Sentences with phrase «tablespoon vegetable»
1 tablespoon vegetable or grapeseed oil (if you want to use melted coconut oil, make sure your milk is at room temperature)
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To make tofu scramble, just crumble firm tofu and mix with 1 tablespoon nutritional yeast, 1 tablespoon vegetable broth, 1 teaspoon turmeric and any additional desired seasonings like paprika, cayenne, garlic powder, etc..
1 pound chicken, cubed 1 medium onion, small diced 1 tablespoon vegetable oil 2 cans cannellini beans 14.5 ounces chicken broth 2 4 - ounce cans chopped green chilies 1 teaspoon salt 1 teaspoon cumin 1/4 teaspoon cayenne 1/2 cup Half & Half 8 ounces reduced - fat sour cream 1 1/2 teaspoon garlic powder
1 1/4 pounds boneless, skinless chicken breast 1 can diced green chilies 2 large cans red enchilada sauce 2 cups Mexican cheese 1 yellow onion 3 garlic cloves Pinch of cayenne 1 tablespoon vegetable oil 6 flour tortillas
* 1 tablespoon vegetable oil * 1 (16 ounce) package elbow macaroni * 9 tablespoons butter * 1/2 cup shredded Muenster cheese * 1/2 cup shredded Cheddar cheese * 1/2 cup shredded sharp Cheddar cheese * 1/2 cup shredded Monterey Jack cheese * 1 1/2 cups half - and - half * 8 ounces cubed processed cheese food * 2 eggs, beaten * 1/4 teaspoon salt * 1/8 teaspoon ground black pepper
4 medium tart apples, chopped 1/2 medium red onion, finely chopped 2 limes, juiced 4 cloves garlic, minced 2 jalapeño peppers, divined and seeded, minced 1 yellow bell pepper, diced 1 red pepper, diced 1 (15 oz) can black beans, drained and rinsed 1/2 cup cilantro, chopped 1 (8 oz) can crushed pineapple, drained 1 Tablespoon vegetable oil 2 Tablespoon apple cider vinegar 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground black pepper
Heat 1 tablespoon vegetable oil in a large skillet on medium heat.
In a separate pan, heat 1 tablespoon vegetable oil.
Non-stick cooking spray 1/3 cup unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon vegetable oil 1/2 cup (1 stick) unsalted butter, melted 1 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 8 ounces mascarpone cheese at room temperature 1 cup all - purpose flour 1/4 cup almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
1 tablespoon vegetable oil 1 small onion, finely chopped 1 cup red wine vinegar 2 cups ketchup 1/2 cup mild - flavored (light) molasses 1/4 cup water 1/2 cup bourbon 1 1/2 teaspoons salt 1/2 teaspoon ground white pepper Leaves from 5 fresh thyme sprigs
Heat 1 tablespoon vegetable oil in a skillet over medium - high heat.
Top half of the pancakes with 1 tablespoon vegetable mixture.
Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium high heat until oil is very hot but not smoking.
1 block firm tofu, drained 3 + tablespoons nutritional yeast 1/4 teaspoon salt, or to taste 1 + tablespoon dried fenugreek leaves 1 tablespoon dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tablespoon vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
1 medium spaghetti squash 1 tablespoon vegetable oil 1/2 yellow onion 1 or 2 cloves of garlic 1 bell pepper or 2 mini bell peppers 1 14 - oz can of black beans, drained and rinsed 3 tablespoons of gochujang (or more or less depending on taste) small handful of cilantro or parsley salt & pepper to taste
Marinade: 2 garlic cloves, minced 2 tablespoons fresh lime juice 2 tablespoons sweet chili sauce 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon vegetable oil 1 lemongrass stalk, white part only, outer leaves removed, stalk thinly sliced (or 1 tablespoon lemongrass paste) 1 1/2 to 2 pounds skirt steak 8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen
Put the skewers on a baking sheet and drizzle with 1 tablespoon vegetable oil.
Toppings And Assembly 1 tablespoon vegetable oil, plus more for grill 1 large red onion, quartered through root end 1 tablespoon white balsamic vinegar Kosher salt 1 bunch scarlet turnips or red radishes, trimmed, halved, quartered if large 4 large eggs 1/2 bunch broccoli rabe, stems trimmed 2 tablespoons toasted sesame oil
1 2 - pound Cornish hen, butterflied and flattened 1 teaspoon salt 1 tablespoon vegetable oil 5 shallots, sliced 3 cloves garlic, sliced 1 teaspoon shrimp paste 1/2 teaspoon sugar 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins 2 teaspoons pineapple juice 2 cups chopped fresh pineapple
3/4 cup chicken broth 1/4 cup rice wine vinegar 2 tablespoons Asian plum sauce (available in Asian markets) 1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon sesame oil 1 tablespoon vegetable oil, peanut preferred 1 green onion, chopped 1 teaspoon minced ginger 4 whole santaka chiles, chile piquins, or other small hot, red chiles 2 tablespoons Asian garlic chile paste 1 tablespoon New Mexican red chile powder
Heat 1 tablespoon vegetable oil in your Dutch oven up over medium - high heat, and when the oil starts to shimmer and smoke, carefully lower the pork shoulder in fatty side - down.
1 large onion, chopped 2 cloves garlic, chopped 1 tablespoon vegetable oil 2 teaspoons New Mexican chile powder 4 slices uncooked bacon, cut in 1/2 - inch pieces 1-1/2 cups barbecue sauce 1/4 cup beer or water 1/4 cup dark brown sugar 1 teaspoon dry mustard 3 cups cooked Great Northern beans
1/2 cup Mole Rojo made with cranberries (see recipe above) 1 small can mandarin orange segments Salt 4 turkey breasts 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon vegetable oil
3/4 pound tomatillos, husked and washed 3 cups chicken stock 1 cup pepitas 1/4 teaspoon cumin seeds 4 whole cloves 3 - inch piece of canela 2 jalapeno chiles (or more), stemmed, seeded, and chopped 1 poblano chile, stemmed, seeded, and roughly chopped 1/2 medium onion, roughly chopped 2 cloves garlic 1 tablespoon vegetable oil 1 cup cilantro leaves, washed and dried 3 romaine lettuce leaves, washed and dried
In a small bowl, combine 3/4 cup oats, 2 tablespoons pumpkin seeds, 2 tablespoons chopped pecans, 1/4 teaspoon pumpkin pie spice, 1 tablespoon vegetable oil, and 1 1/2 tablespoons honey.
Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium.
(Start with 1 tablespoon vegetable oil since you won't have chicken - frying oil in the pan).
1 - 8 ounce package brown rice noodles 1 - 14 ounce package extra firm tofu 1/2 cup soy sauce 1 tablespoon toasted sesame oil 1 tablespoon peanut butter 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon vegetable oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted peanuts
Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl.
1 3/4 to 2 1/4 cups All purpose or bread flour 1/4 cup milk powder 1 tablespoon granulated sugar 1 1/4 teaspoon instant yeast 1 teaspoon salt 3 tablespoon vegetable oil 3/4 warm water
Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Coat a large sauté pan with 1 tablespoon vegetable oil over medium heat.
When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds.
1 teaspoon camu - camu powder 1 teaspoon fresh lemon juice 1 teaspoon warm distilled water 2 tablespoons aloe vera gel 1 tablespoon vegetable glycerin
Ingredients: 6 bone - in chicken breast halves, skin removed (you could substitute chicken pieces of any kind) 1 tablespoon vegetable oil 2 cups sliced fresh mushrooms 1 medium onion, halved and sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2 cup butter, 1/2 cup flour, and 1 1/2 cups milk.
Ingredients: 1 box yellow cake mix 1 1/4 cups water 1 tablespoon vegetable oil 2 teaspoons vanilla 4 eggs 1 can (14 oz) sweetened condensed milk (not evaporated) 1 cup whole milk or evaporated milk 1 cup whipping cream 1 container Whipped fluffy white frosting Precedures:
1 Tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves
Ingredients 3/4 cup all - purpose flour 3/4 cup whole wheat flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups low - fat buttermilk 1 tablespoon vegetable oil 1 large egg 1 large egg white Cooking spray Directions Preheat oven to 200 degrees F and place a large platter in the oven.
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
1 zucchini, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 summer squash, trimmed and sliced lengthwise, 1 / 4 - inch thick 1 red bell pepper, quartered lengthwise 1 orange bell pepper, quartered lengthwise 2 ears corn, shucked 1 tablespoon vegetable oil
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
12 large collard leaves (optional) 1 tablespoon vegetable oil 8 ounces crimini mushrooms, sliced thickly 4 cups chopped collards 1 15 - ounce can (or 1 1/2 cups cooked) black - eyed peas, drained and rinsed 3 cups Backyard Barbecue Sauce (or use store - bought)
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
2 medium kohlrabi, peeled 2 medium carrots, julienned 1 cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi powder 2 tablespoons fresh lime juice 1 tablespoon dark sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1 teaspoon sesame seeds
Put 1 tablespoon vegetable oil in a large pot over medium heat.
1 1/2 cups vegetable or chicken stock 2 teaspoons ground cumin or curry powder 1 1/2 cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes, finely diced 1/4 cup parsley, chopped 2 spring onions, sliced (include green tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150 mL) 1 tablespoon vegetable oil
Spread 1 tablespoon vegetable oil on a rimmed baking sheet and put it in the oven.
Pin It Serves: 20 Ingredients: 4 ounces / 1 stick unsalted butter, cold cut into small cubes 1/2 cup granulated sugar 1 large egg, room temperature 1 tablespoon vegetable oil 1/2 cup unsweetened cocoa powder 1 1/2 cups all - purpose flour 1/4 cup corn... Continue Reading →