Sentences with phrase «tablespoon oil and»

Add 1 tablespoon oil and sautee onions and peppers for about 4 minutes.

Add the remaining 1 tablespoon oil and heat over medium - high heat.

Add the remaining 1 tablespoon oil and pork and cook over medium - high heat, stirring and breaking up, until browned, 3 to 5 minutes.

In large mixing bowl, toss cauliflower and tomatoes with 1 tablespoon oil and arrange in single layer on rimmed baking sheet.

Meanwhile, toss beets and Brussels sprouts with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl.

Whisk the lemon juice, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt together in a large bowl.

Add remaining 1 tablespoon oil and 1/4 teaspoon salt, plus 1/2 cup cooking water; mash the potatoes, adding more reserved water, if necessary.

Pour in the remaining 1 tablespoon oil and use a brush to spread it around.

In another pan add 1 tablespoon oil and fry the almonds, peppercorns, cloves, oregano, and thyme.

Add 1 tablespoon oil and the onion to the same pot over medium heat and sauté until the onion begins to soften, about 2 minutes.

Add the remaining 1 tablespoon oil and heat over medium - high heat.

Drizzle the fish with 2 tablespoons lemon juice and 1 tablespoon oil and season with the remaining 1/4 teaspoon each salt and pepper.

Add 1 tablespoon oil and a pinch of red pepper flakes to the same skillet.

In a large bowl, combine the ground turkey, 2 teaspoons sugar, fried onions, 1 tablespoon oil and leeks.

Put the chiles and onions on a rimmed baking sheet, add 1 tablespoon oil and a sprinkle of salt and pepper, and toss to coat.

In a small bowl, toss the 1/4 cup (1 ounce / 30 grams) pistachios with the 1 tablespoon oil and a little salt, spread on the baking sheet, and roast in the oven until golden brown, about 5 minutes.

Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side.

Add 1 tablespoon oil and mash together.

Add 1 tablespoon oil and stir with a fork until the mixture looks like coarse meal.

Rub the halves all over with 1 tablespoon oil and sprinkle with salt and pepper.

Skewer each onion slice to hold together, then rub with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over low heat and whisk constantly for 1 minute.

Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt.

Put the almonds and garlic in a small skillet with the remaining tablespoon oil and over medium heat, and cook, stirring occasionally, until fragrant, 2 or 3 minutes.

Brush the cut sides of the rolls with the remaining 1 tablespoon oil and grill cut - side down until grill marks appear, 1 to 2 minutes.

Add the remaining 1 tablespoon oil and pork and cook over medium - high heat, stirring and breaking up, until browned, 3 to 5 minutes.

Place 1 tablespoon oil and butter into a frying pan over medium heat.

Meanwhile, toss beets and Brussels sprouts with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl.

Whisk the lemon juice, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt together in a large bowl.

Add another 1/2 tablespoon oil and repeat with remaining beef.

Heat the 1/2 tablespoon oil and butter in a large, heavy - bottomed sauté pan.

Add 1 tablespoon oil and onions.

Place the asparagus on a rimmed baking sheet; drizzle with the remaining 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper.

In same pan, add 1 more tablespoon oil and sauté onions and mushrooms until soft.

Add 1 tablespoon oil and stir fry the chicken for about 5 minutes, until just cooked through.

In a pot heat 1 tablespoon oil and add half the garlic, Cook until aromatic and add quinoa.

Stir in 1 tablespoon oil and cool completely.

Add remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper and toss to coat.

Add in about 1 tablespoon oil and wait until the display registers hot.

Transfer to a plate and repeat with 1 tablespoon oil and remaining tofu.

Heat 1 tablespoon oil and butter in a large cast - iron skillet over medium - high heat.

Add the cooked pasta and remaining 1 tablespoon oil and toss to coat.

Add 1 tablespoon oil and reheat.

Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes.

Add the remaining 1 tablespoon oil and heat over low heat.

With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy.

Place 2 tablespoons oil and the onions in the skillet and saute for 2 minutes.

Toss bread with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet.

Cut into bite - size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.

The amount of oil in this recipe is on par with other banana bread recipes like this one which is my golden standard (but is chemically leavened): http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html If you're interested in a little less oil then you would probably be fine with 6 Tablespoons oil and an additional 2 Tablespoons of non-dairy milk to compensate.