Sentences with phrase «tablespoon of vegetable»

3 Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir - fry the garlic until fragrant, about 10 seconds.

Whisk together 2 eggs, the softened 1/4 cup peanut butter, 1 cup of water, 1 tablespoon of vegetable oil and 2 tablespoons of applesauce in a bowl.

Cook the stew pieces in a tablespoon of vegetable oil over medium heat for 10 - 15 minutes or until well - done.

Add 1 tablespoon of vegetable oil and 1/4 cup milk or evaporated milk to smooth it out.

To smooth out white chips add a small amount of milk You made have to add 1 tablespoon of vegetable oil to get the chips to melt.

In a skillet on medium heat add 1 - 2 tablespoon of vegetable oil, when oil gets hot place 1 tablespoon full of zucchini batter.

Then, take out a skillet or non-stick pan and add one tablespoon of the vegetable oil.

If fat isn't an issue, compensate for the moisture loss that occurs when you replace eggs by using 3 tablespoons of egg protein plus one tablespoon of vegetable oil for each egg.

Mix 1 cup of vinegar and 1 tablespoon of vegetable oil OR lemon juice to make a very effective floor cleaner.

When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat.

Slowly whisk in 1 tablespoon of vegetable oil and season with salt and pepper.

Combine 3 tablespoons of egg white protein powder with 1 tablespoon of vegetable oil for each egg.

Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok.

Add one tablespoon of vegetable oil to a large skillet over medium high heat.

Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven - safe skillet.

Melt the chocolate and tablespoon of vegetable oil using a double boiler (or a bowl over a pot of water, if you're like me).

1 can of black beans, drained very well 2 tablespoon of vegetable oil 1/2 onion, peeled & chopped 1 clove of garlic, minced 1 large carrot or squash, peeled and chopped 1 chipotle chili, chopped 1/4 cup of almonds small handful of cacao nibs or grated dark chocolate 1 cup of oats coriander / cumin / cinnamon / smoked paprika salt / pepper flour to dust oil for frying

If you notice the vegetables starting to burn or stick to the pan, lower the heat, add another tablespoon of vegetable oil and stir.

Add 1 tablespoon of the vegetable oil and the sesame oil to a large skillet or wok over medium heat.

Heat the remaining tablespoon of vegetable oil in a large skillet.

Add the riced cauliflower, 1 tablespoon of vegetable oil, and 1/4 cup water to a large pot or large skillet with high sides.

Heat 1 tablespoon of vegetable stock in a medium (3 to 4 quart) dutch oven or stock pot over medium until until it begins to simmer.

Add 1 tablespoon of vegetable oil.

Mix turmeric, cayenne, a large pinch of salt, and about a tablespoon of vegetable oil in a large bowl.

Heat 1 tablespoon of the vegetable oil in a cast iron skillet over medium - high heat.

Chop 6 ounces of any dark chocolate (or use chocolate chips) and put it into a stainless steel bowl with 1 - 1 1/2 teaspoons of clarified butter or ghee (or 1 tablespoon of vegetable shortening — but not margarine).

If your chocolate becomes too thick to work with, gently stir in 1 tablespoon of vegetable shortening at a time - it will thin it right out!

Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.

For the Homemade Tortilla Chips: 7) 12 tortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2 tablespoons of vegetable cooking oil

In a small bowl, toss together the chickpeas, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of vegetable broth.

If you'd like a more traditional roux, just add 3 more tablespoons of vegetable oil.

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.

If your hazelnut butter is more solid, you can try to add one or two tablespoons of vegetable oil like canola.

1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve

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

Splash a few tablespoons of vegetable broth into the pan, and toss.

(I substituted this for one serving of strawberry yogurt, 2 tablespoons of vegetable oil, 1/3 cup of evaporated milk, and a splash of water)

Toss them nicely in 3 tablespoons of vegetable oil until thoroughly coated.

Heat 2 tablespoons of vegetable oil in a large skillet over medium - high heat.

Heat 2 tablespoons of vegetable oil in a frying pan.

That helps, but to be sure it doesn't get hard you can add a couple tablespoons of vegetable glycerine.

Add a few heaping tablespoons of the vegetable mixture over the chicken, garnish with parsley, and serve.

In a large bowl, toss together the snap peas, shiitakes, bell pepper and bok choy with the 2 tablespoons of vegetable oil.

To fry the burgers, heat the 3 tablespoons of vegetable oil in a medium to large frying pan and cook the burgers over a medium heat for about 2 minutes on each side, or until golden brown all over.

With your chicken (probably) about cooked, add a few tablespoons of vegetable oil to a frying pan and begin cooking your peppers, your garlic, and your ginger.

Also, I substituted two tablespoons of vegetable oil for organic peanut butter.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap.

In a cast - iron skillet or large frying pan, add about 4 Tablespoons of vegetable oil and place on medium - high heat.

Pre-heat a large nonstick pan over medium heat with 2 - 3 tablespoons of vegetable oil.

When you are ready to cook your burgers, pre-heat a large nonstick pan over medium heat with 2 - 3 tablespoons of vegetable oil.