/3 cup baking soda

8 eggs 1 cup of tortilla chips, broken into small pieces 1 onion, small diced 2 bell peppers, small diced 2 tablespoons canola oil sea salt and pepper to taste 1/4 cup cheddar cheese to top each 1 sliced avocado 4 flour tortillas, warm Hot sauce

Lamb Glace 1 tablespoon canola oil Lamb scraps (reserved from the whole rack) 1/2 yellow onion, chopped 1 celery stalk, chopped 1 carrot, peeled and chopped 2 cloves garlic, chopped 1/4 cup dry red wine 1 cup lamb demi - glace (page 244) 10 sprigs fresh thyme 1/2 sprig fresh rosemary 1 large fresh bay leaf

1 1/2 pounds (675 g) boneless, skinless chicken thighs 1/4 teaspoon sugar brimming 1/4 teaspoon salt 1 1/4 teaspoons black pepper 1 tablespoon fish sauce 1 tablespoon fresh lime juice About 1 1/2 tablespoons canola oil

1 head curly green lettuce 1 small bunch radishes 1 2 - inch length of cucumber 1/2 sweet onion 1/2 pint cherry tomatoes 1 small bunch fresh dill 1/4 cup crumbled Danish blue cheese (or other blue cheese of your choice; I used Stilton) 2 tablespoons white wine vinegar 1/8 teaspoon dry mustard 1/8 teaspoon kosher salt 1/8 teaspoon sugar 3 tablespoons canola oil Freshly - ground black pepper (optional)

Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.

2 tablespoons canola oil 1/2 cup yellow onion 3 cloves garlic, minced 1 lb mushrooms, cleaned and sliced 1 ear corn, kernels removed 1 teaspoon dry thyme 2 bay leaves kosher salt, to taste freshly ground black pepper, to taste 4 tablespoons unsalted butter 1/4 cup all purpose flour 2 cup chicken stock, warmed 1 cup whole milk 3 - 4 cup shredded roast chicken (leftovers are perfect) 1 lb egg noodles, cooked according to package directions 1/2 cup panko breadcrumbs 1/2 cup grated Parmesan cheese

Wet ingredients: 1 cup mashed overripe banana (about 3 medium bananas) 1/2 cup agave nectar 1/2 cup buttermilk 2 tablespoons canola oil 1 teaspoon vanilla extract 1/2 teaspoon banana extract

Combine flours, sugar, eggs, milk, 6 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl.

1-1/2 pounds beef stew meat, cut into 1 - inch pieces 1 medium onion, chopped 2 tablespoons canola oil 4 cups water 1 can (15 ounces) tomato sauce 5 medium carrots, cut into 1 / 2 - inch pieces 1 celery rib, thinly sliced 2 teaspoons salt 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon pepper 2 cups fresh or frozen green beans, thawed 2 cups fresh or frozen corn, thawed 3/4 cup medium pearl barley

Topping: 3 tablespoons old fashioned oats 3 tablespoons packed light brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon canola oil

1 small banana, sliced 1/4 cup rolled oats 1/4 cup large coconut flakes 1/4 cup brown sugar 1/4 coarsely ground almonds (optional) 2 tablespoon ground flax seeds 2 cups flour (1 light spelt, 1 whole wheat) 1 teaspoon cinnamon, ground 2 teaspoon baking powder 1/4 teaspoon fine sea salt 1/2 cup maple syrup 2 ripe medium bananas, mashed 1 tablespoon lemon juice + approx 1 cup soymilk 2 tablespoon canola oil

Muffins: 1 cup all - purpose flour 1 cup whole wheat pastry flour 1/2 cup oat flour * 1 tablespoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 apple, peeled and diced 1 cup soy milk 1 teaspoon pure vanilla extract 1/3 cup maple syrup (I love grade B for baking) 1/3 cup apple sauce 2 tablespoons canola oil 1 teaspoon maple extract

2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil

Ingredients 1 1/2 cups warm water (about 110 degrees) 1 tablespoon active dry yeast 2 tablespoons sugar 2 tablespoons canola oil 1 1/4 teaspoon salt 2 cups bread flour 2 cups flour (white or whole wheat)

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce

For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest of one orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk

Classic Chocolate CakeIngredients — 1 1/4 cups all purpose flour — 1/2 cup unsweetened cocoa powder — 1 1/4 teaspoons baking soda — 1/4 teaspoon baking powder — 2 teaspoons instant espresso powder — 1/2 teaspoon salt — 1/4 cup + 1 tablespoon canola oil — 1 cup sugar — 1 egg + 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup warm water 1.

Stew 2 pounds skinless, boneless chicken (breasts or thighs, or both) 2 tablespoons canola oil, divided usage 2 medium leeks, white and llight green parts only, thinly sliced 1 medium onion, diced 2 medium carrots, diced 3 tablespoons unbleached white whole wheat flour 1/4 cup dry sherry 4 cups chicken broth 1/4 cup milk (I use 2 %) 3 sprigs fresh thyme, leaves only (stems discarded) 2 tablespoons minced fresh tarragon leaves 1 bay leaf salt and freshly ground black pepper, to taste

1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup dried cherries, roughly chopped 1 cup unsalted, shelled pistachios

Otherwise, here's how to apply it: Heat a skillet (any variety) over medium heat, then grasp a wadded paper towel with tongs and douse it with 1 tablespoon canola oil.

3 tablespoons chickpea flour, sifted 150 ml (1/2 cup + 1/8 cup) hot water 150 g (3/4 cup) sugar 2 tablespoons canola oil 100 g (3/4 cup + 1 tablespoon) all - purpose flour 2 teaspoons baking powder 50 g (1/4 plus 1/8 cup) cornstarch

4 acorn squashes, cut in half lengthwise, seeds removed 4 tablespoons butter 2 tablespoons canola oil 1 cup finely chopped apple 1 fresh habanero chile, seeds and stem removed, finely minced, or 1 teaspoon habanero powder 1/3 cup firmly packed brown sugar 12 ounces fresh blueberries or frozen blueberries, thawed and drained

1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch dice 2 cups water 1 cup diced canned tomatoes with chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black pepper

1 tablespoon canola oil 2 anaheim chiles 1/2 cup water 8 corn tortillas (and of course you can fry more if you want, I certainly wouldn't mind) oil for frying 1 cup Oaxacan cheese lime

2 cups old fashioned oats 1/2 cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1 cup nonfat milk 1/2 cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1 cup fresh blueberries 1/2 cup walnuts or pecans, chopped

Ingredients: 1 cup almond flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2 Tablespoons canola oil 2 Tablespoons agave nectar 1/2 teaspoon vanilla extract 1/4 cup semi-sweet mini chocolate chips

3 tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not on purpose.

700 g sweet potatoes (2 medium ones), peeled and cubed 1 can tomatoes 1 dl water 1 big onion, cubed 3 cloves garlic, minced 2 - 3 teaspoons fresh ginger, minced 2 tablespoons canola oil 1 teaspoon crushed chili -LSB-...]

In either the same skillet that you used to cook the pork patties or a clean skillet with the remaining 1 tablespoon canola oil, bring to medium heat.