Sentences with phrase «tablespoon of oil on»

While the beef is boiling, fry the finely chopped onions on 1 tablespoon of oil on medium heat for about 10 - 15 minutes, stirring occasionally.

Rub 1 tablespoon of oil on the skin of each chicken.

Heat a tablespoon of oil on a large skillet.

Drizzle about a tablespoon of oil on the arranged wings.

Brush 1 tablespoon of oil on the top of the crust.

Spread 2 tablespoons of the oil on a rimmed baking sheet and put it in the oven.

Cook the fritters with about 3 - 4 tablespoons of oil on medium heat until golden and browned, flipping after 2 - 3 minutes for each fritter.

Not exact matches

While the vegetables are cooking, heat 2 tablespoons of oil in a large skillet and lightly brown the beef on all sides.

When hot, drop a tablespoon of batter into the oil and press down gently on the cake.

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

Had to add several tablespoons of coconut oil and even now it's on the dry pasty side.

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)

I mean... I know how much we looooove our coconut oil, but FLOUR?!! I think I might have tried a few tablespoons of it on its own.

Drizzle a teaspoon of olive oil and a tablespoon of white wine over the camembert, add on a few sprigs of thyme.

Add the garlic (with the skin on) to a small baking dish and drizzle with 1 tablespoon of olive oil.

Heat a little oil on a non-stick pan and spread 3 - 4 tablespoons of batter per pancake.

Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium - low heat, stirring often.

Heat a wok or heavy frying pan on medium high and add a tablespoon of peanut or vegetable oil.

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

Add the squash to a sheet pan and drizzle on a tablespoon or so of olive oil.

Drizzle on the remaining 2 Tablespoons of olive oil and bake until the shrimp are pink and all of the ingredients are heated through.

2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Start by melting 3 tablespoons of coconut oil on medium heat in a sauce pan.

Drizzle with a one tablespoon of olive oil and use your hands to evenly rub the oil on the tomatoes.

1) In a large skillet, heat a tablespoon of olive oil on medium - high heat.

Put a small skillet on a high heat with two tablespoons of oil and the garlic.

I'm on Weight Watchers and getting two tablespoons of olive oil per serving is 6 points plus the points of the beans.

Toss kale (make sure it is dry) with 1 tablespoon of oil and place spread out on a different baking sheet; season with salt and pepper.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Pour the other tablespoon of olive oil on top and season both pans with salt and pepper.

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat

First, I turn the heat on in the pan and add one to two tablespoons of olive oil to the pan.

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

Ingredients 2 cups of organic Romaine, Kale, or Collards (it just depends on the time of year)-- loosely packed 2 Tablespoons oil or pat of butter 2 oz water or stock

In the same pan, add the other Tablespoon of oil, garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes, or until they're softened.

Working in two batches, heat a tablespoon of olive oil in a skillet and brown the croquettes, turning to brown on all sides.

Add a tablespoon of olive oil to a large nonstick skillet, on a medium - low heat.

Just grab some chickpeas and throw them on a baking sheet with a tablespoon or so of olive oil, some salt, pepper, and whatever seasonings you want to add.

Next, on the stove top, heat half a tablespoon of olive oil in a cast iron skillet.

Heat the remaining tablespoon of oil in the skillet over medium - high heat until a drop of water sizzles and evaporates on contact.

In another skillet, heat the remaining 1 tablespoon (15 ml) of oil on medium - high heat.

5 In a tray put some greaseproof paper, pour the potatoes, carrots and cauliflower, then add three tablespoons of olive oil on top, the juice of the lime, add the herbs de Provence and some rosemary, let roasting for 15 minutes or so, until the veggies are golden.

Add chopped sun - dried tomatoes and 2 tablespoons of olive oil, drained from sun - dried tomatoes, to a large skillet, on medium - low heat.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

Heat sun - dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat.

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat.