Sentences with phrase «tablespoon vegetable oil»

Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat.

In a large non-stick skillet, heat 1 tablespoon vegetable oil over medium high heat.

Add the remaining tablespoon vegetable oil, the ginger, and garlic to the pan and cook until they're fragrant, about a minute.

Spread 1 tablespoon vegetable oil on a rimmed baking sheet and put it in the oven.

(Start with 1 tablespoon vegetable oil since you won't have chicken - frying oil in the pan).

Put 1 tablespoon vegetable oil in a large nonstick skillet over high heat.

In large skillet, heat 1 tablespoon vegetable oil over medium heat.

Put a large pot over medium - high heat and add the remaining tablespoon vegetable oil and the sesame oil.

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

1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote

Ingredients: 9 lasagna sheets Filling: 1 big aubergine sliced Hoi Sin sauce (vegan) 250g fresh sliced mushrooms (of your choice, I used a mixed of oyster mushrooms and the normal white ones) 100g fresh spinach leaves 2 tablespoon vegetable oil Salt Sauce: 2 tins (800g) of tomato puree 1 medium sized chopped onion 1 teaspoon

10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10 black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water

Recipe Prep / Cook Time: 3Hours Yield: 15 Ingredients 3 cups All - Purpose Flour 1/4 cup sugar 1/2 teaspoon salt 2 teaspoons active dry yeast 1/4 teaspoon ground nutmeg 1 large egg 1 cup milk 3 tablespoons vegetable oil Vegetable oil for frying Powdered sugar for dusting Method In a large bowl, mix flour, sugar,...

Ingredients: 1 egg 120 ml milk 4 tablespoons vegetable oil 200g plain flour (plus a teaspoon for coating the berries) 100g caster sugar 2 teaspoons baking powder 1/2 teaspoon salt 100g frozen blueberries (or any frozen berries)

Drizzle 1 tablespoon vegetable oil around side of wok, then stir - fry pork until just cooked through, about 2 minutes.

1 1/2 cups Old - fashioned Oats 1 cup Flour 1/3 cup Brown Sugar 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Ground Cinnamon 8 ounces Greek Yogurt 2 Bananas, mashed 2 Egg Whites 2 tablespoons Vegetable Oil Zest of 1 orange

ground lamb 1 tablespoon finely minced scallions, white part only 1 1/2 teaspoons finely minced ginger 1/4 cup light soy sauce 1 teaspoon dark soy sauce 1 1/2 teaspoons salt 1/2 teaspoon white pepper 1/2 teaspoon chicken bouillon powder 1/2 cup water 1 large egg 2 cups shredded butternut squash or Dickinson pumpkin 1 tablespoon sesame oil 2 tablespoons vegetable oil Dumpling Wrappers

Heat 1 tablespoon vegetable oil in a large skillet over medium - high; cook 2 cutlets until browned and cooked through, about 2 minutes per side.

Aioli: 1/2 cup mayonnaise 1/2 cup Greek - style whole milk yogurt 1 small garlic clove, minced 1 1/2 tablespoons fresh blood orange juice 2 teaspoons minced chives 1 teaspoon finely grated blood orange zest Pinch of freshly ground black pepper 4 tablespoons vegetable oil for pan-frying

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish

3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds cooked lobster meat

Preheat wok and add one tablespoon vegetable oil.

4 medium potatoes (I used russet - red potatoes would work fine too) 2 tablespoons vegetable oil 1/2 red onion, chopped 3/4 cup mushrooms, sliced 1/2 teaspoon salt 1 teaspoon garlic powder 1/4 teaspoon ground coriander 1/4 teaspoon dried thyme 1/2 teaspoon dried dill 3 small logs of ground Chorizo (about 1/2 lb)

1 can of red kidney beans 1 tablespoon vegetable oil 1 teaspoon turmeric Salt to taste 1 cotton cloth (for straining)

Add remaining 1 tablespoon vegetable oil to wok.

2 teaspoons cumin 1 teaspoon paprika 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 cups root vegetables, peeled and cut into 1 / 2 - inch cubes (squash, sweet potatoes, carrots, parsnips, turnips) 1 tablespoon vegetable oil 1 - 15 ounce can black beans, drained and rinsed 3/4 cup Greek yogurt Juice of 1 lime 1/4 cup cilantro leaves plus more for garnish 6 - 8 flour tortillas, warmed

1 tablespoon active dry yeast 2 1/2 cups warm water 3 tablespoons vegetable oil 2 tablespoons honey 1 tablespoon molasses 2 teaspoons salt 5 - 6 cups 100 % whole wheat flour (recommended: King Arthur)

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

Ingredients: 2 tablespoons chili garlic sauce 1/3 cup chopped shallots 1/3 cup chopped and toasted macadamia, cashew or blanched almonds 1/4 cup peeled and finely chopped ginger 2 tablespoons coriander seeds, toasted and ground 2 tablespoons fish sauce juice and zest from 2 large limes (1/3 cup juice) 1 1/2 tablespoons brown sugar 2 tablespoons vegetable oil 1 teaspoon toasted sesame oil 1/2 cup coconut milk

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

1/2 cup teriyaki sauce 2 tablespoons soy sauce 2 tablespoons firmly packed brown sugar 1 tablespoon Sherry or white wine 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1 teaspoon Asian sesame oil 3 garlic cloves, minced 1 - inch piece fresh ginger, peeled and finely diced 2 scallions, chopped fine a pinch dried hot red pepper flakes, or to taste 2 - 4 tuna steaks, depending on how many you're feeding

1/2 cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choice

3/4 cup (95 grams) all - purpose flour 3/4 cup (90 grams) whole wheat flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 large egg 2 large ripe bananas, mashed 2 tablespoons vegetable oil 1 cup (235 ml) milk

FOR THE MASALA SAUCE 3 tablespoons vegetable oil 1 medium onion, diced 2 medium garlic cloves, minced 2 teaspoons grated fresh ginger 1 fresh serrano chile, ribs and seeds removed, minced 1 tablespoon tomato paste 1 tablespoon garam masala 1 (28 - ounce) can crushed tomatoes 2 teaspoons sugar 1/2 teaspoon table salt 2/3 cup heavy cream or plain non-fat yogurt 1/4 cup chopped fresh cilantro leaves (I omitted)

FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger